Dou Dou (豆豆)King oyster mushrooms transformed into silky ‘shredded pork’ in a classic Sichuan fish-fragrant sauce — savory, tangy, and absolutely addictive. 杏鲍菇化身鱼香肉丝，经典的川味鱼香酱汁，咸鲜酸香，纯素版也让人停不下筷子。
Latest Recipes
Vegan Sichuan Pea Noodles — 豌杂面
The ultimate vegan Sichuan pea noodle bowl — creamy braised peas, savory tofu-mushroom mince, and a spicy-sesame broth that beats takeout. 纯素豌杂面，软糯豌豆配上香浓素炸酱，麻辣鲜香，比外卖还好吃。
Sour Cabbage Stir-fried Potatoes — 酸菜馬鈴薯
Crispy potato strips meet tangy pickled cabbage in this Taiwanese home-style stir-fry — savory, addictive, and ready in 15 minutes. 酸菜的咸香搭上爽脆馬鈴薯絲，15分鐘搞定這道鹹香下飯的台灣素食家常菜。
Stir-fried Cauliflower Mushroom — 清炒绣球菌
Crisp, tender cauliflower mushroom stir-fried in 5 minutes — a simple Chinese vegan dish bursting with natural umami. 五分钟清炒绣球菌，脆嫩鲜香，保留原汁原味的素食家常菜。
Thai Bean Sauce Braised Koya Tofu — 泰國豆醬炆高野豆腐
Koya tofu braised in savory Thai bean sauce with napa cabbage, mushrooms, and vermicelli — a comforting vegan Chinese home-style dish. 高野豆腐用泰國豆醬炆煮，加入旺菜、木耳和粉絲，美味又健康。
Shanghai Style Udon Noodle Stir Fry — 上海炒乌冬面
A quick 15-minute Shanghai-style udon noodle stir fry with gai lan, shiitake mushrooms, and a savory hoisin-soy sauce. 上海风味炒乌冬面，加入芥兰和香菇，15分钟搞定。
Vegan Sichuan Mouthwatering ‘Chicken’ — 素口水鸡
A silky vegan version of Chengdu’s iconic Kou Shui Ji (口水鸡), made with tender doubao tofu sheets in a fiery mala chili oil sauce. 成都文殊院素口水鸡做法，用豆腐皮代替鸡肉，麻辣鲜香。
Sichuan Pepper Bamboo Shoot Salad — 椒麻水竹笋拌贡菜
Crunchy water bamboo shoots and dried celtuce stems tossed in a numbing Sichuan pepper dressing — the ultimate texture experience. 鲜嫩水竹笋搭配爽脆贡菜，用椒麻汁凉拌——每一口都是嘎吱嘎吱的脆响享受。
Iced Soy Milk Udon Noodles — 冰豆乳烏龍麵
Chilled udon in a creamy soy milk broth with crispy tofu mince and cucumber — the ultimate summer refreshment that’s seriously satisfying. 冰涼Q彈的烏龍麵，浸泡在濃郁豆乳湯底中，配上酥脆素肉燥和清脆小黄瓜——夏天沒胃口時的最佳選擇。
King Oyster Mushroom Skewers — 杏鲍菇烤串
Juicy, chewy king oyster mushrooms skewered and air-fried with a spicy cumin glaze — the vegan barbecue you’ve been craving. 杏鲍菇串上竹签，涂抹香辣孜然酱，空气炸锅一烤就是素烧烤的极致享受。