From the archive · Originally published 15 August 2025. Seasonal dishes, events, prices and opening hours refer to that time. Please contact the restaurant for current information.
Shanghai’s summer heat can make it hard to feel hungry. These chilled kimchi and seaweed noodles were made for days like this.
Chilled rice noodles meet our house-made kimchi sauce for a tangy, spicy base. Spinach, crunchy pickled cucumber and savoury Korean seaweed are joined by sweet, crisp Yanbian apple pear.
Crispy tempeh finishes the bowl: golden outside and soft within, with a gentle nuttiness that adds texture without heaviness.
Why tempeh? Our original post highlights its plant protein, dietary fibre and predominantly unsaturated fats, as well as the way fermentation softens its beany flavour and can make it easier to enjoy than some other soy foods.
Light but full of character: sweet, tangy, crisp and fresh in every bite.
Available for a limited time. Come and try it at DULi.
Source: DULi on Xiaohongshu · View the original post ↗
Translated from the edited Chinese journal. Duplicate bilingual passages are combined for readability. Images are retained in their original published form.