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  • Hello again from Taipei (臺北市).

  • Today we're on a bit of a food mission.

  • We've been hearing about Din Tai Fung (鼎泰豐).

  • Apparently, they specialize in soup dumplings.

  • So that is what we're going to try today.

  • We absolutely love dumplings so any excuse for us to eat dumplings is always a good one

  • and yeah it is another rainy day in Taipei (臺北市) so we figured let's plan our day

  • around food.

  • Let's go eat.

  • Yes, and this place opens at ten in the morning and we are expecting huge lines.

  • So we're here early let's go get in line.

  • So we got here just as the place was opening at ten in the morning and we already have

  • probably about fifty people in front of us standing in line.

  • The good thing is they are handing out a menu to everyone who is waiting so you can have

  • an idea of what you want to order and then your food will be ready sooner.

  • So we are currently placing our order.

  • Of course we're going for the classic Xiaolongbao (小籠包).

  • Gotta get those.

  • What else?

  • We're still deciding what else.

  • Still deciding what else.

  • It is a big menu.

  • It is a huge menu.

  • Look at that.

  • So many choices.

  • The location we're at has four floors and right now we're heading up to the third one.

  • I'm guessing the other ones are full already.

  • Well, we made it.

  • We're out of the rain and we got a table.

  • It wasn't that long of a wait.

  • No, like five minutes.

  • So.

  • No, I would say a bit more.

  • Okay maybe ten.

  • Fifteen.

  • Ten or fifteen but haha.

  • Maybe I was just so excited to be here that time is just going so fast.

  • Time sped up.

  • So our tea is already here.

  • They gave us free Oolong tea.

  • You do get free Oolong tea and we've finally.

  • Oh and you also get slices of ginger as well too.

  • Yeah, that is where the dumplings.

  • That is for the dumplings and we finally decided on our menu.

  • So we're getting ah if you look down here we're getting pork xiao long bao

  • which is we're getting the ten pieces.

  • Oh.

  • And we're also getting for dessert we're getting a taro xiaolongbao (芋泥小包) and we're

  • only getting five of those.

  • So that should be sweet inside and then we also have a noodle dish.

  • Noodles with spicy sesame and peanut sauce (擔擔麵).

  • So really looking forward to that.

  • And is there one else oh yeah.

  • Sticky rice in a wrap with pork.

  • So that is probably going to be like a lotus leaf wrap.

  • So yeah we're just at this point waiting for everything to arrive and oh are we ever hungry.

  • We basically skipped breakfast for this.

  • Alright so before coming here we were reading the history of the place and apparently the

  • man who started this Yang he used to run a shop where he sold cooking oil and like that

  • was his business but apparently when that industry started to change and people weren't

  • buying as much cooking oil anymore he had to come up with a new business idea so he

  • and his wife decided okay we're going to sell soup dumplings and like they became such a

  • huge hit that today they have locations not only across Taipei (臺北市) and Taiwan

  • (中華民國) but also around the world in places like LA, Hong Kong.

  • So yeah, pretty cool story and now we're waiting for the food.

  • This is the look of excitement.

  • So the star of the meal has arrived.

  • The Xiaolongbao is here on the table in real life.

  • And this is cool.

  • So you eat it with a special sauce and they actually give you instructions on how it is

  • done.

  • So here in the restaurant they actually give you a guide how to enjoy

  • Xiao long bao.

  • This is how you eat it.

  • Um, and they basically explain how to prepare the sauce so we're going to try our hand at

  • this.

  • The waiter actually wanted to make it for us and we're like no.

  • We are filming this.

  • Haha.

  • So allow me to demonstrate.

  • Okay so first up we have our little plate with ginger right here.

  • So it says put some soy sauce and vinegar.

  • So it is one part soy sauce.

  • One part soy sauce.

  • And three parts vinegar.

  • I'd say that is about the right vinegar.

  • Next up we grab our little Xiaolongbao and dip it into the sauce.

  • Once it has been dipped we place it on the spoon.

  • Let us see what is next.

  • Oh, let's not forget you have to poke a little hole to let out the soupy broth that is hiding

  • in there.

  • Can you see that.

  • Oh my gosh.

  • Oh wow look at it seeping out.

  • Pouring out.

  • And then then you take some of the ginger from the plate add it on top and it all goes

  • in in one bite.

  • Is that too big for one bite?

  • Try.

  • Mmmm.

  • Is that tasty?

  • Wow.

  • That is amazing.

  • That is so juicy.

  • Oh man.

  • Is that one of the best dumplings you've ever had?

  • It really is.

  • I'm so glad we came here and stood in line.

  • This is worth it.

  • Okay Sam, let's see if you were paying attention to the instructions.

  • There is a lot going on so okay first up we're going to grab it.

  • I'm going to try not to break the soupiness of it.

  • Dip it in here.

  • Put it in the spoon.

  • Grab a piece of ginger.

  • No no no.

  • What do you do first to the dumpling?

  • Oh, I've got to break it open.

  • Release the juices.

  • Gotta pierce it.

  • Oh, there we go.

  • It is coming out.

  • There you go.

