goldenticket Posted May 25, 2006 Posted May 25, 2006 'qwertyy said: Yesterday's chat is here. I was interested in the post about the downfall of City Lights/Meiwah; I'll add Chen's for the trifecta. I live in the area and have had so much middling Chinese delivery lately it's not even funny. Have any of you heard of the restaurant recommended as an alternative--Peking Gourmet Inn? Or can you recommend any standout dishes at other neighborhood places? Peking Gourmet Inn is out in Falls Church/Bailey's Crossroads. IIRC It was a favorite of Pres. Bush (41). I have mostly had lunch specials there, which are usually not too bad. The Kung Pao is not too oily and not overly sauced. We do carryout for lunch from there fairly oftent - Some of my coworker's favorites include the Szechuan Beef Proper, Jade Chicken, and Fresh Garlic Chicken. Based on my semi-recent meals at both City Lights and Meiwah (neither one was very good - City Lights was horrible), Peking Gourmet is the better choice. That being said, I prefer Full Kee (Bailey's Crossroads location).
Sthitch Posted May 25, 2006 Posted May 25, 2006 I believe that the Peking Duck is one of the best you will find anywhere in this area, and rivals some of the best I have ever eaten. I also like the aforementioned Szechuan Beef Proper and Kung Pao chicken which is nothing like what is available most other Chinese restuarants.
Chris Cunningham Posted May 25, 2006 Posted May 25, 2006 I have to add that I've been going here for 20 years and I think it is the best in the area. It only took me 11 years to get my picture on the wall Actually my mom and I have a tradition of having Christmas dinner there for the last 17 years. Their Peking Duck is unrivaled, hands down the best in the area. Their basic white rice has the nice little addition off egg and peas, simple yet good. they also have a great Shrimp dish called Jeo-yen-shrimp which I recommend you try. Service is always pleasent and professional and the food is always good. The carry-out is the best in the area, hand- down. It's no hole in the wall like most chines places in the area, and the prices reflect the quality. Peking Duck is $36.00/Kung Pao Shrimp is $16.95/Pork Peking Style-awesome shedded pork,bamboo shoots,spicy garlic sauce,-$12.95 But I believe that you get what you pay for. I love this place and Peter Chang will not be coming here any time soon
JPW Posted May 25, 2006 Posted May 25, 2006 I love this place and Peter Chang will not be coming here any time soon Good. So their chances of staying open are fairly high.
ScotteeM Posted May 25, 2006 Posted May 25, 2006 I've been a few times for lunch and I've really enjoyed it. Their lunch prices are really reasonable, IMO. I haven't tried the Peking Duck, but I have had the chicken with garlic that they grow themselves. I've been to Full Kee once, and I really liked Peking Gourmet Inn better.
Sthitch Posted May 25, 2006 Posted May 25, 2006 I've been a few times for lunch and I've really enjoyed it. Their lunch prices are really reasonable, IMO. I haven't tried the Peking Duck, but I have had the chicken with garlic that they grow themselves.I've been to Full Kee once, and I really liked Peking Gourmet Inn better. I think that they are two very different styles of restaurants. Peking Gourmet Inn is not as loud, rushed, and does not feel nearly as cramped (even though they wedge as many people as the Fire Marshal will allow them to). Also the food is much different. The strength of Full Kee is the soups, I have been unimpressed by most of the other dishes. Peking Gourmet food is more refined, and I cannot say enough about the Peking Duck. Given a choice between the two I would always pick Peking Gourmet, but I would never try to compare them.As an aside, two weeks ago today my beloved dog had surgery to repair her right knee after a total rupture of the ligament, the wife and I could not stand being at home without her, so we escaped into an order of the spring rolls and Peking duck. They make the spring rolls on site, so they have more flavor than those that most Chinese restaurants serve. And for the little while that we spent filling pancakes with the crispy savory duck we were able to put aside our worries about our little one. On the way back from the vet the next day she snarffed down the fortune cookies.
V.H. Posted May 26, 2006 Posted May 26, 2006 I don't understand the Beef Proper. I had it once with my family and both my parents, my husband and I, and my brother thought it was really odd. It was deep fried little strips of beef with a sweet bit of glaze, but the beef was so dry and stringy that you couldn't help but think of beef jerky. My favorite dish there was the black pepper shrimp, which was huge platter of jumbo shrimp very lightly dusted in flour, fried/sauteed, and finished off with an addictively good, not too spicy dark sauce. I can't remember what else we ordered that day but the best and worst stood out in my memory.
LizH Posted May 26, 2006 Posted May 26, 2006 The beef proper used to be our reason for heading out to Peking Gourmet. Weused to call it cowboy candy because it was beefy and sweet, with a hint of hot from the chili. I haven't been in ages now that I live in MD, but now I think I need to make a trip over there. Hmmm.... cowboy candy.
zoramargolis Posted May 26, 2006 Posted May 26, 2006 On the way back from the vet the next day she snarffed down the fortune cookies. I presume that the fortune inside the cookie said something like "There are many walkies and marrow bones in the years ahead" --DOGS ROCK!!!
