A seafood restaurant, the environment is high-end, and the black color shows high standards. The service is still very good, after all, the service should keep up with the environment and price. Dongshi Scallion Braised Sea Cucumber, one of the signature dishes of the restaurant, the ingredients are really good, the taste is very good, soft and chewy with a little chewiness, and the side dishes are also beautiful and delicious. June drunken crab is also highly recommended, and the appearance of the finger meal is also very high.

Trip.Gourmet 2024

Gastro Esthetics at DaDong

It is simply delicious, I really love it!!! The quantity is large and delicious, the oily fragrance of the pot-baked pork, and the taste of the pig-killing dish are just right for my taste buds. It is simply the best in the world! The skin is smooth and tender, I strongly recommend this store. I love it so much that I can&#39;t describe it in words. It is really delicious. I recommend everyone to try it.

Good taste, good environment, good service, high taste gathering! This is the second time to come to the family banquet! great! [Taste] [Environment] [Service]

Four Seasons Minfu&#39;s fennel tender roast duck, playing the same standard as always. Court almond tofu, completely can not eat tofu bean flavor, faint almond flavor, refreshing osmanthus sauce, like the dessert.

This Anhui cuisine restaurant in Nanxincang is named after the stinky mandarin fish, which shows the status of stinky mandarin fish in Anhui cuisine. The decoration of her restaurant is quite exquisite, and it is cleverly designed according to the characteristics of the Nanxincang warehouse, which is very pleasing! As for the dishes, there is nothing to say, it feels delicious. I forgot to take pictures of the fish when I was drinking.

|Lard-fried rice with preserved meat^ There are kale, Chinese sausage, and eggs. The soy sauce rice with lard is particularly fragrant, and the rice crust at the bottom is also delicious.
|Laokeng stir-fried chicken^ Lettuce, winter bamboo shoots, mushrooms, dried shrimp, small whitebait, Chinese sausage, etc., full of freshness, rich in meat and vegetable nutrition, and it goes well with lard-fried rice.
|Street beef^ Spicy and delicious with chopped pepper, and fresh beef offal.
|Example soup^ Pork, carrots, corn. The soup is clear, sweet and fresh, delicious and not greasy.
|Lotus seed, lily and red bean paste^ I like the strong flavor of tangerine peel.

At noon, a few friends went to find a place to eat nearby, because someone had been to this place, so I chose his home. The taste of the dish is absolutely perfect, every dish I ordered is delicious, especially the rice on the last, it turned out to be the most amazing to take a rice cooker, ate several bowls, this rice is too delicious. Small fried meat, stinky fish are good. Worth going to the store many times

一家主打海鲜的店，店里环境高大上，黑色显得高规格。服务还是很不错的，毕竟服务得跟的上环境和价格。董士葱烧海参，店里招牌菜之一，选的材料确实不错，口感很好，软糯加点点劲道，配菜也好看也好吃。六月醉蟹也非常值得推荐，手指餐的颜值也是非常高了。

