Golden Rooster Garden’s affordable and delicious xiaolongbao go viral in Japan—guests exclaim: “Not inferior to Din Tai Fung!”

▲ Customers always praise the “not inferior to Din Tai Fung” xiaolongbao, and Japanese media have also come to film and introduce it—truly a pride of Taiwan. (Photo/Reported by Chen Mingren)

Reported by Chen Ziying / Taipei

“An everyday person’s Din Tai Fung xiaolongbao—and not inferior to Din Tai Fung!” Such tempting praise from customer Mr. Zhan refers to this Jiangsu-Zhejiang restaurant called Golden Rooster Garden, located in Taipei’s Gongguan commercial district. Since opening in 1973 (the 62nd year of the Republic of China), the eatery has won over many food lovers. Even celebrity Jay Chou was a regular here before he became famous, and Japanese TV production crews have even flown in especially to film it.

As soon as you enter the restaurant, you’ll see apprentices busily making the signature xiaolongbao and soup dumplings. The reason? By lunchtime, the not-so-big space is always packed. Owner Gao Ruikun started as an apprentice in his teens. When asked about customers calling his restaurant the “people’s Din Tai Fung,” he said modestly, “The clientele is different, you know? I’m just stricter with my chefs, paying close attention to details—especially the freshness of ingredients. If ingredients sit too long, I’d rather throw them out. For example, the meat must be fresh enough to preserve the umami in the broth.”

 
▲ Besides ingredient freshness, techniques like rolling dough for xiaolongbao and soup dumplings are especially important. The shop’s most popular item is this basket of “crab roe soup dumplings,” with skin that stays springy and bursts with fragrant juice in one bite. (Photo/Reported by Chen Mingren)

Speaking of the shop’s signature dish, it’s none other than the “crab roe soup dumplings” that went viral in Japan. In addition to selecting fresh, premium ingredients, achieving the perfect texture requires meticulous dough-rolling and kneading techniques—the dough is rolled slightly firmer to maintain elasticity. The broth is simmered with pork bones and vegetables, resulting in a uniquely sweet and savory taste. A Japanese variety show crew came all the way from abroad not only to film and introduce the restaurant, but Gao Ruikun says they even visited daily after filming wrapped. He also shares a tip: “Real connoisseurs only dip xiaolongbao and soup dumplings in ginger and vinegar, never soy sauce,” because the saltiness of soy sauce can easily overpower the delicate flavors of the meat.

 
▲ The shrimp porridge may look light, but the flavor is just right—the sweetness of the broth has melded with the rice during cooking, and a fresh egg added at the end is the perfect finishing touch. The yuba and vermicelli dish uses carefully selected vermicelli that doesn’t overly soak up the broth, making it a favorite combo with xiaolongbao or soup dumplings. (Photo/Reported by Chen Mingren)

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