Dou Dou (豆豆)One simple batter of pumpkin and flour steam into the softest, most fluffy vegan sponge cake imaginable — no eggs, no oven, no fuss. 用南瓜加麵粉調成麵糊，蒸出鬆軟綿密的無蛋素蒸蛋糕——不用烤箱，做法簡單，入口即化。
Sichuan Pepper-Sesame Mooncake — 椒盐麻饼
This crispy, flaky Sichuan mooncake — jiaoyan mabing — layers a buttery (oil) pastry around a fragrant sesame, sugar, salt, and Sichuan peppercorn filling, just like the ones eaten at Mid-Autumn Festival for centuries. 这款酥脆的四川椒盐麻饼，把油酥皮层层包裹在芝麻、糖、盐和花椒的馅料里，正是中秋团圆桌上流传了上百年的老味道。
Yellow Fungus Pumpkin & Chestnut Sweet Soup — 黃耳南瓜栗子糖水
A silky, nourishing vegan dessert of rehydrated yellow fungus simmered with pumpkin, chestnuts and jujube dates into a glossy collagen-like sweet soup — the classic vegetarian stand-in for bird’s nest. 將黃耳、南瓜、栗子和紅棗慢火熬成如燕窩般絲滑的純素糖水，滋陰潤肺、養顏滋潤。
Thai Iced Tea — 泰式冰奶茶
A richly spiced, dessert-like Thai iced tea made 100% plant-based with homemade coconut condensed milk — prep a pitcher for days of indulgent iced tea. 以自製椰奶煉乳打造香濃純素泰式冰奶茶，一次沖好，冰涼享受好幾天。
High-Protein Chickpea Brownie Bars — 鹰嘴豆布朗尼巧克力棒
Fudgy, flourless vegan brownie bars made from one can of chickpeas — high-protein, naturally sweet, and secretly healthy. 只用一罐鷹嘴豆，就能做出濃郁綿密的純素布朗尼巧克力棒——無麵粉、高蛋白，健康與美味兼得！