A Culinary Dynasty: The Tan Family's Century-Long Legacy

In the northern regions of China, culinary traditions are as diverse as the vast landscape itself. Among these, Shandong cuisine, often known as Lu cuisine, has held a prominent place. Within the realm of Lu cuisine, the Tan family from Fushan County in Yantai, Shandong Province, stands out as an iconic and illustrious culinary lineage.

In the early years, the favorable natural conditions of Yantai, blessed with abundant grains and an abundance of seafood, provided an ideal backdrop for chefs to hone their culinary skills. During the 1960s, luminaries such as Mr. Tan Yuanzhi, who would later become the head chef of the famous 'Goubuli Baozi' in Tianjin, and Mr. Huang Liqing, the head chef at Beijing's Friendship Hotel, created a plethora of renowned dishes.

Fast forward to present times, and we find Fat Dumpling in Sydney, Australia, a culinary treasure passed down from Mr. Tan Yuanzhi's legacy to his grandson. With a commitment to preserving ancestral recipes and meticulously following traditional techniques, Fat Dumpling has brought these exquisite flavors to foreign shores, allowing the ancient culinary traditions to shine brightly.

Over the past three years, our dedication to excellence has earned us widespread acclaim, with some customers going as far as to prioritize a visit to Fat Dumpling upon returning from China, attesting that our dumplings surpass even those found in their home country. It is upon this rich heritage that we continue to build, expand, and refine our offerings, ensuring that the legacy of the Tan family endures and thrives.