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Feb 18, 2011 12:06 PM

Clam Dumplings, Octopus Dumplings and Extra Bums For $5 at Beijing Duck House

Like the other ducky places in the SGV, there are no ancillary duck dishes on the menu at Beijing Duck House in Temple City. In that regard, the closing of Quanjude was a real loss since you could also have gotten your fill of duck tongues, duck fried rice, or other duck goodies too. While we do have the long thread anticipating and then confirming the opening of Beijing Duck House, I wanted to separately point out the unusual variety of dumplings on the menu. Besides clam dumplings and octopus dumplings, there are also scallop dumplings, pork dumplings, three flavor dumplings, vegetarian dumplings, fish dumplings, and something called Haichang dumplings. I asked the waiter about Haichang dumplings and he said they were leek dumplings. However in the seafood section of the menu they have a couple of "Haichang" dishes, including Haichang with Leek, so I'm dubious about that explanation and hope somebody can figure it out. One thing about the clam and octopus dumplings that I'm wondering about is whether there are other ingredients mixed in. The scallop dumplings are actually filled with chunks of scallops mixed with ground pork. This is to be contrasted with the only other scallop dumplings I've seen, from Dumpling 10053, which are filled solely with minced scallop meat.

As to the extra bums, I noted the following on the menu under "Beijing Duck." "12 Bums for 10 Person (Extra Bums 5.00/12 Pecs)" Bums with pecs? What will they think of next?

Dumpling 10053
10053 Valley Blvd Ste 2, El Monte, CA 91731

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  1. Bums? I prefer crepes instead of glutes...

    Octopus dumplings sounds interesting. Would be cool if they did duck dumplings as an extra course.

    2 Replies
    1. re: K K

      They don't serve bums, which makes me wonder why they even let me in. But I digress. They serve crepes or a facsimile thereof, not buns. They are about 4 inches in diameter, thin, and slightly chewy.

      The only thing you can get in addition to their Beijing duck dish is duck soup. I think it costs about $10 extra for that.

      1. re: raytamsgv

        The few times I've ordered that duck carcass soup, I wind up with a mostly flavorless thin, milky broth. It tasted like this both in Beijing and in San Gabriel, so I'm led to believe that it simply is what it is, and unfortunately not to my taste.

        Mr Taster

    2. Oh how I love the San Gabriel Valley.

      But here's the million yuan question.... how's the duck? Please say it's good.

      Mr Taster

      13 Replies
      1. re: Mr Taster

        Well raytamsgv liked it. Also, I see that he explains the Haichung dumplings as being sea intestines. So I guess I would have been badly tricked if I had ordered them thinking they were vegetarian. (Kind of like the place in DC Chinatown which offered "fish stew" soup, but which was really fish maw.)

        1. re: Chandavkl

          I did read his review but as he says, he is not an expert in Northern dishes. Of course, I'm hardly an expert either (rather, I'm an experienced enthusiast!), but I'd love to hear a report from someone who is at least familiar with great Beijing duck, and extra points for those who have had the experience of dining at the Qianmen Quanjude :)

          I'll try to get out there soon to compare and contrast Beijing Duck House with the Qianmen Quanjude, but time is a bit short for me these days so I'm not sure when I'll be able to do it.

          Mr Taster

          1. re: Mr Taster

            Stopped in for a chat with the restaurant workers and a quick look at the menu.

            Reported here:

            Mr Taster

            1. re: Mr Taster

              how does it compare with the mediocre but pleasant tasty duck on valley?

              1. re: Jerome

                We had just had a fantastic dinner at Beijing Restaurant on Valley.... we just stopped in for research purposes. Never been to Tasty Duck... the only other "semi-proper" Beijing duck I've had in LA was at Lu Din Gee (before they metamorphosed into Duck House on Atlantic. Funny thing is, I liked Lu Din Gee's duck before Beijing Quanjude spoiled it for me.

