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Bejing Duck House

SeaCook Jan 13, 2011 03:17 PM

Driving up Rosemead Blvd just north of Longdon lately I've noticed a sign for a new restaurant (still under construction) were a sports bar used to be. The sign says Bejing Duck. Has anyone heard about this restaurant? Will I have finally have the oppertunity to try Bejing duck three ways? Will I find enough people to go with me to get through tsuch a meal?

So Chowhounders anyone? anyone?

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  1. Mr Taster RE: SeaCook Jan 13, 2011 03:20 PM


    Can it be????

    My understanding (based on nothing but conjecture) is that there are legal limitations in building and using a real Beijing Duck oven in Los Angeles. It uses a very specific, tall, wide-open hearth which probably violates all kinds of health & safety in the workplace regulations. But I'm the first to admit this is entirely specious. Please prove me wrong, mysterious new Beijing Duck Restaurant on Rosemead.

    Mr Taster

    1. ipsedixit RE: SeaCook Jan 13, 2011 05:35 PM

      They've been doing that remodel or construction or whatever it is for nearly a year now.

      1. Das Ubergeek RE: SeaCook Jan 13, 2011 07:51 PM

        Wait, confused... they do duck three ways at Duck House (formerly signed as Lu Din Gee, and still signed as such in Chinese). You do need to call in advance, though I find the duck superior at Irvine's Tri Village.

        Tri Village
        14121 Jeffrey Rd, Irvine, CA 92620

        6 Replies
        1. re: Das Ubergeek
          Mr Taster RE: Das Ubergeek Jan 13, 2011 08:17 PM

          Before I ate the duck at the Tianmen Quanjude in Beijing, I considered Lu Din Gee acceptable. Now I am spoiled for all other ducks :)

          Mr Taster

          1. re: Mr Taster
            tissue RE: Mr Taster Jan 16, 2011 11:12 PM

            Da Dong is the best! Sorry Taster...

            1. re: tissue
              Mr Taster RE: tissue Jan 16, 2011 11:23 PM

              Didn't make it to Da Dong but I'll take that as a challenge next time we go.... our other two ducks were at Li Qun in the hutongs and Made In China (the "fancy" duck restaurant at the Hilton).

              Both were sub par compared to the deep, rich smokiness of the meat and wafer-like texture of the crispy skin at the Qianmen Quanjude. (Though I must say that the remainder of the duck courses were forgettable.)

              Mr Taster

              1. re: Mr Taster
                wilafur RE: Mr Taster Feb 1, 2011 01:34 PM

                li qun was good but i felt like something was missing. i think mr taster hit the nail on the head....the meat was just ok and the skin was not crispy enough.

                please note li qun is on the dirty side and smelled horribly....which is due to them drying duck carcasses in the dining area.

                1. re: wilafur
                  raytamsgv RE: wilafur Feb 1, 2011 02:48 PM

                  I love the smell of drying duck carcasses in the morning.

                2. re: Mr Taster
                  darrelll RE: Mr Taster Feb 1, 2011 05:30 PM

                  Was that Quanjude or Qualude?


          2. c
            chezwhitey RE: SeaCook Jan 13, 2011 10:53 PM

            I've seen that for a while too and there doesn't seem to be much progress. Wonder if it is from the same people who were trying to open a duck place in the vacated newport seafood spot on las tunas.

            2 Replies
            1. re: chezwhitey
              Johnny L RE: chezwhitey Jan 14, 2011 01:36 AM

              I live a few blocks away and I've noticed progress has been slow. I haven't bother to try peeking inside to see if I can spot the type of oven they use.

              I hope its a true duck-centric restaurant and not just a name.

              1. re: Johnny L
                ipsedixit RE: Johnny L Jan 14, 2011 08:48 AM

                I hope its a true duck-centric restaurant and not just a name.


                Or a Chinese sports bar ... like it's predecessors.

            2. raytamsgv RE: SeaCook Jan 14, 2011 11:42 AM

              I've noticed that they have cut a number of openings in the walls and have put in new windows. It appears they are making progress.

              1. Chandavkl RE: SeaCook Jan 14, 2011 12:21 PM

                Thanks for the update. JohnnyL had reported the construction in progress last year, but without any details.


