Hope everyone is having a great week. I got back to NYC yesterday…it was supposed to take 17 hours to arrive home, but wound up taking 48 hours due to weather delays. Crazy. Am very happy to be back on solid ground, so many posts to catch up on! On our first night in Beijing, friends brought us to dinner at the Dongcheng District location of Da Dong, their favorite place for roast duck. Snapshots from our meal below:
Da Dong is known for roasting a super lean duck, leaving a significantly smaller percentage of fat compared to other restaurants. The result? Wickedly crisp skin, and moist interior. The whole duck was divided into two plates, here’s one of them.
1. Dip just the skin in the sugar and eat. Seriously just melts in your mouth. Who would have thought to pair sugar with the skin? Am going to start doing this in NYC!
2. Dab a bit of hoisin on the steamed wrapper, add a few slices of radish and duck skin and meat. Wrap and devour.
3. Open up the sesame shell (they cut a little opening to make it easier). Fill with some garlic paste, cucumbers and the pink radish, then duck skin and meat. In Hawai’i we serve roast duck with steamed buns. In NYC I’ve encountered both the steamed wrappers and the steamed buns. But these sesame shells were definitely a first for me.
While roast duck was the highlight of the meal, it was not the only dish of the night. We shared a variety of other dishes including:
Creamy mung bean sorbet to finish, and plenty of fresh lychees for the table.
Going to sleep off this jet lag…more posts to come soon!