What's sweet and crumbly, kind of looks like a pineapple and is a Hong Kong tradition?

Tse Ching-yuen takes a big bite of a golden crispy-crusted bun, hot from the oven of his historic Tai Tung Bakery. The fresh pastry the 83-year-old bakery operator is enjoying has been produced daily for more than 70 years now at the shop his father founded in the 1940s. The technique for making these pineapple buns - so named despite the fact that they contain no pineapple - have been listed as part of Hong Kong's intangible cultural heritage. Read the full story here.