                1 Reply
                1. re: Chandavkl
                  Johnny L RE: Chandavkl Jan 16, 2011 08:42 AM

                  It wasn't until a 2-3 months ago they started to really ramp up deconstruction of the interior.

                  I just passed by last night on the way home from work and while driving and looking in I noticed...

                  The usual Chinese fish tank! With big expensive fish too! Could this mean they are getting close to finishing the interior?

                2. j
                  Johnny L RE: SeaCook Jan 31, 2011 07:58 PM

                  Opening could be soon, I saw that the furniture has been moved in and they are starting to unpack boxes of fixtures.

                  1. j
                    Johnny L RE: SeaCook Feb 5, 2011 09:17 PM

                    My mother spotted people eating inside recently on two occasions, could be a soft opening, looking forward to trying it soon.

                    1 Reply
                    1. re: Johnny L
                      SeaCook RE: Johnny L Feb 15, 2011 01:23 PM

                      I noticed an Open sign yesterday afternoon as I was driving home.

                    2. raytamsgv RE: SeaCook Feb 15, 2011 08:12 PM

                      I just went there tonight. We ordered the Beijing duck ($31.98), braised yellow fish in sweet vinegar sauce, house special hand made pancake, fish dumplings, hai chang dumplngs, and asparagus w/red dates, gingko, and lily. I'm not an expert on Northern dishes, but I'll give it a try.

                      The cook is actually from Shandong where hai chang (aka sea intestines) are commonly used. They are a bit chewy, and I enjoyed the hai chang dumplings. The fish dumplings were nothing special.

                      The duck was very tasty--popular with everyone. I wish the flavor was a bit stronger. The guy who cut it at our table did a great job of removing almost everything edible from the bones. He did a great job--every slice had skin, meat, and just a little fat. On the menu, they also have a whole roast duck listed for $19.98, but the Chinese characters indicate that is a Cantonese-style roast duck. This is different from their Beijing duck.

                      The braised yellow fish wasn't that popular. It was deep fried and drenched in a very sweet vinegar sauce. It was too sweet for most people. I'm still trying to figure out that dish.

                      The asparagus dish was light and flavorful. The hand made pancake was light, flaky and tasty. Unfortunately, but physically difficult to split up for the different people on our table.

                      Overall, it was a pleasant meal. The decor is clean and bright--nothing noticeably spectacular nor bad. The service was pretty good. They accepted only cash today because they have not yet received their credit card machines. If you want to eat the duck, you need to order 30 minutes in advance.

                      2 Replies
                      1. re: raytamsgv
                        Jerome RE: raytamsgv Feb 15, 2011 11:26 PM

                        tasty duck on valley does a passable (only passable) version. the old quanjude in rosemead (yes part owned by the PLA) cooked the open hearth style of peking duck and routinely got a c from the health department. but no one ever got sick.

                        there is another style of peking duck - a closed oven style using straw instead of hard wood and with liquid (soup) in the raw duck cavity because the heat is higher, briefer and more intense than the open flame. the only place Iknowin Beijing that makes it is BIanyifang. QUanjude does the open style, and i believe most places do.
                        So there you are - there are two kinds of duck preparation known as bejing kaoya. and the closest you'll get that i know of is tasty duck, where the ducks are roasted in the late morning so they're not really hot as they were at the late QuanJuDe.

                        1. re: raytamsgv
                          Johnny L RE: raytamsgv Feb 17, 2011 08:22 AM

                          Nice to know, I'll give it a try for my father's birthday dinner coming up.

                        2. Mr Taster RE: SeaCook Mar 1, 2011 02:50 PM

                          My Lovely Tasting Assistant (LTA) and I stopped by to pick up a menu and inquire with the staff (in Mandarin) about the specifics of their duck and this restaurant.

                          First impressions were great. We saw a duck being carved tableside, and the place smelled like wood was burning in the back somewhere! All great signs.

                          However, upon closer inspection we found out the following.

                          1. The smoky smell in the restaurant came from charcoal, not the tradition fruit woods used to smoke and flavor real Beijing duck.

