From the archive · Originally published 13 June 2025. Seasonal dishes, events, prices and opening hours refer to that time. Please contact the restaurant for current information.
We collect leftover bread from artisan bakeries in Beijing and ferment it with yeast, mint, thyme and raisins.
Alcohol-free, refreshing and full of layers.
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.