With their ultra-thin skins and savory broth sealed inside, xiaolongbao (小籠湯包, soup dumplings) first won hearts in the Jiangnan region of China. Their diminutive, charming appearance perfectly embodied the finesse of southern Chinese dim sum culture.

When the Nationalist government relocated to Taiwan in 1949, Jiangsu and Zhejiang cuisine flourished—many government officials hailed from those regions. The refined xiaolongbao came along, becoming a favored delicacy among the elite.

Over time, xiaolongbao evolved into an everyday pleasure on Taiwan's streets. Then in 1993, a New York Times travel feature spotlighting "The World's Ten Best Gourmet Restaurants" described Din Tai Fung as offering "simple yet beguiling fare," drawing global attention. Today, with over 160 locations overseas, Din Tai Fung has eclipsed even Shanghai's famed Nanxiang Xiaolongbao, the most celebrated purveyor in the Jiangnan region.

Creative Flavors: Foie Gras, Black Truffle, Cheese, and Crab Roe

To expand overseas, Din Tai Fung standardized every aspect of production: each dumpling weighs exactly 5 grams, and every wrapper features precisely 18 pleats. This rigor and flavor captivated Japanese diners.

However, a 2012 online competition hosted by Yam.com told a different story. The competition drew 650,000 public votes, while food critics, journalists, and bloggers served as mystery diners. The contest crowned Taiwan's top 10 xiaolongbao purveyors. First place went to Dian Shui Lou, whose dumplings boast 19 pleats; Din Tai Fung came in second.

When Taiwan's xiaolongbao emerge from the steamer, one bite releases a flood of savory broth. Paired with fine ginger slivers, a touch of vinegar, and soy sauce, the experience evokes fine dining elegance.

Upscale restaurants now offer eight colors and flavors—foie gras, black truffle, cheese, crab roe, and Sichuan spice…... Meanwhile, street vendors everywhere advertise "Din Tai Fung quality at roadside prices," delivering affordable excellence. Xiaolongbao crossed the Taiwan Strait from Jiangnan and has transformed from a regional specialty into an international sensation.