Yousanzi, or fried twisted dough, is a popular snack in Dongshe town, Nantong, East Chinas Jiangsu province.

"It doesn't require any fancy skills, just a lot of patience," said Can Jinqi, operator of a Yousanzi workshop.

The dough is made into long strips and wound in a jar filled with oil. After soaking in the oil for a while, a section of the dough is then wound around the fingers, stretched with a pair of large chopsticks, twisted and fried in a pot.

"The Yousanzi is best hot out of the pot," said Chen Jilian, a local who often buys the snack at Cai's shop.

Cai has been making Yousanzi for more than 40 years. Now his son Cai Bin has taken over.

"The technique has been handed down through four generations. I learned when I was 18," Cai Bin said.

Cai Bin explained that the snack can be classified into several categories based on the length, thickness and stiffness. The diverse products in his shop have attracted many customers.

In peak seasons, he uses more than 150 kilograms of wheat flour per day and has to get up at 2 am and work until 9 pm.

"The work is hard. That's why there are few young people willing to do it," Cai Bin said.

"But I'll keep working to see this age-old business prosper," he added.