Filled with a carefully-balanced mixture of glass noodles, bok choy, dried bean curd, and shiitake mushrooms. Freshly squeezed spinach juice is rolled into our signature dumpling skin to give these savory dumplings their vibrant, verdant hue.

Vegan Dumplings (10 each)

Our delicately hand-folded dumplings are filled with premium chicken and sweet onions.

Chicken Dumplings (10 each)

This delicious twist on our traditional Xiao Long Bao is filled with juicy Kurobuta pork and crab. The pork’s rich flavor is enhanced by the natural sweetness of crab, for a seafood flavor that’s rich but mellow.

Crab & Kurobuta Pork Xiao Long Bao (10 each)

Our delicious, thick Hot & Sour Soup is chock full of fresh ingredients, including sliced bamboo shoots, silky eggs, crunchy wood ear mushrooms, and buttery-soft tofu. Topped with fresh green onion and our house seasoning, it’s perfect for any occasion.

Vegetarian Hot & Sour Soup

Choice cuts of chicken are steamed for hours with fresh ginger and green onion. This signature Din Tai Fung dish is light, but packs a rich aroma.

Steamed Soup with Bone-in Chicken

A classic reinvented, with chicken, ground daily in-house, sweet notes of carrot and celery, and hints of aromatic ginger and garlic.

Chicken Xiao Long Bao (10 each)

Crisp bean sprouts, smooth glass noodles, springy beancurd, and thin strips of seaweed tossed in our traditional vinegar dressing. A light touch of our signature Din Tai Fung chili oil gives this appetizer layers of flavor and texture.

Seaweed & Beancurd Salad

A light and delicious steamed beef broth with slices of bone-in short ribs.

Steamed Soup with Bone-in Beef Short Ribs

Each of our Xiao Long Bao is carefully weighed and folded by hand to achieve our signature Golden Ratio of 18 folds and stuffed with top-quality Kurobuta pork marinated in a blend of carefully-selected seasonings. Paired with the piquant aromas of fresh ginger and green onion, every bite is the perfect bite.

Kurobuta Pork Xiao Long Bao (10 each)

Our delicious, thick Hot & Sour Soup is chock full of fresh ingredients, including sliced bamboo shoots, silky eggs, Kurobuta pork strips, crunchy wood ear mushrooms, and buttery-soft tofu. Topped with fresh green onion and our house seasoning, it’s perfect for any occasion.

Hot & Sour Soup

Crisp Persian cucumbers combined with cuts of mild fresno chili peppers and sliced, fresh garlic—all tossed together with drizzles of sesame oil and our signature Din Tai Fung chili oil.

Cucumber Salad

In a large bowl, combine the glass noodles (cooked according to package instructions), bok choy, dried bean curd, shiitake mushrooms, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Prepare the Filling

In a separate bowl, mix 2 cups of all-purpose flour with fresh spinach juice (from about 1 cup of spinach blended with water and strained) until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

Make the Dumpling Skin

Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle, about 3 inches in diameter. Place a spoonful of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. Ensure there are no air pockets.

Form the Dumplings

Steam the dumplings in a steamer basket lined with parchment paper for about 10-12 minutes until the dough is translucent and cooked through. Alternatively, you can pan-fry them in a little oil for 3-4 minutes on each side until golden brown.

Cook the Dumplings

Serve the dumplings hot with soy sauce or your favorite dipping sauce.

Serve

Glass noodles

Bok choy, finely chopped

Dried bean curd, rehydrated and chopped

Shiitake mushrooms, chopped

Soy sauce

Sesame oil

Garlic, minced

Ginger, minced

Salt

Pepper

In a medium bowl, combine the ground chicken, sweet onion, soy sauce, garlic, ginger, salt, black pepper, and green onions. Mix well to combine all ingredients thoroughly.

Using store-bought dumpling wrappers or homemade dough, lay out one wrapper at a time on a clean surface. Place about 1 tablespoon of filling in the center of each wrapper.

