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Feb 3, 2011 01:16 PM

Flushing Review: Deyi Peking Duck House

Groundhog Day has concluded and the Year of the Rabbit has just commenced. Where then to celebrate both Pete and Bugs? Allow me to introduce Deyi Peking Duck House.

In the space previously occupied by Northeast Taste, Deyi 德益坊 (De2 Yi4 Fang1) is ready to join the sanctum of great Chinese alternatives in Flushing. The owner is from Beijing and the chefs are from Shenyang. The chow is unmistakably northern with some Sichuan dishes appended.

The menu is in English and Chinese with two dozen-color photos. The dining room décor is red and black with several large round tops and two, semi-private dining areas. Deyi has quietly become a go-to stop for large groups in the mood for delicious devouring.

So, how is the $28.95 Deyi Peking Duck? Lacquered and luscious. They know what they are doing here. Inside the kitchen is a special roast-duck oven and it’s prepared in the classical way. The skin crackles; the pancakes are thin and the hoisin sauce is not diluted. Fork out ten dollars more for Peking Duck “three-way." They’ll also deliver table-side Duck Soup and a small dish of Shredded Duck and Tofu. Ask politely and they’ll let you harvest the duck carcass. On one visit, the manager apologized for a less than stellar looking duck, saying the ovens were not working properly. Other trips manifested no issues.

Over the course of several visits, a swarm of dishes were sampled.

Cold Appetizers:
Cold Mix Dry Tofu
Spicy Egg with Tofu – Heavenly. Soft tofu, 1000 year-old eggs and a spicy sauce.
Sliced Pork Hock
Tiger Vegetables – their version with peanuts

Chef’s Specials:
Sautéed Potato, Green Pepper and Eggplant
Three Kinds of Kidney Sautéed – Intestines, Liver and Kidney in this dish
Sautéed Chinese Yam with Wood-Ears
West Szechwan Bandits Style Pork Liver – for bandits or liver lovers only!

Braised Pork with Chestnuts in Brown Sauce – Uhmmmm Pork Belly
Dry Sautéed Frog with Peppers – lots of onion, garlic and hot peppers
Deep Fried Boneless Ribs with Salt and Pepper - melts in your mouth

Seafood: Elaborately prepared...
Braised Fish with Sweet and Sour Coconut Sauce - #1 so far…
Braised Whole Fish with Soybean Sauce
Dry Sautéed Eel with Hot Peppers in Hot Pot
Shangcheng Spring Fish

Vegetable & Tofu Dishes:
House Style Stewed Tofu
Mushrooms with Edible Rape in Oyster Sauce
Sautéed Pea Shoots – (豆苗 Dou4 Miao2) Not on the menu but they have it

Desert - delivered free after each meal but YMMV!
Deep Fried Red Bean Rolls
Steamed Mashed Yams
Soup – superb with bits of orange, tapioca and sour kiwi fruit

Free parking available in the rear at the car park off Dahlia Avenue. (Park in the numbered areas of 8-20.)

Deyi also offers four different banquets sets for ten people. 13 dishes (including Peking Duck) for $168.00 or $228.00 Then there are two more for $328.00 and $528.00 These latter two banquets offer a special Braised Big Duck in Onions 京葱扒大鴨 (Jing1 Cong1 Pa2 Da4 Ya1) instead of Peking Duck.

Perhaps the Braised Big Duck in Onions looks like this:

There is plenty of sophisticated cooking going on here by adroit wok tenders. Staff is friendly and helpful. At lunch there are 39 specials (with rice and soup) starting at $3.99!


Deyi Peking Duck House - 德益坊
43-18 Main Street - between Dahlia and Cherry Avenues
Flushing, NY 11355
Tel: 718-539-3061
Fax: 718-539-3066

Open everyday from 11:30 a.m. to midnight.

Deyi Peking Duck House
43-18 Main St, Queens, NY 11355

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    1. re: AubWah

      Seconded. You're the man Scoop. That spicy egg w/ tofu dish looks fantastic.

      1. re: ChiefHDB

        They are also offering a New Year special of four meals that all include Peking Duck - menu in Chinese only:

        Six Dishes: 4 people, $68 or $88

        Eight Dishes: 6 people, $108 or $$128

        1. re: ChiefHDB

          Thir(de)d. Awesome. It is on my list as of right now.

      2. ohhhh looks good, ive been looking for an actual peking duck place....i heard the place on union st that opened is no good

        ill have to try and report back

        1. hey did you pre-order your duck when you went? or did you just order it on the spot? i was thinking about stopping in soon

          58 Replies
          1. re: Lau

            Hi Lau, I've had their Peking Duck three times and pre-ordered each time, to be on the safe side. Still takes 20-25 minutes! The daughter of the owner is usually around and the manager's surname is Xin 辛。

            1. re: scoopG

              yah probably a good idea to reserve, thanks!

