You can’t leave Beijing without having Peking duck at Da Dong. I eat the crisp skin first, dipped in sugar. Then I pile the skin, meat, leek, cucumber, and sweet, fermented sauce onto pancakes. I finish by drinking the broth from the carcass. —Fuchsia Dunlop
This appeared in the May 2013 issue.
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Roast Duck Restaurant - Beijing, China
Different from the traditional roast duck restaurants that opened since Qing Dynasty, this one is a fusion - traditional and contemporary. High-end settings tuck inside the backstreet behind a busy street, might not be easy to find at first. Reservation is strongly recommended since there is always a wait. Although waiting might not be that boring as you can see through the clear kitchen glass to observe the process of roasting duck. Once you are at the table, that huge book is not a book - it's your actual menu! It's so easy to get distracted by the beautiful bonding of the book and the pictures. Almost one dish per page...so...you might have to browse quicker.
Food is artfully presented as well.