DonRocks Posted April 11, 2009 Posted April 11, 2009 I've been to Peking Gourmet Inn many times over the years, and have enjoyed it in the past. Fairly recently, I went to a large Sunday lunch banquet where I was firmly disappointed in everything except the Peking Duck (and the company). The biggest problem was the saucing, which was excessively thick and sweet. 'If they want to serve up that glop, then by golly I'll go straight to the heart of it,' I thought to myself today. I went online to their Lunch Specials, and ordered a Shrimp Chow Mein with Egg Drop Soup. Now, I didn't see anything that said "Monday through Friday" (someone please correct me if I'm missing it), so I was expecting to pay $8.95 for both, and also get an egg roll. It was not to be - the chow mein was $8.95 and the egg drop soup was $2.89, and no egg roll was included. For whatever reason, those prices are inclusive of tax, and the total bill was $11.84. But guess what? Everything was good, including the homemade chow mein noodles and the rice with little peas in it. The soup was just like it should be, and the shrimp chow mein wasn't gloppy in the least. Within the genre, both of these dishes were successful, and I'd order them again. Cheers, Rocks
crazeegirl Posted April 14, 2009 Posted April 14, 2009 I've been to Peking Gourmet Inn many times over the years, and have enjoyed it in the past. Fairly recently, I went to a large Sunday lunch banquet where I was firmly disappointed in everything except the Peking Duck (and the company). Did they serve sliced cucumbers to go with the duck? We used to have cucumbers along side with the scallions as kids and had asked for it in the past, but didn't have it. I think around last year or so, they started serving it for charge ($3?). It add another element of taste and texture. Try it next time!
DonRocks Posted April 14, 2009 Posted April 14, 2009 Did they serve sliced cucumbers to go with the duck? We used to have cucumbers along side with the scallions as kids and had asked for it in the past, but didn't have it. I think around last year or so, they started serving it for charge ($3?). It add another element of taste and texture. Try it next time! You're testing my memory here - when I say "Fairly recently," I mean early February. But you know what? They did serve the cucumber. It was a big roundtable, and I'm not sure whether it was a supplement or not, but I do remember thinking it added something in terms of texture. Cheers, Rocks.
Bart Posted April 20, 2009 Posted April 20, 2009 I love this place and Peter Chang will not be coming here any time soon Can someone explain the Peter Chang referecne? I sense there's some back story. Thanks!
JimRice Posted April 20, 2009 Posted April 20, 2009 Welcome, El Barto. There was a Chinese chef here, Peter Chang, who was a master of Sichuan cuisine, and developed a bit of a cult following. He moved from restaurant to restaurant frequently, from China Star to TemptAsian cafe to a new place over in Fairfax. His cooking was a revelation with whole new flavor combinations. Shortly after he opened that place in Fairfax, he disappeared for a while. Intrepid researchers found he had gone to Atlanta, GA, and then to Knoxville, TN, where he is now. Link: Peter Chang has been found!
Bart Posted April 20, 2009 Posted April 20, 2009 Thanks! I sort of knew a different Peter Chang from "Duck Changs" and "Peking Duck"
StephenB Posted April 20, 2009 Posted April 20, 2009 Welcome, El Barto. There was a Chinese chef here, Peter Chang, who was a master of Sichuan cuisine, and developed a bit of a cult following. He moved from restaurant to restaurant frequently, from China Star to TemptAsian cafe to a new place over in Fairfax. His cooking was a revelation with whole new flavor combinations. Shortly after he opened that place in Fairfax, he disappeared for a while. Intrepid researchers found he had gone to Atlanta, GA, and then to Knoxville, TN, where he is now.Link: Peter Chang has been found! Jim, an excellent précis. I would add that before he burst onto the scene here, he cooked for the Chinese Prime Minister, a top hotel in Beijing, and then the Chinese ambassador to Washington. And the excitement we experienced as he jumped from one restaurant to another in NOVA was beyond cultism, it was fanaticism -- American boisterousness, perhaps. Sometimes, after we'd tasted his wares we would demand that he come out of the kitchen for a curtain call. He hated that. After a smile and a bow, he escaped as soon as possible. One of our group, "pandahugga," complimented him in Mandarin, and that was even worse. Like many geniuses he just wanted to be left alone to do his work. According to press accounts, the same thing happened in Atlanta. I don't know if he's found a more comfortable environment in Knoxville. But if he ever comes back here we'll try to restrain our enthusiasm, at least on the surface.
Kibbee Nayee Posted May 14, 2011 Posted May 14, 2011 I noticed Tom Sietsema panned this place in his Spring 2011 Dining Guide, calling the food "lackluster" and "boring".... http://www.washingtonpost.com/gog/restaurants/peking-gourmet-inn,1114205/critic-review.html
jparrott Posted August 21, 2011 Posted August 21, 2011 Duck now $39, still great. Those of you who are broth-inclined, ask them to box up your duck carcass (else it goes into the stock for their hot and sour soup, which is the ne plus ultra of that genre, for what it's worth). Not much else to recommend in particular.
DonRocks Posted August 21, 2011 Posted August 21, 2011 Duck now $39, still great. Those of you who are broth-inclined, ask them to box up your duck carcass (else it goes into the stock for their hot and sour soup, which is the ne plus ultra of that genre, for what it's worth). Not much else to recommend in particular. The hot and sour soup tip is actually worth a lot (to me) because I love hot and sour soup in theory, but never think to order it because I never know what's in it. (What is in it besides corn starch, water, and vinegar? What gives it its brown color?) Hmm, now I'm craving it with fried wonton strips thrown into the bowl. From my own few (semi-)recent experiences, I also agree that the duck itself is (still) really good and everything else I've tried is really bad - even the "grown in our back yard" garlic sprouts or whatever they are.