              1. re: Lau

                You might want to pre-order some of your kao ya food if you want to get a real nice experience there. Needless to say, in terms of the food quality, I am (almost-almost-almost-) always with Scoop. :-) Never-ever had a bad meal on his recommendation

                1. re: diprey11

                  yah thats why i was asking, whole roasted meats usually should be pre-ordered, i might go there this sunday....i totally screwed myself in hong kong last time i was there b/c i went to get roast goose and forgot to pre-order it, luckily they had a whole suckling pig for me which was a decent consolation

                  scooprG - btw is the menu translated into english at deyi? i can read basic chinese, but its always easier if its translated to english as i hate having to ask them what every dish is in chinese

                  1. re: Lau

                    Yes, the menu is fully translated into English, save four type of Banquet meals mentioned above. I failed also to mention on the three occasions, desert was delivered to the tables gratis.

                    1. re: scoopG

                      What is a good strategy for solo eating here?

                      1. re: wew

                        Hi wew. For solo dining I think you have a couple of choices. At dinner time order 3-4 dishes and take the left-overs home!

                        Or order from their 39 lunch specials, generously served Monday-Friday from Noon to 4 pm. All come with a free soup and rice. They have 12 at $3.99 (Pan Fried Tofu) 19 at $4.99 (Stewed Pork in Soy Sauce) and eight at $5.99 (Sauteed Pulled Duck with Hot Peppers.)

                        I do believe Deyi prices do not include the NYC sales tax.

                        1. re: scoopG

                          this place looks so good! I am definitely getting together a group field trip for peking duck! If you call to make a duck pre-order, do they speak english?

                          Thanks for the recommendation Scoop.

                          1. re: bolletje

                            I don't think you will have a problem - they do have English speaking staff there and they are very friendly and helpful.

                            1. re: scoopG

                              And yet another great meal, thank you Mr. scoopG. My solo eating plan was altered by being joined by two friends. This expanded the number of dishes I had and turned the lunch into a feast but my guests saw your pictures on Chowhound and insisted on ordering from them, so nothing to add by way of new dishes.
                              When the check arrived I was shocked by its modesty.

                              1. re: scoopG

                                Mr. Scoop: A group of us will be dining here next week. I will take your advice and pre-order the duck. I am wondering how many ducks to order for 8 or 9 people of moderate appetite. We will also want to sample a couple of other dishes. I was thinking two ducks (??)

                                1. re: erica

                                  Erica, I really think one Peking Duck will be sufficient for 8-9 people. Everyone will be able to get at least two servings. Unless you want to pig-out on Peking Duck!

                                    1. re: erica

                                      I suggest you consider getting the Peking Duck Three Way - only $10 more and you will get the duck soup and a small stir fried dish of the remnants of the duck carcass.

                                      1. re: scoopG

                                        Thanks again! I will do just that! Would you ever consider joining our group for a weekday dinner in Flushing? As guest of honor, of course!

                                          1. re: scoopG

                                            I will let you know a date in the near future! Is there a way I can write to you?

                                            1. re: erica

                                              DINNER AT PEKING DUCK HOUSE

                                              Nine of us had dinner here last night, with one duck booked ahead and requested to be served in three ways. Early comments upon entering were how "nice" and spiffy the place was, in comparison to some of our usual Flushing haunts.

                                              My attention was diverted by good conversation with my nearby dining companions and that, combined with slightly scattered service (there appeared to be one waiter attending to a full house at 7pm on a Wednesday), will undoubtedly make for small errors in this report. To the best of my recollection, this is what we had. Unfortunately, I ordered everything all at once, and the dishes came almost all at once. Next time, I will order appetizers first and order the rest only after finishing the first round.

                                              1 Peking Duck Three ways ordered in advance. I thought this duck was good but not stellar but perhaps am spoiled having had these at the source. Sloppily cut, with too much yellow fat clinging to the meat for my taste. Despite these minor quibbles, it was well received, devoured in minutes with a request (denied) for an additional duck. The duck soup, served at the end of the meal, however, was a bit mild for my own taste, a clear broth with a bit of duck and green veg. There were cries for "carcass," which is not presented in the "three-way" order. (we got the meat off it, instead) Not being up on my duck etiquette, maybe someone else can explain, or perhaps I should have asked for the carcass. The third preparation, served after the main event but long before the soup, was a dish of the shredded leftover meat (from the carcass, of course) tossed with some scallions and other vegetables.

                                              The meal obviously took a page from Scoop's excellent reports above; the menu is long and I am sure that many delights lurk within, to be discovered on future outings.

