I’ve been wanting to try Duck Chang’s for a while now and finally managed to go on a weekend. The restaurant was not too crowded and we were seated quickly. The owner came over to introduce himself and suggested a few items as this was our first time. For starters, we got the cha dumplings and the BBQ Chinese roasted pork. The pork dumplings were juicy and flavourful in sweet tangy sauce. Personally, I didn’t like the bbq roasted pork much but it tasted fine. For entrees, we decided to order from the “chef suggestions” section because their menu was so comprehensive that I got overwhelmed simply by looking at the listed items and wanting to try everything. :) Finally, we got the Cantonese pan fried noodles and the Sha Cha Delight. The pan fried noodles were just great — loved the crispness of the noodles with the meat and veggies in the sauce. This was my favourite of all that we had. The sha cha delight also tasted good with the shrimp, chicken, and beef stir fried with veggies in bbq sauce, but as I mentioned before, I’m not particularly fond of bbq sauce so this observation is just mine. However, I can say without a doubt that the food was really great and I would love to go again and try more dishes from their never ending menu. 😁 Also, the service was top notch — it reminded me of the warmth of family run restaurants with its vibe and cosy setting.
Atmosphere: 5
Food: 4
Service: 5
Yas
Duck Chang’s is amazing. This hole-in-the-wall is a true hidden gem that overdelivers in the food quality and hospitality. While it may look modest from the outside, the food is absolutely phenomenal—easily our favorite Chinese cuisine in the entire area. The duck is excellent and every dish we’ve tried has been consistently exceptional. On top of that, the owners are incredibly warm, kind, and welcoming, making every visit feel special. This is the only Chinese restaurant we eat at!
Atmosphere: 5
Food: 5
Service: 5
Zain AlShallah
the staff are some of the best I’ve had the pleasure of meeting. Always checking on the tables, always friendly, attentive and helpful. I’ve had the Peking duck and general Tso’s, both delicious.
Atmosphere: 5
Food: 4
Service: 5
Recommended dishes: Peking Duck with Pancakes and Condiments, Whole Duck
Tai Pham
Quiet restaurant. Great food and service! We ordered the Peking duck with soup and some snow pea leaves. Food was fresh and well prepared. Sauce was tasty, one of the best Peking duck sauce I ever tried. Would visit again!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Whole Duck
Jerri Ann Brooks
My two son's and I went to Duck Chang's for the first time for my son's 22nd birthday. We don't live close but my son had researched the history of the restaurant so was very interested to try it. None of us had ever had Peking duck and it did not disappoint! The service was friendly and attentive and the atmosphere was cozy, unassuming, and clean. We had duck liver and dumplings for appetizers. Then we ordered one whole Peking duck and the roasted duck XO. Everything was so delicious. The owner/manager came out and showed us the authentic way to eat it, but quickly assured that there was really no wrong way to eat it with a wink. We had the place to ourselves when we first arrived as it was a weeknight, but noticed several people coming to pick up orders and others arrived to dine in while we were there. We can't wait to go back!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Whole Duck, Pan Fried Dumplings
L M
The duck was delicious and moist and the skin was crispy. The plum sauce is not as strong flavored as expected, but still good. Priced in-between Peking Gourmet and Marks Duck House, but in my opinion it's better than the other two.
The apps I tried were ok, but not as good as the others
Atmosphere: 4
Food: 4
Service: 5
Samuel Aguilar
I was really excited to try Duck Chang’s but the clientele made it a terrible experience. I didn’t even stay to order anything shortly after being sat at our table. The other clientele were unbelievably rude and looked annoyed that I was sat next to them. It’s not my fault that this place is small and popular. I took my experience as a reflection of the local community. Not welcoming at all. I’m sure the staff was caught off guard by my subsequent departure without letting them know what my issue was because what appeared to be the owner and certainly the person that was going to take our order came out looking for me as I pulled away in my car. In my opinion this is should have been a lesson learned, no matter how good your food may be or how popular your restaurant is, terrible atmosphere as a result of rude guest can turn an experience sour really quickly.
Atmosphere: 1
Service: 4
irene
We were disappointed. We ordered a half Peking duck. The skin was not golden but quite dark brown and a bit burned. The meat was not moist but dry, We were very hungry so we ate it but it was not Peking duck at its best. My guess it was a half duck left over from the day before - - reheating it dried out the meat and burned the skin. We will not be back.
Kevin Tran
Great food and service, I will be returning to try the duck.
Atmosphere: 5
Food: 5
Service: 5
Michelle Blanton
Nostalgic experience for anyone wanting to renew their beliefs in a place where service, familiarity, consistency, and more emanate from this restaurant. My friend returned her with me (a first timer!) after a 30 year absence. Not only did he remember staff, but continually spoke of how everything was exactly the same, in a good way. Props to a family restaurant continuing the tradition of Peking Duck here in the Annandale I grew up in but never experienced!!
They make the best kang pao chicken and Hunan dish better than any Chinese restaurant. You have to try them.
Kyle Sutton
Delicious food. Great service. Nice atmosphere
Atmosphere: 5
Food: 5
Service: 5
Hertz Vaughan
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, no hesitation.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Half Peking Duck
Isaac San Lorenzo Mancini
Service was great, the person who handled my order was very friendly, however the portion was outrageously small for the price. I ordered half a duck and it wasn’t even the size of half a chicken, and the price was $45, the same as a whole duck at other locations. Also the flavor was bland and the skin was not crispy, I tasted it as soon as I got to the car so it wasn’t a matter of steam softening the skin, seems they just gave me an old duck that was sitting under a heat lamp. I felt robbed.
