Ding Tai Feng - the Ultimate Disappointment

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Mon_Mon

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Joined: Oct 07, 2005
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Posted: Oct 08, 2005 - 02:30 PM

It's interesting to read about so much different opinion on Dingtaifeng.
I liked and ate quite a lot of Xiaolongbao in the past. I was also first heard of and tried Dingtaifeng a few years ago in Taipei and loved it since then. I also went to the 2 restaurants in Shanghai many times. Just some personal comment:-

- it is really expensive compares with other local restaurans which have Xiaolongbao (also in Taipei), however,the cleaninese, the service and more important the "tidiness & politness" of the waitress are not compared by other cheaper local restaurants, so I think this is the premium for its higher prices

- the bun in Dingtaifeng is definitely unique compared to all other typical ones in China and HK. Why I say unique is because the skin/pastry of the bun is really thin but still able to carry the bun (meat & juice) without breaking - when holding it from the top - this really require a lot of skills. (as I recall the buns in Taipei is a bit bigger than the mini buns and they have only one size)
- this is why we find it superior (or one may think "different" ) to Xiaolongbao in other restaurants - either the skin is too thick or the meat ball is too big which makes one to find it too oily and easily to feel full. Others the bun will break easily with the juice all gone before eating.
- personally I think other than Xiaolongbao most of the other food is just so so....but of course you cannot just go to the shop for 1 dish only.
- the chicken soup is not really that special if you have more "expertise" in Cantonese soup, rather, the hot and sour soup are quite good there, at least compare to other so called local "Shanghaiese" becasue now I found many local hot & sour soup are just "(white)pepper & white viniger" soup. As to my knowledge the soup should use chili (a kind of chili & bean souce) instead and the viniger should be the Zhenjiang (black) viniger - which give a much better "hot & sour" flavour
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- by he way, I think in other comment mentioned "Wan Chai" bun should be "dumplings" instead of Xiaolongbao. Strictly speaking they are different things - in he way of cooking and ingredients as well.