Dou Dou (豆豆)A quick Chinese vegetarian stir-fry with crunchy white wood ear mushroom, tender broccoli sprouts, and chewy roasted gluten in a savory fermented bean sauce. 经典中式素菜快手菜，白玉耳西兰花苗炒烤麩，麵豉提味，五分钟上桌。
Quick Braised Vegetables with Red Fermented Tofu — 南乳炆斋 (Buddha’s Delight)
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。
King Oyster Mushroom Katsu — 杏鲍菇炸排
Crispy, juicy, and shockingly chicken-like — king oyster mushrooms wrapped in rice paper, battered, and panko-fried to golden perfection. 酥脆多汁，杏鲍菇裹上米纸炸出鸡排口感，配上日式咖喱堪称一绝。
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。
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。