When it comes to food, Beijing has always had a buzz that no other city can match. And Da Dong is to Beijing, what China is to the world, and will always be the most controversial one. Some people praise and respect it, and some people scoff at it, accusing it of being vain, but Da Dong's real impact on the catering pattern is indeed difficult to ignore, and the word "contradiction" is vividly reflected in Da Dong. Da Dong was born at the turn of the century in the state-owned restructuring of the "Beijing Roast Duck Restaurant" in Tuanjie Lake, and soon became famous for its "crispy and not greasy" roast duck. Dong Zhenxiang, the founder of Da Dong, was born in Beijing, and his father worked as a chef in Tianjin Quanye Farm, and also cooked for Liu Shaoqi. Dong Zhenxiang also embarked on the road of cooking, under the tutelage of Mr. Sun Zhongcai and Mr. Wang Yijun, famous Lu cuisine masters, and also spent seven years from junior college to MBA, such a high starting point can be described as one of the few in the Chinese catering circle. In 2008, Da Dong was designated by the Olympic Organizing Committee as the "Special Reception Restaurant for the Olympic Games", which was highly praised by IOC President Rogge, Samaranch and heads of state; When the 2014 APEC summit was held in Beijing, Da Dong had become internationally renowned at this time, and the heads of state who arrived in Beijing visited Da Dong's restaurants one after another. In recent years, Da Dong's fame has soared, and he has been on various food lists year after year, and almost all of the major annual awards issued by food media such as "The Beijinger", "Time Out", "City Weekend", "Food and Wine", and "TARGET" can be seen in Da Dong. In the first edition of the Michelin Guide Shanghai in 2017, only two of Da Dong's stores outside Beijing won one Michelin star, which also made Da Dong in Beijing even more exciting. "Crispy and not greasy" roast duck is Da Dong's famous work, and it is also Da Dong's magic weapon. The traditional roast duck pursues the fat and plump duck meat, and the duck skin is crispy and crispy, but Da Dong erases the subcutaneous fat of the roast duck, and emphasizes "crispy" rather than "crispy" in taste, and the duck skin is more delicate, loose but not loose, and chewed without residue. Savor it carefully, the aroma of fruit wood lingers on the tip of the tongue, and the taste and aroma are excellent. In the selection of materials, Da Dong's roast duck is divided into two kinds of ducks and ducks, and the duck blank is frozen and acidified, which is also one of the secrets of Da Dong's roast duck "crispy and not greasy". Compared with conventional stuffed ducks, Da Dong's young ducklings have thinner skin, more tender meat, and are petite, and the portion is just right for two people to taste. Roast duck is naturally a must-order when you arrive at the restaurant, but it is impossible to have only roast duck as a main meal. Da Dong prepared a half-meter-long huge stack of menus for diners, presenting a large number of "Da Dong Chinese Artistic Conception Dishes". Different from the traditional Chinese cuisine of dividing cuisines by region, Da Dong combines ingredients and techniques from various Chinese cuisines, and innovates in the combination, cooking and presentation of ingredients to create a dazzling array of new dishes. This is also what Da Dong is criticized for, many of these innovative dishes are indulged in the extravagant presentation and shape, and ignore the taste of the dishes themselves. In contrast, the classic Jinglu Pai dishes are more recommended. Dong's new wheat roasted sea cucumber is Da Dong's signature dish. Roasted sea cucumber with green onion is an absolute classic of Shandong cuisine, and Da Dong learned from Mr. Wang Yijun, a master of Lu cuisine, and Mr. Wang Yijun is well versed in the cooking method of sea cucumber, known as "King of Sea Cucumber". When Mr. Lao worked as a chef in Fengze Garden, a well-known Lu Caizhuang restaurant in Beijing, he won the gold medal of the National Cooking Competition with braised sea cucumber with green onions. With the help of Wang Yijun, Da Dong launched the "Dong's Roasted Sea Cucumber", which on the one hand follows the traditional practice of roasted sea cucumber with green onions, with a classic taste, and on the other hand, it adds roasted barley kernels and homemade scallion oil mayonnaise, enriching the taste experience of the dish. Dong's new wheat roasted sea cucumber is perfectly foamed, the softness is just right, the firing is very flavorful, the inside and outside are uniform, and the ginseng meat can be kept uncollapsed, soft and glutinous, the green onion is mellow, and the soup is thick and fragrant, which can be called a must in Beijing. In order to keep the sea cucumber neat and full, there will be a part of the improper type of sea cucumber when soaking, these eliminated sea cucumbers were once used by Da Dong to entertain friends, this unintentional move was born another dish "food sea cucumber" - there is no exquisite and gorgeous shape, only home-style plated, soft and glutinous roasted sea cucumber, mixed with rice is quite enjoyable. Da Dong's traditional Beijing and Shandong cuisines all avoid the creativity of hunting, focusing on the dishes themselves, and only decorating them on the final plate. Dong-style Kung Pao shrimp balls, is a test of the restaurant's skills, the classic kung pao practice, the seasoning is sweet and sour and slightly spicy, the shrimp balls themselves are of excellent quality, large only into the taste, fresh and sweet teeth, highly praised. Dong's roasted eggplant, from the Da Dong family recipe, made of whole round eggplant, home-style, thick oil red sauce, fragrant but not greasy, when the former first lady of the United States Michelle visited Da Dong, this dish is her favorite. The chestnut cabbage in safflower juice is beautiful and elegant, the broth is thick and sweet, the chestnut taste is loose and soft, the cabbage is refreshing and neat and flavorful, and the combination of the two tastes is matched, which can be described as sweet and boundless, which is amazing. Duck liver in salted water, duck paws in mustard, and duck hearts are all worth tasting, and the duck hearts are crisp and delicious; Mustard duck paw is refreshing and flavorful; Duck liver melts in your mouth. Although Da Dong's service can basically be done properly and neatly, it can only be said to be mediocre, and it is difficult to see a smile on the waiter's face, which makes people feel very alienated. Da Dong's old shop is located in Tuanjie Lake, with carved beams and painted buildings in the gatehouse, shining on the wall, palace lamps, and well algae, full of strong Beijing flavor. The Workers' Stadium Store is also the representative work of Da Dong, covering an area of 8,000 square meters, and the statues of horses are scattered on the lawn, making people feel like they are in the depths of the grassland; After passing through the lawn through a long corridor, you will enter the garden-like exquisite Da Dong roast duck. The Nanxincang store is located in the scenic spot, the store site faces the road, but the door is open on the back, and you have to go through the main road of Nanxincang to find the door, which has a winding path. The level of consumption at each store varies slightly depending on the location and target group.