DaDong Roast Duck (Fucheng Road)

Nowadays, roast duck restaurants are everywhere, and Dadong is a well-known brand. The signature crispy roast duck is indeed crispy on the outside, and the duck meat is fat but not greasy, lean but not dry, and well-deserved. The duck skin is dipped in sugar, and the duck frame is used to make soup. The whole body is a treasure.

Dadong's crispy roast duck is the signature dish of the restaurant. It is indeed crispy but not greasy. The outermost layer of skin is very crispy. When you dip it in sugar, it leaves a lingering fragrance in your mouth and you will never feel greasy. The duck bones can be made into duck soup, so you don't need to order soup separately.

Overall it's good, but it's very expensive, the price/performance ratio is not high. The roast duck is still better at Dayali, Dadong is a bit innovative, and the environment is not bad, but it's definitely not worth the price.

The environment is elegant and it is a great place for a fusion meal. The price is not cheap, so be prepared. There are seasonal flowers on the table every month, which is very artistic. The service is generally good and I like it.

[Environment] The private room is quiet and elegant, with poems reflected on the wall, which is very classy. [Service] The waiter recited with passion when serving the sweet and sour spare ribs, adding "snow" sugar. Water and other things will be added in time. The service fee is not given for nothing. "Foie Gras Cherry" The most anticipated is of course the most famous cherry foie gras. It is indeed very realistic, but the taste is actually nothing special. "Jiangxue Sweet and Sour Spare Ribs" The spare ribs are actually very delicious. They are soaked with sour plums, sour and sweet, which can relieve heat and stimulate appetite. "Dadong Crispy Roast Duck" The waiter said that there were too many people and it was not enough to order a small duckling, so we ordered two crispy and non-greasy ones. The skin was very crispy, but I didn't really taste the difference from Four Seasons Minfu. "Signature Black Bean Pepper Cowboy Dices" The cowboy dices need to be emphasized, which are particularly expensive, particularly domineering, and particularly delicious. It looks a lot because it is set off by peppers, but in fact, it is beef dices in the peppers. Each piece of beef is not small, don't be fooled by the illusion, it is not spicy at all. The beef was crispy on the outside and tender on the inside, very chewy. It was the most impressive dish of the whole meal. "Squirrel Mandarin Fish" Squirrel fish was the second best, the skin was fried very crispy. The sweet and sour sauce was just right. The overall taste was excellent, and I couldn't stop eating it. "Duck Gizzard" The marinated cold dish was not that good, I felt that the marinade had too much Chinese medicine flavor, not as good as the Cantonese marinade, the recipe needs to be improved

When you go to Dadong, you must order the crispy and non-greasy roast duck. The roast duck is just out of the oven, and the heat is intermittent. The chef will first cut off a piece of duck skin from the duck breast and duck belly, and then cut it into pieces for diners to eat with sugar. The duck skin is particularly crispy and soft. The hot duck skin is dipped in sugar and turns into a mouthful of sugar oil. The duck skin melts with a sip of the tongue. There is no residue when chewing it carefully, and it is full of sweetness in the mouth, but it does not feel greasy like other duck skins. I can't help but take another piece to satisfy my craving.