I’ve been wanting to try Duck Chang’s for a while now and finally managed to go on a weekend. The restaurant was not too crowded and we were seated quickly. The owner came over to introduce himself and suggested a few items as this was our first time.
For starters, we got the cha dumplings and the BBQ Chinese roasted pork. The pork dumplings were juicy and flavourful in sweet tangy sauce. Personally, I didn’t like the bbq roasted pork much but it tasted fine.
For entrees, we decided to order from the “chef suggestions” section because their menu was so comprehensive that I got overwhelmed simply by looking at the listed items and wanting to try everything. :)
Finally, we got the Cantonese pan fried noodles and the Sha Cha Delight. The pan fried noodles were just great — loved the crispness of the noodles with the meat and veggies in the sauce. This was my favourite of all that we had. The sha cha delight also tasted good with the shrimp, chicken, and beef stir fried with veggies in bbq sauce, but as I mentioned before, I’m not particularly fond of bbq sauce so this observation is just mine.
However, I can say without a doubt that the food was really great and I would love to go again and try more dishes from their never ending menu. 😁 Also, the service was top notch — it reminded me of the warmth of family run restaurants with its vibe and cosy setting.
Atmosphere: 5
Food: 4
Service: 5
Duck Chang’s is amazing. This hole-in-the-wall is a true hidden gem that overdelivers in the food quality and hospitality. While it may look modest from the outside, the food is absolutely phenomenal—easily our favorite Chinese cuisine in the entire area. The duck is excellent and every dish we’ve tried has been consistently exceptional. On top of that, the owners are incredibly warm, kind, and welcoming, making every visit feel special. This is the only Chinese restaurant we eat at!
Atmosphere: 5
Food: 5
Service: 5
the staff are some of the best I’ve had the pleasure of meeting. Always checking on the tables, always friendly, attentive and helpful. I’ve had the Peking duck and general Tso’s, both delicious.
Atmosphere: 5
Food: 4
Service: 5
Recommended dishes: Peking Duck with Pancakes and Condiments, Whole Duck
Quiet restaurant. Great food and service! We ordered the Peking duck with soup and some snow pea leaves. Food was fresh and well prepared. Sauce was tasty, one of the best Peking duck sauce I ever tried. Would visit again!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Whole Duck
My two son's and I went to Duck Chang's for the first time for my son's 22nd birthday. We don't live close but my son had researched the history of the restaurant so was very interested to try it. None of us had ever had Peking duck and it did not disappoint! The service was friendly and attentive and the atmosphere was cozy, unassuming, and clean. We had duck liver and dumplings for appetizers. Then we ordered one whole Peking duck and the roasted duck XO. Everything was so delicious. The owner/manager came out and showed us the authentic way to eat it, but quickly assured that there was really no wrong way to eat it with a wink. We had the place to ourselves when we first arrived as it was a weeknight, but noticed several people coming to pick up orders and others arrived to dine in while we were there. We can't wait to go back!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Whole Duck, Pan Fried Dumplings
The duck was delicious and moist and the skin was crispy. The plum sauce is not as strong flavored as expected, but still good. Priced in-between Peking Gourmet and Marks Duck House, but in my opinion it's better than the other two.
The apps I tried were ok, but not as good as the others
Atmosphere: 4
Food: 4
Service: 5
I was really excited to try Duck Chang’s but the clientele made it a terrible experience. I didn’t even stay to order anything shortly after being sat at our table. The other clientele were unbelievably rude and looked annoyed that I was sat next to them. It’s not my fault that this place is small and popular. I took my experience as a reflection of the local community. Not welcoming at all. I’m sure the staff was caught off guard by my subsequent departure without letting them know what my issue was because what appeared to be the owner and certainly the person that was going to take our order came out looking for me as I pulled away in my car. In my opinion this is should have been a lesson learned, no matter how good your food may be or how popular your restaurant is, terrible atmosphere as a result of rude guest can turn an experience sour really quickly.
Atmosphere: 1
Service: 4
We were disappointed. We ordered a half Peking duck. The skin was not golden but quite dark brown and a bit burned. The meat was not moist but dry, We were very hungry so we ate it but it was not Peking duck at its best. My guess it was a half duck left over from the day before - - reheating it dried out the meat and burned the skin. We will not be back.
Great food and service, I will be returning to try the duck.
Atmosphere: 5
Food: 5
Service: 5
Nostalgic experience for anyone wanting to renew their beliefs in a place where service, familiarity, consistency, and more emanate from this restaurant. My friend returned her with me (a first timer!) after a 30 year absence. Not only did he remember staff, but continually spoke of how everything was exactly the same, in a good way.
Props to a family restaurant continuing the tradition of Peking Duck here in the Annandale I grew up in but never experienced!!
Atmosphere: 4
Food: 3
Service: 5
Recommended dishes: Hot and Sour Soup
Restaurantji Recommends
The peking duck was very tasty!
Atmosphere: 5
Food: 4
Service: 5
They make the best kang pao chicken and Hunan dish better than any Chinese restaurant. You have to try them.
Delicious food. Great service. Nice atmosphere
Atmosphere: 5
Food: 5
Service: 5
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, no hesitation.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Half Peking Duck
Service was great, the person who handled my order was very friendly, however the portion was outrageously small for the price. I ordered half a duck and it wasn’t even the size of half a chicken, and the price was $45, the same as a whole duck at other locations. Also the flavor was bland and the skin was not crispy, I tasted it as soon as I got to the car so it wasn’t a matter of steam softening the skin, seems they just gave me an old duck that was sitting under a heat lamp. I felt robbed.
Food: 2
Service: 5
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