Din Tai Fung's story begins with Mr. Bing-Yi Yang. Born in China's Shanxi Province in 1927, Mr. Yang immigrated to Taiwan at 20 years old with 20 dollars in his pocket. Mr. Yang decided to open his own shop to sell cooking oil and named it Din Tai Fung. Mr. Yang and his wife dedicated half of their shop to making and selling Xiao Long Bao—steamed pork soup dumplings. Din Tai Fung’s Xiao Long Bao became so popular that Mr. Yang phased out his oil business and turned Din Tai Fung into the full-fledged restaurant that it is today. With a menu boasting far more than just Xiao Long Bao, the brand has won many awards—including the coveted Michelin star at its Hong Kong branch—and has become an internationally beloved brand, offering a taste of Taiwan to the United States, Japan, South Korea, Singapore, China, Hong Kong, Indonesia, Malaysia, Australia, Europe, and Thailand.