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Dong Jia Da Yuan Roast Duck (Yuan Bo Yuan Branch)

Home-style Chinese cuisine · ⭐ 4.5

Ground-floor commercial space, DuYe Building, Yuanboyuan South Road, Beigong Town, beside TuHu Auto Service

Dishes

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  Old-Style Stewed Taizhou Tofu

  Old-fashioned stewed Taizhou tofu is a dish made primarily with soft tofu, combined with ingredients such as pork belly, dried mushrooms, and shrimp. It is slowly cooked using traditional stewing methods. The tofu is cut into cubes and placed in a clay pot along with the accompaniments, then simmered gently with broth or water until fully flavored.
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  Crispy Shrimp with Dragon Skin

  Da Ming flaky pastry shrimp is a dish made with fresh shrimp as the main ingredient, coated in a flaky pastry. To prepare it, fresh shrimp are deveined and left with their tails, marinated with seasonings, then wrapped in a layer of flaky pastry and deep-fried until golden and crispy.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Mixed Seafood in Spicy Sauce

  Laozhi Quanjiafu is a dish made by cooking a variety of ingredients together, primarily including fish balls, shrimp paste, beef slices, tofu skin, wood ear mushrooms, and carrots. After blanching or boiling the ingredients, they are dressed with a sauce made from soy sauce, vinegar, sugar, garlic, and chili oil, then mixed well before serving.
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  Pork Bone Pieces

  Pork knuckle pieces are made by cutting pork knuckles into chunks and stewing them slowly. Typically, ingredients such as ginger slices and green onion segments are added, and the dish is simmered over low heat to allow the collagen from the bones to dissolve into the broth, resulting in tender meat and a rich, flavorful soup.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Hollow Bone

  Spinal bones, or the ribs from a pig's chest cavity, are commonly used as ingredients for stewing or grilling. To prepare, first wash and blanch the bones to remove blood, then add seasonings such as ginger, scallions, and cooking wine, and slowly simmer until the meat separates from the bone and the broth becomes rich. For grilling, marinate the bones first, then roast until golden and crispy.
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  Dong's Signature Eggplant

  Dong's signature eggplant is made from fresh purple eggplants, carefully prepared through a meticulous process. The eggplants are first deep-fried until golden and crispy, then slowly stewed with a specially crafted sauce to fully absorb the rich flavors, resulting in an appealing color and aroma.
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  Dong's Spicy Fish Slices

  Dong's Spicy Fish Slices are made with fresh grass carp, sliced and marinated with cooking wine and ginger slices. They are then stir-fried together with bean sprouts, wood ear mushrooms, and other vegetables. Seasoned with fermented broad bean paste, Sichuan peppercorns, dried chilies, and hot oil, the dish is stir-fried until well blended, and finally coated with a prepared sauce to enhance the flavor of the fish slices.
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  Dong's Crispy No-Grease Roast Duck

  Dong's Crispy No-Grease Roast Duck uses plump ducks that are specially marinated and roasted over fruitwood charcoal. The resulting duck has a crispy skin and tender meat, best enjoyed with thin pancakes, scallion strips, and sauce.
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  Premium Maoxuewang

  Golden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.

Reviews

• Brooke_17
  The roast duck skin was super crispy with this subtle fruity wood smoke flavor, and when you bite in the meat is so tender and juicy, honestly one of the best ducks I've had in Beijing. Wrapped it up in the lotus leaf pancakes with sweet bean sauce and I could've eaten ten of those. The Dong family's signature eggplant (their specialty dish) was insane too — crispy outside, soft inside, and the sauce was so rich I was basically spooning it over my rice. Service was friendly and the food came out fast, didn't have to wait around at all. Place is bright and spacious, and parking was easy which is honestly a miracle in this city. Everything tasted really authentic, like proper homestyle Beijing cooking. Definitely coming back next time I'm in town.