                                              Two mushrooms dishes were both stellar:

                                              My favorite:

                                              Three Kinds of Sauteed Mushrooms, tossed with velvety pork strips and heavy on the wood ear mushrooms

                                              Also excellent: Sauteed Chinese Yam with Wood Ear

                                              Cold Dry Mix Tofu (an appetizer but presented after a mushroom dish and along with the duck). Shreds of long dried tofu visually reminiscent of noodles, tossed with scaliions and cilantro; good amount of heat. Delicious and refreshing. Should be ordered, and eaten, as a palate opener at the beginning, as customary.

                                              Spicy Egg with Tofu--beautiful presentation of rectancular white squares of soft bean curd (cold) topped with a garlic-studded (?) sauce blended into preserved egg. The taste of the egg was not prominent and the dish was very good. So good looking, too, in fact, that the nearby table of Asian diners who appeared to be locals pointed at this dish on our table and requested it for themselves.

                                              Eggplant with garlic Sauce. Eggplant cut into square batons; outstanding.

                                              Braised Pork Belly with Chestnuts. Rich, anise-scented sauce tossed with Chinese jujubes and baby bok choi and served in a clay pot. A Hit!

                                              Spinach. I asked the waiter which vegetable was freshest that day and he recommended this. They served it with velvety pork strips on top so specify if you do not want meat in the dish. Fresh and well prepared. Bodes well for other green vegetables at this venue.

                                              Braised Fish with Soybean Sauce. This was a whole fish and my least favorite dish of the night. (My suggestion of the Fish Baked in coconut sauce had been nixed by my tablemates as "too sweet," and this was selected, instead ; I still would like to try that coconut sauce sometime!)

                                              With Tsingtao beers for all, and a fantastic dessert of "deep fried red bean rolls," which I will be dreaming about today (the filling bore an uncanny resemblance to chocolate!) the total per person was $23 including tip.

                                              Dinner was a big success and I hope to return soon to sample other dishes on their long menu. Thanks to ScoopG for alerting me about this restaurant!

                                              1. re: erica

                                                First of all, thank you to erica for inviting me (& Ginny) to join her in this and for arranging/ordering. However, although I agree with her post that several dishes were very nice, I dont think this place (at least last night) ranks up there with other places I go out of my way for. Some of the sauces were "gloppy" (my wife's word, but accurate) and others just didnt zing. The fish was downright bland (not in a good, intended to not be spicy way, but in a nothing going for it way) and the duck was very poorly served. The pork belly dish w/chestnuts had a number of fresh veggies, including asparagus and was one of my favorite dishes (I'm a sucker for star anise). The Chinese Yams w/mushrooms and the eggplant dish were also quite good. The 3 types of mushroom dish had a great deep flavor... all worth getting. But the egg w/tofu was somewhat of a letdown for me, as it was a very nice topping (including aspic) added to large squares of tofu set out on a plate (slightly too soft tofu to be picky). Not much of a dish, although that didnt stop us from devouring it. And, the comp'ed dessert of what amounted to sweet bean pop tarts was excellent... this could be the major find there, at least for me. Yes, they were understaffed and the place was full, with large parties at every table. And, yes, it's hard to quibble about the incredible low price ($23pp with beers and tip). But, frankly, ehh. Except for the company, of course.

                                                Let me end by saying that this is one of those places that I'll be wary of when returning but I wont kiss off based on one mediocre experience. I get the feeling that there's more than enough to cobble together a very good meal and that this just may have been one of those nights something was not clicking for them.

                                                1. re: Steve R

                                                  SteveR: I am glad you chimed in; it is always good to record more than one opinion. (As long as you mentioned the scintillating company at table!) Glad you both joined us and I hope for many more!

                                                  1. re: Steve R

                                                    If you especially like the sweet bean pancake thing they have them at Old Sichuan on Bayard in the old Yeah Shanghai space (in our experience, if you order a lot of food, they throw them in as a thank you). Always served mouthblisteringly hot.

                                                  2. re: erica

                                                    Typically, one can request the Duck carcass only when one orders the Peking Duck dish by itself.

                                                    If like your group, you ordered the Peking Duck “Three Ways,” then there is no longer any duck carcass left.

                                                    The meat from the carcass has been used to make the duck meat vegetable dish and the duck bones have been used to make the soup. Of course, it was not your actual duck carcass that was used to make the vegetable dish and soup, but effectively you have received your full whole duck.

                                                    However, if you are a good customer and ordered a huge dinner, and ask very very nicely, the restaurant could obviously provide a duck carcass as a customer courtesy and good PR, since most diners do not ask for the duck carcass. But Chinatown Chinese restaurants that cater primarily to a Chinese clientele have less interest in good PR than in maximizing profits and avoiding bankruptcy. But all one can do is ask nicely. The worse that can happen is that they say no. (LOL)

                                                    If you enjoyed the “deep fried red bean rolls,” in an old Chowhound posting (Outerboros Forum, 8 March 2008) we had posted about a version of the fried red bean pastry in Flushing similar to what you had for dessert:

                                                    “One block further south on Main Street at 40-41 Main Street, there is a hole-in-wall store that is a refugee from the former food stalls in the now defunct J&L Mall on Main Street, that sells a Red Bean pastry that is some kind of sweet rice with a red bean filling that is deep fried. This item also only costs $1 and while the red bean flavor may be a little exotic for non-Asian tastes, it may be worth a try. When the store was in the old J&L Mall, there was usually enough turnover that the Red Bean pastries were usually out of the fryer only a short time before they were sold. Once they sit around too long they begin to lose their puffiness and becomes a little oily.”

