Din Tai Fung

Din Tai Fung was founded in 1958 by Yang Bing-yi, a native of Shanxi, on Xinyi Road in Taipei, beginning as a cooking-oil shop named by combining characters from his supplier and his former employer. In 1972, as the oil trade declined, the shop began selling xiaolongbao, and gradually grew into a restaurant renowned for the dumplings.

Din Tai Fung is famed worldwide for its eighteen-fold xiaolongbao; in 1993 it was named one of the world's ten best restaurants by the New York Times, and after opening a Tokyo Shinjuku branch in 1996 it grew into a multinational brand, becoming the first Taiwanese restaurant to earn a Michelin star and a recognised emblem of Taiwanese food abroad.

Each dumpling is wrapped entirely by hand to exact weight standards with an eighteen-fold closure, the filling and broth weighed for precise balance, so the thin skin holds its juice after steaming, embodying the house creed of natural ingredients, hand-rolled dough and honest fillings.

Din Tai Fung is an internationally known Taiwanese restaurant brand, but as Taiwan does not use the mainland Ministry of Commerce's time-honoured brand batch system, it is listed here only as a regional venerable brand.