PHOTO BY ANNE FISHBEIN
Presentation is everything: A chef slices up the bird tableside at Beijing Duck House.
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I suspect a purist might object to the ducks here, which are clearly roasted with a savory marinade inside the cavity, which prevents the skin from turning a glorious bronze but makes the residual meat, usually a throwaway, delicious. When you are done, the rest of the duck is brought out to you in fleshy chunks. For seven bucks or so extra, you can have your carcass made into a truly wonderful soup. Mmmm — carcass soup.
BEIJING DUCK HOUSE | 6420 Rosemead Blvd., San Gabriel | (626) 286-5508 | Lunch daily, 11 a.m. to 3 p.m.; dinner Sun.-Thurs., 4:30–9:30 p.m.; Fri.-Sat., 4:30–10 p.m. | MC, V | No alcohol | Lot parking | Takeout | Cold dishes and dumplings, $4.98–$7.98; main courses $6.98–$20.98; Beijing duck, $31.98, $38.98 with soup. Recommended dishes: Beijing duck with soup; haichang dumplings; green leaf tofu.