                                                    We have not bought the fried red bean pastry for a long time, but we seem to remember that the store is still there as of last year, but now shared with several other stores at the same address. The Red Bean pastries are usually in the top shelf in the display cabinet. We will check the next time we are in Flushing and post the results.

                                                    1. re: lwong

                                                      LWONG: You area treasure here! Please do post the results about the red bean paste goodies. I know you will think that my palate is a bit off, but to me the paste tasted a little chocolat-ey. This has joined my list of favorite dishes of 2011 thus far.

                                                      And thank you very much for your detailed explanation of the duck carcass issue!

                                                      1. re: erica

                                                        BTW, if you are really interested in getting a duck carcass, the “Corner 28” restaurant that sells “Peking Duck” sandwiches also sells their Peking Duck carcasses for around $3.00. When they first opened, they had a humorous sign on their window offering to sell “Duck Stones,” which was the duck carcass mistranslated into English as “Duck Stones.” We can understand the mistranslation, as “stone” is fairly close to “bone.”

                                                        Not sure what your plans were with the duck carcass, but if you are in an ambitious mood to make authentic Peking Duck soup that is a milky white consistency rich and full of duck flavor, rather then the clear watery versions served as Peking Duck soup, than you should buy 5 to 6 duck carcasses from the “Corner 28” restaurant and get a good recipe for Peking Duck soup and probably cook it for 6 to 8 hours to achieve the milky white consistency of good Peking Duck soup. Obviously, good Peking Duck soup is very labor intensive, which is why normally restaurants will serve only the clear watery version with vegetables and duck bones. In the best Peking Duck restaurants, the soup is served as a milky white broth without any vegetables or duck bones.

                                                        1. re: lwong

                                                          I'm intrigued by these red bean items. They sound like ham sui gok, but filled with red bean paste instead of pork. Is that right? If so, I've had them with black sesame as well, and you can find them at some of the better dim sum restaurants.

                                                          1. re: Greg

                                                            The dough in the red-bean-paste dessert was vaguely reminiscent of a flour tortilla.

                                                            1. re: Greg

                                                              Yes, the “Hom Sui Gok” and the “Fried Red Bean” pastry are both variations on a theme of a flour outer layer filled with a savory or sweet filling and then either deep-fried, steamed, boiled, baked, pan fried, or any other cooking method. But the outer layer of the “Hom Sui Gok” will taste quite different from the flour layer with the Red Bean that we are discussing, and it is quite possible that the Red Bean pastry that Erica and her group were served may be quite different from the Red Bean pastry that we are familiar with.

                                                              In fact, the “Hom Sui Gok” pastry that you have mentioned will taste slightly different depending on where you buy it. We remember when the old “Fung Wong” Bakery (now closed) on Mott Street make the best “Hom Sui Gok” pastries, where the outer layer was very thin and crispy and the savory pork filling was most tasty with a flatter shape than the typical “Hom Sui Gok” pastries. No other bakery in Chinatown made a “Hom Sui Gok” like the “Fung Wong” bakery, but one had to like the particular style of “Hom Sui Gok” that the “Fung Wong” bakery made, as it became very oily very quickly and had to be eaten within a day of buying it.

                                                              Another standard Dim Sum similar to the Red Bean pastry being discussed is the “Sesame Encrusted Ball” filled with a Black Bean filling, but we have to say that although the filling is quite similar and both are deep fried, the tastes and textures are very different.

                                                              It is interesting that although the ingredients are quite simple, but depending upon the many variations possible in cooking and combining of the ingredients, the particular pastry or food item will taste very different. And there must be hundreds of different variations of flour dough with a filling from the many food cuisines in this world.

                                                              Never underestimate the inventiveness and creativeness of man in the cooking of food, or for that matter, for anything functional or non-functional that man takes an interest in.

                                                              1. re: lwong

                                                                lwong - do you know anywhere to get a good hom sui gok? i havent had one in a while

                                                                1. re: Lau

                                                                  Unfortunately since the demise of the “Fung Wong” bakery on Mott Street, we have been unable to find another bakery with “Hom Sui Gok” as good as those at “Fung Wong.”