                          2. The bird was being carved rather inelegantly. Rather than slicing off the skin first, and then the breast meat, and then the leg meat, the carver was literally just slicing off indiscriminate slabs of bird. There was no effort made to separate the skin or the types of meat into separate plates.

                          3. The skin didn't look particularly crispy.

                          So, unfortunately this doesn't look like it will be a proper replacement for Quanjude, although the duck may very well be delicious. It just isn't what those of us Beijing duck freaks are looking for.

                          Mr Taster

                          6 Replies
                          1. re: Mr Taster
                            raytamsgv RE: Mr Taster Mar 1, 2011 03:16 PM

                            Is is normal for the skin to be removed first? I've had Beijing duck in Beijing before, and the skin was not removed. Instead, every slice had skin, meat, and fat.

                            1. re: raytamsgv
                              Mr Taster RE: raytamsgv Mar 1, 2011 03:24 PM

                              Yes, what you say is true... I should have been more precise. The crispiest skin (widely considered to be the best part, and the hallmark of a high quality Beijing duck) is supposed to be carved off separately. They weren't doing this at Beijing Duck House, nor were they separating the breast from leg meat. They were carving and layering it all on the same serving platter.


                              Mr Taster

                              1. re: Mr Taster
                                raytamsgv RE: Mr Taster Mar 1, 2011 05:11 PM

                                Thanks for the clarification.

                                1. re: Mr Taster
                                  ipsedixit RE: Mr Taster Mar 1, 2011 05:38 PM

                                  Ditto what Mr. Taster said. Traditionally a few pieces of pure duck skin is carved tableside, but the remaining duck is sliced with skin and duck meat.

                              2. re: Mr Taster
                                Jerome RE: Mr Taster Mar 1, 2011 11:46 PM

                                actually only some beijing roast duck uses fruit wood. the other style uses an enclosed brick oven filled with straw. (bianyifang vs quanjude to go back before "liberation").

                                1. re: Mr Taster
                                  Mr Taster RE: Mr Taster Mar 27, 2011 04:55 PM

                                  Anyone notice the JGold review of this place? He seemed to like it.


                                  Mr Taster

                                2. j
                                  Johnny L RE: SeaCook Apr 4, 2012 12:41 AM

                                  I'd thought I'd give an update if anybody is interested. It's been months since my last visit and this place has really seemed to improved itself. The kitchen runs very smoothly now and they got rid of that ridiculous gargantuan menu. They focus on mostly their regional specialties and tried some new things that I liked.

                                  -While the duck itself is decently done it's pretty flavorless despite the nice skin.
                                  -duck soup, tasty but practically no flavor of duck (not that I expected there to be)
                                  -bean sprouts with duck meat was decent.
                                  -Cold thin sliced pork belly app was decent
                                  -I think it was smoked eel, nice flavor but might be an acquired taste for some as it was a bit dry and tough almost jerky like.
                                  -some sort of braised and fried intestine in a thick brown sauce, thought it had a nice rectal flavor in a good way.
                                  -red spareribs were a mediocre rendition, my complaint was that bone to meat ratio was disappointing.

                                  11 Replies
                                  1. re: Johnny L
                                    Peripatetic RE: Johnny L Apr 4, 2012 01:03 AM

                                    Great update, thanks. I pass this place all the time and am sorry it isn't better.

                                    Thi N., too late for this week's "Overheard on the Boards", but surely a shoe-in for next week's:

                                    "thought it had a nice rectal flavor in a good way".

                                    It doesn't get better than this!

                                    1. re: Johnny L
                                      JThur01 RE: Johnny L Apr 4, 2012 09:32 AM

                                      Do they still have the hai chang dumplings?

                                      1. re: JThur01
                                        Johnny L RE: JThur01 Apr 4, 2012 01:42 PM

                                        Sorry I didn't really peruse much of the menu since I didn't do the ordering so I don't know for sure.

                                        1. re: JThur01
                                          JThur01 RE: JThur01 Jul 19, 2012 05:45 PM

                                          Answering my own question here, I stopped by and picked up a menu. While the hai chang items are still on the menu, I do not see the asparagus, lily and jujube dish any longer. Also don't see any duck with jalapenos or the duck webs with mustard sauce. Nor do I see the tofu knots JGold wrote about.

