Din Tai Fung is a Michelin-star awarded international restaurant chain, specializing in soup dumplings or xiaolongbao (as pictured above). My parents have been to one of the two branches in the Los Angeles area, but left unimpressed. In contrast, I was always impressed with the dumplings at the Din Tai Fung in Beijing. The dumpling skins are extremely thin, and the soup is plentiful and steaming – not burning – hot. I documented my last visit to Din Tai Fung in Beijing where I shared a meal with my sister and my friend Hannah.
Shrimp Fried Rice
Sesame Noodles – these were bomb.
Greens.
Mushroom Dumplings. It took them about 45 minutes to come out with these dumplings. We were waiting a long time, I’m not sure exactly what happened. I made a fuss about it and so they gave us complimentary dessert.
Han + dumpling!
Red Bean Dumplings. One of my sister’s best friends highly recommends these, but I was always skeptical. I’m not a huge fan of red bean. I was pleasantly surprised. The red bean was obviously very high quality and the dumpling skin was thin and delectable.