                                                                  Flushing does not have any of the old line Toisan bakeries that would carry the good “Hom Sui Gok” pastry, and the more modern and westernized bakeries in Flushing that carry “Hom Sui Goks” are just run of the mill, hence it is only when we happen to be in Manhattan’s Chinatown, which is not too often, that we will be able to sample every once in a while a “Hom Sui Gok,” but the ones we try always fall way short of the “Fung Wong” standard.

                                                                  The “Hom Sui Goks” at the bakeries we have sampled will usually have one or more of the following defects: (1) the outside dough not crisp enough, (2) the dough will be too soft and lacking any chewy texture, or too much outside dough, and (3) the pork filling lacks flavor, or there will be insufficient pork filling. Sometimes one of my Aunts will make a decent homemade “Hom Sui Gok,” but otherwise we have not been able to stumble upon any bakeries that make good ones. Of course, our sample size is fairly small, hence there may still be Toisan bakeries somewhere in Manhattan’s Chinatown or possibly in the Sunset Chinatown that makes good “Hom Sui Goks,” but then again, the Toisan old line bakeries are a dying breed.

                                                                  But we have not lost hope and will advise you if we ever find a decent “Hom Sui Gok.” (LOL)

                                                                  1. re: lwong

                                                                    yah hom sui gok isn't something i usually look for, but i havent had it in years probably, so i should try to find it....since im in manhattan ctown, i search around from it at some of the old school ctown bakeries, i think i might know some that have it

                                                                    1. re: Lau

                                                                      When you happen to be checking for “Hom Sui Gok” pastries at the old line Toisan bakeries, would you also be kind enough to check on a dough ball rolled in sugar that is hallow inside. We had posted in Chowhound on this simple pastry on 16 September 2007, indicating the dwindling bakeries that carried this pastry.

                                                                      An excerpt of our posting follows:

                                                                      “Since the Sunset Chinatown has a large number of Toisan Cantonese businesses, we thought to check if any of the Sunset bakeries had a particular pastry that was carried in the older Chinatown bakeries which we enjoy very much, but is not very common now in the newer Chinese bakeries. This is a round and hollow egg dough pastry ball covered with sugar on the outside. When one bites into the dough ball, there is at first a very slight crunchy fried outer layer that is supplemented with the taste and texture of the hard sugar crystals until one finally bites into a very light and creamy texture on the inside layers tasting of eggs and dough, which is a wonderful combination of flavors and textures. We had asked a number of people in the Sunset Chinatown about this pastry, including the waitress and a customer at the New Seaside Restaurant, but the consensus opinion was that no bakeries in the Sunset Chinatown sold them. We even checked out a number of bakeries along 8th Ave, but only confirmed the answers of the many people we had asked, that none of the bakeries in the Sunset Chinatown carried these pastries. Thus far, we have only been able to find these hollow egg dough balls at bakeries in the Manhattan Chinatown, mostly in several bakeries along and near Grand Street in Little Italy (we unfortunately do not remember the names of the bakeries). There has also been several websites mentioning that they are available at Nom Wah Tea Parlor on Doyers Street. Websites mentioning these delightful sugar coated dough ball pastries and with pictures at the Nom Wah Tea Parlor (the websites called them doughnuts) are:

                                                                      a. (
                                                                      )b. ( ) (this is a corrected URL from the original posted URL, which no longer works)”

                                                                      Unfortunately, on a recent trip last year to Manhattan’s Chinatown, we discovered that the bakery on Grand Street no longer makes them, and that the “Nom Wah Tea Parlor” is closed for possible renovation or for a new store.

                                                                      Thanks in advance if you ever come upon a good version of these sugar coated hallow dough balls. And you might enjoy them also.

                                                                      Below are pictures of the dough balls taken by the “” and “” websites, respectively:

                                                                      1. re: lwong

                                                                        sure ill look out for them when i look around...surprisingly i dont know if ive ever had one of these and i thought id had almost every cantonese pastry ever at some point growing up (maybe i have and i just dont remember), looks tasty though, just the type of pastry i like

                                                                        btw nom wah is open again, but its run by the nephew of the original owner, its a bit different now and they didn't have that pasty when i was there

                                                                        1. re: Lau

                                                                          According to the Daily News article link, the nephew Wally Tang has agreed not to change the Nom Wah Tea Parlor too much, which we hope will include the sugar coated dough balls, which is certainly a very grand old Toisan tea parlor pastry.

                                                                          You must be a very young guy if you do not remember eating one of those sugar coated dough balls. (LOL)

                                                                          Thanks again for agreeing to check on our dough balls, and we are hopeful with the reopening of the “Nom Wah Tea Parlor” that they will still have these dough balls.

                                                                          But we are stoic in this respect and accept that all good things must come to an end. The old must give way to the new, although unfortunately this is not always for the better, but go forward we must.