Make the Dumpling Wrappers

Moisten the edges of the wrapper with a little water. Fold the wrapper over the filling to create a half-moon shape, pressing the edges to seal. You can also pleat the edges for a decorative touch.

Fold the Dumplings

Bring a steamer pot of water to a boil. Place the dumplings in the steamer basket, making sure they do not touch. Steam for about 12-15 minutes, or until the chicken is fully cooked.

Remove the dumplings from the steamer and serve hot with your choice of dipping sauce.

Ground chicken

Sweet onion, finely chopped

Black pepper

Green onions, chopped

In a bowl, combine Kurobuta pork, crab meat, ginger, garlic, soy sauce, sesame oil, green onion, salt, and white pepper. Mix until well combined and set aside.

Make the Filling

In a large bowl, mix 2 cups of all-purpose flour with 1 cup of hot water. Knead until you have a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

Divide the dough into small balls. Roll each ball into a circle about 3 inches in diameter. Place a spoonful of filling in the center of each circle, then pleat and seal the dumpling tightly.

Place the dumplings in a steamer lined with parchment paper. Steam over boiling water for about 10-12 minutes, or until the wrappers are translucent and the filling is cooked through.

Steam the Dumplings

Serve hot with soy sauce or your favorite dipping sauce.

Kurobuta pork

Fresh crab meat

Green onion, chopped

White pepper

In a large pot, bring the vegetable broth to a boil over medium heat.

Prepare the Broth

Once boiling, add in the sliced bamboo shoots, wood ear mushrooms, minced ginger, and minced garlic. Let it simmer for about 5 minutes.

Add Vegetables

Gently stir in the cubed tofu and continue to simmer for an additional 3 minutes.

Add Tofu

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add this to the pot while stirring continuously to thicken the soup.

Thicken the Soup

Add the soy sauce, rice vinegar, sesame oil, and ground white pepper to the pot. Stir well to combine.

Season the Soup

Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.

Add Eggs

Remove the soup from heat and ladle into bowls. Garnish with chopped green onions before serving.

Garnish and Serve

Vegetable broth

Bamboo shoots, sliced

Wood ear mushrooms, sliced

Tofu, firm and cubed

Cornstarch

Rice vinegar

Ground white pepper

Fresh ginger, minced

Green onions, chopped (for garnish)

Eggs, beaten

Rinse the bone-in chicken under cold water and pat dry. Peel and slice the fresh ginger. Cut the green onions into 2-inch pieces.

Prepare the Ingredients

In a large steaming pot, place the chicken, ginger, and green onions. Pour in the water and season with salt and white pepper.

Assemble the Soup

Cover the pot and steam over medium heat for approximately 1.5 to 2 hours, or until the chicken is tender and the broth is aromatic.

Steam the Soup

Once cooked, carefully remove the chicken and strain the broth if desired. Serve the soup hot, garnished with additional green onions if desired.

Bone-in chicken

Fresh ginger

Green onions

Water

In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead the dough for about 5-10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a large bowl, combine ground chicken, chopped carrot, chopped celery, grated ginger, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Divide the rested dough into small balls (about 1 inch in diameter). Roll each ball into a thin circle. Place a spoonful of the filling in the center of each circle. Gather the edges and pleat them together to seal the dumpling.

Assemble the Xiao Long Bao

Prepare a steamer lined with parchment paper. Arrange dumplings in the steamer, making sure they are not touching. Steam over boiling water for about 15-20 minutes until the dumplings are cooked through.

Carrot, finely chopped

Celery, finely chopped

Ginger, grated

Soak the glass noodles in hot water for about 15 minutes or until they become soft. Drain and set aside.

Prepare the Glass Noodles

Cut the beancurd into thin strips and set aside.

Prepare the Beancurd

Soak the dried seaweed in warm water for about 5 minutes until it becomes soft. Drain and cut into thin strips.