jwhite Posted August 22, 2011 Posted August 22, 2011 The hot and sour soup tip is actually worth a lot (to me) because I love hot and sour soup in theory, but never think to order it because I never know what's in it. (What is in it besides corn starch, water, and vinegar? What gives it its brown color?) Hmm, now I'm craving it with fried wonton strips thrown into the bowl. From my own few (semi-)recent experiences, I also agree that the duck itself is (still) really good and everything else I've tried is really bad - even the "grown in our back yard" garlic sprouts or whatever they are. I've found myself there for weekend lunches twice in the past month or two and had the opposite experience. To level set, I've been coming here for the better part of a decade and view it as a very good example of an Americanized Chinese family restaurant. I never expect to be blown away but it's been a very solid place to take visiting relatives or just grab something quick and easy with the family. It's moderately consistent in execution though I do just about always order the same things. Both visits I've ordered the Black Pepper Beef. Chunks of steak with onions and red peppers in a peppery but not particularly spicy, thin sauce. Good, flavorful crust and a decent amount of fat to keep the beef moist when cooked to medium - well. The use of chunks of steak, cooking them shy of well, and the lack of corn starch separate this from the versions I've gotten for about the same price from a large number of similar restaurants. On the first (recent) visit my wife had the chicken with the onions from their farm. It was probably the closest this place has come to really surprising me. It was simple and very good. The chicken was properly cooked (thigh meat if I recall), the onions were flavorful, and probably most importantly, it was not oversauced. One detraction, it was a bit too oily. Second visit they were out of the onions so the wife went with another dish I've had countless times, scallops with roasted garlic. Scallops were lightly breaded and cooked to just done. In the past, they've definitely overdone these so it was a nice treat to see them just about perfect. This was accompanied by the combination lo mein. Pork, beef, chicken, and shrimp with large soft noodles. I like the noodles in their lo mein, very good for this type of place and the meat was plentiful enough that I didn't have two kids fighting over the last piece of [X]. Service was professional and prompt both times . As for the hot and sour soup, I did not order it either time due to the weather but I've had their version many times. It is one item I would definitely say has declined but it remains meatier and more flavorful than most. Sadly it has gotten gloppier and duller over the years but I still view it as above average.
jparrott Posted August 22, 2011 Posted August 22, 2011 As for the hot and sour soup, I did not order it either time due to the weather but I've had their version many times. It is one item I would definitely say has declined but it remains meatier and more flavorful than most. Sadly it has gotten gloppier and duller over the years but I still view it as above average. I would also agree with that.
ATS Posted August 25, 2011 Posted August 25, 2011 I would also agree with that. I love Peking Gourmet. The duck is the best. The H&S soup is the best. Years ago, then prez George the first sauntered by our table and remarked that the crispy beef was his favorite too. The owners care about the place and the food is worth the trip. At least for me.
DC Deb Posted August 25, 2011 Posted August 25, 2011 I have only been there four times. Three out of four, the duck was very good. The other time, the skin was flabby and the fat was not rendered out. Other than that, no complaints. I also like the crispy beef. Can't speak to the hot and sour soup since I don't usually order that at any restaurant. The service was always gracious.
Chris Cunningham Posted February 21, 2012 Posted February 21, 2012 Always an amazing duck to be had......but I have a new favorite side dish of Chicken Curry to enjoy now....damn that is good
BookGuy Posted October 22, 2012 Posted October 22, 2012 I was there for Saturday dinner for the second time. As someone was celebrating her birthday, she splurged on the Peking Duck which she very much enjoyed at the forty dollar price. I had the dish with lots of noodles with chicken, beef, and shrimp which is advertised on the menu as having a large portion. What I took home shoud make three meals. The hot and sour soup was one of the best in the area. The place, a favorite of the first President Bush, was quite crowded and obviusly is reaping the benefits of success, looking like it started small in a nondescript shopping center and now being fairlly large. The service is fine and the owners circulate to see how you are doing.
lekkerwijn Posted November 3, 2013 Posted November 3, 2013 Saturday was my brother-in-law's birthday and Peking Gourmet Inn is his favorite restaurant. My husband insists that I have been there before with him and his family- usually I disagree and then acquiesce that it may be true. I am now 100% confident that before Saturday night I had never been there before. The place is a nightmarish circus of kitsch and I would have remembered being there. Peking Gourmet Inn represents everything that I hate about mediocre yet inexplicably popular restaurants that are past their prime. I still haven't found anyone who can explain what Peking Celery is. For starters at 7:30 pm the place was packed and there was a line of people waiting out the door. The menu is a totally unironic throwback to the Chinese food and tropical tiki drinks of the 1970s. If executed well it could be endearing. But it wasn't. We got a massive eye roll from our waitress when she saw we had brought our own bottle of wine- a 2010 Herman Weimer HJW Dry Riesling that was the lone bright spot in a meal that was otherwise a total waste of calories- and told us we'd have to wait to open it since they had (no joke) run out of wine glasses. We obviously got the Peking Duck and it was a middle of the road version. Aside from being able to observe what is clearly expert carving skills, the best part were the fatty leg bits from the carcass that the server left on the table. They really loved consolidating our serving plates during the very rushed service- there is something really welcoming and appetizing about watching your server dump food from one plate on your table onto another. I will say that I did enjoy the cold, pickled Sezchuan cabbage- there was no spice to speak of, just sweetness and acid. It reminded me of something my Yiddish speaking grandmother made from a recipe her mother had brought to the US from the Shtetl. Everything else we ordered was utterly unremarkable except for the Peking Gourmet Chicken which was greasy and virtually inedible unless dipped in their special secret garlic sauce- basically some kind of cornstarch thickened sugary garlic glop. I never need to go back. When I am forced to I will stick to a liquid meal of the flaming volcano or the drink that comes in a parrot shaped vessel topped with pineapple. 3
goodeats Posted November 4, 2013 Posted November 4, 2013 ^ the only thing comes to mind is Chinese celery, which tastes & looks different from its American variety. Marketing?
DonRocks Posted November 4, 2013 Posted November 4, 2013 I never need to go back. When I am forced to I will stick to a liquid meal of the flaming volcano or the drink that comes in a parrot shaped vessel topped with pineapple. Painful to read, lekkerwijn, but needed to be said. I used to say there were two choices at Peking Gourmet Inn: Peking Duck, and glop; the last time I went, the Peking Duck was glop, too, so where does that leave us? Thanks for your honesty. There was no malice to your post at all, and your disappointment was palpable.
schulju Posted November 4, 2013 Posted November 4, 2013 We obviously got the Peking Duck and it was a middle of the road version. I agree with most of what lekkerwijin says. Yes, a reservation is only an invitation to stand in line and the crowds are unbearable. Yes, the service is awful. Yes, most of the food is "mall Chinese" at best. But if there's a better version of Peking Duck readily available in town, then please share the secret and spare the rest of us from ever having to go back here again.
