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Din Tai Fung
Xiaolongbao made to order at the restaurant behind glass pane
Founder Yang Bingyi was born in Shanxi, China, but moved to Taiwan in 1948 as a result of the Chinese Civil War. After working 10 years at Heng Tai Fung (恆泰豐), a cooking oil retailer, he found himself unemployed when the store closed. Together with his wife, Lai Penmei, then founded Din Tai Fung (also a cooking oil retailer) in 1958. The name was a combination of his previous employer's company name "Heng Tai Fung" (恆泰豐) and his new supplier's company name "DinMei Oils".  Around 1980, tinned cooking oil became prevalent, and business diminished drastically. In order to survive, Yang and his wife turned over half the shop to making and selling steamed buns (xiaolongbao). The buns were so popular that the store stopped selling oil altogether and became a full-fledged restaurant in the 1980s. The original restaurant is located on Xinyi Road in Taipei. 
Din Tai Fung is known internationally for its xiaolongbao (小籠包). However, it is also known for its chicken soup, seaweed, bean sprouts, and mung bean noodle xiaochi.
DinTaiFung established its reputation and have been highly praised by the media including being selected as one of the top ten restaurants in the world by the “New York Times” on January 17, 1993. In November 2009, the restaurant's first Hong Kong branch at Tsim Sha Tsui (尖沙咀), Silvercord Branch (新港店), was awarded one Michelin star by the Hong Kong and Macau 2010 edition of the Michelin Guide. In December 2010, the restaurant's second branch in Hong Kong at Causeway Bay, Yee Wo Branch (怡和店), was also awarded one Michelin star.