人称&ldquo;大师傅&rdquo;的大董老师应圈中好友陈黄鱼先生所托，精心设计了一席以黄鱼为主题的欢聚宴，全国各地美食圈的翘楚巨擘开年欢聚在大董美食学院里。南新仓&ldquo;美-大董海参店&rdquo;2楼的大董美食学院堪称中国民间饮食文化交流的圣地，业内同仁以到此打卡为荣，而在此品鉴美食，更能领略一番大师傅的创新之道。创新在当下成为一个热门词汇，但为什么要创新如何去创新，却依然争议未定，有人把创新当做业绩考核的方式，而在大董老师这样的行尊泰斗这里，创新又变成了一种常态。不仅仅是运营发展的需求，也是一个人不断实现自我迭代的修为。许多人把创新当做了同质的复制或者简单的嫁接，而我以为，真正的创新是要以一种认知方法论的突破为内核，所有的形式不过是&ldquo;真意&rdquo;的外延而已。大师傅的黄鱼宴开篇是一道&ldquo;傅拥军牡丹黄鱼生&rdquo;，据大师傅介绍，这是他在傅拥军先生的宴席上吃到了一道达配潮汕普宁豆酱的鱼生，获得了灵感启发，于是用红菜头汁调染爽韧的黄鱼脊肉，演绎出了一道国色天香的鱼生。大师傅急公好义，乐于提携同行，更尊重业内的知识创新，菜名冠于傅拥军先生的名字，便是一种对创作的价值尊重。师承经典鲁菜的大师傅为黄鱼宴研发的两道菜却颇具江南的风韵，一道是醪糟蒸黄鱼，另一道则是借鉴了安徽臭鳜鱼的做法，酥炸半发酵黄鱼。内地与沿海，塞北与江南，常常被认为是味觉无法逾越的天堑。而大董师傅这些年以一种躬身入局的姿态，多次走访东南沿海和江南水乡，在中国意境菜的&ldquo;董氏美学&rdquo;里，大漠孤烟与小桥流水，同书一卷。而当晚真正把我惊艳的是一道&ldquo;蓝纹芝士臭鳜鱼汁烧长海鲍鱼&rdquo;。这道菜真正做到了&ldquo;破相&rdquo;与&ldquo;出圈&rdquo;。新鲜鲍鱼味道清淡，大师傅的妙处在于把蓝纹芝士和臭鳜鱼这&ldquo;东西双臭&rdquo;共冶一炉。所谓的&ldquo;臭&rdquo;，不过是蛋白质发酵过程中分解氨基酸时所释放的一些氨味，倘若驾驭得当，所谓的臭，不过是&ldquo;香&rdquo;的另一重镜像。但长期以来。我们只在西餐的芝士拼盘上可以邂逅让人&ldquo;爱憎分明&rdquo;的蓝纹芝士，把西餐奶酪入馔中餐，这需要的不仅仅是食材特性的认知，更需要一种审美情趣的拿捏得当。乳制品的氨基酸分子和鳜鱼不同，多种氨基酸的复合入味，不仅使鲍鱼的味型丰富了许多，更神奇地将鲜味放大了数十倍。我喜欢这道菜的复杂深邃，激赏那种敢于打破形式障眼法的创新。美食的真意，天下大同，美美与共。

Teacher Dadong, known as the &quot;Master Chef&quot;, was entrusted by his friend Mr. Chen Huangyu to carefully design a gathering banquet with the theme of yellow croaker. The leaders of the food circles across the country gathered at the Dadong Food Academy at the beginning of the year.
The Dadong Food Academy on the second floor of &quot;Mei-Dadong Sea Cucumber Store&quot; in Nanxincang can be called a holy place for the exchange of Chinese folk food culture. Colleagues in the industry are proud to check in here, and tasting food here can also appreciate the master chef&#39;s innovation.
Innovation has become a hot word at present, but why and how to innovate are still controversial. Some people regard innovation as a way of performance assessment, while for industry masters like Teacher Dadong, innovation has become a normal state. It is not only a demand for operational development, but also a person&#39;s continuous self-iteration.
Many people regard innovation as homogeneous replication or simple grafting, but I think that real innovation is to take a breakthrough in cognitive methodology as the core, and all forms are just the extension of &quot;true meaning&quot;.
The master chef&#39;s yellow croaker banquet started with a dish called &quot;Fu Yongjun Peony Yellow Croaker Sashimi&quot;. According to the master chef, he was inspired by a dish of sashimi with Chaoshan Puning bean paste at Mr. Fu Yongjun&#39;s banquet, so he used beetroot juice to dye the tough yellow croaker spine and performed a beautiful sashimi. The master chef is eager to help others and respects the knowledge innovation in the industry. The dish is named after Mr. Fu Yongjun, which is a respect for the value of creation.
The master chef, who learned from the classic Shandong cuisine, developed two dishes for the yellow croaker banquet with the charm of Jiangnan. One is steamed yellow croaker with fermented glutinous rice, and the other is fried semi-fermented yellow croaker, which is inspired by the method of stinky mandarin fish in Anhui.
The inland and the coastal areas, the northern frontier and the south of the Yangtze River are often considered to be insurmountable barriers to taste. In recent years, Master Dadong has visited the southeast coast and the water towns of the south of the Yangtze River many times with a posture of being involved in the game. In the &quot;Dong&#39;s Aesthetics&quot; of Chinese artistic conception cuisine, the desert smoke and the small bridges and flowing water are in the same book.
What really amazed me that night was a dish of &quot;Changhai Abalone Braised with Blue Cheese and Smelly Mandarin Fish Sauce&quot;.
This dish really achieved &quot;breaking the appearance&quot; and &quot;out of the circle&quot;.
Fresh abalone has a light taste. The master chef&#39;s magic lies in the &quot;double stinks&quot; of blue cheese and stinky mandarin fish. The so-called &quot;stink&quot; is nothing more than some ammonia released when amino acids are decomposed during protein fermentation. If properly controlled, the so-called stink is nothing more than another mirror image of &quot;fragrance&quot;.
But for a long time. We can only encounter blue cheese, which makes people &quot;love and hate&quot;, on the cheese platter of Western food. To use Western cheese in Chinese food, this requires not only the recognition of the characteristics of the ingredients, but also a proper grasp of aesthetic taste.
The amino acid molecules of dairy products are different from those of mandarin fish. The combination of multiple amino acids not only enriches the flavor of abalone, but also magically amplifies the umami taste by dozens of times.
I like the complexity and depth of this dish, and I appreciate the innovation that dares to break the illusion of form. The true meaning of food is that the world is united and beauty is shared.

