Kurobuta Pork Sticky Rice Wrap - 20 Pack
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Not eligible for shipping to CanadaTo make this classic treat, sticky rice and stewed Kurobuta pork belly are wrapped in bamboo leaves.
Din Tai Fung is a global phenomenon with over 170 locations worldwide, but it traces its roots back to 1958 when Bing-Yi Yang immigrated from China and opened a cooking oil shop in Taiwan alongside his wife, Lai Pen-Mei. In 1970, they decided to dedicate half of their shop to making and selling xiao long bao, or steamed pork soup dumplings. Their xiao long bao proved to be so popular that in 1972 they phased out the cooking oil business and turned Din Tai Fung into the full-fledged restaurant that it is today. Din Tai Fung is still run by the Yang family today, and the Hong Kong branch has been awarded a Michelin Star five times.
This package serves 20 people and includes 20 Kurobuta Pork Sticky Rice Wrap
- Each wrap weighs approx. 8 oz. and measures approx. 5″ × 3″
- Wraps ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store in the freezer.
To Serve
- Place the sticky rice wraps in a pot (no thawing required before cooking).
- Fill the pot with cold water until the sticky rice wraps are fully covered.
- After bringing the water to a boil, cover with a lid and cook over medium heat for 20 minutes
- Serve & enjoy!
- Kurobuta Pork Sticky Rice Wrap – Contains: Gluten & Soy
Chinese Classics From the Michelin-Starred Icon
Chinese Classics From the Michelin-Starred Icon
Din Tai Fung is a global phenomenon with over 170 locations worldwide, but it traces its roots back to 1958 when Bing-Yi Yang immigrated from China and opened a cooking oil shop in Taiwan alongside his wife, Lai Pen-Mei. In 1970, they decided to dedicate half of their shop to making and selling xiao long bao, or steamed pork soup dumplings. Their xiao long bao proved to be so popular that in 1972 they phased out the cooking oil business and turned Din Tai Fung into the full-fledged restaurant that it is today.
Din Tai Fung is still run by the Yang family today. They are best known for their xiao long bao (each famously folded exactly 18 times), as well as steamed buns, dumplings, noodle soups, and other Chinese classics. Din Tai Fung was named one of the top ten restaurants in the world by the New York Times in 1993, and the Hong Kong branch has been awarded a Michelin Star five times.
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