                                                                          1. re: lwong

                                                                            We were there yesterday (Nom Wah) and there were rather few fried things - what we had was good however.
                                                                            I remember those dough balls from SF Chinatown dim sum places in the '80s. Good they were, too!
                                                                            Here's a pic of the red bean pancake we had at Old Sichuan (our second lunch spot) on Bayard yesterday (noting discussion here on this item):

                                                                            1. re: buttertart

                                                                              This looks like the red bean (chocolate-ey, to me) pancake served at the duck house in Flushing!

                                                                              1. re: erica

                                                                                That was what I thought. Get in good with the Old Sichuan people and you get it free. ;-) (Getting in good is basically overordering, which we always do.)

                                                                                1. re: erica

                                                                                  Yours were free as well, right?

                                                                                2. re: buttertart

                                                                                  lwong - if you happen to go to nom wah, the owner (very tall guy) is very friendly and im sure you can ask him if they are going to start making those fried sugar things. when i went there I asked him if they were going to start making almond cookies again and he said that they were getting the machinery that week and would be making them soon (i believe they started making them).

                                                                                  i was born in the 80s, so i probably only saw the cusp of old school cantonese food, but part of the older generation of my family was in the chinese restaurant and bakery business in LA, so i got alot of high quality home made stuff growing up (i think thats part of the reason i feel like ive had everything at one point or another). it was funny b/c when ate at someone's house in HK they were surprised i knew certain dishes, but it was all stuff id had growing up (never seen any of it in a restaurant)

                                                                                  1. re: Lau

                                                                                    Thanks for the suggestion, and for sure the next time we are in Manhattan’s Chinatown, we will stop by “Nom Wah” to check with Wally Tang about our sugar coated dough balls.

                                                                                    Hopefully, the sugar coated dough balls will be on display for sale already.

                                                                                    With such a high interest in food that appears to be hard coded in your DNA, it was fortunate that you grew up in a very formative environment of a Chinese restaurant and bakery family in LA.

                                                                                    And for a young person, we have to say that your chopsticks are quite weathered from much use and you have food experience and knowledge far exceeding the typical young person.

                                                                                  2. re: buttertart

                                                                                    It is not a good sign if you along with “Lau” do not remember seeing the sugar coated dough balls at “Nom Wah,” but one can only hope for the best that “Nom Wah” does make them, but did not happen to have them when you were there.

                                                                                    While our little problem has not been solved, at least with your nice picture of the Red Bean rectangular shaped pastry, you have confirmed what Erica and her group had for dessert at the “Peking Duck House” in Flushing, and that the similar dessert pastry is available at the “Old Sichuan” restaurant in Manhattan, but from your comments, the Red Bean dessert at the “Old Sichuan” restaurant is unfortunately not for sale by itself.

                                                                                    We may have passed each while at Portsmouth Square, or while walking on Grant Avenue, Stockton Street, Kearny Street, or the many other San Francisco Chinatown streets, as we lived in the San Francisco area during the 80’s.

                                                                                    These threads seem to have a life of their own, as this thread has gone from Peking Duck to Red Bean filled pastries with chocolate flavors to sugar coated dough balls. Not to mention bouncing between the Manhattan to Sunset to Flushing Chinatowns. (LOL)

                                                                                    1. re: lwong

                                                                                      it is for sale, see # 029 豆沙鍋餅 dou shao guo bing


                                                                                      1. re: lwong

                                                                                        The menu at Nom Wah is printed and no, I don't remember seeing them on it. There was a very nice-looking dish of stuffed eggplant I spied on a neighboring table when we were time.
                                                                                        The dou sha guo bing is indeed on the menu at Lao Sichuan.

                                                                                        1. re: buttertart

                                                                                          sorry typo on the translation of the second character, it is "sha" not "shao"

                                                                                          1. re: buttertart

                                                                                            Thanks to both “Lau” and “Buttertart” for the info that the “Sweet Red Bean Pancakes” are sold at the “Old Sichuan” restaurant.

                                                                                            We will have to try the new “Nom Wah Tea Parlor,” the “Old Sichuan,” and especially the “Sweet Red Bean Pancakes” when we are in Manhattan’s Chinatown in the future.

                                                                                            1. re: lwong

                                                                                              That you should. lwong, when we lived in Taipei (1980's) the Zhi Mei Lou in the Ximending served a dish of duck eggs cooked in duck fat with scallions as one of the courses of the duck feast (the others being the skin, the meat, shredded meat with bean sprouts cooked in duck fat) and the wonderful milky soup with cabbage and cellophane noodles. Have you ever seen the eggs served? Terrific stuff.

                                                                                              1. re: buttertart

                                                                                                No, we have not had the good fortune to enjoy those duck eggs cooked in duck fat. We have had numerous Peking Duck dishes in Beijing, but have not encountered that dish, but it is possible that the dish was on the menu, but was not ordered.

                                                                                                We sheepishly must divulge that we cannot read Chinese, but must defer to members of my family who can read Chinese to order at restaurants when in China. This is not a good situation for us food wise, as we must depend on the food interests of the other family members.

