
Xiaolongbao (Soup Dumplings)
小籠包xiǎolóngbāo
- Umami
- Savory
- Porky
- +1 more
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The restaurant
Din Tai Fung began as a cooking-oil shop on Xinyi Road. According to Wikipedia, founder Yang Bingyi and his wife opened the oil shop in 1958; around 1970 canned oil hurt business, a friend suggested adding xiaolongbao, and by 1972 it had become a full restaurant. It grew into a global chain, but Xinyi Road is where it started.
The soup dumplings are known for their 18 pleats, thin skins, sweet pork filling and scalding broth. Michelin suggests ordering sweet and sour pork, bitter melon and pork rib soup, and steamed taro buns alongside them. The original storefront on Section 2 of Xinyi Road is now takeaway only, and dine-in service is across the street in a 330-seat, four-storey building that opened in 2020. Expect a wait at mealtimes; avoid noon and weekend peaks if you can.
Awards are shown exactly as recorded for the year given. Guides update their lists every year.
What to order
What the place is known for, with typical prices for each dish.

小籠包xiǎolóngbāo
Typical price: NT$100–300 · per basket (about 6–10 pieces)
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Around the corner
Yongkang Street is in Da'an District, a short walk from Dongmen MRT Station, and is one of the Taipei food neighborhoods foreign visitors know best. Michelin notes that the original Din Tai Fung is in the area: the Xinyi Road storefront has sold soup dumplings since 1972 and is now takeaway, with dine-in across the street in a four-storey building. The lanes also hide Yongkang Beef Noodle, said to date from 1963, and in summer the street turns to mango shaved ice.
About 600 meters west, Hang Zhou Xiao Long Bao on Hangzhou South Road is another Michelin-listed dumpling shop, so the area works well for a soup dumpling and beef noodle lunch.
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Work in progressLast updated Oct 12, 2026What’s new
20 dishes documented · more on the way