One of Beijing's most acclaimed roast duck chains DaDong starts serving its signature dishes in New York City.
The Manhattan branch has 440 seats, including about 200 on outdoor terraces, sprawled over 1,625.8 sq m on the building's second and third floors.
A few weeks ago, within the first two hours of becoming available, 2,500 reservations were booked through February, overloading the phone lines.
DaDongs version of the dish - a combination of lacquered skin and succulent meat, usually wrapped in a pancake with scallions and hoisin sauce - is magnificently crispy but meatier than much of the competition.
Traditional-style comes with pancake, hoisin, and three to four pieces of duck meat (and skin), as well as watermelon radishes, cucumber, and scallion slices.
There's also a sesame-puff bun, a flaky pastry shell that's meant to be stuffed with the duck meat, a pungent garlic paste, and vegetable garnishes.