As a native of Wuxi, please answer this question yourself. Ding Taifeng is technically called soup dumpling, because the stuffing is filled with chicken soup. The real steamed buns rely on some pigskin jelly and pork juice oozing from the stuffing. The taste is really far apart. I also miss the steamed buns in Yiqinyuan, which is the orthodoxy in my mind. When it comes to price and brand, it is nothing more than some commercial operations. A one-star evaluation close to Michelin is awesome, and it is a platform to push the traditional snack of steamed buns to the world. I think we can fool outsiders, but people who have really eaten the most traditional practices will still miss the taste of tradition.