                What's Tasty Duck's thing? Fruit wood, straw, charcoal, or "Cantonese style" Beijing duck? Info please...

                Mr Taster

                1. re: Mr Taster

                  beijing style. fruit wood. no canto. they have ba-si apples for dessert. a few duck sides. clientele stil mosltly taiwanese so not the same variety. It's next to gold World in the mall at 1045 e valley, across the street from 888 seafood mall.

                  1. re: Jerome

                    Do they use the open hearth oven with the fruit wood?

                    Mr Taster

                    1. re: Mr Taster

                      didn't see the oven. Quanjude did - it was like a big fireplace. I think they use wood but i didn't go back. In any case, they roast all the ducks in the morning, so it's just warmed over when you come which is pretty awful in general except that the duck is still quite good.

                      1. re: Jerome

                        Another thing that is always going to be different between Peking Duck here in the US with those in the Mainland is that the ducks are different.

                        1. re: ipsedixit

                          Yeah at Spring Deer in Hong Kong (extremely famous for Peking Duck), they use ducks from the NorthEast, and those varieties are force fed (foie gras style) to end up weighing at least 6 kilos each.

                        2. re: Jerome

                          I wonder if we could make a special request for a freshly roasted duck by appointment.......

                          Do they carve the duck in parts (skin, breast, leg) or indiscriminately like at BDH?

                          Mr Taster

                          1. re: Mr Taster

                            when i was there it was pre carved. some skin separate, some mixed but i don't really remember all that clearly - it was a while back. i think you could make it by appointment.

            2. re: Chandavkl

              Wow! Maybe they look like this:


              You can see one in the left-hand corner of the dumpling...

          2. Was in the area after having dinner at Newport Seafood and thought I'd drive by to see how they're doing. It was a little sad-- Friday night and the place was virtually empty. (Quite a difference when compared with the lines-out-the-door craziness of Newport Seafood).

            Has anyone been back recently? Reports? I grabbed their latest takeout menu. The "bums" are still there. Duck only, $31.98. Duck and soup, $38.98. Slice, Soup and Fried Duck is $45.98. Then just below, they have a "promotion" where "Slice, Soup and Fried Duck" is offered for $29.98 with no indication of how it differs from the $45.98 "Slice, Soup and Fried Duck".

            The rest of the menu is all over the map, from dimsum to Sichuan, but we all knew that already.

            Mr Taster

            6 Replies
            1. re: Mr Taster

              was tehre the other night, but just for the Ba-si ping guo, caramel crunchy apple fritters. They are under the vegetable column vs the dessert column and they were for some reason translated into German. Still they were delicious. We were only three. You need about 6 people to really finish the servings. they are so sweet and marvelous but must be eaten quickly.
              The duck is still delicious - in fact better than when I first had it. Order carefully and you'll eat wel. Anyway, it's still fine.

              1. re: Mr Taster

                also, they now carve the duck tableside.

                1. re: Mr Taster

                  My family and I go regularly and their business isn't bad, suppose it's just off days. I posted an updated impression a few months back and it was really better than when they first opened.

                  The duck is alright, then again peking duck is boring to me in general. I'll take HK/Cantonese style roast duck anyday of the week over it.

                  As for haichang dumplings, I know the original post is old but I think it could be crab guts. Haichang is crab guts in Cantonese but not sure about Mandarin as mine is horrible.

                  1. re: Johnny L

                    They are not crab intestines. It's a form of marine life that is commonly eaten in the Shandong province, where the chef is from. I think this is it:


                    1. re: raytamsgv

                      We saw them squirming around in a Seoul fish market aquarium back in 2006. Hopefully this link will work.


                      Mr Taster

                    2. re: Johnny L

                      You mentioned that they'd dropped a lot of menu items. Obviously, the Ba-si ping guo & hai chang dumplings are still there (other hai chang dishes?). Are there any other Shandong specialties? I truly need to stop by.