Da Dong went full flower power for a gala dinner celebrating the launch of their new spring menu on April 16. 

Highlights included the "Fruit Salad with Beijing Traditional Gezhihe" (花开咯吱), a classic Beijing street snack of crisped crepe rolls updated with mounds of multicolored diced fruit and strewn with edible petals. Less flowery, but just as delicious, the "Leaf Mustard (shepherd's purse) and Knife Fish Wonton" (荠菜刀鱼馄饨), was actually somewhere between a wonton and a jiaozi, with two silky-skinned dumplings sitting in a pool of emerald oil, a blend of shepherd's purse and grassy extra virgin oil that lent the dish an almost fusion flavor. No photo because mine was terrible and I wouldn't want to spoil your conception of the dish.

Of course, being Da Dong, there was duck, and plenty of it. Here it was a young 'suckling duck', Da Dong's signature lean roast giving it crisp skin and succulent meat.

The dishes are available at all Da Dong locations around town. 

More stories by this author here.

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Photos: Robynne Tindall


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