Ding Tai Fung Fuxing Store

A refreshing cold dish made with wood ear mushrooms. It has a crisp texture and is usually seasoned with vinegar and ginger, offering a slight sourness and ginger aroma, making it very appetizing.

A classic Shanghai cold dish. "Kao Fu" is a porous gluten product that soaks up a savory and sweet sauce, offering a juicy and chewy texture. It's often braised with mushrooms, bamboo shoots, or edamame.

Tender green bamboo shoots, boiled and chilled, then cut into pieces. The bamboo shoots are delicate, crisp, and sweet. Usually served with mayonnaise, but this menu notes it's without dressing, allowing you to taste the original flavor of the bamboo shoots.

A vegetarian version of Din Tai Fung's signature xiao long bao. The filling typically consists of finely chopped Napa cabbage, mushrooms, firm tofu, and glass noodles, wrapped in paper-thin dough. It's refreshing and not greasy, allowing you to taste the natural sweetness of the vegetables.

Steamed dumplings with a filling of mushrooms and various vegetables. The dumpling wrappers are chewy, and the filling is aromatic, especially with the prominent mushroom flavor. Dipping in vinegar and ginger enhances the taste.

Fermented dough wrapped around a rich filling of vegetables and mushrooms. The bun is soft, and the filling is savory, suitable as a main dish.

Similar to the Mushroom Vegetarian Bun, but emphasizing the natural sweetness of mixed vegetables. The filling is finely chopped and perfectly combined with the fluffy bun, offering a refreshing taste.

Traditional sweet bun with a fine and smooth red bean paste filling. The bean paste is often cooked with oil to make it smooth, with moderate sweetness. Paired with fluffy bun dough, it's a classic Chinese dessert.

A sweet bun filled with rich taro paste. The filling is smooth and creamy with a natural taro aroma, popular among taro lovers.

A smaller version of the Red Bean Paste Large Bun, suitable for those with a smaller appetite or who wish for a lighter dessert. Bite-sized and easy to eat.

A smaller version of the taro paste bun, exquisite and petite, with a rich and dense filling.

A premium clear soup simmered with various fresh mushrooms and enhanced with slices of black truffle. The broth is clear yet rich in flavor, with the unique aroma of truffle complementing the umami of the mushrooms.

Stir-fried cabbage, quickly cooked over high heat to retain its crispness and sweetness. Simply seasoned to highlight the natural flavor of the ingredients.

Stir-fried water spinach, crisp and tender. Often sautéed with garlic or ginger, it's a very common and popular Taiwanese home-style dish.

Stir-fried sweet potato leaves, a tender and nutritious vegetable. Usually simply seasoned to maintain the smooth texture of the young leaves.

Stir-fried amaranth, tender and smooth. Amaranth becomes soft after cooking, making it easy to eat.

Dried tofu (a type of bean curd) is added to stir-fried amaranth. The dried tofu absorbs the vegetable broth, enhancing the bean flavor and adding textural complexity.

Stir-fried spinach, preserving the nutrients and flavor of the dark green vegetable. Soft texture and a fresh taste.

A combination of spinach and dried tofu. The tenderness of the dried tofu complements the spinach perfectly, creating a mellow and comforting vegetable dish.

Stir-fried pea shoots, using the tender tips of peas. Priced higher, they have an extremely delicate, crisp texture and a unique fresh aroma.

Stir-fried A-Choy (a type of Taiwanese lettuce). It has a slightly bitter-sweet taste and a crisp texture, making it a common green vegetable in Taiwan.

Vegetable Egg Fried Rice (Vegetarian version does not include egg, it's pure vegetable fried rice). The rice grains are distinct and stir-fried with finely chopped vegetables like corn, carrots, and peas. It has a strong wok aroma and is refreshing and delicious. Choice of white or brown rice.

Huzhou-style sweet zongzi, long and cylindrical. Soft glutinous rice is wrapped around a delicate red bean paste filling and boiled. The rice grains meld together for a smooth texture, infused with the fragrance of the zongzi leaves.

A traditional Chinese steamed cake made from rice flour, with a soft and chewy texture (similar to mochi but looser). It contains red bean grains and red bean paste, with moderate sweetness. Best enjoyed hot.

Walnuts are added to the Red Bean "Song Gao" (Steamed Cake). The crispness and nutty aroma of the walnuts add rich textural layers to the soft steamed cake.

A dessert shaped like xiao long bao. Thin skin encases a smooth red bean paste filling. A bite reveals the hot, flowing bean paste, with a fragrant dough exterior.

Xiao long bao filled with smooth and sweet taro paste. The delicate skin complements the rich filling, making it an exquisite Chinese dessert.

A refreshing sweet soup. The main ingredient is snow fungus (white fungus), simmered until gelatinous, resulting in a thick and smooth broth. Other ingredients like lotus seeds and red dates are added for a rich texture and sweet, cooling taste.