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Beijing Da Dong roast duck

Beijing Da Dong roast duck restaurant (formerly Beijing roast duck restaurant) was established on April 28, 1985. In 2001, the general manager, Dong Zhenxiang, was nicknamed the Da Dong by his friends. It is also one of the main places for foreign guests to eat roast duck.

The roast duck is "served with eight spices, eight ways to eat", and "dipped in sugar" and "melts in the mouth". The duck is "diminutive" and "one of the best".  The salted duck liver is "tender" and "tasty" and "worth trying". The "non-duck" style is "chic", "like a picture", and the taste is "distinctive". The east four store environment is very good; The company is "extremely popular" and "a lot of foreign guests". It is best to "make reservations two or three days in advance".

City catering sector said big Dong Shi wizards, not only because of his restaurant and bustling, but also because he has a high prestige and status in the industry of cooking, but also because he was the only one Chinese restaurant circles cook MBA degrees and food and beverage manager.
Dadong's roast duck is different.

Da dong has made great changes in the cooking process, which is the basis of the innovation of da dong from the perspective of health. This is also the reason why his shop is thriving. Duck skin of da dong duck is the most special, the real "not greasy", not the "crisp and crisp" skin advocated by a traditional roast duck.

Specifically chose sweetness low Fang Li sugar, dip in with SuSuDe duck skin on the tongue, don't chew also can melt, taste rich layers, and no other home oil sauce duck skin fleshy feeling.
By comparison, dong's roast duck tastes less greasy and is said to be much lower in fat than traditional roast duck.

The excavation and retention of roast duck are also one of the characteristics of da dong roast duck restaurant. There is a guide booklet on the way of roast duck on each table so that customers can feel the concern of culture.
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