When people visit Taiwan, Din Tai Fung is a must-go restaurant. This restaurant is known for it's delicious Taiwanese Cuisine, but just how exactly did the restaurant start to flourish?
Bing-Yi Yang got married to his coworker Lai Pen-Mei when he was 28 years old, and they both continued working at Heng Tai Fung (a restaurant) for a few more years. Unfortunately, due to a failed investment, Heng Tai Fung went through a setback that ultimately led to its closure. Yang Bing-Yi, who was then 31 years old, and his wife decided to start their own business after leaving Heng Tai Fung. They decided to name their new business Din Tai Fung, combining the names of their former supplier, Din Mei Oils, and their former workplace, Heng Tai Fung, as a way to express gratitude to their former boss.
After obtaining a telephone through a government contact and having a sign made by a famous calligrapher, Yang Bing-Yi’s Din Tai Fung oil business got off to a good start due to his reputation and connections. However, the availability of tinned cooking oil in the early 1970s hit their business hard, and they had to find a new direction. At the advice of a friend, they began selling xiaolongbao and quickly became popular. Customers spread the word, and soon the business was booming. Din Tai Fung eventually closed the oil business and officially became a restaurant specializing in xiaolongbao, which marked the beginning of its journey as a celebrated international brand.
Din Tai Fung’s xiaolongbao are meticulously made with precise rolling, filling, and folding techniques, showcasing the restaurant’s culinary expertise. Beyond the delicate skin and flavorful filling, a single taste of the dish exemplifies the restaurant’s unwavering dedication to its signature dish.
This golden fried rice is cooked on a precisely regulated flame, resulting in a fluffy texture and a tantalizing scent of fried egg and rice. The dish’s allure is further enhanced by the tender shredded pork added to it.
Spicy Shrimp and Pork Wontons (My Personal Favorite)
Din Tai Fung’s signature dish of wontons is made from the finest quality fresh shrimp and pork, delicately wrapped in thin wonton skins. Served with the restaurant’s unique spicy sauce, the wontons are also flavored with minced green onion and other spices, creating a rich and spicy taste.
You can find Din Tai Fung all over Taiwan, and in the past 25 years, Din Tai Fung has also made several branches internationally.
Through the restaurant’s philosophies and the founder’s connections, this famous restaurant was able to thrive and make a international name for itself. As of 2023, this brand has opened in 13 different countries, and will continue to increase their popularity throughout the world. With their creative way of marketing and yummy foods, Din Tai Fung hopes to bring more Taiwanese Cuisine around the world.