BookGuy Posted November 4, 2013 Posted November 4, 2013 I haven't been there for about six-months but I do recommend the so-called Gourmet Pan-Fried Noodles which have noodles, of course, with the addition of beef, pork, chicken, and shrimp. The dish costs $25, but the secret is to eat your normal portion and take the rest home. I found that there was enough for three additional meals. The hot and sour soup is worth a taste also. Having actually eaten Peking Duck in Beijing, I stay away from a place that serves it on an assembly line basis.
hopsing Posted November 4, 2013 Posted November 4, 2013 I saw a documentary on Peking Duck and how they served it in the Olympic Village during the Beijing Olympics. Anyway, it was enough for me to crave some for my birthday so off we went to the supposed mecca, Peking Gourmet. My husband and I were both disappointed. We like duck fat and they basically cut all that away before serving as well as pressed the duck meat so that the juices would be absorbed in the paper towel or cloth, I forgot. The skin was cold. The result being a boring, dry-ish duck. It was a Saturday night and the place was a mad-house and I am puzzled by its perennial appeal. Like schulju, I would like a good Peking Duck restaurant identified in time for my next birthday meal (in January).
jwhite Posted November 5, 2013 Posted November 5, 2013 Painful to read, lekkerwijn, but needed to be said. I used to say there were two choices at Peking Gourmet Inn: Peking Duck, and glop; the last time I went, the Peking Duck was glop, too, so where does that leave us? Thanks for your honesty. There was no malice to your post at all, and your disappointment was palpable. I'm not sure I can agree with the comment about glop and as far as my handful of experiences this year go, I could probably just repost exactly what I said a few posts above in 2011. I will add that the Lamb with Spring Onions is a solid, but oily option. It is by no means a special occasion restaurant and the frustration expressed in the post above is certainly valid. However, I think things have gone too far towards the negative in the recent flurry of activity. In my quite humble opinion, it remains the best Americanized Chinese restaurant to which I can haul my family. If there is a better one in Arlington, I would love to hear about it. I agree with most of what lekkerwijin says. Yes, a reservation is only an invitation to stand in line and the crowds are unbearable. Yes, the service is awful. Yes, most of the food is "mall Chinese" at best. But if there's a better version of Peking Duck readily available in town, then please share the secret and spare the rest of us from ever having to go back here again I want to eat at the malls you visit
rockcreek Posted November 5, 2013 Posted November 5, 2013 Last two times I was there, no onions. That's half the reason to go, in my opinion. Otherwise, go up the street to Mark's Duck House in the Willston Center.
CanY Posted November 24, 2014 Posted November 24, 2014 I tried Peking duck for the first time last night. This past week there was a lot of chatter about duck and since I didn't have any experience, I asked a friend for a recommendation. He was very quick to recommend Peking Gourmet Inn in Seven Corners so we made reservations for Sunday night and on we went. I felt like I traveled back in time as I walk through their narrow corridor to be greeted by their very busy and efficient hosts. As we walk to their dining room, time travel continued. It was an interesting change (in a positive way) from the modern spaces that I have gotten used to by dining in DC establishments. From the uniforms of the serving staff to white-clothed tables to walls filled with pictures, I was impressed with the production value of the front of the house staff. I could nitpick my server or the tight space of the table in middle of the floor, but observing the genuine effort of the staff and the amazing volume they were hosting on a Sunday night, I was really impressed rather than stressed. Since I am not familiar with the cuisine, I glazed over the menu and ordered fried dumplings and a duck. I enjoyed the duck show: they brought out the duck and cut everything out table side. As a Turk, the premise of rolling meat in bread with onions is a wining combination, so I enjoyed my first Peking duck experience. The sauce was really sweet but since I`m not familiar with the details of the cuisine, I can't say it was accurate or not. Overall, I would go back for the duck, although I`m not loyalty struck to this location, if I discover a place closer to RFK (my home ground) I would probably go there. 2
StarStraf Posted December 3, 2014 Posted December 3, 2014 Duck and Garlic Sprouts, and strong tiki drinks. The staff is very polite and always makes a fuss over grandma when I take her. unless you are going on week day or early you probably want reservations. 1
goldenticket Posted December 3, 2014 Author Posted December 3, 2014 Duck and Garlic Sprouts, and strong tiki drinks. The staff is very polite and always makes a fuss over grandma when I take her. unless you are going on week day or early you probably want reservations. Thanks for providing a smile. "Peking Duck" was one of my grandma's favorite spots. We enjoyed many a lunch there, with her dish of choice being the Cashew Chicken. I always liked the Kung Pao chicken, not at all greasy and with a little kick.
snuffer Posted December 3, 2014 Posted December 3, 2014 So where is the good chinese food in this part of Northern VA? Seems like there's a lot of strong negative feelings about this place, but not much positive info on better places nearby. Sure, as on most americanized-chinese menus, if you order glop here, that's what you'll get. But there are a few winners on the menu that you might not find at "mall chinese" places: For example, try any of the lamb dishes, the Juo-yen shrimp, or something with garlic sprouts. Occasionally, there are seasonal specials featuring produce from the owners' farm. And while it may not be the best Peking Duck in town, it's consistently better than what's usually available at the neighborhood take-away. Mark's duck may in fact be arguably better, but the rest of Mark's menu isn't much to get excited about. Often can't get in to HK Palace, or not in the mood for spicy oily whatever.
