SpecialtiesThe capital's restaurant scene says Da Dong is a wizard, not only because his duck restaurants are packed, but also because he has a high reputation and status in the culinary industry, and because he is the only chef and restaurant manager in China's restaurant scene to have earned an MBA. Da Dong's roast duck is different. Big changes in the cooking process, and thinking about diners from a health perspective is the basis of Da Dong's innovation, which is why his restaurants are doing so well.

Da Dong roast duck skin texture is the most special, real "crispy not greasy", rather than the traditional roast duck advocated the skin "and crispy and crunchy". And specially selected a relatively low sweetness of the square grain sugar, with crispy duck skin dipped in the tongue, without chewing can be melted off, rich texture levels, but also no other family duck skin of the rich feeling of oil juice. Comparatively speaking, Da Dong's roast duck tastes less greasy and is said to have been tested to be much lower in fat content than traditional roast duck. The excavation and preservation of duck eating style is also a specialty of Da Dong Duck Restaurant, with a pamphlet of instructions on how to eat duck on every table, giving customers a sense of cultural care.

There are eight seasonings and eight ways of eating roast duck here. Duck skin is "dipped in sugar" and "melts in your mouth"; duck meat is "dipped in garlic" and also "dipped in garlic"; duck skin is "dipped in sugar" and also "dipped in garlic"; duck meat is "dipped in garlic" and also "dipped in garlic". Duck skin "dipped in sugar", "melts in your mouth"; duck meat "dipped in garlic", is also "one of the best". Salt-water duck liver is "tender" and "flavorful", "worth trying". "Non-duck dishes" modeling "chic", plate "like a painting", the flavor is also "distinctive".