DaDong Roast Duck: A 40-Year Taste Art Feast
In the heart of Beijing stands DaDong Roast Duck, a flavor icon born from 40 years of culinary passion. You taste crispy duck skin melting on your tongue and soft meat bursting with smoky fruitwood aroma. This is more than food—it’s Chinese cooking turned into art.
Here’s what makes it unforgettable:
1. A Royal Granary Turned Duck Revolution
On Dongsi Shitiao Street, next to old Nanxincang grain warehouses, red gates open into the world of DaDong. That grain store once served as a state granary. Now it houses a temple of taste. Step inside and time seems to merge: six centuries of history meet modern cooking.
DaDong started in 1985 as “Beijing Roast Duck Restaurant,” founded by Dong Zhenxiang—nicknamed “DaDong” by friends. That nickname became the brand. From a state-run eatery to a symbol of upscale Beijing roast duck, DaDong evolved.
DaDong’s signature is the “super-lean roast duck” (also called “crispy yet light”). Unlike greasy traditional Peking duck, this version cuts fat and keeps all the flavor. That innovation came after five years of rethinking methods and materials.
Dong Zhenxiang isn’t just a chef—he’s the only chef in China with an MBA in the restaurant world. He mixed modern management with centuries-old cooking to create what he calls “Chinese aesthetic cuisine.”
2. Five Dimensions of Duck Flavor
In DaDong you’ll hear exclamations when the chef wheels out the carving cart. Everyone leans in. The “crispy yet light” roast duck is now at version 5.0—airy texture, less oil, juicy meat.
Duck skin is crisp and melts in your mouth. The meat is tender and juicy but not greasy. The magic lies in eight condiments and three (even four) ways to enjoy:
- First way: Dip crispy skin into white sugar. It dissolves instantly—no chewing needed.
- Second way: Use a lotus leaf pancake with sweet bean sauce, scallion, cucumber, radish, wrap a slice of duck—classic Peking duck roll.
- Third way: Eat the carved duck with garlic paste or bean sauce just by itself—fresh, spicy, fragrant.
- Bonus method: Combine duck with DaDong’s special hollow baked bun. The contrast surprises your palate.
These varied ways let you explore layers of texture and taste—crisp, sweet, spicy, aromatic.
3. Beyond Roast Duck: Culinary Art Elevated
Yes, roast duck is DaDong’s star dish. But its menu goes far beyond. DaDong is the pioneer of “Chinese aesthetic dishes,” where each plate connects to Chinese art, poetry, and meaning.
One standout is Dong-style braised sea cucumber. Big, glossy, soft but firm. Rich in flavor but never soupy. The sauce clings. Paired with carved cucumber balls, it feels light and elegant.
Another is saffron-infused chestnut cabbage. A golden saffron sauce is crafted in chicken fat broth; it matches the mellow sweetness of cabbage and chestnut beautifully.
Then there’s mustard duck claw. Deboned and cold, each piece carries mustard’s spicy aroma. The texture between skin, tendons, and cartilage is springy. It’s a perfect appetizer.
Every dish at DaDong is plated like a painting. Dining here becomes a full sensory and aesthetic experience.
4. A Global Stage for Beijing Duck
DaDong isn’t just popular with locals. It’s a must-visit for foreign dignitaries. In 2014, Michelle Obama dined here in Beijing—her first banquet was at DaDong. Heads of state and former prime ministers—Blair, Rajoy, Monaco’s royalty—have all visited.
Its reputation traveled overseas. In 2017, DaDong opened in New York. Within two hours, the online bookings reached 2,500. Reservations were pushed out two months. Though the New York branch later closed, DaDong left a mark as a bridge in global Chinese cuisine.
5. A 360° Sensory Feast
At the Nanxincang flagship, Dong poured in forty years of restaurant insights. The space, designed by modern visionary Xie Peihe, reinterprets old granary forms. Curved walls, abstract lines, and minimal dark-gray tones set the tone. Burgundy shadows, floral silhouettes, even calligraphy strokes dance in the light.
Even small touches matter. In the restroom, a single orange rose is spotlighted. Every moment is curated.
Service follows this rhythm. Staff appear just when needed to show you authentic duck methods. Then they fade so you can chat privately. From sitting down to leaving, your teacup stays warm. That attention to small details makes you feel nurtured.
6. Practical Guide for Visitors
DaDong has several branches in Beijing—Nanxincang (flagship), Jinbao Street, Tuanjiehu, and others.
- Nanxincang branch: No. 22A Dongsi Shitiao, International Plaza
- Jinbao Street branch: 88 Jinbao Street, 5F, Jinbaohui Mall
- Tuanjiehu branch: Chaoyang District, Tuanjiehu North Exit 3
Expect to spend about RMB 200 per person or more, depending on your order. The “crispy yet light” roast duck ranges roughly from RMB 238 to RMB 398.
Because DaDong is so famous—especially among foreign visitors—book 2–3 days in advance. Walk-ins may face long waits.
Don’t just order roast duck—try the signature dishes too:
- Appetizer: mustard duck claw or crystal foie gras
- Main: Dong-style sea cucumber or saffron chestnut cabbage
- Dessert: tiramisu sugar cane, candied apples
In English, the restaurant is “DaDong Roast Duck.” Most servers speak basic English, and there is an English menu—no need to worry about language barriers.
At dusk, Nanxincang’s red gate opens again. Foreign tourists leave with smiles, holding complimentary candied hawthorns (haws coated in sugar). Sour, sweet, and a perfect goodbye.
One guest said, “This is the least greasy roast duck I’ve ever had. Dipping the skin in sugar is pure magic—melts instantly!”
As Dong himself said: “Since 1981 until now, in 40 years as a chef, I’ve poured all my insights, all my experience, all my philosophy into this one restaurant.” Here, you don’t just eat roast duck—you join a 40-year journey of taste artistry.