Prepare the Seaweed

In a large bowl, combine the bean sprouts, soaked glass noodles, beancurd strips, and seaweed.

Combine Ingredients

In a small bowl, mix the chili oil with a splash of vinegar (to taste) and drizzle over the salad.

Make the Dressing

Gently toss all ingredients together until well combined. Serve immediately.

Toss and Serve

Bean sprouts

Beancurd (tofu)

Dried seaweed

Chili oil

In a large pot, add the bone-in beef short ribs and cover them with water. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.

Prepare the Beef

After simmering for about 30 minutes, add the sliced carrots, chopped celery, quartered onion, minced garlic, fresh thyme, soy sauce, salt, and black pepper. Stir to combine.

Add Vegetables and Seasoning

Cover the pot and let the soup simmer on low heat for an additional 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

Simmer the Soup

Once the beef is tender, remove the short ribs and let them cool slightly. Slice the meat off the bones and return it to the soup. Adjust seasoning if necessary. Serve hot, garnished with chopped green onions.

Serve the Soup

Bone-in beef short ribs

Carrots, sliced

Celery, chopped

Onion, quartered

Fresh thyme

In a large bowl, mix the flour and salt. Gradually add water, stirring until the dough begins to come together. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.

In a mixing bowl, combine the ground Kurobuta pork, grated ginger, chopped green onions, soy sauce, sesame oil, sugar, salt, and white pepper. Mix thoroughly until well combined.

Divide the rested dough into small pieces, about the size of a golf ball. Roll each piece into a circle about 3 inches in diameter. Place a tablespoon of filling in the center. Fold the edges of the dough over the filling, pleating and pinching to create 18 folds, sealing the dumpling tightly.

Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking. Place the Xiao Long Bao in the steamer basket, leaving space in between. Steam over boiling water for 8-10 minutes until cooked through.

All-purpose flour

Soak the dried wood ear mushrooms in warm water for about 30 minutes until they are rehydrated, then slice them thinly. Prepare all other ingredients by slicing, cubing, or chopping as necessary.

In a large pot, bring the chicken or vegetable broth to a boil over medium heat. Add the sliced Kurobuta pork and cook until it turns white, about 3-4 minutes.

Make the Broth

Stir in the bamboo shoots, rehydrated wood ear mushrooms, and cubed tofu into the pot. Allow to simmer for about 5 minutes.

In a small bowl, mix the cornstarch with 4 tablespoons of water to create a slurry. Gradually add this mixture to the pot while stirring to thicken the soup.

Stir in the soy sauce, rice vinegar, white pepper, and sesame oil. Taste and add salt if needed.

Add Flavor

Beat the eggs in a separate bowl. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.

Remove the soup from heat, ladle into bowls, and garnish with chopped green onions. Serve hot.

Kurobuta pork, thinly sliced

Tofu, firm, cubed

Wood ear mushrooms, dried

Eggs

Chicken or vegetable broth

Wash the Persian cucumbers and slice them thinly. Remove the seeds from the Fresno chili peppers and slice them into thin strips. Mince the garlic cloves.

Prepare the vegetables

In a large mixing bowl, combine the sliced cucumbers, Fresno chili strips, and minced garlic.

Combine the ingredients

Drizzle the sesame oil and Din Tai Fung chili oil over the salad mixture. Add salt to taste.

Dress the salad

Gently toss the salad until all the ingredients are well-coated with the oils. Serve immediately for the freshest flavor.

Din Tai Fung

Vegan Dumplings (10 Each)

Chicken Dumplings (10 Each)

Crab & Kurobuta Pork Xiao Long Bao (10 Each)

Vegetarian Hot & Sour Soup

Steamed Soup With Bone-in Chicken

Chicken Xiao Long Bao (10 Each)

Seaweed & Beancurd Salad

Steamed Soup With Bone-in Beef Short Ribs

Kurobuta Pork Xiao Long Bao (10 Each)

Hot & Sour Soup

Cucumber Salad