Dingtaifung opens its central kitchen to press

In an effort to promote a cross-strait Taiwan business forum organized by the Taiwan External Trade Development Council (TAITRA), Yang Chi-hwa, Dingtaifung owner and son of restaurant founder Yang Bing-yi, yesterday took the press into the exclusive kitchen of one of Taiwan's greatest culinary successes.

Reporters were strictly controlled within the kitchen's health and safety guidelines, the same under which the central kitchen staff abides. If the staff is found to violate the terms twice, they will be asked to leave.

The annual gross revenue of Dingtaifung restaurants worldwide — which branches in Japan, Hong Kong, Mainland China, Singapore, Indonesia and the United States — is NT$3 billion. The majority of the food production originated from the central kitchen in Jhonghe City, where fresh crab, shrimp and other fresh ingredients are scrupulously measured and parceled into dumplings and buns.

The Dingtaifung brand has also, as of this year, expanding its business into the food section of wholesale chains like Carrefour. Selling 16 different buns and other sweet deserts that are carted in daily, Yang said that it will not include the famed pork dumplings due encountered difficulty in preserving maximum freshness and the brand's wish to differentiate the market segment.

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