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For Chen Zhengmo, a Gen-Z Wenzhou local, carrying on his family's four-generation legacy is more than just taking over a shop — it is an experiment in preserving heritage while embracing innovation. Leveraging new media, he has made this time-honoured culinary tradition sizzle once more in the digital age.
The craft has been passed down through four generations in his family. His father, Chen Zhijie, the third-generation master, opened the "Da Wang Oil-Lamp Cake" on Wenzhou's Jiefang Street in 1997 and has run it ever since. Chen Zhengmo literally grew up immersed in the rich aroma of these freshly fried cakes.
In early 2024, Chen made a choice that surprised many: he resigned from his "iron rice bowl" — a secure post at the Lucheng District State-Owned Culture, Tourism and Media Group — to officially take over the business from his aging parents. To him, inheriting the family craft was a profound responsibility. His daily rhythm shifted overnight: starting at 7 a.m., he soaks rice, grinds batter, prepares fillings, and works alongside his parents to handle nearly 1,000 orders a day, often until 7 p.m. While far more demanding than office work, he describes it as "exhausting yet deeply rewarding."
Dengzhan Gao is a recognized piece of Wenzhou municipal intangible cultural heritage, named for its physical resemblance to an ancient oil lamp. Its charm lies in the contrast between a rich, savoury filling and a crisp outer shell. Classic fillings include seasoned pork, salted egg yolk, and beef, while modern additions feature scallop with shrimp, as well as abalone. The outer shell is crafted from rice batter freshly ground each morning, held to a precise thickness, with finely shredded white radish folded into the filling to absorb oil and cut through the richness. One bite delivers a delightful crunch, followed by a savoury, succulent centre.
As a young inheritor, Chen brings a natural digital flair to the tradition. Capitalising on his professional background, he launched a Douyin account named "The King's Son," posting short videos that document his daily practice and culinary process. The clips quickly built a enthusiastic following, turning the shop into a viral hotspot and boosting both in-store and online sales. While guarding the authentic taste, Chen and his father continue to experiment boldly with new flavours. Building on his father's scallop-and-shrimp and abalone offerings, Chen plans to introduce options like kimchi to appeal to younger palates.
Through his choices, Chen Zhengmo has proved that traditional heritage crafts can find vibrant new life in the hands of the younger generation. As he puts it, his goal is to ensure that people across Zhejiang — and throughout the country — can taste and remember this authentic flavour.