Xiao Long Bao is a traditional delicacy in the Jiangnan region of China, and it is Din Tai Fung from Taiwan that makes it appear on the world stage. Din Tai Fung was founded in Taiwan in 1972, its predecessor was Din Tai Fung Oil Company, which was established in 1958 and is now taken over by Yang Jihua, the second eldest son of the original creator. Din Tai Fung specializes in snacks in Jiangsu and Zhejiang, with footprints in Japan, New America, Singapore, Hong Kong and other places, and its restaurants have been recommended by Michelin stars many times, including Mel Gibson, Sophie Marceau, Jackie Chan, Gong Li, Rie Miyazawa, Maggie Cheung, Stephen Chow and other celebrities. Although more and more branches are being opened, the strict quality control has allowed Din Tai Fung to replicate quickly and at the same time, the standard has been consistent. Din Tai Fung has its own flour mill, its own pigs are procured and slaughtered, and the hairy crabs in its mainland branch are selected from the white waters of Yangcheng Lake. The staff in the pastry room is only recruited for 18-23 years old, preferably without any foundation, in order to train the staff to be almost machine-like and consistent in repeated operation exercises. Each meal at Din Tai Fung has an SOP (Standard Operation Procedure), and each link has a standard temperature, and a computer system is used to monitor the progress of the 10 stoves to cook dim sum, and the staff must follow strict standard procedures to control the uniform quality of the xiaolongbao. All products have their own golden ratio, such as the tare weight of 5 grams of crab roe xiaolongbao, the diameter of the rolled skin is 6.5 cm, the filling weight is 17 grams, the bun is 22 grams in total, and the weight is only allowed to have an error of 0.2 grams. The dough also needs to reach 18 folds of gold, with the same texture and beautiful appearance. Because Din Tai Fung has undergone strict control from the selection of raw materials, food processing, cooking seasoning, and serving service, the taste of Din Tai Fung around the world is consistent and balanced. In addition to the most common fresh meat xiao long bao and crab roe xiao long bao, Din Tai Fung also has chicken xiao long bao, mushroom xiao long bao, loofah shrimp xiao long bao; Not only that, but expensive ingredients are also added to the meat filling, such as black truffle pork xiao long bao, black truffle chicken xiao long bao, and shark fin and crab roe xiao long bao, which makes the taste even more varied. There are 5 small portions of xiao long bao in a drawer, of which the crab roe costs 53 yuan, and the price of a truffle is as high as 106 yuan, and the price of a small long bao is more expensive than a whole cage on the street. However, diners who have tasted Din Tai Fung xiaolongbao generally praise it, and the only drawback may be that they will be very picky about eating xiaolongbao in the future. Din Tai Fung's gold medal product is naturally xiaolongbao. A 10-pack is twice as expensive as a 5-pack, so try a few flavours when you order, and larger portions aren't a better deal anyway. The correct way to eat xiao long bao is to raise a spoon to bite through a small window, and then drink the soup gently, not in one gulp, and the remaining little soup is wrapped in the meat filling, and then the whole xiao long bao is sent to the mouth. If it is greasy, dip it in shredded ginger balsamic vinegar to balance the greasy taste. Din Tai Fung does not have a large dish, but there is a wide variety of small dishes. Crab roe tofu, Shaoxing wine-flavored chicken and fried pork ribs are well received; Among the noodle dishes, Taiwanese dandan noodles, red oil burning noodles and braised beef noodles are worth recommending; In the steamed category, shrimp meat roasted wheat, mushroom vegetarian buns, shrimp wontons, and vegetable and meat wontons are also ordered by many people; At the same time, there are sweets such as eight-treasure rice, mille-feuille oil cake, and almond tofu. Din Tai Fung's menu intimately indicates whether each dish contains pork, beef, chicken, fish, shrimp, crab meat, and chili peppers, which is very intimate. Din Tai Fung has more than 100 stores around the world, with two stores in Guangzhou, located in Taikoo Hui and Tianhuan Plaza, and a third branch in Tianhuan IGC Plaza is in the pipeline. The decoration style of the two stores is the same, with wooden tables and chairs, mainly square tables for 4 people, and the tables and chairs are bright and clean. Din Tai Fung's service is intimate and meticulous, the staff is kind and commendable, and all questions are answered, adhering to the consistent proper place of Taiwanese enterprises, and a 10% service charge will be charged after the meal. At present, there is basically no need to wait for a seat at the two Din Tai Fung restaurants in Guangzhou, and you can go directly to eat.