Where to Find World-Famous Soup Dumplings

Warm Yourself with Din Tai Fung’s delectable specialty

If there’s one shortcut to learning about another culture, it’s through food. As its own sort of “universal language,” a single dish can reflect everything from historical events to local customs. In the case of the humble soup dumpling, Din Tai Fung is an international restaurant chain that helped put these warm and comforting delights on the culinary map of the Western world. There’s something innately cozy about Din Tai Fung’s famous soup dumplings, or Xiao Long Bao, which means “little dumpling in a basket.” And while the restaurant has expanded to include over 161 locations across 14 countries, it maintains the same sense of warmth and hospitality that it once had as a hole-in-the-wall shop in Taiwan.

The Din Tai Fung legacy began with Mr. Bing-Yi Yang, who was born in the Shanxi Province of China in 1927. At the age of 20, he moved to Taiwan as a refugee with 20 dollars to his name. There, he opened a shop that only sold two things – cooking oil and Xiao Long Bao – and named it “Din Tai Fung.”

Today, the restaurant’s identity is rooted in Taiwanese food, with their iconic pork Xiao Long Bao taking center stage. There’s an element of dinner theatre to the Din Tai Fung experience, as patrons can watch through kitchen windows the art of Xiao Long Bao being created, with chefs hand-folding each individual soup dumpling.

“We pride ourselves in making our Xiao Long Bao with the thinnest, most delicate skin,” says the Din Tai Fung team. “Each of our Xiao Long Bao has 18 folds, which we call the ‘Golden Ratio,’ because we found it maintains the signature delicate texture our dumplings are known for. Each of our dumplings and dumpling skins is weighed down to the gram to achieve our ideal Xiao Long Bao weight of 5 grams. Only dumplings that are within 4.8 grams and 5.2 grams are served to our guests. We make each of our Xiao Long Bao by hand to ensure that we provide the consistent, high-quality dumplings that our guests love.”

Even the methods people use to eat Xiao Long Bao can be specific enough to spark debates. Celebrity Chef Eddie Huang, an aficionado of Taiwanese culture and cuisine, is adamant about leaving dumplings intact and allowing them to cool for 30 seconds to a minute in a “sauna” of vinegar before eating them whole. The Din Tai Fung method, however, involves using a 1:3 ratio of soy sauce to house vinegar. Guests can then dip the Xiao Long Bao in the sauce, place it on a spoon, poke a small hole to release the broth, and then top it with some ginger before enjoying the spoonful of soup dumpling goodness. Either way, diners are in for a savory combination of flavors, the perfect balance of meat and broth, and an exceptional representation of Taiwanese cuisine.

“It is exciting to see so many people worldwide desiring to taste our food and experience our hospitality,” says the team. “It speaks to the strength of our food, culture, and identity. Guests can expect to have a warm and attentive service when visiting a Din Tai Fung. Our team members seek to put the guest's needs first and provide proactive service. Each detail is an opportunity to show that we care.”