Stop when you're hungry (2)

Another delicious variety is steamed buns with black-truffle stuffing. Biting open the buns, you can see that the stuffing is black with truffle, and the aroma is apparent. Black truffle pairs well with pork, both in steamed buns, and in jiaozi.

A new stuffing is Korean kimchi, which tastes a bit spicy. The kimchi helps to chase the grease of pork buns.

At Din Tai Fung, there are so many other good choices apart from the buns. The cold dishes look and taste delightful: bean-curd slices and vermicelli, sweetened river shrimps, and delicate tea-tree mushroom. The beef soup is loaded with very tender slices of beef. Sour and spicy soup tastes even better than at some classic Shandong-style restaurants in Beijing.

For a discovery, try black sesame buns, beef noodles and fried rice with eggs and pork slices. These offer a high quality matching that of the steamed buns.

Another two restaurants are both the first branches of famous fast-food joints in China. Established in 1966 in Nishi Shinjuku, Saboten Japanese Cutlet has 500 branches in Japan, according to the restaurant manager.

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