US first lady's family samples Beijing's best bites

Michelle Obama's family's decision to dine at a celebrated restaurant specializing in the capital's most acclaimed poultry dish during her Beijing visit was anticipatable, considering their desire to sample Chinese fare and the US first lady's vision of healthier dining shared by the eatery.

Those who know Beijing's dining scene aren't surprised US first lady Michelle Obama's family chose Da Dong Peking Roast Duck Restaurant for dinner last evening. Perhaps least shocked is the eatery's owner, Dong Zhenxiang.

US President Barrack Obama planned to dine at Da Dong when he visited Beijing in 2009.

But the dinner was canceled for unknown reasons. The first lady also failed to show up for her reservation on Saturday, but her mother and daughters ate their hearts out.

Perhaps one of the reasons Michelle Obama made the reservation at Da Dong is that she's a high-profile spokeswoman for healthy eating.

She published a book on growing and cooking nutritious food in 2012. American Grown: The Story of the White House Kitchen Garden and Gardens Across America features a section dedicated to healthy recipes.

Da Dong has a reputation for serving the capital's most delectable duck－and for developing a healthy menu.

Peking roast duck is a 600-year-old local specialty. It's available in big chain restaurants and every home-style eatery that offers Beijing fare.

While the dish's deliciousness has won it global acclaim, the abundant fat beneath the crisp skin has increasingly raised health concerns.

Dong Zhenxiang was among the first to re-invent the roasting technique and introduced "super-lean" duck in 1992.

The chef explains he noticed customers' growing demand for healthy fare then.

So he lowered the density of the maltose water applied to the ducks' skin, and prolonged drying and roasting times.

As a result, the birds he serves contain very little fat. But the skin remains crisp and melts in the mouth, while the meat remains soft and delicious.

Da Dong also tweaked other dishes to lower sugar, salt, oil and calories. And the owner nixed dishes made from wildlife or organs.

This, in addition to well-conceived presentation, has made the eatery a big name among not only Chinese but also foreigners.

The first lady's family ate at a table of 10 (the initial reservation was for 13, including Michelle Obama) and had pre-ordered two starters, 10 fried dishes, two Peking ducks and four staples.

In addition to cucumbers, they had pre-ordered five fried vegetable dishes that included braised aubergine, tender bamboo shoots, sauteed bean sprouts, broccoli and asparagus.

Other hot dishes included kungpao fried prawns, stir-fried diced beef, and fried kungpao chicken. These are very common choices among Chinese diners.

Obama's family pre-ordered dumplings stuffed with three delicacies (sea cucumber, shrimp and diced pork) and traditional Beijing noodles with soy paste－typical Beijing staples.

Sugar-coated apples are something she pre-ordered that few Chinese ask for.

But the dish is special to Dong. It's what earned him the gold at Beijing's First Cooking Competition at age 26.

"It's a practical and clever order," Dong says. "The combination of vegetables with duck is healthy and nutritious."

Noodles with brown-bean paste and jiaozi are home-style Beijing foods.

"They're good options and don't cost much," Dong says.

The original booking for 13 people would have cost 3,600 yuan ($578)－an average of 277 yuan per head.