RWBooneJr Posted December 3, 2014 Posted December 3, 2014 ... while it may not be the best Peking Duck in town ... It can be, depending on when you go and who you're with. 1
lion Posted December 4, 2014 Posted December 4, 2014 It can be, depending on when you go and who you're with. I use to be a regular visitor and go with a friend who went quite frequently. When the waiters would see you on a regular basis, the cuts for the duck would be better. Correct me if I'm wrong, but wasn't the duck ~$30 like ten years ago? Remember a few dinners with a full table of six and we would order six ducks.
NolaCaine Posted December 9, 2014 Posted December 9, 2014 Power of persuasion caused me to get a duck here last weekend and I very much enjoyed the food and experience. I am not special and my duck probably wasn't either but I still loved it. What's to write? It was a fatty duck with succelent juicy meat served with the usual accompaniments. The pancakes seemed home-made as they were not all the same size/shape and were a bit thicker than usual take-out. Oh, we ordered HALF a duck ($22) We enjoyed the $3.50 celery appetizer. Yes, you read that price right. I enjoyed it so much that am going to try to recreate it. It's slightly cooked celery in a sesame oil and weak soy sauce (I think) served warm. The shrimp pot stickers were good too"¦very shrimpy and tiny. Little one biters. ($8) My husband ordered a humbled bastard or a pissed off bastard or something like that. Basically rum, some more rum and a blue plastic cup. Terrible unless you like rum over ice. ($8) It's an entertaining experience in my opinion and the food is good. (all prices quoted above are from memory, not ticket). 2
StarStraf Posted December 11, 2014 Posted December 11, 2014 The drink is "Suffering Bastard" Though when we get tiki drinks at Peking Gourmet they are usually in tiki glasses Originally was 1 oz gin 1 oz brandy 1/2 oz Rose's Lime Juice Cordial 2 dashes Angostura Bitters 4 oz ginger beer (chilled) but now more often found made with rum 2 parts Light Rum 2 parts Gin 2 parts Ginger Ale 1 part Lime Juice 2 dash bitters OH how I miss Hala Kahiki in Chicago 1
Bart Posted March 23, 2016 Posted March 23, 2016 Does anyone know what the "garlic sprouts" are at Peking Gourmet Inn? I'd love to grow those things, but I've never seen seeds or plants called garlic sprouts.
DonRocks Posted March 23, 2016 Posted March 23, 2016 Does anyone know what the "garlic sprouts" are at Peking Gourmet Inn? I'd love to grow those things, but I've never seen seeds or plants called garlic sprouts. I'd also love to know what "their farm" is - I first went here in the 1980s, and to the best of my recollection, it's the only item I've ever seen on the menu that was from "their farm." I'm assuming it's a backyard garden, and there's nothing wrong with that at all, but this has gotten a lot of play over the decades.
ktmoomau Posted March 23, 2016 Posted March 23, 2016 Does anyone know what the "garlic sprouts" are at Peking Gourmet Inn? I'd love to grow those things, but I've never seen seeds or plants called garlic sprouts. I would assume garlic sprouts are the sprouts from a garlic plant if you let it sprout. Or the shoots so to speak. Like the green of a green onion.
Bart Posted March 23, 2016 Posted March 23, 2016 No, it's something different. I grow garlic, and while you cut off the scape (a solid, round stalk that eventually produces seeds) to conserve energy to the bulbs, it's not the think they serve at PKI. Neither are the actual leaves of the garlic (bulb) plant. They used to (and maybe still do) have a write up of their farm and the sprouts in the hallway before you got to the reception desk. The one thing I remember from reading it said they were "grown in the absence of light" 1
ktmoomau Posted March 23, 2016 Posted March 23, 2016 No, it's something different. I grow garlic, and while you cut off the scape (a solid, round stalk that eventually produces seeds) to conserve energy to the bulbs, it's not the think they serve at PKI. Neither are the actual leaves of the garlic (bulb) plant. They used to (and maybe still do) have a write up of their farm and the sprouts in the hallway before you got to the reception desk. The one thing I remember from reading it said they were "grown in the absence of light" Found this: "Growing Garlic Sprouts" on sproutpeople.org And if you read the garlic chives thread here I think that might be it?
Bart Posted March 24, 2016 Posted March 24, 2016 Thanks Kate, but I think those are something different too, although they look pretty cool! The garlic sprouts seem to be a combination of regular chives, garlic chives and maybe something else. They're mostly round like chives, but much thicker and solid, not hollow in the middle, but they also flatten out a bit at the tops like garlic chives do (at least I think they do, it's been a while since I've had them). They are also much lighter colored than either, with lots of white parts and some light green parts. I'm guessing that the "grown in the absence of light" feature is the reason for the white color (like white asparagus). Here's what the google brings up: garlic sprouts peking gourmet inn
Ericandblueboy Posted March 24, 2016 Posted March 24, 2016 Here's your explanation: "Versatile Garlic Chives" by Rhonda Parkinson on chinesefood.about.com
weezy Posted March 24, 2016 Posted March 24, 2016 I'd also love to know what "their farm" is - I first went here in the 1980s, and to the best of my recollection, it's the only item I've ever seen on the menu that was from "their farm." I'm assuming it's a backyard garden, and there's nothing wrong with that at all, but this has gotten a lot of play over the decades. I remember reading something, that there is a small farm nearby (I think, but may be wrong, that it's the one on Annandale Road, east of Graham, in the Sleepy Hollow area), and that they also have a larger tract of land out in the Centreville area.
