From the archive · Originally published 21 July 2026. Seasonal dishes, events, prices and opening hours refer to that time. Please contact the restaurant for current information.
The sizzle as the ingredients hit the wok. The aroma of a quick stir-fry over high heat. The savoury depth of fermented black beans and porcini, followed by the fragrance of Sichuan peppercorns and dried chillies.
This dish is about layers of flavour rather than intense heat. Each bite brings umami, fragrance, a little tingle, a little spice and just the right touch of sweetness. Come and try it.
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.