Dou Dou (豆豆)

A fusion stir-fry that brings together umami-packed vegan XO sauce, meaty king oyster mushroom scallops, and distinctive stink beans for an unforgettable Indonesian-Chinese meal. 一款融合印尼風味的惹味素菜，以XO醬的鮮味配合杏鮑菇素帶子和臭豆的獨特口感，令人一試難忘。

Braised Bitter Melon with Preserved Mustard Greens — a classic Hakka-style vegan dish where caramelized bitter melon is braised with salty preserved greens, shiitake, and black beans until irresistibly savory. 梅乾菜燜苦瓜 — 經典客家素食，苦瓜先煎後燜，與梅乾菜、香菇、豆豉一同燉煮，苦味轉為回甘，超級下飯。

Simple steamed loofah with vermicelli in a fragrant ginger-soy sauce — one plate, 25 minutes, pure comfort. 清蒸絲瓜粉絲，薑醬鮮香，絲瓜清甜，電鍋一蒸就搞定！

Authentic Sichuan Mapo Tofu made 100% vegan — soft tofu in a numbing, spicy sauce with crispy king oyster mushrooms. Ready in 30 minutes. 纯素麻婆豆腐，麻辣鲜香，30分钟上桌。

Sweet and spicy chili chickpea lettuce wraps — smoky roasted chickpeas, fresh mango, and crunchy vegetables in cool butter lettuce cups. 甜辣风味的辣椒鹰嘴豆生菜包——烟熏烤鹰嘴豆、新鲜芒果和爽脆蔬菜包裹在清凉的奶油生菜中。

A 10-minute vegan stir-fry of hand-torn king oyster mushrooms in a sweet and tangy tomato sauce — no mock meats needed, just pure plant-based deliciousness. 十分鐘上桌的純素番茄炒杏鮑菇絲，用手撕杏鮑菇做出肉絲口感，酸甜開胃，清爽下飯。

This no-roll avocado sushi cake is the easiest way to enjoy Japanese-inspired flavors at home — no sushi mat, no rolling, just layer and slice! 不用寿司帘，不用卷！这道牛油果寿司蛋糕做法超简单，层层叠叠的美味，切开来就是惊喜。