From the archive · Originally published 27 September 2025. Seasonal dishes, events, prices and opening hours refer to that time. Please contact the restaurant for current information.
Our Sichuan vegetable stir-fry returns today, with maitake mushrooms, okra, asparagus, red peppers, baby corn, spiced tofu and crisp pickled lotus shoots. Fragrant with the smoky flavour of a hot wok and the tingle of mala spice, it is perfect with rice.
The original post also highlights maitake and tofu as sources of plant protein, asparagus for its folate content and associated nutritional benefits, and baby corn for dietary fibre.
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.