DaDong goes through a lot of ducks. Specifically: DaDong serves 1,387,000 Peking ducks per year at the restaurant chain’s ten locations in Beijing, four in Shanghai, and two in Chengdu, including the original location in Beijing, a restaurant that Dong Zhenxiang ran for ten years before buying it and reopening it as DaDong in 1995. Peking duck is, of course, one of the most delicious recipes known to man, and in China, DaDong is its most famous ambassador. Its public face is its chef and founder, Dong, who once cooked at Quanjude, the place that invented modern Peking duck.
The Chinese restaurants attract international leaders (the Obamas) and leading chefs (Ferran Adrià, Heston Blumenthal), and on December 11, Dong will open his first international location (check out the massive menu here) — in Manhattan. Fans are, to put it mildly, freaking out. Here’s what you need to know about the chain’s appeal, its fans, and its arrival in New York City.
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