Din Tai Fung (Westfield Santa Anita)

The quality of Din Tai Fung's buns has always been good. There are strict requirements on the number of folds of the buns, and the bun skin is thin and the filling is relatively large. It looks clean and hygienic. The black-bone chicken has a slightly light wine flavor, but the chicken is very tender.

There was still a queue for a table at Din Tai Fung at around 2pm, and there were quite a few foreigners. The waiters were all young, including the ones serving dishes, who were all young and strong foreigners. The service was very good. Very nice!!

I've only eaten it at the Taipei main store before, and it's so delicious! The taste of American ones is okay, but the leather is a bit thick and the craftsmanship is not very sophisticated! It was totally unexpected. I always thought that xiaolongbao was a Chinese specialty, but it actually tasted similar to the ones in China. The crab pot was just average, it's just for its reputation.

Din Tai Fung is a famous bun shop in Taiwan. I have eaten at Din Tai Fung on the first floor of Taipei 101 and it was very good. I saw Din Tai Fung in Los Angeles this time and felt very familiar. This shop is relatively large and has very good business. I saw that almost all the people waiting in line for seats were Americans, which shows that Chinese food is very attractive to Americans. The buns here are the same as those in Taipei, with thin skin and large fillings. There are 18 folds on the buns, which are very beautiful and delicious.

Passing by Din Tai Fung, although I wasn't hungry, I still whetted my appetite and went in to eat. It's been a long time since I last ate there in Taiwan. The steamed buns, steamed dumplings, and beef noodles produced by Din Tai Fung are really delicious. Great!