Let's talk about some of the unique tastes Taiwan has brought to the world. 我們來談談台灣帶給全世界的一些獨特滋味。
I'm standing outside of Din Tai Fung restaurant, one of the most popular dumpling restaurants in Taiwan. 我站在鼎泰豐餐廳外面，這是台灣最受歡迎的小籠包麵食餐廳之一。
Its dumpling became an international success pretty much by accident. 他們的小籠包會馳名國際其實是無心插柳的結果。
In Chinese they call them xiaolongbao, delicate steamed dumplings filled with pork and broth. 它們在中文裡稱作「小籠包」，是包了豬肉和肉汁的精緻蒸包。
Taiwanese restaurant chain Din Tai Fung has turned the art of making these little dumplings into the key ingredient for international success. 台灣的連鎖餐廳鼎泰豐把製作這些小籠包的技藝變成了成功打入國際的關鍵要素。
Din Tai Fung never intended to be a restaurant. 鼎泰豐以前根本無意開餐廳。
Forty years ago, owner Chi-hua Yang's father originally sold vegetable oil and started selling dumplings as a way to make extra money. The dumplings became more popular than the oil. 四十年前，老闆楊紀華的父親原本是賣菜油，後來開始賣小籠包來賺外快，小籠包變得比油還受歡迎。
Now, there are 71 restaurants across the United States, Asia and Australia. 如今有七十一家餐廳遍布美國、亞洲和澳洲（編註：編截至二○一三年三月已有八十家）。
"I think it's the taste which makes Din Tai Fung different from others," Yang says. 「我想是口味讓鼎泰豐與其他人有所區隔，」楊紀華說。
He also credits the chain's commitment to service with chefs and waiters from Taiwan sent to regularly to the other locations. 他認為還要歸功於該連鎖餐廳對服務的堅持，他們會把主廚和服務生定期從台灣送往其他地點。
There are so many dumpling and noodles shops in Asia. So what makes this particular chain a runaway success? The customers say consistency. 亞洲有這麼多的包餡麵食館，是什麼特別讓這家連鎖餐廳遙遙領先呢？顧客說，是一貫性。
I have been coming here for a couple of years, and it's excellent every time. 我來這兒光顧好幾年了，每次都很讚。
All my friends, whenever they go to Sydney, they all go to Din Tai Fung. 我所有的朋友，每次他們到雪梨，都會去鼎泰豐。
Each restaurant features an open kitchen where you can watch the chefs prepare the trademark dumplings and a relatively simple menu that varies little country to country. 每間餐廳都有開放式的廚房，你可以看到廚師們在備製招牌的小籠包，還有依各國稍作變化、相對簡單的菜單。
Another trademark of the award-winning restaurant, the lines. 這家得獎餐廳的另一個招牌是人龍。
Here in Hong Kong there are two locations and the wait for a table can be as long as two hours. 香港這裡有兩家，等候帶位可能長達兩小時。
Now, Din Tai Fung saw a big boost in business ever since they got their Michelin star. 現在，自從鼎泰豐獲得米其林一星以來，就看到生意比往常大幅激增。
Both Hong Kong locations now have a single star in the French restaurant guide, a rare honor for restaurants that are part of a large chain. 香港這兩家現在在法國餐廳指南上都獲得一顆星，這對隸屬於大型連鎖企業的餐廳來說是個殊榮。
"Of course having a Michelin star is the pride of a brand," says Yang. "But now we feel much more pressure to make things the best." 「能夠擁有米其林一星對品牌來說當然是個驕傲，」楊紀華說：「但現在我們感到比較大的壓力要做出最好的產品。」
The humble dumpling has already proven it can impress the toughest critics, as Din Tai Fung continues to expand beyond its Asian roots. 這純樸的小籠包已經證明自己能讓最嚴格的批評家驚豔，鼎泰豐則繼續拓展到亞洲根基以外的地方。