You can't go to Beijing without trying Beijing Kao Ya (Peking Roast Duck). Although people can try this dish almost anywhere in the world, the one that you can get in Beijing is still that much better. The past couple times I've gone to Beijing, my favorite restaurant to try this dish has been Da Dong Beijing Roast Duck restaurant. I first heard about this restaurant through Fuschia Dunlop, she wrote an article about this restaurant in the Financial Times. It quickly became one of my favorites. I really enjoyed the different condiments that Da Dong gave that came with the dish. There was grated garlic that you use with the pink radish and of course there was the sweet hoisin sauce with spring onion and cucumbers. One thing that I had never seen anywhere else was that they served the duck skin with sugar - the sugar's supposed to cut through the fat.
After a while, I just stopped eating the pancakes and just kept on munching on the duck itself. However, not only was the roast duck good, they had a bunch of other delicious dishes.
Sichuan style shredded duck wing. It had a nice little "ma la" kick to it that makes your tongue tingle.
This was a braised eggplant dishes. It had delicious pieces of whole roast garlic which I could not stop eating. I'm a big fan of Da Dong, and every time I go to Beijing and try to frequent this restaurant.
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