Din Tai Fung
From Wikipedia, the free encyclopedia
Din Tai Fung (traditional Chinese: 鼎泰豐; simplified Chinese: 鼎泰丰; pinyin: Dǐng Tài Fēng; Japanese: 鼎泰豊, ディンタイフォン) is an award-winning restaurant of Taiwanese origin, specializing in Xiaolongbao (small steamed buns, marketed as "dumplings" in the West). Outside Taiwan, it has outlets in China, Indonesia, Japan, Malaysia, Singapore, South Korea, and the United States. An outlet has recently opened in central Sydney, Australia.
Contents |
[edit] History
Founder Bingyi Yang was born in Shanxi, China but moved to Taiwan in 1948 as a result of the civil war. After working 10 years at Heng Tai Fung, a cooking oil retailer, he found himself unemployed due the store's closing. Thus, he and his wife, Penmei Lai, 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, Bingyi 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 and became a full-fledged restaurant in the 1980s.
[edit] Accolades
Din Tai Fung was ranked as one of the world's top 10 restaurants in 1993 by The New York Times.[1][2] It has gained renown internationally for its juicy pork dumplings.
[edit] References
[edit] External links
- Din Tai Fung Official Site (Global) (Chinese)
- Din Tai Fung Official Site (USA) (English)
