Q by Peter Chang

Name: Q by Peter Chang
Address: 4500 East West Hwy, Ste 100, Bethesda, MD, 20814, US
Telephone: 240-800-3722

Sichuan

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Mon–Thu 11am–3pm & 5pm–9:30pm; Fri–Sat 11am–10:30pm; Sun 11am–9pm

4500 East West Hwy, Ste 100, Bethesda, MD 20814
240-800-3722
Last verified: October 2026
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Overhead tray of Sichuan seasonings at Q by Peter Chang — chili oils, chili pastes, dried chilies, Sichuan peppercorns, ginger and scallions in small white bowls

Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: Cumin Lamb Chops · Cumin Duck Bao.
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Cumin Duck Bao.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao Chicken.
Dry-fried green beans: Green beans (or shredded beef) flash-fried in oil until blistered and wrinkled, then tossed with minced pork, preserved vegetable, garlic and chili. "Dry-fried" (gan bian) is the technique: no sauce, just a hot wok and seasoning that clings. On this menu as: Dry-Fried Eggplant.
Peking duck: Beijing's showpiece: a whole duck air-dried and roasted until the skin is glass-crisp, carved at the table and wrapped in thin pancakes with scallion, cucumber and sweet bean sauce. Usually ordered ahead and priced whole or half. Cantonese roast duck is a different, marinated bird served chopped over rice. On this menu as: Peking Duck.

How these dishes compare

Baotypically $8.95 across 190 menus
Kung paotypically $16 across 178 menus
Chops & lamb chopstypically $28.99 across 159 menus
Peking ducktypically $19.95 across 152 menus
Cumin lambtypically $17.25 across 113 menus
Dry-fried green beanstypically $16 across 49 menus

Q by Peter Chang

Menu

Signature Dishes

From the Peking Oven

Classics

How these dishes compare

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