Ding Tai Fung,

Ding Tai Fung." Use chopsticks to pick up a steamed dumpling that is cooked and steamed. The thin skin is very tense to wrap the hanging soup. Through the light, you can feel and vaguely see the soup in the clear-colored noodles. Surge, bite down, the gravy splashes from the meat with the deliciousness, the dough is smooth and somersault is accompanied by the steaming fragrance, which stimulates your taste buds... Din Tai Fung’s exquisiteness needs to be refined. A seemingly ordinary Xiaolongbao in Ding Taifeng does have a series of standardized digital backgrounds and extremely high quality requirements. 5g skin, 16g filling, 18 folds, the error of each Xiaolongbao should not exceed 5mg Filling pork is the main ingredient, which is not only related to the taste and texture, but also related to human health. The freshly sour leg meat was selected that day and matched with a unique formula to ensure the freshness of the filling The wheat flour used for the dough is unique. In order to meet Ding Taifeng’s requirements for wheat flour, the wheat flour manufacturer had to use cutting-edge wheat varieties in the world such as high-gluten wheat from the Americas and low-gluten wheat from Australia for preparation. The special wheat flour was delivered to Ding Taifeng. Some have undergone trial-production inspection and re-screening, only after passing the test can they enter the kitchen The process is a perfect blend of handwork and high technology. In the open kitchen, all the masters who have passed the strict training and examination, the skin is squeezed, the filling is touched, and a smooth pinch is an even 18% discount. The self-developed steaming machine can be said to be another pride of Ding Taifeng. It is completely controlled by the computer, and the steam in each cage is uniform, stable and sufficient. It will not waste previous efforts to ensure the quality of each pastry. 01 Shanghai Hairy Crab Roe, Meat, and Pork Dumpling In fact, Ding Tai Fung's crab noodle dumplings were the first to be discovered by the gluttons. Since then, Ding Tai Fung has become famous for its crab noodle dumplings. There is such a record in Mr. Huang Honghu's book "The Model Ding Tai Fung": Mr. Tang Lusun, a famous gourmet from Manchuria Eight Banners, has traveled all over the country. He writes about food, from luxury stores to ordinary vendors, and he has something to say. Mr. Tang praised Ding Tai Fung’s crab noodle dumplings twice in the "Lianhe Zaobao". “Inadvertently discovered that there is a Ding Tai Fung specializing in dim sum at the intersection of Xinyi Road. Don’t cut corners...the goose yellow melts into the pulp, the soup tastes positively, compared to those with a little curry on the buns, the crab yellow is completely different..." The taste is delicious, there are no other ingredients, and it is authentic. It takes only a few months to have it, so when there is no crab noodles, the foodies are keen on the special Xiaolongbao. Now it’s alright. Old people who love crab noodles can eat crab noodle dumplings all year round, because Ding Tai Fung has signed an annual supply agreement with Yangcheng Lake breeding base for hairy crabs. Fresher, more beautiful Tao, more beautiful. "Crab noodle xiaolongbao can be said to be the best of xiaolongbao. The skin is uniform and the inset is solid. It is lightly chewed to taste, the soup is overflowing, and the delicious taste is delicious. It is matched with ginger and vinegar. The unique taste of crab noodles."