                                                                                                Nor have we had the good fortune to visit Taiwan either. Your Peking Duck dinner in Taipei sounds inviting.

                                                                                                Whenever we have had the duck soup course in Beijing, the soup has always been the milky white broth only, without any vegetables or noodles, hence it is interesting to hear that in Taipei, the duck soup is served with cabbage and cellophane noodles. Live and learn.

                                                                                                We must win one of those large MegaBall lotteries to visit Taipei to check out the Peking Duck feasts with the many egg and shredded duck meat dishes cooked in duck fat.

                                                                                                1. re: lwong

                                                                                                  If they're still done the same way - the Ximending has changed enormously since then. Things I remember fondly (like Sichuan green beans served with soft-fried scallion pancakes, the beans to be rolled up and eaten inside them), seem not to be done any more. Sigh. The eggs may be a thing of the past.

                                                                                                  1. re: buttertart

                                                                                                    That is too bad, but it is just as well, as it was a very low low probability event to win one of those MegaBall lotteries in any case.

                                                                                                    Now that we do not have to buy any MegaBall lottery tickets, we can instead use the money to go to Manhattan’s Chinatown with a probability of “1” to buy and eat one of those “Sweet Red Bean Pancakes” at the “Old Sichuan” restaurant.

                                                                                                    Hopefully, you are just as stoic as we are toward the past, where we had written earlier in this thread that we “accept that all good things must come to an end.” This is a sad state of affairs when one has to philosophically accept that much that is good in the past must end, and this is usually the attitude of people who have been around a while and they themselves will be one of the things that will come to an end shortly. (LOL)

                                                                                                    However, at our family, while we do not roll up “Sichuan green beans,” we still roll up tomatoes and soft scrambled eggs into soft fried scallion pancakes for dinner every once in a while. Traditions die out slowly.

                                                                                                    1. re: lwong

                                                                                                      Ah yes, sigh, you are only too right unfortunately.
                                                                                                      The egg dish sounds very good too. Something about them with the Sichuan beans was quite magical. If you ordered the beans the pancakes ("you bing", not "cong you bing", but they were also flecked with green onions) were always offered. It was my Taiwanese English students who clued me in to the combination.

                                                                      2. re: lwong

                                                                        I always read it as "bone" as in "duck bone" at C28. I ordered it one day, out of sheer curiosity, and found out what it was - the hard way. wound up walking to the 7 train with a duck carcass in a paper bag. just try getting a seat on a crowded train holding a duck carcass.

                                                                        then again, this is how we learn sometimes.

                                                                        1. re: Polecat

                                                                          So, even interpreting the sign “Duck Stone” as meaning “Duck Bone,” you were still thrown for a loop in not knowing what it was. (LOL)

                                                                          Chinatown restaurants are very inventive when it comes to making money, as they will try to sell anything and everything that is possible. Are you aware that the Chinese BBQ stores will sell you the whole head of the Roasted Pig for the very good price of about $3.00?

                                                                          As we had written in the old “Corner 28” posting, non-Asians must have been wondering what the hell was a “Duck Stone.” (LOL)

                                                                          Well, it would depend upon how many Chowhounders were in the 7 train with you. If the train car was full of Chowhounders, they would have struck up a conversation with you asking what you have in the bag that smells so good and where you bought it. Apparently, there were not too many Chowhounders on the train the day you bought the “Duck Stone.” (LOL)

                                                                          Taking chances means new and interesting adventures, that sometimes leads to favorable serendipity!

                                                                          Did you at least make a nice duck soup with the carcass?

                                                                          1. re: lwong

                                                                            "o, even interpreting the sign “Duck Stone” as meaning “Duck Bone,” you were still thrown for a loop in not knowing what it was."

                                                                            No. It actually used to say "duck bone." I clearly remember thinking, "hmmm - duck can i lose?" Not sure what it says on the sign now. In any event, I wouldn't have known what it was had it read "stone" anyway, but I still would have tried it out.

                                                                            And, no, I didn't make it into soup. That would have been the smart thing to do. I just wound up picking the meat off the bones through a grease stained plastic bag, with a dumbfounded look on my face - and, alas, no seat on the 7 train home. The sound of the train clacking against the ties sounded as if it was laughing and mocking me - "duckbone, duckbone, duckbone,duck...."

                                                                            Yet it's another one for the books; I'll tell my grandkids.


                                                                            1. re: Polecat

                                                                              Our guess is that the “Duck Bone” sign you saw was the second iteration of the sign as someone was kind enough to advise “Corner 28” that they had mistranslated the English sign.

