Din Tai Fung, a world-renowned Taiwan Province steamed buns store, was founded in Taiwan Province in 1972. Over the past few decades, it has gone through a glorious course from brand establishment to vigorous development, and has successively opened branches in Japan, the United States, Hong Kong, Singapore, China, Shanghai and Shenzhen. 1993 Ding Taifeng Restaurant was selected as "one of the top ten gourmet restaurants in the world" by new york Times, and it has become a representative of Chinese traditional cuisine in Taiwan Province. Many domestic and foreign tourists must visit Dingtaifeng in Taiwan Province just to taste the delicious steamed buns.

The characteristic small cage is served first, and the color looks different from the general small cage. Generally, the skin of the small cage is a little shiny, but here it is a little matt. Chopsticks feel very elastic when picked up. After sucking the soup and biting it open, you can see that the skin is very thin and the stuffing is finely chopped. It tastes good that the soup is thick and the meat is fresh. When the crab powder cage is bitten open, you can see the yellow and crab leg meat, which is genuine.

Generally speaking, the soup in the soup bag is in the steamed stuffed bun. Ding Taifeng's is that there are soups in the first two kinds of steamed stuffed buns, but those marked with soup bags are not. They are only about half as big as the previous ones, and the number is twice as large. There are 20 in one cage, and the skin is attached to the meat, which is a bit like steamed wonton. There is a bowl of egg skin soup followed. It feels a bit strange to scoop some soup into your bowl and eat it with two in it, but

Dingtaifeng products

Fried rice: fried rice with shredded pork and eggs, fried rice with shrimps and eggs, fried rice with ribs and eggs, fried rice with eggs.

Pasta: Yuanqi Chicken Noodle, Yuanqi Beef Noodle, Braised Beef Noodle, Braised Beef Noodle, Sparrow Noodles, Shredded Sauerkraut Noodles, Shrimp Noodle, Smooth Noodle, Dandan Noodles, Dry Mixed Noodles, Zhajiang Noodles, Vegetable Wonton Noodle and Fresh Wonton Noodle.

Soups: Yuanqi beef soup, Yuanqi chicken soup, braised beef soup, hot and sour soup, bean curd powder, vegetable and meat wonton soup, and fresh meat wonton soup.

Snacks: steamed dumplings with crab powder, steamed dumplings with vegetable meat, steamed dumplings with shrimp meat, steamed dumplings with shrimp meat, steamed dumplings with glutinous meat, vegetarian dumplings with mushrooms, small packets with bean paste, small packets with taro paste, big packets with fresh meat, big packets with vegetable meat, vegetarian packets with mushrooms, big packets with bean paste, big packets with sesame seeds, big packets with taro paste, thousand-layer oil cakes, red bean muffins, fresh rice dumplings with bean paste, and eight-treasure rice.

Ding Taifeng uses an exclusive computer system to monitor the progress of cooking snacks in 10 stoves. The staff must follow strict standard procedures to control the high quality of steamed buns. Rod a small piece of dough into dough with a diameter of 6.5 cm. Put the stuffing into the dough, and the total weight should be exactly 2 1 gram. If it is too much or too little, it must be corrected. Carefully fold the dough into steamed buns with a discount of more than 18, put them in a steamer and steam for 4 minutes, and the hot steamed buns will be served.

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