One of my least favourite Peking Duck in town. I am aware of what a GREAT selection of other dishes they have got. But when it comes to DUCK, I never think of Dadong.
The problem is TOO skinny. Maybe many people think less fat is a good thing. But many other people and me just happen to be cholesterol and food lovers. If you imagine a skinny human being, the type skinnier than super models. That's right! It won't feel good to touch or look. When it comes to skinny duck, no good to bite or taste. That's what dadong's duck is - air dried duck sausage!
But it doesn't matter because Dadong's specialist is in other dishes anyways where he wins over other dedicated duck restaurants. I am serious! But bile ginseng and shark fin? Are they necessary? And now Gras? Their latest Dongsishitiao mansion is just a stone away from turning into a western restaurant(shock).
A plate as large as my feet-washing-tub back in college with some random colorful little things in is a typical Dadong dish now. Is it western style or maybe they are just trying to reverse Chinese cuisine back before Song Dynasty(960) when Chinese people ate individually like westerners do today. I don't get it and I don't like it.
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