Duck Chang's — Restaurant in Annandale

A 50-year treasure that still delivers! I took my family to Duck Chang’s for lunch last week and walked out grinning like a kid at a victory parade. In its 50th year (founded 1975), this old-school, family-run icon is everything people say it is: welcoming, deeply consistent, and—when you order the signatures—flat-out unforgettable.

Starters (in the proper order): We opened with Cha Dumplings (4)—fried dumplings glazed in a bright, tangy sauce. The filling (pork and vegetables) was juicy, the wrapper crisp, and the glaze balanced enough that every bite made you reach for the next one. Alongside, the Pai Dan Tofu was a standout: cool, silky tofu crowned with fermented duck egg (century egg). The inky, almost black yolk delivered that savory, mineral richness you only get from pidan—complex, traditional, and absolutely delicious. If you’re curious or on the fence, order it; this is how you fall in love with a classic.

To start the mains, we shared a half Peking duck, carved and served with pancakes, scallions, and their famous sauce. The skin crackled; the meat was tender and succulent; every wrap snapped into place like a perfect landing. Part of the legend here is the method pioneered by founder “Duck” Chang—a way to produce top-tier Peking duck without the old 24-hour pre-order ritual. Today, proprietor Peter Chang carries that craft forward with obvious pride. Our duck tasted like a family tradition honed over decades.

We also had Kung Pao chicken which arrived in the traditional dry style—no sticky glaze, just glossy wok-kissed morsels that snap with heat and perfume. Blistered dried chiles and the citrusy, numbing pop of Sichuan peppercorns lead the charge, while a whisper of white pepper lifts the aromatics without burying the chicken. Each bite layers smoke, tingle, and savory depth, with just enough scallion and crunch to keep the texture lively. It’s the kind of heat that invites another bite rather than dares you to stop—assertive, balanced, and absolutely addictive.

Don’t miss the snow pea shoots. Vivid green, kissed with garlic, and cooked just to the edge of tender—this is the plate that resets your palate and proves how good simple can be when technique is flawless.

The room is warm and unfussy, the service kind and attentive, and the pacing just right for a family lunch. There’s nothing performative here—just a restaurant that knows exactly who it is and what it does best.

Duck Chang’s is a living piece of Northern Virginia food history, still earning its reputation one table at a time. On the restaurant’s golden anniversary, our meal felt like a toast to five decades of skill, hospitality, and consistency. If you’ve never been, go. If you haven’t been in a while, go back. Order the dumplings, the Pai Dan Tofu, the snow pea shoots, and—of course—the Peking duck. Five stars,...

I really wanted to try this place after reading all the great reviews. My husband and I decided to go here around 1600 during the week. The place was completely deserted so we immediately got a table. We ordered half the Peking duck, the combination fried rice and the curry beef. The duck was very crispy but for a place named ‘Duck Chang’s ‘ I expected it to be phenomenal and I was not. I gave 3 stars for the duck but that was all. The other two dishes were terrible. The beef curry tasted like a tablespoon of artificial flavoring star anise had been added to it and the beef in the curry was a tad rancid. The rice in the fried rice was very stale- not the making fried rice fresh from rice you cooked the day before flavor, but more like the fried rice may be have been made a few days before and reheated in the microwave flavor. The prices are also exorbitant for the quality of the food - duck $31, fried rice $21, beef curry $22. The service was good , the couple that worked/owned the place were very pleasant and attentive.

If you want ‘okay’ tasting Peking duck maybe give this place a go but it definitely cannot be the best Peking duck place in...

I love eating Duck as it order it in practically every cuisine and restaurant if they have it.

Peking Duck is one of my favorite Chinese dishes, and I've had it just about everywhere in the NOVA area.

I randomly saw this restaurant while driving and my Wife and I were hungry, so we ordered Peking Duck to go because I was also craving Duck and saw that this restaurant specialized in Peking Duck, so I had my hopes up.

This turned out to be the worst mistake - this was the WORST Peking Duck I've had in my entire life. The duck meat quality itself was horrible and very dry. The skin wasn't tasty either. The worst part was the sauce. It was some weird plum sauce base, not the usual hoisin sauce base that Peking Duck should be served with. Overall it tasted like a train wreck, and my Wife who is from China agreed with me.

The only ones who would enjoy it are those who have not had real Peking Duck. Do yourself a favor and don't pay for this overpriced fake Peking Duck and instead go to somewhere like Peking Gourmet Inn for their Peking Duck. Not saying that they have the best Peking Duck in the area, but they have above...