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Din Tai Feng
Din Tai Fung - A World-Renowned Culinary Name
Din Tai Fung's Xiao Long Bao has gained worldwide fame. The 16-gram filling is perfectly balanced between lean and fat, and the 5-gram wrapper is sealed with 18 folds, thin yet firm. It is made and steamed fresh, and this production process has become a well-known secret worldwide, yet it is not easy to replicate the same delicious taste.
From an oil business to a dim sum restaurant, and then developing into an international chain specializing in Chinese cuisine and Jiangsu/Zhejiang dishes, "Xiao Long Bao", "Yuan Zhong Chicken Soup", and "Shrimp Fried Rice" are must-try classics at Din Tai Fung. Not tasting them would mean missing out. It has been praised by The New York Times as one of the world's top ten restaurants and has also represented the Ministry of Foreign Affairs on culinary diplomacy trips to the UK and France. It even hosted the first state banquet after President Ma Ying-jeou's inauguration. Its status is evident. The newly launched "Red Oil Wontons" offer either shrimp or vegetable fillings, both with a fragrant spicy flavor without being harsh, and they emit the aroma of traditional Chinese medicines, showing that the pursuit of delicious food never stops.
In recent years, Din Tai Fung has further refined its service through e-commerce, accepting special requests such as less oil, less salt, and adjusted spiciness, fully achieving customized service. Sincerity, solid work, and zero customer complaints are the keys to the success of this long-established restaurant in maintaining its competitiveness.
Din Tai Fung's Xiao Long Bao has gained worldwide fame. The 16-gram filling is perfectly balanced between lean and fat, and the 5-gram wrapper is sealed with 18 folds, thin yet firm. It is made and steamed fresh, and this production process has become a well-known secret worldwide, yet it is not easy to replicate the same delicious taste.
From an oil business to a dim sum restaurant, and then developing into an international chain specializing in Chinese cuisine and Jiangsu/Zhejiang dishes, "Xiao Long Bao", "Yuan Zhong Chicken Soup", and "Shrimp Fried Rice" are must-try classics at Din Tai Fung. Not tasting them would mean missing out. It has been praised by The New York Times as one of the world's top ten restaurants and has also represented the Ministry of Foreign Affairs on culinary diplomacy trips to the UK and France. It even hosted the first state banquet after President Ma Ying-jeou's inauguration. Its status is evident. The newly launched "Red Oil Wontons" offer either shrimp or vegetable fillings, both with a fragrant spicy flavor without being harsh, and they emit the aroma of traditional Chinese medicines, showing that the pursuit of delicious food never stops.
In recent years, Din Tai Fung has further refined its service through e-commerce, accepting special requests such as less oil, less salt, and adjusted spiciness, fully achieving customized service. Sincerity, solid work, and zero customer complaints are the keys to the success of this long-established restaurant in maintaining its competitiveness.
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