Frank was pleased that feedback emphasized surprise, with diners noting that nothing matched their expectations of Swiss cuisine.

"They never imagined Swiss food could be so light and fresh," she said.

"Many visitors came to see DuLi's decor, but I also felt they came out of curiosity to explore Swiss food."

"I was very happy with the choice of DuLi. Although veganism is not widespread in China, they chose it for the good cause of raising awareness. Recreating the dishes in a plant-based version was challenging, but I saw it as the most sustainable decision."

A special old Beijing-style Saint Bernard sour beer, brewed exclusively for the event with European fruits and Beijing's native sour jujube, complemented the menu. Through this collaboration, the Embassy of Switzerland highlighted how culinary creativity can celebrate both heritage and sustainability, and strengthen cultural exchange between Switzerland and China.