October 12, 2008

Like a (kaoya) Virgin

Over four years in Beijing I must have had Beijing roast duck dozens of times. But we just finished a meal at the Nanxincang location of the Da Dong chain, and the dining experience left me feeling like someone who had eaten roast duck for the very first time.

It wasn't only the duck which was great, the supporting cast rounded out the meal nicely:

In the fore, shredded winter melons; in the back, wild mushrooms. This Da Dong location really sets itself apart by the elegant presentation of its dishes.

'Chef Dong's Braised Eggplant', based on a recipe that Da Dong Sr. was famous for serving. The cloves of garlic were the best part.

Pan fried goose liver. Wow.

Persimmon sorbet in almond milk, sprinkled with toasted almonds.

There were many intriguing dishes on the menu that we weren't able to try. Next time maybe I'll end the meal with the erguotou chocolate mousse.

Go behind the scences with a video of how Da Dong makes the perfect roast duck.

Rating (out of five): 串中

Da Dong should probably get five full chuanrs, but I only gave it 4 1/2 chuanrs because I'm reluctant to give out a perfect score.

Da Dong (Nanxincang location)

Nanxincang, Dongsi Shitiao

Tel. 5169-0328


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