5 grams of skin, 16 grams of stuffing, 18 pleats, many pleats will be thick, few pleats will be thin, even and beautiful, and the bitten juice will splash out from the stuffing, with a unique steamed fragrance, stimulating your taste buds. This is the almost perfect gluttony brought by Ding Taifeng steamed buns. ? Ding Taifeng was founded on 1972. Like many leading catering brands, it was originally just a humble shop selling popular food buns, and the owner Yang was also a waiter who greeted the guests. Slowly word of mouth among the guests, "Ding Taifeng" flourished. 1993 Ding Taifeng was rated as one of the top ten restaurants in the world by The New York Times, and it is the only Chinese restaurant on the list.

1996 ding taifeng expanded its overseas business, taking Japan as the first stop, and cooperated with Japan to develop a modern computerized steam chartered flight flight control system. Subsequently, the United States, Australia, Hong Kong and other places have been rolled out. In 200 1 year, Ding Taifeng entered the mainland of China, opened the first store in Shanghai, and then opened several branches in Beijing, Tianjin and other cities.

In addition to the signature steamed buns, Dingtaifeng Restaurant specializes in traditional delicious snacks in China, such as Yuan Zhong chicken soup, braised beef noodles and steamed dumplings with vegetables and meat.

Ding Taifeng has a set of strict standards in the selection, processing, cooking and supply of food raw materials.

In the choice of raw materials, the meat stuffing used in steamed buns is fresh pork, and frozen meat is absolutely not allowed. Shrimp dumplings, crab dumplings, etc. They are all live shrimps and crabs, ensuring fresh and tender meat. Choose special flour for braised beef noodles. Not only steamed buns, but every dish Ding Taifeng cooks has strict production standards, so every chef must undergo strict cooking training and master every operation process before taking up his post.

In terms of food modeling technology, Ding Taifeng demands to bring aesthetic enjoyment to diners. The outer skin diameter of steamed stuffed bun should reach the standard size of 6.5 cm, and the total weight of stuffing should reach 265,438+0 g accurately. Too much or too little must be corrected. Carefully fold the dough into 18 fold. Customers feel the food culture while tasting delicious food.

Cooking is monitored by computer system, and the staff follow strict standard procedures. For example, the steaming time of steamed buns should be strictly controlled at 4 minutes, so as to ensure the taste.

Because nowadays, steamed buns and other special snacks pay attention to the freshness of making and eating, Ding Taifeng has been continuing the traditional "eating in the hall" way, with no take-out and no supermarket supply. The life of food is measured in hours. If it exceeds the time, it will be discarded immediately. It ensures the taste and quality of food, and also maintains the brand image of Ding Taifeng.

Ding Taifeng inherits not only China cuisine, but also China traditional food culture. Many international celebrities, such as Mel Gibson, Sophie Marceau, Jackie Chan, Gong Li, Rie Miyazawa, Maggie Cheung and Stephen Chow, were guests of Ding Taifeng.