鼎泰豐（Din Tai Fung）是一家來自台灣的著名餐廳品牌，最初於1958年由楊秉彝創立，原本是一家專門販售食用油的小店。後來，隨著市場的變化，於1972年開始轉型，專注於小籠包及其他中式點心的製作與銷售。以其高品質的小籠包及精緻的中式料理聞名，現已發展成為國際知名的餐飲品牌，在ˋ多個國家和地區設有分店，包括美國、日本、大陸、新加坡、澳洲等地。

主要的核心產品是小籠包，在細節上極為講究，每個小籠包的製作都有規格和標準，從用料到製作過程，都經過嚴格檢視，這也使得鼎泰豐成為台灣甚至國際餐飲界的象徵之一。特色在於薄如紙的外皮、鮮美多汁的內餡，並且製作過程講求精細，每個小籠包都必須有十八摺。

包子重量控制在21克，餡料16克，只能有0.4克的誤差範圍。所有包前的材料跟完成品都需要測量。蒸熟的時間4分鐘，許多的產品數據都嚴格落實。學徒要能一分鐘包好4個包子，六個月後要能包6個，成為正式的師傅要至少5~6年。人力成本佔總成本的一半，每次上菜前服務人員要用溫度計確認雞湯和酸辣湯達到最佳的85攝氏度，肉粽要90度。當客人喝茶的角度達45度，要即刻加茶。小籠包不允許有破損，如果客人夾破會補上沒破的。

餐廳環境整潔，服務專業且高效，這些都使得顧客在每次用餐中都能獲得良好的體驗。鼎泰豐也非常重視顧客的用餐感受，服務人員經過嚴格訓練，對細節把控得當，提供細心周到的服務。對客服人員還設有激勵獎金，整體離職率只有2%，許多人的年資超過20年。

除了小籠包，還提供各類中式點心與料理，包括餛飩湯、炒飯、擔擔麵、紅油抄手、酸辣湯等。甜點方面，鼎泰豐的豆沙包、芋泥小籠包和杏仁豆腐等也深受顧客喜愛。菜單保持著中式傳統風味，同時透過改良與精緻化，吸引國際饕客的廣泛認可。

該餐廳的優點在於其嚴格的品質控制和精細的製作工藝。無論在台灣本地還是國際分店，鼎泰豐始終保持著高水準的餐點質量和一致的口感。然而，也有其不足之處。首先是價格較高，雖然品質有保證，但對於一些消費者來說，較為昂貴的價格使得它不適合日常就餐，而更像是偶爾享受的高級餐廳選擇。此外，由於高度的國際知名度，許多分店經常出現排隊等候的情況，特別是在熱門時段或節假日，顧客可能需要等待較長的時間才能入座，這對於尋求快速用餐的顧客來說可能是一個不便之處。還有部分消費者認為，雖然鼎泰豐的菜餚品質穩定，但創新度相對不足，菜單上的選項相對固定，長期顧客可能會覺得缺少變化。

全球分店170多家，在2024年8月底宣布即將關閉北京、天津及西安等14家分店。目前每年營收超過50億台幣，1993年就被紐約時報選為世界全10大美食之一，CNN則評論為全球最佳連鎖企業第2名。

總體而言，鼎泰豐以其高品質的小籠包和精緻的中式料理在國際上享有盛譽，憑藉著優質的服務、標準化的製作流程和對品質的高度重視，成功地在全球拓展品牌。儘管價格較高，且創新度有所限制，仍是許多消費者在尋求高品質中餐時的首選餐廳之一，成為台灣餐飲文化的一張亮麗名片。

Din Tai Fung is a renowned restaurant brand from Taiwan, originally founded in 1958 by Yang Bingyi. Initially, it was a small shop specializing in selling cooking oil. However, with changes in the market, the restaurant transitioned in 1972 to focus on the production and sale of xiao long bao (soup dumplings) and other Chinese dim sum. Known for its high-quality xiao long bao and refined Chinese cuisine, Din Tai Fung has grown into an internationally recognized brand with branches in numerous countries and regions, including the United States, Japan, China, Singapore, and Australia.

The core product of Din Tai Fung is the xiao long bao, which is meticulously crafted with precise standards. Every xiao long bao is made with strict attention to detail, from the ingredients to the preparation process, ensuring that the brand has become a symbol of Taiwanese and even global culinary excellence. The dumplings are characterized by their paper-thin skin and juicy, flavorful filling. Each xiao long bao must have exactly 18 folds, a signature of the brand’s commitment to precision.

The weight of each dumpling is carefully controlled: the wrapper weighs 21 grams, and the filling weighs 16 grams, with only a 0.4-gram margin of error allowed. All ingredients and finished products are measured before wrapping. The steaming time is precisely four minutes, and many product details are rigorously enforced. Apprentices must be able to wrap four dumplings per minute, and after six months of training, they are expected to increase this to six dumplings per minute. To become a master, it takes at least 5 to 6 years. Labor costs account for half of the total costs, and before serving, staff must use a thermometer to ensure the chicken soup and hot and sour soup are served at the optimal 85°C, while the zongzi (rice dumplings) must reach 90°C. When a customer's tea cup tilts to 45 degrees, staff must immediately refill it. Xiao long bao are not allowed to be served damaged; if a customer accidentally breaks one while picking it up, a new one is provided.

The restaurant environment is clean, and the service is professional and efficient, ensuring that customers always have a pleasant dining experience. Din Tai Fung places a strong emphasis on customer satisfaction, with staff undergoing rigorous training to ensure attention to detail and provide thoughtful service. The company also offers performance bonuses to customer service staff, and the overall employee turnover rate is only 2%, with many employees having been with the company for over 20 years.

Beyond xiao long bao, Din Tai Fung offers a variety of other Chinese dim sum and dishes, including wonton soup, fried rice, dan dan noodles, spicy wontons, and hot and sour soup. On the dessert side, the restaurant’s red bean buns, taro xiao long bao, and almond tofu are also popular among customers. The menu retains traditional Chinese flavors while being refined to appeal to a global audience, earning widespread recognition from food enthusiasts worldwide.

The strengths of Din Tai Fung lie in its strict quality control and meticulous craftsmanship. Whether in Taiwan or at its international branches, Din Tai Fung consistently maintains high standards of food quality and a uniform taste. However, it is not without its drawbacks. The first is the relatively high price; while the quality is guaranteed, the cost makes it more of an occasional luxury dining option rather than an everyday choice for some consumers. Additionally, due to its high international popularity, many of its branches often have long waiting times, especially during peak hours or holidays, which can be inconvenient for those looking for a quick meal. Some customers also feel that, although the quality of the dishes is consistent, there is a lack of innovation, with the menu options being relatively fixed, which might cause long-term customers to crave more variety.

With over 170 branches worldwide, Din Tai Fung announced in late August 2024 that it would be closing 14 branches in Beijing, Tianjin, and Xi’an. Currently, the brand generates annual revenue exceeding 5 billion NTD. In 1993, it was named one of the top 10 restaurants in the world by The New York Times, and CNN ranked it as the second-best global chain restaurant.

Overall, Din Tai Fung enjoys a prestigious reputation internationally for its high-quality xiao long bao and refined Chinese cuisine. With its excellent service, standardized production processes, and strong commitment to quality, the brand has successfully expanded globally. Despite its higher prices and limited innovation, it remains a top choice for many consumers seeking high-quality Chinese food and serves as a shining example of Taiwanese culinary culture.

照片:DALLE3