Ji Rong Peking Duck
Chinese restaurant · Rosemead ·
Peking duck, kung pao chicken, lamb skewers, & more classics
Peking duck, kung pao chicken, lamb skewers, & more classics
"At this Chinese restaurant in Rosemead, the glistening, golden brown Peking duck is one of the best in Los Angeles, and the robust menu offers other centerpiece dishes like a whole fried sweet and sour grouper. It’s a particularly great spot for large groups or family dinners; order more than you think you need to load up the lazy Susan and let every dish take a spin. The Peking duck starts at $85 and easily feeds four; the crispy skin is separated from the meat and served with pliable chun bing crepes, hoisin, ribbons of green onion, and cucumbers—assemble everything to curate a perfect bite. The cold chicken in spicy sauce is delightfully savory and packs some numbing heat (spoon the excess sauce over rice), while the baked pumpkin with egg yolk is crispy outside, creamy inside, and balances sweet kabocha squash with savory salted egg yolk; save room for the mashed taro with gingko nut, a not-too-sweet dessert. Peking ducks must be reserved 75 minutes in advance, so call ahead; if you want to walk in, show up right when the restaurant opens. A pot of tea is essential—jasmine is a personal favorite, chrysanthemum suits those avoiding caffeine—and on hot days, freshly blended watermelon juice tempers any spicy dishes." - Kat Thompson
"When life feels in flux, I gravitate toward Ji Rong’s roast Beijing duck, a perfect grounding meal that has yet to disappoint me across dozens of visits. The duck is consistently great with lacquered, crispy skin and comes with paper-thin crepes painted with sweet and savory hoisin, fresh sliced cucumbers, and ribbons of green onion, making the experience extravagant and comforting at once. Though duck is the namesake, other hits keep me returning: battered pumpkin sprinkled with salted egg yolk, tongue-tingling spicy cold chicken, and sticky Shanghai-style spareribs." - Eater Staff
"This Northern Chinese spot in Rosemead from the Ji Rong people specializes in guan tang bao, which are like xiao long bao after bulking season, with thicker wrappers and richer broth. The pork and crab ones are what you want (they even get a little star next to their name on the menu). Each one glows yellow from the sweet, gravy-like crab broth pumped inside, accompanied by a generous amount of minced pork and crab filling that absorbs the soup like a sponge. Just keep in mind you might have to wait a while for a table on busy nights—Good Alley gives Din Tai Fung a run for its money in more ways than one." - sylvio martins, garrett snyder, cathy park, andrew ryce
"Ji Rong is a San Gabriel Valley staple that specializes in traditional Peking duck served with thin pancakes, shredded green onion, julienned cucumber, and hoisin sauce. The duck skin is sliced thinly over a layer of fatty and tender duck meat. The bones are all removed, making it easy for diners to make their wraps. There are no walk-ins for Peking duck; make sure to call ahead and reserve one at least an hour and a half to two hours ahead. Although the Peking duck is the star dish, mapo tofu, stewed pork belly, kung pao chicken, and lamb skewers are also standout options." - Kristie Hang
"If you want traditional peking duck in the SGV, it doesn’t get more classic than Ji Rong. The $85 spread at this casual sit-down spot in Rosemead includes sides of shredded cucumber and green onions, sweet bean sauce, and a basket of flaky pancakes. There’s also a separate plate with the duck’s crispy legs, too. The main event is a show-stopping mini-mountain of meat surrounded by glistening strips of crisp skin. Duck is a testy dish, but the one here is a model of consistency. Just be sure you call 75 minutes ahead of time to get one." - brant cox, sylvio martins, nikko duren
