Din Tai Fung Restaurant is using her own computer system to control 10 stoves’ steaming processes. Every staff has to follow each step exactly in order to maintain every xiao long bao is in a superior quality. The cook used a small round paste and rolled as the skin of xiao long bao. The standard diameter of each skin has to be 6.5 centimeter and 5 grams. The pork fillings have to be 16 grams. The total weight has to be between 20.6 to 21.4 grams. Overweight or underweight have to re-make. Each xiao long bao has to fold in 18 folds, and then put 10 xiao long bao(s) in the stove and steam for 4 to 4.5 minutes. As a result, all customers are able to have the xiao long bao in 5 minutes after they ordered.
This is the commercial of Din Tai Fung:
(Subtitle) Making xiao long bao skillfully; Attract numerous people everyday; Most of the foreign visitors come to Taiwan because of this restaurant; Xiao Long Bao; Steamed Shrimp dumpling; Fried rice with shrimp; Chicken soup; This is the restaurant that ranked as one of the world’s top 10 restaurants by The New York Times; A lot of international super stars came here; [Japanese visitor] The xiao long bao is really juicy and delicious; Every dumpling is in 18 folds; Here’s the famous restaurant in Taipei City – Din Tai Fung.
Making Xiao long Bao:
How to eat???