Born in China’s Shanxi Province in 1927, Mr. Yang fled to Taiwan at 20 years old as a refugee with 20 dollars in his pocket.
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.