                                        2. re: Johnny L
                                          Das Ubergeek RE: Johnny L Apr 4, 2012 10:11 AM

                                          If the braised and fried intestine was in a sort of numbing-and-spicy brown sauce with tofu, pork blood, etc., then that's wu geng chang wang (五更肠旺), or "5 a.m. Intestine Blaze" in English.

                                          1. re: Johnny L
                                            Mr Taster RE: Johnny L Apr 4, 2012 10:33 AM

                                            Thanks for the update, Johnny L. I am very interested.

                                            I've never understood the duck soup. Even the miraculous, life-affirming, deeply smoky, succulent meat and crispy duck skin at the Qianmen Quanjude in Beijing served up bland, cloudy water. The two other Beijing duck places we visited (Made in China and Liqin) surprisingly served up bland meat, so perhaps Quanjude's smoky, unctuous preparation is the exception rather than the rule.

                                            My bar for Beijing duck in LA is pretty low, so I'll have to (finally) give this place a shot.

                                            Can anyone compare it to Duck House on Atlantic in Monterey Park?

                                            Mr Taster

                                            1. re: Mr Taster
                                              Johnny L RE: Mr Taster Apr 4, 2012 01:41 PM

                                              In general I don't expect a great duck flavor from the soup because they are merely using only one duck's bones and if the duck's interior meat itself is bland there isn't much hope for the soup. I've used the bones of Cantonese style roast ducks for a soup before and the flavor was definitely noticeable.

                                              Been to Duck House this place is so much better in terms of price and taste. I had the set 9 course meal for my grandmother's birthday. Duck was bland tasting but my parents said that in China it's suppose to be like that... if true I will stick to my true love of Hong Kong style roast duck and Dongguan roast goose. The entrees were nice to look at but were also rather strange or boring. The Buddha's chicken whcih was a deboned stuffed chicken was a mish mash of weird and random ingredients which didn't make sense to me. The duck itself, with it's crispy skin was great for that one reason alone but not worth the trip.

                                              @Ubergeek - I really have no idea as my parents did the ordering (I speak terrible Chinese and do no read it at all) but it wasn't spicy and I didn't detect any tofu in it. Either way it was the sleeper surprise of the night for me.

                                              1. re: Johnny L
                                                Jerome RE: Johnny L Apr 4, 2012 02:10 PM

                                                there aren't a lot of ma-la dishes at Duck House. I like the place. The soup is the traditional beijing kaoya soup - a light, slightly duck bone flavored dish. It's not going to be as rich as any poultry, chicken soup. It's a little thing to finish off the meal. When QUanjude was open here, it was the same as in beijing, watery and bone-flavored, think that part of the hakata ramen broth where you notice that it was made with bones. There used to be a braised ("hui") duck dish that had an amazing broth at Quanjude. Woudl so much have rather eaten that soup ona regular basiss (not really braised... teh duck meat selections and vegetables are placed in a bain-marie and cooked for hours). There are a lot of interesting shandong dishes on the menu. Beijing Duck house (AKA Penglai) is my go to for peking duck these days - the best ever? no. but better than most.

                                                1. re: Jerome
                                                  Mr Taster RE: Jerome Apr 4, 2012 02:43 PM

                                                  My Lovely Tasting Assistant™ has passed her citizenship interview and her oath ceremony is scheduled. I can't think of a better way to celebrate her citizenship than with delicious, communist duck!

                                                  We'll be heading to Beijing Duck House with some friends after the oath ceremony, based on your recommendation.

                                                  Thanks Jerome

                                                  Mr Taster

                                                  1. re: Mr Taster
                                                    raytamsgv RE: Mr Taster Apr 4, 2012 04:28 PM

                                                    Congrats to your LTA!

                                                    1. re: raytamsgv
                                                      Jerome RE: raytamsgv Apr 4, 2012 06:37 PM

                                                      Fantastic, great news adam.

