Nanjing Kitchen: Raiding This Fridge May Result in Quacking [MOVED]

  • Home
  • California
  • Nanjing Kitchen: Raiding This Fridge May Result in Quacking [MOVED]
Restaurant Sign Los Angeles

Nanjing Kitchen helps show Chinese duck preparations go well beyond Peking.

The neon duck leaves little doubt what to order inside Nanjing Kitchen, Jean Chen’s Spartan San Gabriel café where she limits décor to white walls punctuated with a red checkerboard pattern. Since 2002, she’s been producing Nanjing style salted duck, a specialty that’s famous near Shanghai but near impossible to find Stateside. As a result, when homesick Chinese-Americans visit Los Angeles, they stop by Nanjing Kitchen and pick up a duck for the road. This request is so common that Jean now offers vacuum-packing in back.

Most of the time, tiny Nanjing Kitchen is a one-woman operation, with Jean taking orders, cooking dishes AND ringing up diners at the register. To maintain this delicate balance, Jean offers a limited menu, plus an array of cold plates that diners can just pluck from a double-wide, glass-fronted fridge. At lunchtime and at night, she receives help from her affable husband John, who runs a nearby insurance agency. When I spoke to John after my third straight triumph at Nanjing Kitchen, he made it clear that the restaurant is entirely his wife’s, and he’s just there to help her. Jean decided to do something different after their youngest child went away to college.

Jean and John are both from Nanjing. John used to teach language and literature at Nanjing University. Now former students who live as far away as Europe stop by to say hi and to taste his wife’s duck.

Chinese Food Los Angeles

Whole salted duck costs $19, a half-quacker runs $10, but the fridge also offers individual portions, organized by part.

People who prefer particular parts can expect to find duck neck, head, feet, wings, thigh & leg, breast, liver, tongue and gizzard. If you prefer alternate poultry, the fridge also holds salted turkey wings and legs. Plastic-wrapped duck is supposed to be served cold. Just grab a Styrofoam plate from the fridge and chow down.

Chinese Food Los Angeles

Nanjing style duck breast ($3.35) was rimmed with firm but fatty white duck skin that peeled easily from tender meat. Crisp-skinned Peking duck this was not, but Nanjing duck holds its own charms. Jean asked if we wanted soy sauce and vinegar, but it was already plenty delicious with just duck and salt.

Chinese Food Los Angeles

Another fridge find involved Nanjing style pork meatballs ($3.85) that were dense, but luscious thanks to a soy sauce bath. Soy sauce is a big part of Nanjing-style cooking. Jean heated them for a couple minutes before serving to bring out the flavor.

Chinese Food Los Angeles

It was a cool night, and I found comfort in two of Jean’s hot noodle dishes. Giant Pork and Shepherd’s Purse Wontons ($4.50) featured a dozen ethereal pork and vegetable wontons floating in peppery broth with diced scallions and thin omelet strips.

Chinese Food Los Angeles

Jing Ling Style Pork Shank Noodles ($4.90) featured a bowl of flour noodles topped with luscious pork shank sheets that give way at a light chopstick touch. Soy-dressed bok choy, mushrooms and carrot shavings all help to round out the bowl.

Other noodle dishes are available with toppings like beef shank or ground pork with green beans. Cold noodles with shredded vegetables or sesame sauce are available in warmer months, debuting in late April or early May. On another visit, I enjoyed cold sesame noodles topped with turkey meat slivers, cucumber, and a soy sauce-marinated hard-boiled egg.

Jean closes Nanjing Kitchen for three weeks every January so she and John can return to Nanjing and visit her parents. Jean’s father is 94 and her mother is 89. I asked John if salted duck is the key to long life. He laughed and said, “Somebody should do a study.” If there’s ever a study, sign me up as a test subject.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

What a great resource!

Leave a Comment