Origin
When Din Tai Fung is mentioned, one's mind immediately goes to their xiao long bao – delicate skins, flavourful fillings, and perfectly formed eighteen pleats sealing the top. But beneath this fame, where did the name Din Tai Fung come from? And how was it born? The legend of Din Tai Fung begins like this.
The founder of Din Tai Fung, Mr. Yang Bingyi, was born in 1927 in Shanxi Province, China. In the summer of 1948, 21-year-old Mr. Yang Bingyi, during the Chinese Civil War, made the resolute decision to board the "Hualian," sailing across the sea from Shanghai to Taiwan to make his fortune. He found his uncle in Taiwan. With the help of his aunt, Mr. Yang Bingyi secured his first job in Taiwan as a deliveryman at the [Heng Tai Fung Oil Shop]. Two years later, due to his diligent work ethic and honest character, the owner began to entrust him with managing the accounts and overseeing the shop's inventory. At the age of 28, he married Lai Penmei, who also worked at "Heng Tai Fung." After their marriage, he continued to work at the oil shop for another three to four years, until one day, the owner's investment in a new venture failed, which consequently led to the downfall of "Heng Tai Fung." The oil shop was eventually forced to close, and the Bingyi couple had to leave reluctantly. At this time, Bingyi was already thirty-one years old.
After leaving the oil shop, Mr. and Mrs. Bing-Yi decided to start their own business. So, what should they name the new shop? Mr. Yang Bing-Yi thought for a moment. He bought oil from "Ding Mei Oil Shop," and he himself came from "Heng Tai Feng." It would be best to name it "Ding Tai Feng," which would also be a way to show gratitude to the owner couple of "Heng Tai Feng" for their kindness. This marked the embryo of "Ding Tai Feng," and it was 1958. It was difficult to get a telephone installation back then. The telephone number 23218927, still in use by the Xinyi store, was purchased from a fellow countryman from Shanxi who was a Control Yuan member at the time. While getting the telephone, he also begged the fellow Control Yuan member to ask Mr. Yu You-ren to write a piece of calligraphy for a signboard, "Ding Tai Feng Oil Shop." For over forty years, it has been hung at the entrance of Ding Tai Feng in the Xinyi store.
Relying on the connections and good reputation he had built at the "Heng Tai Feng" oil shop, Bing Yi quickly got the "Din Tai Fung" oil shop's business on track. After accumulating some savings, the couple pooled their resources and bought a shop on Xinyi Road, moving the oil shop there, which is the current location of the Din Tai Fung Xinyi Main Branch. Around 1972, canned salad oil came onto the market, and people's habits of buying oil changed dramatically. This had an unprecedented impact on the "Din Tai Fung" oil shop business, with trade becoming increasingly poor. Yang Bing Yi and his wife were worried day and night, saying, "This can't go on like this!" However, just when Yang Bing Yi and his wife thought this was the end of their business, they never expected that this event would become the opportunity for "Din Tai Fung" to transform. Following the advice of Mr. Tang, the owner of "Fu Xing Yuan," Yang Bing Yi and his wife decided to renovate their oil shop, turning half of it into a place to sell oil and the other half into a place to sell xiaolongbao. Without any advertising, the xiaolongbao at "Din Tai Fung" used genuine ingredients, and customers who ate them all praised them highly. Patrons told others, and the business became exceptionally good. In this way, "Din Tai Fung" ceased its oil business operations and officially began selling xiaolongbao and noodles. The legendary story of "Din Tai Fung" becoming an international brand began at this point.
Belief
- Details are the perfect service
In catering services, the emphasis is on the warmth and flexibility of the service. Din Tai Fung's service is born from genuine sincerity, prioritising customer needs above all else, proactively offering service, and aspiring for every detail to build Din Tai Fung's service philosophy and brand value.
- Do not create a single day's performance.
After taking over from his father, Ding Tai Fung founder Mr. Yang Ping-yi, Mr. Yang Chi-hua transformed the original restaurant's operating model into corporate management, achieving the goal of internationalising food and connecting with the world. His top priority is to provide the best quality and excellent service, with a philosophy of not chasing short-term gains, and to enhance brand visibility, thereby achieving sustainable operations.
- Quality is life
The careful selection of raw ingredients, the meticulous preparation of food, the precise seasoning in cooking, and the high-quality service upon presentation – every stage is approached with caution and stringent checks to ensure this philosophy reaches the customer's table.
- Branding is responsibility
A commitment to delicious food is a responsibility to our guests. Every moment is a crucial time that truly touches consumers, and every detail is a grain of sand that builds the Din Tai Fung pyramid. Din Tai Fung's dedication allows everyone to taste peace of mind.
