Din Tai Fung

By: Stephanie

Oct 19 2010

Tags: , , , , , , , , ,

Category: Restaurants, Reviews

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Aperture:f/7.1
Focal Length:50mm
ISO:1600
Shutter:1/125 sec
Camera:NIKON D3000

Tang bao (湯包), or soup dumpling,  is a most high-maintenance food: the center is a tender mass of meat, shrimp, or vegetables and sits in a hot savory juice, wrapped in a most delicate skin, complemented with a touch of ginger and vinegar. After accidentally puncturing the wrapper the first few times I ate tang bao, I perfected my technique – gently, but firmly picking up each dumpling with chopsticks and placing it in a spoon, biting off the twisted top to let the insides cool, then letting the flavor suddenly flood my palate as soup and meat spill over. I long looked forward to coming to the original Din Tai Fung locations in Taipei (on Yongkang Jie and Zhongxiao Fuxing), from which its popularity spread to many international locations.

As soon as the lid is lifted from each layered steamer basket, there rises a puff of steam and an almost visible burst of fragrance that is almost palpable. Six lou of dumplings disappear incredibly quickly.

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