The controversy surrounding Din Tai Fung has never been broken, and those who like it praise Din Tai Fung as the highest level of xiaolong, and buy its ultra-thin dough and high-quality meat filling, while those who don't like it feel that Din Tai Fung is too contrived, the seasoning is bland, and the bite is not strong, and there is only a thin dough as a gimmick, which is shown to guests in front of the transparent kitchen year after year. There is a reason for each of these two views, but what we want to emphasize here is that Din Tai Fung has been strict in quality control for many years, and it has completed the most difficult thing for chain Chinese food - standardization and stabilization, which is the greatest praise.

Din Tai Fung is very particular about the selection of raw materials. The wheat flour in the dough is made of high-quality wheat varieties such as American high-gluten wheat and Australian low-gluten wheat. The pork is warm pork, selected fresh sour leg meat of the day, and the daily cold chain delivery to the store. The hairy crabs of the mainland branch are selected from the self-owned breeding base in the white water waters of Yangcheng Lake, and the hairy crabs picked up on the same day must be processed on the same day to ensure their freshness.

Din Tai Fung Pastry only recruits employees aged 18-23, preferably without foundation, so that employees can develop a near-machine-like and consistent approach through repeated operations. Each meal at Din Tai Fung has SOP (Standard Operation Procedure), and each link has a standard temperature, and the whole process uses computers to monitor the progress of cooking dim sum in the stove, and the staff must follow strict operating procedures to control the uniform quality of the xiaolong. All products have their own golden ratio, such as the tare weight of 5 grams of crab roe xiaolong, the diameter of the rolled skin is 6.5 cm, the filling weight is 17 grams, the bun is a total of 22 grams, and the weight is only allowed to have an error of 0.2 grams. The dough should have at least 18 pleats and the grain should be consistent. The small cage wrapped in this way is neatly sized and uniform, and it is disciplined to sit in the cage drawer.

Din Tai Fung's seasoning is indeed not in line with the taste habits of Jiangsu and Zhejiang regions, Suzhou people from snacks to large xiaolong, most of the meat filling is firm, and it is full of rampant sweet fragrance; The meat filling of Din Tai Fung is loose and not slippery, the filling is salty, the seasoning is light, green onion and ginger are added, and even the obvious minced ginger can be eaten, which has more layers of fiber. Compared with the sweetness of Suzhou xiaolong's greasy at the root of the tongue, Din Tai Fung's approach can better win the hearts of people who are not sweet and heavy-mouthed.

The special crab roe small cage is the Din Tai Fung signboard of the 100 yuan cage in the outside world. The soup is full of oil flowers, hot and rushing, and the fusion with the pork filling is by no means a monotonous superposition, and it is a pity that the lean meat particles are too distinct, and the taste is slightly astringent. In addition to the classic special xiaolong and classic xiaolong, chicken, mushrooms and loofah shrimp all performed well, and the flavor mix was mellow and smooth; The black truffle series has the highest price, and the raw materials are not stingy at all, but the freshness is not as amazing as the crab roe xiaolong, and you can choose chicken and pork filling to match it.

Din Tai Fung has always been known in the industry for its level of service, with waiters guiding diners to their seats, pouring tea and refills and responding to other needs, as well as being fluent in English conversation. Except for the black truffle series Xiaolong, which only has one guest specification, the rest of the flavors can be selected for half a guest. There is also a limited supply of soup dumplings on the menu, which are smaller than xiao long and have no soup filling, and a bowl of egg skin soup, with a minimum of 10 starting orders.