Simon Posted March 24, 2016 Posted March 24, 2016 During my mother's most recent visit here, a waiter told her: "The duck is good. Other dishes ... may be better at other restaurants." 2
Bart Posted March 24, 2016 Posted March 24, 2016 Here's your explanation: "Versatile Garlic Chives" by Rhonda Parkinson on chinesefood.about.com Thanks!! Looks like the Yellow Chives/Gau Wong are what they serve there. Now I gotta find a seed source!
gnatharobed Posted March 26, 2016 Posted March 26, 2016 They may sell seeds at Chinese grocery stores like Great Wall.
Bart Posted March 26, 2016 Posted March 26, 2016 Thanks for the tip! But as I did a little more research and read the info in Eric's link a little more carefully, I think the yellow chives/gau wong are just regular garlic chives that are grown under cover so they're not exposed to light. But I'll certainly check Great Wall if I'm near one.
lion Posted March 26, 2016 Posted March 26, 2016 During my mother's most recent visit here, a waiter told her: "The duck is good. Other dishes ... may be better at other restaurants." Unfortunately that is the case in my experience.
Simul Parikh Posted January 26, 2017 Posted January 26, 2017 Going tonight to celebrate upcoming China New Year. Anything special / new other than The Duck?
DanielK Posted January 26, 2017 Posted January 26, 2017 I was there a few months ago. Duck was very good, the stir fried garlic sprouts were nice. Everything else was American Chinese food. High quality ingredients, everything cooked very well, so it's some of the "best" American Chinese you'll get, but priced accordingly. 1
Bart Posted January 26, 2017 Posted January 26, 2017 Definitely get one of the garlic sprout dishes (chicken, pork or shrimp I think). Very interesting and unique look and flavor. I think they're the only place in the area that offeres them. I love their dumplings too. (But I love dumplings in general). I like the duck better at "Peking Duck" on Rt 1 in Alexandria. It's cheaper and better as they carve it very quickly so the meat still warm and the skin still crisp when you eat it. At PGI they carve it too slowly.
Simul Parikh Posted January 26, 2017 Posted January 26, 2017 28 minutes ago, Bart said: Definitely get one of the garlic sprout dishes (chicken, pork or shrimp I think). Very interesting and unique look and flavor. I think they're the only place in the area that offeres them. I love their dumplings too. (But I love dumplings in general). I like the duck better at "Peking Duck" on Rt 1 in Alexandria. It's cheaper and better as they carve it very quickly so the meat still warm and the skin still crisp when you eat it. At PGI they carve it too slowly. I don't eat duck often, but when I do, it's inside the beltway at places former presidents eat Had the sprouts last time, they sure are good. Thanks for suggestions! 1
Ericandblueboy Posted January 26, 2017 Posted January 26, 2017 2 hours ago, Bart said: Definitely get one of the garlic sprout dishes (chicken, pork or shrimp I think). Very interesting and unique look and flavor. I think they're the only place in the area that offeres them. Lots of Chinese restaurants in the area have them - usually on the Chinese only menu.
Bart Posted January 26, 2017 Posted January 26, 2017 Just now, Ericandblueboy said: Lots of Chinese restaurants in the area have them - usually on the Chinese only menu. Really?!??! Wow, that's great. I love those things. Do you recall any places off the top of your head? Any idea how a non Chinese speaker/reader would order them? Show them a photo on my phone maybe?
DonRocks Posted January 26, 2017 Posted January 26, 2017 1 hour ago, Simul Parikh said: I don't eat duck often, but when I do, it's inside the beltway at places former presidents eat Duck the Draft: 1 hour ago, Ericandblueboy said: Lots of Chinese restaurants in the area have them - usually on the Chinese only menu. Admittedly, I haven't been to Peking Gourmet Inn in several years now, but the last 1-2 times I've been, the only thing that was good was the Peking Duck, and the most recent time, even that failed me. The sprouts, IMO, were special twenty years ago, but are now overpriced and pretty commonplace. Every other thing I've tried here has been gloppy (it didn't used to be, back around 1990). They seem to make a big deal out of "We grow our own on a farm," but why are garlic sprouts any more special than pea shoots? 2
DanielK Posted January 26, 2017 Posted January 26, 2017 24 minutes ago, DonRocks said: The sprouts, IMO, were special twenty years ago, but are now overpriced and pretty commonplace. Every other thing I've tried here has been gloppy (it didn't used to be, back around 1990). They seem to make a big deal out of "We grow our own on a farm," but why are garlic sprouts any more special than pea shoots? They're not, but they do a nice job with them, and it's oddly one of the more INexpensive dishes on the menu. You can change the header, BTW - they raised the duck price to $43.