                                          2. j
                                            jsandler RE: SeaCook Sep 9, 2012 06:31 AM

                                            5 of us ate at Beijing Duck House last night for my girlfriend's birthday and loved it. See bellow pictures. Helpfully, our group included some Chinese speakers. In addition to the regular menu, there are a couple of set meal options, but these options were entirely written in Chinese. At first, we wanted to go for the $100 option, but our server gave us a funny look and informed us that it would be far too much food, so we we went with the $78 option, which included:
                                            Peking duck with duck sauce, crepes, daikon, cucumber and green onion
                                            Duck meet with bean sprouts
                                            Duck Soup
                                            Braised pork belly
                                            Fish and tofu in a spicy sauce with Sichuan peppercorns
                                            Smoked fish
                                            Duck neck
                                            Duck liver
                                            Duck webs
                                            Stir fried mixed seafood
                                            Stir fry with egg, spinach and mushrooms

                                            The food was great, and was certainly more than enough for our group. This was my first time having Peking duck and I already want another one. Great crisp skin. Another favorite was the duck webs, which had a hint of wasabi. The only dish that I didn't really care for was the mixed seafood, which was just a standard mix of squid, octopus, fish, shrimp, and scallops that I felt you could get at any Americanized Chinese restaurant. The duck soup was a great way to end the meal. At $78, we thought this was a great value. I want to go back and try some of the more exotic offering off the al la carte menu and the larger set menu.

                                            Of course, afterward we stopped at Fosslemen's,

                                            4 Replies
                                            1. re: jsandler
                                              Jerome RE: jsandler Sep 10, 2012 01:17 AM

                                              next time try the ba-si ping guo, silk pulled apples - apple fritters cooked in a caramel then dipped into ice water at the table, maing a hard shell on teh fritter and some sugar threads as well. Unfortuantely, it's only translated into German on the menu for some reason.
                                              but great dessert.

                                              1. re: jsandler
                                                Mr Taster RE: jsandler Sep 10, 2012 01:20 PM

                                                Thanks for the writeup and the pics.

                                                When it comes to Beijing Duck, I care about one thing... the duck. Crispy skin is vital, but also I'm looking for a layer of smoky depth in the meat. Was it there? That's the dragon I've been chasing since having a sublime one at Quanjude in Qianmen in Beijing back in 2006.

                                                Mr Taster

                                                1. re: Mr Taster
                                                  jsandler RE: Mr Taster Sep 10, 2012 03:09 PM

                                                  This was my first time having the dish, so I have nothing to compare it to. It definitely had a good ducky taste, but I don't particularly remember too much smokiness in the meat.

                                                  1. re: jsandler
                                                    Jerome RE: jsandler Sep 10, 2012 07:06 PM

                                                    quanjude here and in beijing made it the open hearth method, which is basically hanging the ducks in the fireplace. I doubt they have the same set up here.

                                                    (equally authentic- the closed oven method used by bianyifang - straw fire in a closed brick oven and the duck cavity is filled with broth to prevent burning. different result, but also 100% beiing kaoya).

                                              2. j
                                                JThur01 RE: SeaCook Dec 3, 2013 10:04 AM

                                                An update on Beijing Duck House. First, on the sea intestine/sea worm/hai chang on the menu...沒有 They no longer have it. It's even pasted over the wall photo of one of the sea intestine dishes.

                                                I never visited when it had the menu described as much larger, so I'm stunned. They still have a lot of items in a rather stylishly produced and photographed menu with many dishes one won't find anywhere else in the SGV.

                                                And to give this post mandatory lao wei content, this was the complimentary appetizer
                                                這是怎么? Even though I asked in Chinese, the waitress replied: "I don't know in English"

                                                14 Replies
                                                1. re: JThur01
                                                  ipsedixit RE: JThur01 Dec 3, 2013 10:19 AM

                                                  Chinese menudo.

                                                  1. re: ipsedixit
                                                    JThur01 RE: ipsedixit Dec 3, 2013 02:47 PM

                                                    He'll be here all week folks, enjoy the buffet :-)

                                                    ...just please don't tell me not knowing this is more embarrassing than me not knowing green tea at Emperor Noodles (seriously, that did *not* taste like plain green tea)

                                                    1. re: JThur01
                                                      Ciao Bob RE: JThur01 Dec 3, 2013 04:08 PM

                                                      She probably DID know in English, or at least could have easily found out, but didn't want to scare you off. It is usually delicious with an bit of extra La Jo (spicy sauce).