我对南新仓的这家&ldquo;大董&rdquo;颇有感情，这是我认识大师傅的地方，那时候的大师傅还是一头飘逸的长发，宛如足球明星，后来又在这里拜访了惊艳不已的&ldquo;大董美食学院&rdquo;，这一次&ldquo;大董&rdquo;的升级是期待已久的升华，这当中包含着的是一种从业的信念，一种对时光的承诺。这一夜的&ldquo;大雪宴&rdquo;秉承了&ldquo;大董菜系&rdquo;因应时节的文化传统，几道据说还在内部研讨论证的新菜，让我回味不已。作为&ldquo;大董海参店&rdquo;，海参自然是店里的压轴主打。虽然南派粤菜擅长做各种海鲜干货，但在海参的烹饪上，以鲁菜为代表的北派师傅更能彰显功力底蕴，师承鲁菜泰斗的大师傅烹饪海参自然已得心传，在之前的多次大董聚会上，少不了一份浓油赤酱的&ldquo;伙食海参&rdquo;。然而这次端在我面前的却是一份素颜清雅的&ldquo;牛油果山葵白卤水海参&rdquo;。这一道海参没有传统滋味那种咸鲜甜的饱和冲击，却能感受到一种草本的芬芳轻盈和静谧。一个真正在做菜的人，不是在烹饪食材，而是在表述自己的心境。更适合搭配香槟的素颜海参，让我的脑海里浮现出四个字：繁花若素。&ldquo;膏脂高白鲑&rdquo;看上去是潮汕鱼饭的精装版，但细细品味，顿觉别有乾坤。潮汕的鱼饭用的都是海鱼，这一道来自西域的高白鲑却是冰川水滋养的淡水鱼。大师傅经年笔耕不辍，我以为文化的符号密码都隐藏在文字里，这道菜的破解线索便是在&ldquo;膏脂&rdquo;二字当中。通常的鱼饭我们只觉其味鲜，偶遇冬季乌头之类才有机会领略那种&ldquo;凝脂若膏&rdquo;的丰腴肥美，大师傅的&ldquo;膏脂&rdquo;二字所指，是烹饪环节的微处理，每一块鱼肉都以一片肉冻进行封印，入口如啫喱般婉转鲜滑，这才是对吃鱼饭的精气神提炼。&ldquo;大雪宴&rdquo;上的一道&ldquo;醪糟蒸岱衢族大黄鱼卷&rdquo;别有深意，江南的黄酒讲究一个&ldquo;逢冬造&rdquo;，糟香的穿透力不仅能收敛鱼肉的肥腻，更能伴生一种持久的幽香。真正的硬菜是一道&ldquo;秃黄油大排翅&rdquo;，这道菜的奢华不仅仅表现在三五万元的食材成本，绝妙在生拆了六十多只大闸蟹做成的新鲜秃黄油，大师傅强调了秃黄油的鲜尤于现场生拆为美。新鲜的蟹黄蟹膏除了极鲜，还藏着一丝清甜。细品大师傅的秃黄油大排翅，清晰可辨地咀嚼到了大闸蟹的白膏，有着怡人的黏糯，也吃出了心仪的那一份清甜，小确幸成了大满足。大师傅的新菜有着不拘一格的挥洒自如，中国意境菜不是标榜，还是一种自我鞭策，餐饮的美学并非堆砌，而是思辨。

