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A culinary landmark nestled in the heart of Annandale, Virginia, Duck Chang’s has delighted patrons with its exquisite Chinese cuisine for over four decades. Famed for revolutionizing Peking Duck dining in America, Duck Chang’s introduced the concept of serving this iconic dish without the customary advanced ordering hassle, delighting food enthusiasts with its bold, authentic flavors and unwavering commitment to quality. Every visit promises a culinary journey that pays homage to traditional Chinese cooking, leaving guests with a truly extraordinary dining experience.
Longtime family-run eatery known for its Peking duck also serves an array of other Chinese classics.
Address and Contact Information
Address: 4427 John Marr Dr, Annandale, VA 22003
Phone: (703) 941-9400
Website: http://www.duckchangs.com/
Menu Photos
Order and Reservations
Order: Order online
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Related Web Results
Duck Chang’s Restaurant – Annandale
At Duck Chang’s, we have only original recipes, authentic cooking styles and unique names, that is inspiration to other restaurants.
Gluten-Free Menu at Duck Chang’s in Annandale, VA
We saw all the wonderful reviews about this restaurant and decided to give it a try. I attempted to order the sweet and sour chicken like others mentioned and …
Duck Chang’s Restaurant | Annandale VA – Facebook
Duck Chang’s was established in 1975 in Annandale Va. The owner was Duck Chang who popularize Peking Duck in the U.S. He pioneered and revolutionized the …
Reviews
Dee
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.
… moreFor 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.
Brian Stotler
I first ate at Duck Chang’s in the early ‘80’s and enjoyed both the food and the atmosphere. We no longer live in the area so it’s been a decade or two since our last meal here.
We decided to stop by tonight while in town to see what we have been missing.
We were seated immediately and provided with water and menus. Glancing through the delicious options we started with the pan fried dumplings. While fun they were a bit bland however the accompanying sauces helped. We also ordered the spring rolls (with duck meat so yay!).The accompanying sauces helped to extend the flavor so both were enjoyed by us.
For entrees we ordered the Moo Shi Shrimp and the Crisp Yum Yum Beef. Though the “pancakes” were poorly prepared, which made it difficult to eat, the favor of the Moo Shi Shrimp was good especially how the shrimp was prepared. We thought the sauce and vegetables were a bit salty.
The Crispy Yum Yum Beef was our favorite dish.
The beef was tender with a sweet sauce.
We received great service from staff and appreciated their attentive care.
We would recommend Duck Chang’s to family and friends.
… moreWe decided to stop by tonight while in town to see what we have been missing.
We were seated immediately and provided with water and menus. Glancing through the delicious options we started with the pan fried dumplings. While fun they were a bit bland however the accompanying sauces helped. We also ordered the spring rolls (with duck meat so yay!).The accompanying sauces helped to extend the flavor so both were enjoyed by us.
For entrees we ordered the Moo Shi Shrimp and the Crisp Yum Yum Beef. Though the “pancakes” were poorly prepared, which made it difficult to eat, the favor of the Moo Shi Shrimp was good especially how the shrimp was prepared. We thought the sauce and vegetables were a bit salty.
The Crispy Yum Yum Beef was our favorite dish.
The beef was tender with a sweet sauce.
We received great service from staff and appreciated their attentive care.
We would recommend Duck Chang’s to family and friends.
Glen Leong (KamEKazE15)
The original Peking Duck restaurant that revolutionized how Peking duck is served in America, stands the testament of time, as it was established in 1975 and still stands strong today! My first time visiting this “hole in the wall” and I wish I’ve stopped by sooner. The duck was prepared exquisitely, with the skin thinly sliced, the meat trimmed perfectly, and the leeks and plum sauce elevates the entire experience when wrapped in the chinese pancake. Their Firecracker shrimp was fried to perfection, crispy, yet light and delicate, paired with the spicy yet sweet and sour dipping sauce, was a great dish. Their Beef and broccoli and fried rice were also delicious and way better than most of the chinese restaurants in the area. Peter Chang was also there and shared some history of the restaurant with us when we were there. Very warm and homely vibes for this establishment!
… moreHertz 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.
… moreStarters (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.
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!
… moreJerri 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!
… moreYas
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!
… moreL 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
… moreThe apps I tried were ok, but not as good as the others
TIM
We didn’t know that this place was established in 1975, going 50 years strong! Beijing duck was authentic with its extra crispy and perfectly seasoned skin. General Tso’s chicken was also crispy and juicy, one of the best in DMV. Definitely worth a try and I will be back!
… moreMatt Duncan
UPDATE- 1/29/25- I went again last night and still reminds me of my childhood in the 80s hands down the best Chinese food around ! Peter and his family are awesome hosts as always!
The original and the best Peking Duck since 1978! Dont listen to the copycats at PG!
I used to come here in the ’80s with my family and we recently came back and it was like nothing had changed the food was spectacular as always! Peter was great and still provides the same family recipes from his father “Duck”. I love the fact that I can take my kids to where I used to enjoy the best Chinese food when I was their age and get to see them enjoy it as well!
… moreThe original and the best Peking Duck since 1978! Dont listen to the copycats at PG!
I used to come here in the ’80s with my family and we recently came back and it was like nothing had changed the food was spectacular as always! Peter was great and still provides the same family recipes from his father “Duck”. I love the fact that I can take my kids to where I used to enjoy the best Chinese food when I was their age and get to see them enjoy it as well!