The Best Peking Duck in the Bay Area

Great China.

It’s the best Chinese restaurant in the Bay Area. Hands down.

But on a side note: what a name for a Chinese restaurant huh? So clever.

Anyway, I’ve got to tell you guys about their Peking Duck. (Plus 5 other dishes that I ALWAYS get here, you’ll thank me later).

Because it’s THAT good. Trust me.

Their execution of the Peking Roasted Duck is flawless.

The duck skin is completely stripped of fat & each piece is perfectly crisped. It comes with a side of scallions, plum sauce, & super thin “crepes-like things” instead of the usual thick steamed buns <– LOVE THIS! (I’m all about delicious food with less calories!).  ($34.95)

There is no right way to wrap your duck, but it generally includes 1 piece of crispy duck skin, however many pieces of meat you like,  scallions, and a couple drops of plum sauce. NOM.

Side: I like to add a tiny bit of hot sauce, because I’m a spice addict.

My 2^nd favorite and most unique thing here is the Double Skin appetizer ($19.95- medium size).

The double skin platter arrives beautifully presented with: mung bean noodles, carrots, cucumber, egg crepe, calamari, shrimp, sea cucumber, onions, mushroom & pork.

The server mixes all the fresh ingredients + Chinese mustard sauce together with a bowl of sauteed black mushrooms and onions.

Once mixed together, you get a variety of textures and flavors that are refreshing and light, with a slight hint of wasabi.

Side: this dish is not avail at most Chinese restaurants.

For soup, we ALWAYS get the hot & sour soup ($9.95- medium).

It’s perfect- not too spicy, not too sour, and has a ton of quality ingredients: egg, whole shrimp, tofu, bamboo… and other things that I don’t know how to say in English (sorry guys) #FOB.

The next thing we always get are the steamed Surf Clams ($7.95/lb). The clams are chopped up and served in a GIANT shell. Underneath a blanket of scallions, are tender pieces of fresh clams drenched in a broth/sauce of deliciousness. If I could bath myself in the sweet soy sauce- I would.

Tip: Take the broth, and throw it all over your rice. It’s heaven.

Next, we always get the walnut prawns ($15.95). This is such an easy dish to mess up, but not here. The prawns are huge and fresh, the batter is super thin and crunchy. The mayo sauce is just right –> & not too overwhelming like at other places. Add the candied walnuts and there is nothing more you can ask for.

Garlic Sauteed Snow Pea Leaves ($12.95). These veggies are the perfect balance to all the other items I normally order. It’s fresh, crisp, and is refreshing to the palate. Over all, the pea leaves are perfectly cooked and easy to chew.

Now onto the ambiance and décor. You won’t find your typical Chinese golden dragon statues and lucky bamboo here. Instead you’ll see a huge bar counter with beautiful wooden tables, contemporary Asian artwork, and floor to ceiling windows (remodeled).

The service is great for a Chinese restaurant. And you can’t expect much from the servers who barely speak English.

In short, Great China has made its way up to the “Best SF Chinese Restaurant” in my books. The only complaint I have is that the lines are long if you come with less than 6 people (they only take ressies for parties of 6+). So next time you’re going to Great China, call me, maybe?!

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