                                                                              Well, at least you were able to eat some of the meat right next to the bone, which is usually the sweetest tasting meat. We always enjoy digging out and eating the meat that is in a little depressed pocket on the back of the duck. (LOL)

                                                                              Unlike the discourteous 7 train that sounded like it was mocking you, we and the other Chowhounders (our apologies to the Chowhounds on this board for referencing you without permission, but we are sure that all Chowhounds would be in agreement with us on this matter) salute you for your valiant and adventurous courage in trying new food items in order to report them to a wider audience on this board.

                                                                              We award you the Flushing Chowhound Purple Heart for experiencing a wounded ego while on food combat in Flushing!

                                                                              P.S. See your attached medal below (in keeping with the hybrid fusion nature of Flushing where this event happened, that is a combination crossed knife, fork, and chopsticks)

                                                                              1. re: lwong

                                                                                wounded ego, hell. just greasy fingers and tired feet. i'd do it again in a hearbeat.

                                                                                and thanks for the purple heart medal. you can't see me here at my desktop, but a tear is coming to my eye.


                                                                      3. re: erica

                                                                        We were in Flushing late this afternoon and checked out the store that had sold the “Red Bean” pasty we had mentioned. The store exists and still sells the “Red Bean” pastry, but unfortunately the store had sold out of the “Red Bean” pastries already, hence we were unable to check if the “Red Bean” pastry still tasted as good as we remembered.

                                                                        While we did not have a pen with us to write down the address, the store is on the west side of Main Street, between 41st Road and Sanford Ave, and the sign above the store has the word “Oriental Mall” or something similar. The storefront has three different vendors inside and the one that has the “Red Bean” pastry is the last vendor at the back of the store. The “Red Bean” pastry is usually on the top shelf in the glass display cabinet. But they sell out quite quickly, hence if you go during the late afternoon like we did, they would probably be sold out of them.

                                                                        The people at the store do not speak any English, but attached below are Chinese characters for the “Red Bean” pastry in a JPG picture, that you can use to show the store, just in case you decide to buy the “Red Bean” pastry at that store.

                                                                        Also attached below is a picture that approximates what the “Red Bean” pastry sold at the store looks like. The “Red Bean” pastry sold at this store is longer in length than the pastry shown in the picture. Ideally, you would want to be around when they are cooking the “Red Bean” pastry and then eat it immediately after they come out of the fryer, but short of being that lucky, the next best thing is to put them in a toaster oven and heat them up for a few minutes prior to eating. They will become quite oily after sitting around a while. But they are quite flavorful, but of course not too good for you to eat too many. The JPG below is actually a picture of something called “Ear Hole Fried Cake” from Tianjin, which is fried sweet rice with a bean paste filling, which sounds just like the dessert you ate and the “Red Bean” pastry that is sold in the Main Street store. More information on the “Ear Hole Fried Cake” can be found here: (


                                                                        As for the chocolate flavor, we doubt that there would be any chocolate in the pastry you were served, but it is possible that the deep frying of the red bean rolls you were served might have sort of burned/heated the red bean paste to the extent that they would have a sort of chocolate bitter flavor or possibly something was added when the Red Beans were cooked that would simulate the taste of chocolate. And the Red Bean paste is a very dark Red/Black that fairly approximates the color of chocolate and the texture is fairly dense and along with the deep frying at very high temperatures, that might have caused you to taste a chocolate flavor. Taste is quite subjective. Did any other diners taste a chocolate flavor?

                                                                        1. re: lwong

                                                                          Thanks for the update, LW. The shape of the dessert at the Duck House was different than in your photo...more of a rectangular folded envelope of pancake. I will have to seek yours out very soon, to do a taste test!

                                                                          Ear hole fried cake, indeed! Quite a catchy translation!

                                                                    2. re: erica

                                                                      Thanks for reporting back and I am glad to hear of your experience there! They serve enough ducks so it is possible to walk out of there with the carcass or two from another table that did not order Duck Three Ways. erica, check my profile page for contact info...

                                  1. The three mushroom with pork dish sounds so good it may be worth the trip alone. Thanks for posting.

                                    1 Reply
                                    1. re: comiendosiempre

                                      Yes, give it a try, but not necessarily for the duck. BTW: The place was packed when we were there. And they have free parking in the lot in the rear of the restaurant. There is also another restaurant next door (with the name "spice" in the title?). The window of that place had a flutter of paper banners outside announcing what I assume were various specials, in Chinese. Worth a look for next time. There is also a branch of the Indian Patel Bros grocery a block or so north; worth a look, too.

                                    2. Thanks for the review! We went and absolutely loved it. The duck was the best ever. Will definitely go back.

                                      2 Replies
                                      1. re: Qdiner

                                        Glad to hear it...did you have anything else?

                                        1. re: scoopG

                                          Yes, the Peking Pork Chops, which they call something else, maybe Sweet & Sour and a sort of Chicken & Noodles in a Soup, again I can't remember the name. All was awesome. We went with some non-adventurous eaters . . . next time we'll expand our tastes.