I brought Xiaolongbao to school as a child and was followed by the third generation of Laughing Din Tai Fung: Try not to increase the prices

Din Tai Fung The younger generation takes over, inheriting the tradition and remaining active at the same time. Aaron Yang and Albert Yang, the third-generation heirs of Din Tai Fung and grandsons of founder Yang Bingyi, received gifts from Din Tai Fung on the 5th.Asian Hall of Fame “Global Family Legacy Inductee”. He said that when he was young, his classmates used to make fun of him when he brought xiaolongbao to school, but now it has become cool to bring din tai fung food as a lunch box. Faced with rising costs and an uncertain economic outlook in the catering industry, he promised consumers that he would try his best not to raise prices.

Younger brother Albert said the family was honored to receive the award, which meant a lot to them. If we look back at those days, we realize that both the brothers had grown up in restaurants. At the time, Din Tai Fung was still the only restaurant in the United States.arcadia a branch. After school, they would be sent straight to the restaurant, where they would write homework and homework, and watch the brand grow to the scale it is today. It has been an amazing journey and they are very proud to represent authentic Chinese Taiwanese cuisine and carry this food culture forward.

His favorite item at Din Tai Fung is the pork xiao long bao. The way they make xiao long bao is very special, following the traditional method which takes a lot of time to make. The hope is that we always stay true to the brand’s roots, not lose tradition and are able to pass this skill on from generation to generation. Xiao Long Bao is a very special dish for them, and it is also the most representative signature product of Din Tai Fung.

Brother Yang Ailun likes braised beef noodles the most. He said it’s a dish that’s easily overlooked, but really worth a try. Braised beef noodles can be called the national dish of Taiwan. If you go to Taiwan, you’ll find that you can find different versions of braised beef noodles on almost every street corner. He believes that Din Tai Fung’s braised beef noodles are very well done. The beef is very tender and the soup is very tasty. This is a highly recommended dish. He also likes cucumber salad.

Both brothers agree on the principle of not being afraid of challenging moments in life. He believes that the most uncomfortable and difficult times are often the times when people grow the most, and that they must learn to adjust to uncomfortable situations, because that is where they grow the most. Every time you make great progress, you often learn something from your mistakes. Don’t just focus on the mistakes, but focus on how to grow from them and do better next time.

Facing the current situation that the overall catering industry is not particularly prosperous, Albert Yang said that one of the biggest features of Din Tai Fung is that it is affordable and easy for consumers to accept. The current average consumption of Din Tai Fung in the United States is about 40 to 45 yuan per capita. Considering the dining experience, restaurant ambiance and overall restaurant construction cost, he believes it is difficult for other restaurants to provide the same level of experience in this price range. Although the business is becoming more stable year by year and the operating situation is quite healthy, they will continue to work hard to improve operating efficiency as much as possible, hope to return the value brought by these efficiencies to customers and try their best not to increase prices.