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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Beijing

Da Dong (Jinbao Street)

大董烤鸭店（金宝汇店）

Chef Dong Zhenxiang rebuilt Peking duck for a modern palate: young birds roasted in a patented spherical wood-fired oven that circulates heat evenly, producing a much leaner bird with glassy, almost brittle skin, marketed as 'super-crispy lean duck'. The dining rooms are design-led, the plating is deliberately artful, and the non-duck menu runs to sea cucumber and seasonal tasting dishes. It is the most expensive of the three duck houses visitors choose between, and the least traditional.

¥400–600 per person≈ US$60Black Pearl 2026 dish award (Da Dong 'crisp not greasy' roast duck 5.0, Nanxincang branch)Dongcheng, Jinbao Street (the Jinbaohui branch); Da Dong has several Beijing locations
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Why come here

A place worth making time for

No Michelin star for this duck house. Known for its patented spherical wood-fired oven and the 'SuperLean' roast duck, claimed to carry around a third less fat than traditional birds, plus an unusually design-driven dining room.

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Super-crispy lean roast duck (酥不腻烤鸭)
  • Braised sea cucumber with scallion (葱烧海参)
  • Crispy duck skin dipped in sugar (鸭皮配白糖)
  • Shandong-style sweet and sour fish (糖醋鱼)

What it actually tastes like

The signature way to eat the skin here is dipped in plain white sugar, which surprises most visitors. Braised sea cucumber has a gelatinous, slippery texture that is prized locally and divides foreign diners.

Allergens in this kitchen

gluten/wheatsoysesameshellfishfish

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.