I have a lot of feelings for this &quot;Dadong&quot; in Nanxincang. This is where I met the master chef. At that time, the master chef still had long flowing hair, like a football star. Later, I visited the amazing &quot;Dadong Food Academy&quot; here. This time, the upgrade of &quot;Dadong&quot; is a long-awaited sublimation, which contains a belief in the profession and a commitment to time.
This night&#39;s &quot;Daxue Banquet&quot; adheres to the cultural tradition of &quot;Dadong cuisine&quot; in response to the season. Several new dishes that are said to be under internal discussion and verification make me linger.
As a &quot;Dadong Sea Cucumber Restaurant&quot;, sea cucumber is naturally the main attraction of the store.
Although southern Cantonese cuisine is good at making various dried seafood, in the cooking of sea cucumbers, the northern chefs represented by Shandong cuisine can better demonstrate their skills. The master chef who learned from the master of Shandong cuisine has naturally learned how to cook sea cucumbers. In many previous Dadong gatherings, a thick and red sauce &quot;food sea cucumber&quot; is indispensable.
However, what was served to me this time was a plain and elegant &quot;avocado wasabi white brine sea cucumber&quot;.
This sea cucumber does not have the saturated impact of the traditional taste of salty, fresh and sweet, but can feel a kind of herbal fragrance, lightness and tranquility. A person who really cooks is not cooking ingredients, but expressing his own state of mind. The plain sea cucumber, which is more suitable for pairing with champagne, makes me think of four words: flowers are like plain.
&quot;Gaozhi Gaobaiyu&quot; looks like a hardcover version of Chaoshan fish rice, but after careful tasting, it feels different. Chaoshan fish rice uses marine fish, but this Gaobaiyu from the Western Regions is a freshwater fish nourished by glacial water. The master chef has been writing for many years. I think the cultural symbol code is hidden in the text, and the clue to this dish is in the word &quot;Gaozhi&quot;.
Usually, we only feel that fish rice tastes fresh. Only when we encounter winter aconite and the like, we have the opportunity to appreciate the richness and fatness of &quot;gelatinous cream&quot;. The word &quot;cream&quot; in the master chef refers to the micro-processing of the cooking process. Each piece of fish meat is sealed with a piece of meat jelly, and it tastes as smooth and fresh as jelly. This is the essence of eating fish rice.
The &quot;Daxue Banquet&quot; of &quot;Steamed Daiqu Tribe Yellow Croaker Roll with Fermented Zao&quot; has a special meaning. The yellow wine in Jiangnan pays attention to &quot;making in winter&quot;. The penetrating power of the dregs can not only restrain the fatness of the fish meat, but also accompany a lasting fragrance.
The real hard dish is &quot;Bad Butter Big Spare Fin&quot;. The luxury of this dish is not only reflected in the cost of 30,000 to 50,000 yuan of ingredients, but also in the fresh bald butter made from more than 60 hairy crabs. The master chef emphasized that the freshness of the bald butter is especially beautiful when it is raw on the spot.
In addition to being extremely fresh, the fresh crab roe and crab paste also hide a hint of sweetness. Tasting the master chef&#39;s butter-fried large fin, you can clearly taste the white paste of the hairy crab, which has a pleasant stickiness and also tastes the sweetness you like. The small happiness becomes a great satisfaction.
The master chef&#39;s new dishes are free and unrestrained. Chinese artistic conception dishes are not a show-off, but a self-motivation. The aesthetics of catering is not piling up, but thinking.

地方很好找，有车库。比起其他知名烤鸭来说，大董烤鸭的皮会感觉厚一些，不是酥脆那种，是很酥入口即化，沙沙的那种。面饼软弹滑韧，空心烧饼酥脆掉渣，一卷卷停不下来。火灼牛肝菌，一道能让人上瘾的菜式。还有迷你版的小甜豆&hellip;&hellip;口味的感觉厚实、复合、醇香不会太咸不会太淡回味无穷。环境高大上，服务稍逊色。

The place is very easy to find, there is a garage. Compared with other well-known roast ducks, the skin of the big Dong roast duck will feel thicker, not crispy, it is very awkward to enter, the sandy kind. The noodles cake is soft and slippery, the hollow biscuits are crispy and slag, and a roll can&#39;t stop. Fire bovine liver fungus, an addictive dish. There is also a mini version of sweet beans... The taste is thick, compound, mellow, not too salty, not too light aftertaste. The environment is tall and the service is slightly inferior.

烤鸭非常好吃！尤其比其他烤鸭店有独特的吃法，除了传统的面饼包着吃，我最喜欢&ldquo;空心烧饼&rdquo;夹着的吃法，还有摆成一棵树的&ldquo;八宝鸭盒&rdquo;生菜包着吃一点不腻！环境很好，服务专业！嗯，缺点估计只有价格稍高了。

Roast duck is very delicious! Especially compared to other roast duck restaurants, there is a unique way to eat. In addition to the traditional noodle cakes, I like the way to eat the &quot;hollow biscuits&quot; sandwiched, and the &quot;eight treasure duck box&quot; set into a tree is not greasy! The environment is very good and the service is professional! Well, the disadvantage is that the price is only slightly higher.

