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.