Din Tai Fung(small steamed buns)鼎泰豐小籠包

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

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 (恆泰豐), 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 altogether and became a full-fledged restaurant in the 1980s. The original restaurant is located on Xinyi Road in Taipei.
In addition to dumplings, Din Tai Fung is also known for their chicken soup, seaweed, bean sprouts.

Accolades

Din Tai Fung is known internationally for its xiaolongbao. In November 2009, the restaurant at its Tsim Sha Tsui location was awarded one Michelin star by the Hong Kong and Macau 2010 edition of the Michelin Guide. In 1993, Din Tai Fung was ranked as one of the world's top 10 restaurants by The New York Times.

鼎泰豐小吃店（Din Tai Fung Dumpling House）是台灣一家以小籠包聞名的餐廳，目前在香港、中國、日本、新加坡、韓國、印尼、馬來西亞、美國、加拿大和澳洲都設有分店。

歷史

鼎泰豐是由現在的經營者楊紀華先生的父親楊秉彝所創立的，店名取自楊秉彝早期工作的「恆泰豐油行」。原本的鼎泰豐也是油行，但因市場競爭關係，在1980年開始轉型販賣小籠包。當時有一位老兵很會做小籠包，跟楊老闆商量在他店門口擺一張小桌子讓他做點小生意，結果小籠包生意極佳。於是楊老闆看見了商機就跟老兵學做小籠包，最後才把油行收了，專心做小籠包生意，逐漸發展成目前的跨國連鎖餐廳規模。

概述

鼎泰豐信義店是鼎泰豐的本店，位於台北市大安區信義路二段、永康街口，入口處懸掛于右任親題的「鼎泰豐油行」五字。鼎泰豐身為小籠包的知名品牌之一，因此顧客群以慕名而來的觀光客為多，經營上也走觀光餐廳的精緻、高價位路線，以小籠包的單價來說，約是一般小籠包的3～4倍。每到用餐時分，店門口附近總是擠滿國內外觀光客或老饕，可說是永康街的特殊景觀之一。