Taipei Xiaolongbao

Xiaolongbao are a type of steamed soup dumpling that originated in China's Jiangnan region, made by wrapping thin dough around a pork filling and a nugget of solidified broth that melts into hot soup as it steams. At the red signboard on Section 2 of Xinyi Road, three-digit queue numbers are the norm; the moment the steamer lid lifts, steam carries pork fat and meat fragrance into the air, and a mouthful of hot broth trembles inside skin thin enough to see through.

Din Tai Fung was founded in Taipei in 1958 as an oil shop; it began selling xiaolongbao alongside oil in 1972 and later transformed fully into a restaurant, expanding to over a hundred locations worldwide. Din Tai Fung's Taipei Xinyi branch and Hangzhou Xiaolongbao have both received Michelin Bib Gourmand recommendations for consecutive years in the Taiwan guide. A Michelin star was awarded in 2010 to the Hong Kong Tsim Sha Tsui branch, but as of the 2025 Hong Kong & Macau Michelin Guide, that branch now holds Bib Gourmand status rather than a star; the Taipei branch has never held a star at all — the two should not be conflated.

What is Xiaolongbao

Xiaolongbao originated in the Jiangnan region: thin dough wraps around a pork filling and a nugget of solidified broth gelatin; steaming melts the gelatin into a single mouthful of hot soup. The Taipei version is best defined by the "golden eighteen folds" established by Din Tai Fung — skin thin but unbroken, folds fine and even, base that doesn't stick to the steamer. The dipping condiment is finely shredded young ginger with black vinegar and a touch of soy sauce, balancing fat and savory.

Din Tai Fung started on Xinyi Road in 1972, turning an everyday steamed dumpling into an international brand. Hangzhou Xiaolongbao has its own fiercely loyal local following with generous portions at affordable prices, and both have received Michelin Bib Gourmand recommendations. One important clarification: Din Tai Fung's Taipei branches have not received a Michelin star — they hold only Bib Gourmand status. The star belongs to the Hong Kong branch; do not conflate the two.

How to eat it like a local

Local knowledge

Information compiled from the Michelin Guide, the Taipei City Government Tourism website, and large-scale public reviews; sponsored content has been filtered out. Photos are placeholders until Dio's on-site shots replace them with exclusive channel footage.