Din Tai Fung

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Din Tai Fung
Dtfxc.JPG
Some appetizers served at Din Tai Fung
Chinese name
Traditional Chinese 鼎泰豐
Simplified Chinese 鼎泰丰
Japanese name
Kanji 鼎泰豊
Kana ディンタイフォン
Din Tai Fung's Xiaolongbao

Din Tai Fung is an award-winning restaurant of Taiwanese origin, specialising in xiaolongbao (small steamed buns, marketed as "dumplings" in the West). Outside its native Taiwan, Din Tai Fung also has its restaurant chains in Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Singapore, South Korea, and the United States.

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[edit] History

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, a cooking oil retailer, he found himself unemployed due the store's closing. Thus, he and his wife, Lai Penmei, founded Din Tai Fung (also a cooking oil retailer) in 1958. Around 1980, tinned cooking oil became prevalent, and business diminished drastically. In order to survive, Yang and his wife began making and selling steamed buns (xiaolongbao) on the side. The buns were so popular that the store stopped selling oil and became a full-fledged restaurant in the 1980s. The original restaurant is located on Xinyi Road in Taipei City.

In addition to the dumplings, Din Tai Fung is also known for their chicken soup and their seaweed, bean sprouts and mung bean noodle appetizers.

[edit] Accolades

Din Tai Fung is known internationally for its xiaolongbao. Din Tai Fung was ranked as one of the world's top 10 restaurants in 1993 by The New York Times.[1][2]

[edit] References

[edit] External links

Languages