The blown sugar technique has a history of over 600 years. Artisans use maltose or corn syrup to create syrup paste, which is then shaped into intricate figures of people and animals through blowing and hand techniques such as pinching, rolling, and pulling. For hygiene reasons, modern blown sugar artisans in Hong Kong often use hand molding instead of directly blowing air into the syrup paste.
In 2014, the blown sugar technique was officially included in Hong Kong's Intangible Cultural Heritage Inventory. Through workshops, community activities, and other initiatives, this traditional technique is being promoted, allowing diverse groups to experience and learn about it, thereby fostering the transmission of this skill.