By the DULi editorial team · Updated 18 October 2026
Start with a familiar flavour
At DULi, fusion begins with a familiar flavour and gives it another setting: the heat of mapo with smooth hummus, gongbao aromas on a pizza to share, or scallion oil meeting pesto. Plant ingredients are the foundation of the cooking, rather than simply replacements for meat.
Mapo tofu hummus · ¥85
Mapo tofu, chickpea hummus, pine nuts and house-made pita share one plate. Scooping with pita gives Sichuan spice a different setting from its familiar pairing with rice. Ingredients & price ↗
Gongbao pizza · ¥98
Gongbao tofu, plant-based cheese, oyster mushrooms, peppers and Sichuan pepper bring familiar aromas to pizza. It is a dish to share, and a direct expression of DULi’s approach to fusion. Explore Gongbao pizza ↗
Scallion pesto pasta · ¥78
Spinach noodles, scallion pesto, maitake mushrooms and seaweed bring together herbal, scallion and mushroom notes. Fusion is about aroma, texture and combinations as much as it is about spice. Explore the pasta ↗
Vegan cooking, with menus specific to each restaurant
Regular food and drinks at both restaurants contain no meat, fish, eggs, dairy or honey. The dishes and individual prices here come from the published Shanghai flagship menu; they are not a Beijing menu or a guaranteed spend per person. Availability may change. Contact Beijing for its current dishes and prices.