Open seven days a week, 11 a.m. to 11 p.m. Monday through Saturday, noon until 10 p.m. Sunday brunch served noon until 4 p.m. Sunday. Parking available. Credit cards accepted. Reservations recommended during the week. No reservations accepted on weekends except for parties of 10 or more. Phone 941-9400.
With a little help from your friends and a little notice to the chef, Duck Chang Restaurant in Annandale will serve you a feast that you will long remember.
We recently got together with two other families who also wanted to sample to family-style dinner at one of the local Chinese restaurants. We ended up with a party of 12 - six adults and six children.
We chose Duck Chang because it had been highly recommended to us and because its specialty is Peking Duck - a dish that several of the adults in the group wanted to sample.
We had called ahead and talked with the chef's son, Joe, who helped us arrange the menu for our large group.
Other than the Peking duck, we had no speical preferences, requesting a variety. We also asked that the dinner stay within the medium price range.
The suggested menu included soup and entrees of shrimp, beef, pork, chicken, scallops, crab meat and fillet of sole in addition to the Peking duck, rice and dessert.
Because there were many children in our party, he limited the spicy dishes to two - the kung pao Chicken and the shredded pork, Szechuan style, and because we wished to sample such a variety of entrees, he suggested of a bowl, of soup.
And, finally, because there were many children, he felt definitely that there ought to be two desserts.
On arriving at the restaurant, we found that he had advised us beautifully. The cups of dragon phoenix soup, a delicious creamy blend of Alaskan king crab, peas and boiled egg white in a base of chicken stock, were just the right amount.
Next came the Peking duck. For those unfamiliar with this dish, a whole duck, dipped into a honey and spice mixture and hung to "air dry" for 24 hours before being cooked, is carved at tableside.
But before the duck is brought out, guests are served the other ingredients used to contruct Peking duck - the stacks of thin, crepe-like mandarin cakes, plates of scallions and small bowls of thick plum sauce.
The children, ranging in age from 5 to 12, espicially enjoyed constructing their Peking duck "sandwiches." "This is like making a Chinese taco," said one. Children and adults alike enjoyed this tasty dish with its wonderful combination of flavors.
Then came the rice and platters of Duch Chang Beef (marinated beef with baby corn and snow peas), shredded pork Szechuan Style with black jelly fungus (a mushroom), kung pao Chicken (small pieces of chicken with scallions and peanuts in a plum and hot pepper sauce, scallops with vegetables, Peking crab (crab meat, dipped in flour and pan fried with white wine and served with asparagus) and stirfried fish (fillet of sole)
We all wondered what surprise was going to come out of the kitchens next, and the children relished the freedom of tasting each dish until they found their favorites. They were far more adventurous than any of the parents had expected.The entrees enjoyed most by the children were the Duck Chang beef, the scallops with vegetables, and as always, the rice.
They also enjoyed pouring their own tea, attempting to eat with chopsticks (there was more spearing than anything else), and sitting at our large round table with the built-in lazy susan. They especially loved the special dessert of deep-fried apples dipped in taffy that were plunged into ice water and served at our table, and the fortune cookies that followed.
The adults enjoyed all that the children enjoyed, and then some. We lived the hot sake wine. We appreciated the colorful, exotically flavored entrees and the friendly, efficients service.
And we surely loved the bill. The feast for twelve cost $72.00, or $6.00 per person, plus tax and tip. Wine added another $10.00 to the bill.
Besides the family-style dinners, the Duck Chang Restaurant serves nearly 60 different entrees, many of them under $5.00.
Their specialty is the Mandarin (northern) cuisine. However, their menu includes regional specialities such as Szechuan (western) style, the light stir-fried dishes from Canton and some entrees with sauces from the Shanghai coastal area.
Open sevendays a week, 11 a.m. to 11p.m. Monday through Saturday, noon until 10 p.m. Sunday brunch served noon until 4 p.m. Sunday. Parking available. Credit cards accepted. Reservations recommended during the week. No reservations accepted on weekends except for parties of 10 or more. Phone 941-9400.