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Food Review: Din Tai Fung Dumpling House

By Ken Huang

March 5, 2013 11:32 pm

Big groups are a must.

(Ken Huang/Daily Bruin)

Seasonings and sauces for the dumplings.

(Ken Huang/Daily Bruin)

Ginger and soy sauce.

(Ken Huang/Daily Bruin)

Pork dumplings.

(Ken Huang/Daily Bruin)

Sauteed green beans with garlic.

(Ken Huang/Daily Bruin)

Juicy pork and crab dumplings.

(Ken Huang/Daily Bruin)

A juicy pork and crab dumpling.

(Ken Huang/Daily Bruin)

Shrimp fried noodles.

(Ken Huang/Daily Bruin)

Vegetarian dumplings.

(Ken Huang/Daily Bruin)

(Ken Huang/Daily Bruin)

Elegant ambiance.

(Ken Huang/Daily Bruin)

Shrimp and pork shao mai.

(Ken Huang/Daily Bruin)

Sweet taro dumpling.

(Ken Huang/Daily Bruin)

Outside.

(Ken Huang/Daily Bruin)

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