  • There we go.

  • Oh my.

  • Alright.

  • Now I'll grab a piece of ginger.

  • Just like that.

  • And all in at once.

  • Oh yeah.

  • Hahaha.

  • Mmmm.

  • Isn't that amazing?

  • Wow.

  • It is just like.

  • There is two things that come to mind right away and the first being the quality of the

  • soup inside.

  • So the second thing is the skin of the dumpling.

  • It is just so thin and it such a wonderful it is almost I wouldnt' call it a buttery

  • taste but it just has a nice texture in your mouth.

  • Yeah.

  • Oh, this is so good.

  • I was reading apparently the chefs who have been training at this they can roll out twenty

  • dumpling skins per minute.

  • Which is insane.

  • That is insane.

  • Insanity.

  • That is like one every three seconds.

  • Right?

  • Yeah, I know three seconds per dumpling.

  • Wow.

  • That is crazy.

  • Wow.

  • Okay so we have ordered other dishes but before we move on can we just admire this dumpling

  • a little bit longer.

  • Can you see the soupiness in there.

  • Is that in focus?

  • Yeah, you can tell.

  • Look at that.

  • And the dumpling on top you've probably noticed it has the perfect swirl.

  • Apparently, the chefs have to pinch it eighteen times to get that beautiful shape.

  • So I mean like the amount of detail that goes into this is crazy.

  • And it is so tasty.

  • So I'm just going to keep eating them.

  • Let's go for another.

  • Release the soup.

  • Oh la lah.

  • More ginger.

  • Let's put lots of ginger in there.

  • I'm not afraid of ginger.

  • Haha.

  • And in it goes again.

  • Mmmm.

  • Wonderful isn't it?

  • Alright, so the Xiaolongbao (小笼包 - 小籠包) is amazing but we did order more food so we

  • have to move on.

  • We did.

  • So we've moving on to noodles that are in a peanut and a spicy sauce (擔擔麵).

  • So yeah.

  • Yeah, peanut and sesame.

  • Yeah, it has got sesame.

  • That look so good.

  • So I'm just going to give it a real good mix here.

  • Yeah, just basically trying to soak up all of the noodles in the sauce.

  • Alright.

  • I love peanut sauce.

  • Me too.

  • So I'm super excited.

  • I'm really excited for this one I have to admit.

  • Okay.

  • Mmmm.

  • Look at you go.

  • Oh man.

  • Sam doesn't waste any time.

  • Wow.

  • You, oh it is spicy.

  • It is one of those things where you can tell it is spicy as soon you have it but then as

  • you're swallowing it is like woah.

  • Oh my.

  • So yeah, really nice and spicy.

  • You really taste the peanut and you also really taste the sesame sauce too.

  • And it is just so good.

  • It is kind of sweet.

  • It is a combination of being sweet and spicy and I just love that and the texture of the

  • noodles they are quite dense noodles.

  • So really like that.

  • Big hit instantly.

  • Okay so now I'm going to try the noodles and one of the waitresses just came over and told

  • us apparently we have to stir it more because there is still lots of sauce left at the bottom.

  • So let's obey.

  • Let's give it a real good mix Audrey.

  • Let's make sure we're doing this the right way.

  • That we're getting all that saucey goodness.

  • I think that looks good.

  • I can't wait for you to try this I think you're going to really like it.

  • Let's see.

  • And the one thing that we've now been in Taipei (臺北市) for this is what our third or

  • fourth day.

  • And my gosh is this ever a city for foodies.

  • Like if you're into food this is the place where you've gotta come.

  • That is amazing.

  • It is like so nutty.

  • Nutty and sweet and spicy.

  • It is an amazing combination of flavors.

  • I like this a lot.

  • And we weren't even going to order this.

  • Sam was like eh I don't know this sounds kind of plain but this is the star.

  • Okay, time to move on to the third dish.

  • Yeah, so we've got sticky rice wrapped with pork (糯米雞 - 糯米鸡).

  • So what I'm going to do is just try to dissect that to see.

  • Oh, look at that.

  • You can see the pork right there.

  • Oh my.

  • Oh, look at those colors.

  • Turn it back around.

  • Show us that baby.

  • It is so sticky.

  • There we go.

  • Look at that.

  • Look at those colors.

  • So I'm going to go in for the pork and obviously the sticky rice (糯米雞 - 糯米鸡).

  • That pork looks so juicy.

  • Oh, my gosh.

  • It might be like along with what the Xiao Long Bao (小笼包 - 小籠包) I actually

  • like that even more than the noodles and that is saying a lot because I love the noodles.

  • It is just that pork is so juicy and so fatty.

  • It has just got so much flavor to it and then the sticky rice really enhances it.

  • Oh, loving it.

  • This is just like an awesome meal man.

  • This is so good.

  • So I've already been sampling the rice and that is pretty good.

  • If you take a look at the plate I think what makes it so special is that is has a little

  • bit of fat that adds juiciness but like it is not chewy fat that you wouldn't want.

  • It is just like that fat that just melts in your mouth and adds flavor.

  • Yeah.

  • Exactly.