Dou Dou (豆豆)A classic Chinese Buddhist vegetarian dish — braised cabbage, mushrooms, tofu skin, and glass noodles in a creamy red fermented tofu sauce. Zero skill, one pot, 15 minutes. 经典佛教素食南乳炆斋，一锅搞定，十五分钟上桌。
Mushroom & Tofu Clay Pot — 冬菇豆腐煲
A classic Cantonese vegetarian clay pot dish loaded with four types of mushrooms and golden pan-fried tofu in a savory umami sauce. 经典广式素食煲仔菜，四种蘑菇搭配香煎豆腐，每一口都是暖心的味道。
Tofu With Mixed Mushroom Clay Pot — 菌菇豆腐煲
A comforting one-pot dish where silky fried tofu meets an earthy medley of mushrooms in a savoury clay pot. 一锅暖心的家常菜，嫩滑炸豆腐配上各式菌菇，在砂锅中焖出浓郁鲜香。
Vegetarian Thai Basil “Pork” — 素香打拋肉
A fragrant, spicy Thai basil stir-fry made with plant-based protein — ready in 15 minutes. 香气四溢的泰式打拋肉素食版，15分钟上桌。
Braised Bean Curd Sheets (Vegan) — 素燒豆包
Braised bean curd sheets in a savoury soy glaze — classic Chinese vegetarian, simple and full of umami. 经典中式素食，咸香酱汁，简单美味。
Eggplant Kabayaki (Vegan Unagi) — 茄子蒲烧 / 素食鳗鱼
Eggplant transformed into sweet, savory “unagi” — glazed in rich kabayaki sauce. 将茄子变身成香甜的”素鳗鱼”，淋上浓郁蒲烧酱汁。
Pan-Fried King Oyster Mushroom — 香煎杏鮑菇
Crispy, savory, and ready in 15 minutes — this Chinese vegetarian classic turns humble mushrooms into a steak-like centerpiece. 将平凡的杏鮑菇变成牛排般的主角。