台北｜必比登推介心目中必吃的台灣美食！鼎泰豐

不知道從什麼時候開始，鼎泰豐成為久沒吃會有點想念的味道，這天便趁平日下午的空檔，找飯友們一起去吃了下午茶時段的午餐

雖然已經是平日、非用餐時段，排隊的人潮還是絡繹不絕，出發前在官網看到新生店等待時間最短，就決定往這間分店去；拿了號碼牌先走到東門站附近的巷弄買飲料，回來後過了一兩號，向服務人員報到後幸運的直接入店

（現場到號查詢：https://www.dintaifung.tw/Queue/）

這次來主要想試試以前沒點過，且不少人推薦的菜色，幸好都很合口味：

小菜

豆芽菜、冬粉、海帶、干絲切成幾乎等寬的細條，涼拌以特製醋醬，也許有香油？把常見的味道做得更順口美味

糖醋排骨

網站上列為開胃菜，適口大小的排骨和乾蕃茄非常均勻的裹上微牽絲的糖醋醬，風味細緻不油、份量剛好，是我吃過最精緻的糖醋排骨👍🏻

蝦仁燒賣

皮、餡的味道與小籠包吃不出差異，只是不用十八折封口，改以蝦仁作上蓋；和小籠包同樣汁多味美，多了蝦肉鮮香及吸睛外型

時蔬蛋炒飯（糙米）

比其他款炒飯多了大量蔬菜、少了海鮮/肉類，蔬菜丁大小適口、咬感爽脆，吃起來十分有層次；用餐當下感覺鹹度偏淡，回想時卻覺得滿耐吃，口味重的話可以搭配紅油抄手或炸排骨（炒飯淋抄手醬超搭！）

豆苗蝦仁

冬季限定的菜色，豆苗翠綠油亮、口感清脆且滑順不澀，油和蒜香都恰到好處，搭配鮮蝦仁更顯層次，確實值得一試！單價也真的高

鮮魚蒸餃

蒸餃內餡由鯛魚肉、大白菜、芹菜、荸薺混合而成，相當清爽，就算不喜歡豬肉也能享受鼎泰豐蒸點的美味

另外炸排骨、小籠包、巧克力小籠包則是每次來都會點的，仍舊經典；雖然供應的並非大眾認為的傳統台菜，鼎泰豐還是我心目中很具代表性的台灣美食之一🥟

At some point, Din Tai Fung became one of those flavors I start to miss if I haven’t had it for a while. Taking advantage of a free weekday afternoon, I gathered a few friends and went for a late lunch in the afternoon.

Even though it was a weekday and outside the usual meal rush, the line was still nonstop. Before heading out, I checked the official website and saw that the Xinsheng branch had the shortest wait time, so we decided to go there. After taking a queue number, we walked around the alleys near Dongmen Station to buy drinks. When we returned, one or two numbers were ahead of us, and after checking in with the staff, we were lucky enough to be seated right away.

(On-site queue status: https://www.dintaifung.tw/Queue/)

This visit, we mainly wanted to try dishes we hadn’t ordered before but that came highly recommended. Thankfully, they all suited our tastes:

Din Tai Fung House Special

Bean sprouts, glass noodles, kelp, and shredded tofu were cut into evenly thin strips and tossed in a special vinegar-based sauce, possibly with a hint of sesame oil, making familiar ingredients taste even smoother and more delicious.

Sweet and Sour Pork Spareribs

The bite-sized ribs and dried tomatoes were evenly coated in a sweet-and-sour glaze. The flavor was refined and not greasy, with just the right portion size. Easily the most delicate version of sweet and sour ribs I’ve had.

Steamed Shrimp and Pork Shao Mai

The wrapper and filling taste very similar to the xiaolongbao, except instead of the classic pleated top, it’s finished with a shrimp on top. Just as juicy and flavorful as the soup dumplings, with added shrimp sweetness and a more eye-catching appearance.

Vegetable and Mushroom Fried Rice
(With Egg/ Brown Rice)

Compared with other fried rice options, this one has a lot more vegetables and no seafood or meat. The diced vegetables are pleasantly sized with a crisp bite, giving the dish great texture and layers. It tasted mildly seasoned at the time, but in retrospect felt very comforting and easy to keep eating. If you prefer stronger flavors, it pairs well with spicy wontons or fried pork chop (fried rice mixed with the spicy wonton sauce is an excellent combo).

Stir-Fried Pea Shoots with Shrimp

A winter seasonal dish. The pea shoots were bright green, glossy, crisp and without any bitterness. The oil and garlic aroma were perfectly balanced, and the fresh shrimp added extra depth. Definitely worth trying, though the price is indeed on the higher side

Steamed Fish Dumplings

The filling is made with sea bream, napa cabbage, celery, and water chestnuts. Very light and refreshing, great for anyone who doesn’t eat pork but still wants to enjoy the restaurant’s steamed dumplings.

We also ordered the fried pork chop, xiaolongbao, and chocolate xiaolongbao, which were our usual must-orders. Even though it doesn’t strictly serve what most people consider traditional Taiwanese dishes, Din Tai Fung is still, in my view, one of the most representative Taiwanese food experiences.

· 訂位方式：無
· 價格：見下圖
· 是否可刷信用卡：可以
· 地址：https://maps.app.goo.gl/6kgdhBYatB9G4mni7?g_st=ic（多家分店）
· Reservation: Not available
· Price: See below 
· Credit cards accepted: Yes
· Address:https:https://maps.app.goo.gl/6kgdhBYatB9G4mni7?g_st=ic (multiple branches)