                                                      1. re: Ciao Bob
                                                        JThur01 RE: Ciao Bob Dec 3, 2013 06:45 PM

                                                        I don't think so, the level of English among the staff there at lunch was quite limited, with hers being the best. She seemed to appreciate my limited Chinese to bridge some communication gaps.

                                                        It all reminded me of what it was like at many SGV places even just a few years ago.

                                                        1. re: Ciao Bob
                                                          JThur01 RE: Ciao Bob Dec 5, 2013 05:52 PM

                                                          CB, considering I had just asked about the seaworm, I don't think she thought sea weed would scare me off :-)

                                                          On the sea intestine/sea worm no longer being available. I assume our local Fat Inkeepers simply don't cut it?

                                                          1. re: JThur01
                                                            Ciao Bob RE: JThur01 Dec 6, 2013 03:53 PM

                                                            I am confused Jim, the item I thought we were talking about is what I assumed was stomach pictured about (and mine - of course, not my stomach - pictured below).

                                                            1. re: Ciao Bob
                                                              JThur01 RE: Ciao Bob Dec 6, 2013 09:10 PM

                                                              I think ipse fooled you, or I fooled him :-) I know tripe. At times I may not recognize green tea (slaps forehead) or certain types of sea weed...but I know tripe :-)

                                                              As far as taking so long to figure out which type of seaweed it was, well, if I can dig around and find my tests from Marine Science class, it will reinforce that seaweed ID wasn't my strength. That, plus I didn't apply myself this time :-)

                                                              Anyhow, it turned out to be the aforementioned type of seaweed (Eucheuma Cottonii, Sea Bird Nest, San Hu Cao)

                                                    2. re: JThur01
                                                      J.L. RE: JThur01 Dec 3, 2013 06:44 PM

                                                      If you mean to ask "What is this?", then the (traditional) Chinese for this phrase is: 這是什麼 ?

                                                      What you asked ( 這是怎么? ) actually translates more akin to: "How did this come to be, comrade proletariat?"

                                                      Kudos on always striving to improve your Chinese, Jim! Keep it up! 加油!

                                                      1. re: J.L.
                                                        JThur01 RE: J.L. Dec 3, 2013 06:48 PM

                                                        Wow, I guess I should let the Chinese teacher know. That's how he told us to write it.

                                                        Well, when I spoke it, it came out right, because she replied :-)

                                                        Thanks J.L., that's almost as good as the evergreen here: "I am a peanut."

                                                        1. re: J.L.
                                                          ipsedixit RE: J.L. Dec 3, 2013 06:52 PM

                                                          Don't be mean J.L.

                                                          "Comrade proletariat"??

                                                          I think what Jim said is more like what Yoda would say if Yoda spoke Mandarin.

                                                          "This, it comes to be how?"

                                                          1. re: ipsedixit
                                                            J.L. RE: ipsedixit Dec 3, 2013 06:58 PM

                                                            To be fair to Jim, 這是什麼? sounds very close to 這是怎么? when pronounced.

                                                            Oh c'mon ipse - Jim is still occasionally using simplified Chinese, so I had to "gently" let him know that fact. :-) No harm intended.

                                                            1. re: J.L.
                                                              JThur01 RE: J.L. Dec 5, 2013 05:50 PM

                                                              Oops...I made a typo. I meant to type 什 Again, feel free to give me a hard time over it, but the only Chinese class within an hour of me was Simplified. I'm trying to make the effort to at least type in Traditional out of respect for you folks. Perhaps, I should stick to Pinyin.

                                                              As far as what it was, well, I figured it was some sort of seaweed and confirmed that on my own a couple of days ago :-) Eucheuma Cottonii a.k.a. Sea bird nest and San Hu Cao.

                                                          2. re: J.L.
                                                            Jerome RE: J.L. Dec 3, 2013 09:32 PM

                                                            No love for 甚?

                                                          3. re: JThur01
                                                            JThur01 RE: JThur01 Dec 8, 2013 12:44 PM

                                                            Also forgot to mention something germane to the SJB discussion, Beijing Duck House has shui jian bao listed on their menu.

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