Need a visual aid for your print edition? Jonathan Gold visits Beijing Duck House in San Gabriel. (“But you’re here for the Beijing duck, which you remember at the moment a chef charges out of the kitchen bearing a roasted bird and a cleaver, slicing the breast into crescents of meat and crisp skin, sliding his sharp blade beneath the crisp skin of the rest of the bird and lifting it off in jagged, fatless, meatless shards.”) Click through for Anne Fishbein's spectacular photos and read more in Read more in “Jonathan Gold Reviews Beijing Duck House in San Gabriel.”
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