菜单很厚，每一道菜都有相应的一首诗作为陪衬，相当有特色。樱桃鹅肝，鹅肝和樱桃放在一起的确十分逼真，口感细腻，但是为了在造型上追求完美，味道上相比正宗的鹅肝必然有了缺陷。招牌烤鸭做的的确不错，鸭皮蘸上糖，一口放入嘴中，真的是酥到极致，如同在最终融化，只剩下了糖粒的美妙。

The menu is very thick, and each dish has a corresponding poem as a foie gras, which is quite distinctive. Cherry foie gras, foie gras and cherries are indeed very realistic and delicate, but in order to pursue perfection in shape, the taste is bound to be defective compared to authentic foie gras. The signature roast duck is really good, the duck skin on the sugar, a mouth into the mouth, really is the ultimate, as in the final melting, only the sweet of the sugar grains.

大董的&ldquo;酥不腻&rdquo;特选嘉宾，果然名不虚传，鸭皮酥脆，蘸白糖入口即化，肉质鲜嫩。完美脱骨后的芥末鸭掌，味道也是超级赞。烤牛油果没吃出特色，奇妙虾球风评很好，可吃起来一般般。好喜欢它家菜单，把意境菜做到了极致。重感冒的原因没有吃分子料理的甜品，下次一定要再来拔草✅

Dadong&#39;s &quot;not greasy&quot; special guest, it really deserves its reputation, the duck skin is crispy, the sweet sugar is instant, and the meat is fresh and tender. The mustard duck palm after the perfect bone removal, the taste is also superb. The roasted avocado did not eat the specialties, the wonderful shrimp ball style is very good, but it can be eaten generally. I really like its menu and have achieved the ultimate in artistic conception. The reason for the heavy cold is that I didn&#39;t eat desserts with molecular cuisine. I must come back to pull the grass next time.

大董烤鸭店推荐给游客宝宝们，要比全聚德烤鸭香酥不腻，薄饼做的也非常有口感，环境和服务没得说了，毕竟是烤鸭高端的，消费相对而言高一点，人均消费300但是感觉真的不一样，每个店差不多，做法都一样。有出入但不会太大，口感都一样，火燎鸭心要吃，很不错。，酸梅酱和烤鸭搭配很不错哦，广东这边就有这种吃法，我也吃过，真的很好吃酸酸甜甜的梅子酱，配上烤得香嫩的烤鸭，吃起来又不会太油腻还可以在烤鸭旁边配上几颗青翠的小白菜，好看又好吃，推荐给宝宝们，

Dadong Roast Duck Shop is recommended to tourists and babies. It is not greasy than Quanjude Roast Duck Fragrance. The pancakes are also very tasteful. The environment and service have nothing to say. After all, it is high-end roast duck. The consumption is relatively high. The per capita consumption is 300 but it feels really different. Every store is almost the same. The practices are the same. There is a difference but it will not be too big. The taste is the same. The fire duck heart wants to eat, which is very good. , the sour plum sauce and roast duck are very good. There is this way to eat here in Guangdong. I have also eaten it. It is really delicious. The sour and sweet plum sauce is served with the roast duck. It is not too greasy to eat. You can also serve a few green cabbage next to the roast duck. It looks good and delicious. Recommended for the babies,

Latest

With Photos

Positive Reviews

Negative Reviews

ymShortString

First & middle names

Last name

First and middle names

Surname

First & middle name

First name

Rosewood Beijing

Grand Hyatt Beijing at Oriental Plaza

Capital Hotel

Sofitel Beijing Central

The Palace Museum

National Museum of China

Prince Kung's Mansion

The Temple of Heaven Park

Three servings of double shellfish platter. In the cold late autumn, how can it be complete without a plate of ginger slices! Three servings of mustard and soy sauce are also required. It is a long-lost seafood feast. It is very satisfying! And it does not make the body cold.

It&#39;s simply delicious, I really love it! ! ! The amount is delicious, the oily fragrance in the pot meat,? The taste of pig-killing dishes is too in line with my taste buds. It&#39;s simply the best in the world! There are still many spicy and tender, this store is strong Amway &isin; I can&#39;t describe the love in words, it&#39;s really delicious. I suggest you try it

The crispy and tender roast duck of Siji Minfu is as good as ever. The Palace Almond Tofu has no bean flavor at all, but a light almond flavor and refreshing osmanthus sauce. It is a dessert I really like.

Gastro Esthetics at DaDong

Attractions Near Gastro Esthetics at DaDong

Restaurants Near Gastro Esthetics at DaDong

Hotels Near Gastro Esthetics at DaDong

Contact Us

About

Other Services