Ericandblueboy Posted January 27, 2017 Posted January 27, 2017 New Big Wong has two dishes: sautéed conch w/ chives and sautéed frog with chives. They're House Specials. http://www.newbigwong.com/menu.html The leftmost two characters of each dish means "yellow chives." 1
Simul Parikh Posted January 27, 2017 Posted January 27, 2017 Got a cold New Year's appetizer platter, some pickled mushrooms, cold chicken, beef, etc ($26). Nothing to write home about (what a dated expression!). Duck was great, skin was great ($43). I don't remember the chilis before, but added just a little bit of heat and I liked that. Got the garlic sprouts with shrimp and that was good, too ($25). And, we got the New Year's whole Rockfish ($56). Very good, crispy skin, sweetish-spicy sauce. About $41 a person with a drink or two each. Not unreasonable. Nothing was "too gloppy" but we didn't order things that lend to that. I like this place and the pomp and circumstance of an old school Chinese restaurant. I liked the fact that Psy was on the wall of celebrities and that local NOVA folks have been going for years and years, like a place near where I grew up - Kim's. Anyone else from Michigan/Northern Ohio grow up eating ABC? Would love to find that around here... 6
PollyG Posted February 7, 2017 Posted February 7, 2017 On 3/26/2016 at 8:20 AM, Bart said: Thanks for the tip! But as I did a little more research and read the info in Eric's link a little more carefully, I think the yellow chives/gau wong are just regular garlic chives that are grown under cover so they're not exposed to light. But I'll certainly check Great Wall if I'm near one. It's a bit late for me to be chiming in, but if you are going to plant garlic chives, please be aware that they are insanely invasive. I'm sure that next Spring I'll be posting my usual offer on the Cooking forum to come out to the Herndon area and take whatever you want of mine. My herb garden is in the front yard (Southern exposure) and the garlic chives are everywhere. 1
StarStraf Posted July 24, 2017 Posted July 24, 2017 We had our rehearsal dinner at Peking Gourmet Inn ( 23 adults and 2 kids). They put us in a private room to the left as you come in, we had plenty of room and the noise level which is sometimes a bit loud in the restaurant was only our group. There was room to wander from table to table and the service was wonderful and prompt and often times un-noiticed except that my drink was always full. We did Gourmet group dinner B + Garlic Shoots which was plenty of food and plenty of leftovers for those staying at the house. I was VERY pleased that they were able to accommodate the vegan and the kids and the amazingly picky eater. Everyone had a great time - many had never seen a duck carved table side so there were many many pictures. HIGHLY recommended for large group dinners. 2
Genevieve Posted July 24, 2017 Posted July 24, 2017 7 minutes ago, StarStraf said: We had our rehearsal dinner at Peking Gourmet Inn ( 23 adults and 2 kids). They put us in a private room to the left as you come in, we had plenty of room and the noise level which is sometimes a bit loud in the restaurant was only our group. There was room to wander from table to table and the service was wonderful and prompt and often times un-noiticed except that my drink was always full. We did Gourmet group dinner B + Garlic Shoots which was plenty of food and plenty of leftovers for those staying at the house. I was VERY pleased that they were able to accommodate the vegan and the kids and the amazingly picky eater. Everyone had a great time - many had never seen a duck carved table side so there were many many pictures. HIGHLY recommended for large group dinners. Good to hear! We had a similar experience with a large group dinner there 8 or 9 years ago, and I'm glad it's still a good option for that.
NolaCaine Posted October 16, 2017 Posted October 16, 2017 After IlluminAsia, had cravings for anything Asian and kids wanted to try something new. Kids, girl4 and boy7 ordered mini dumplings from appetizer menu and a lemonade. After eating 6 of the 8 dumplings, they declared that they didn't like them. Ahem. Lemonade seemed never empty. Wonton soup = bland. Duck = great. Kids ate lots of duck, and also cucumbers. They tried the rest but weren't that into the duck sauce and pancakes...or scallions. Towards the end of the meal, my 4 yr old girl said: Mommy: May I have only the skin please? Then she said it very slowly so I would not be confused: Only. The. Skin...please? Hot tip: If asked, the kitchen will package duck bones to bring home. I did and when we left our bones were warm so it was obviously fresh. Made duck broth...assuming I"m going to make squash soup with it early this week. Smelled good simmering.. 1
MarkS Posted April 26, 2018 Posted April 26, 2018 First time here last night and was very pleased. Seeing so many ducks carved around us forced our hand as newbies. The duck was great. We also had Mongolian pork while not cheap was well prepared and a huge portion. This is not cheap Chinese food but the service was exceptional. Waiter prepared and served our 1st duck pancake as well as provided fresh plated and serves our pork dish. Needless to say I'll be back. 2
arlingtonkabob Posted April 26, 2018 Posted April 26, 2018 My favorite Chinese place! The duck, kung pow chicken, garlic sprouts, lo mein and orange chicken wings are out of this world. You can see bits of fresh orange zest in the sauce. I'm sure it's not so much traditional for orange chicken wings but they are definitely delicious.
MarkS Posted September 18, 2018 Posted September 18, 2018 Ovechkin celebrated his birthday dinner here last night. 3 ducks for a party of 6. 1
lion Posted September 18, 2018 Posted September 18, 2018 1 hour ago, MarkS said: Ovechkin celebrated his birthday dinner here last night. 3 ducks for a party of 6. That doesn't seem like enough, but haven't been in years.
mdjordy Posted September 18, 2018 Posted September 18, 2018 "Alex Ovechkin Celebrated His Birthday with Balloons, a Fruit Tart, and Peking Duck" by Scott Allen on washingtonpost.com
Ericandblueboy Posted September 18, 2018 Posted September 18, 2018 3 hours ago, lion said: That doesn't seem like enough, but haven't been in years. Half a duck per person is quite a lot. Half a duck for 2 is not enough.
DPop Posted September 20, 2018 Posted September 20, 2018 On 1/26/2017 at 4:18 PM, DonRocks said: Admittedly, I haven't been to Peking Gourmet Inn in several years now, but the last 1-2 times I've been, the only thing that was good was the Peking Duck, and the most recent time, even that failed me. The sprouts, IMO, were special twenty years ago, but are now overpriced and pretty commonplace. Every other thing I've tried here has been gloppy (it didn't used to be, back around 1990). They seem to make a big deal out of "We grow our own on a farm," but why are garlic sprouts any more special than pea shoots? This place has to be one of the most overrated restaurants in the area. I've been 3 times now over the last ~8 years and every time I go it gets more expensive and has never been anything more than ordinary. And this might be an unpopular opinion, but the duck here has never been special for me, I've had much better Peking Duck at Mark's Duck House and back when Scott Drewno was still at The Source. All of the Americanized Chinese dishes we got the other night were heavy handed and gloppy; the amount of corn starch and MSG used in them should be illegal in all 50 states. 4
Ericandblueboy Posted September 21, 2018 Posted September 21, 2018 I'm with DPop. Had lunch here today - a duck and garlic sprouts w/ pork. The duck was good - on par with China Wok (but not as good as Peter Chang's Q). Of the 12 pancakes, 2 were rather misshapen (more oval than round). What really disappointed was the garlic sprouts - a really big pile of bland sprouts and pork. Steve and I each had 1 spoonful. We had no desire to eat any more. It had been at least 10 years since my last visit. It will be a millennium before my next visit. 2
Dr. Delicious Posted January 14, 2020 Posted January 14, 2020 We've gotten take out from here a few times in the last month, and the reviews are mixed. The apps have all been fantastic: Crab Rangoon that are light and fresh; large, thick egg rolls; hot and sour soup; pork dumplings. Given the way it tastes, everything seems to be made freshly every day, or thereabouts. Similarly the Shrimp Imperial has a fair number of jumbo shrimp, and quite a bit of broccoli, which aren't steamed to death or drowned in sauce. In fact, I'd argue that the "light garlic sauce" (which, when getting takeout, comes in a container on the side) is worth going out of one's way for. The sauce is delicious and has wide applications. Unfortunately, we haven't be able to find another main dish that we like! We've tried a couple noodle dishes, chicken dishes, and beef...all for naught. ETA: We've found the main dishes to be bland. Anyway, we'll keep trying. Also, I appreciate the dedicated service window for take out orders, given how busy and crowded the restaurant can get. It makes these kinds of transactions so much easier. 1
Mark Slater Posted January 14, 2020 Posted January 14, 2020 38 minutes ago, Dr. Delicious said: We've gotten take out from here a few times in the last month, and the reviews are mixed. The apps have all been fantastic: Crab Rangoon that are light and fresh; large, thick egg rolls; hot and sour soup; pork dumplings. Given the way it tastes, everything seems to be made freshly every day, or thereabouts. Similarly the Shrimp Imperial has a fair number of jumbo shrimp, and quite a bit of broccoli, which aren't steamed to death or drowned in sauce. In fact, I'd argue that the "light garlic sauce" (which, when getting takeout, comes in a container on the side) is worth going out of one's way for. The sauce is delicious and has wide applications. Unfortunately, we haven't be able to find another main dish that we like! We've tried a couple noodle dishes, chicken dishes, and beef...all for naught. Anyway, we'll keep trying. Also, I appreciate the dedicated service windo for take out orders, given how busy and crowded the restaurant can get. It makes these kinds of transactions so much easier. Have you tried the .......duck?
Dr. Delicious Posted January 14, 2020 Posted January 14, 2020 1 minute ago, Mark Slater said: Have you tried the .......duck? Nah...I feel like duck is an "eat in" item only, and we've only ever gotten takeout.
Mark Slater Posted January 14, 2020 Posted January 14, 2020 9 minutes ago, Dr. Delicious said: Nah...I feel like duck is an "eat in" item only, and we've only ever gotten takeout. Their Peking duck is very good. It doesn't have to be steaming hot. You can crisp the skin at home in a toaster oven. 3
Law Taco Posted January 16, 2020 Posted January 16, 2020 On 1/14/2020 at 1:31 PM, Mark Slater said: Have you tried the .......duck? You can't have ze duck. 1
tobychun Posted January 17, 2020 Posted January 17, 2020 On 1/14/2020 at 12:52 PM, Dr. Delicious said: We've gotten take out from here a few times in the last month, and the reviews are mixed. The apps have all been fantastic: Crab Rangoon that are light and fresh; large, thick egg rolls; hot and sour soup; pork dumplings. Given the way it tastes, everything seems to be made freshly every day, or thereabouts. Similarly the Shrimp Imperial has a fair number of jumbo shrimp, and quite a bit of broccoli, which aren't steamed to death or drowned in sauce. In fact, I'd argue that the "light garlic sauce" (which, when getting takeout, comes in a container on the side) is worth going out of one's way for. The sauce is delicious and has wide applications. Unfortunately, we haven't be able to find another main dish that we like! We've tried a couple noodle dishes, chicken dishes, and beef...all for naught. ETA: We've found the main dishes to be bland. Anyway, we'll keep trying. Also, I appreciate the dedicated service window for take out orders, given how busy and crowded the restaurant can get. It makes these kinds of transactions so much easier. I haven't been in quite a while, but I always used to get the garlic sprouts with chicken (paired with a Chinese hot sauce that I can't remember if it was provided or bought separately from the grocery store) and the jeo-yen shrimp. 1
Dr. Delicious Posted January 18, 2020 Posted January 18, 2020 14 hours ago, tobychun said: the jeo-yen shrimp. What is this dish? On the menu it is only described as “One of our most popular and exotic Chinese dishes”
Ericandblueboy Posted January 18, 2020 Posted January 18, 2020 6 minutes ago, Dr. Delicious said: What is this dish? On the menu it is only described as “One of our most popular and exotic Chinese dishes” It sounds like salt and pepper shrimp. Jiao is pepper, yen is salt. You can get that dish at any decent Cantonese joint. 1
tobychun Posted January 18, 2020 Posted January 18, 2020 3 hours ago, Ericandblueboy said: It sounds like salt and pepper shrimp. Jiao is pepper, yen is salt. You can get that dish at any decent Cantonese joint. If memory serves, the base is probably a salt and pepper shrimp, but I seem to remember a glaze (slightly sweet, slightly spicy?) as well. I quite liked the dish, but I also recall it being rather pricey (although I suppose everything on the menu is more expensive than at a typical Chinese restaurant). 1
mtureck Posted January 21, 2020 Posted January 21, 2020 On 1/18/2020 at 9:40 AM, Dr. Delicious said: What is this dish? On the menu it is only described as “One of our most popular and exotic Chinese dishes” It's fried shrimp sprinkled with a dry spice blend. A little heavy, but tasty. Here's an accurate looking picture I stole from google.
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