Dou Dou (豆豆)A one-pot Taiwanese favorite: cabbage, tofu, and mushrooms braised in their own juices — no water added. 無水燜煮，一鍋到底，高麗菜的清甜與豆腐的焦香，全鎖在原汁原味裡。
Latest Recipes
Zesty Sour-Spicy Cold Noodles — 酸辣冷麵
Ice-chilled angel hair pasta tossed with golden hand-torn king oyster mushrooms and a sweet-sour-spicy dressing — the ultimate vegan summer bowl. 冰鎮天使細麵拌上煎到金黃的手撕杏鮑菇與酸甜微辣醬汁，夏天最開胃的純素冷麵！
Tomato Stir-Fried Tofu Skin — 番茄炒豆包
Golden pan-fried tofu skin tossed in a sweet-sour tomato sauce with enoki mushrooms and edamame — a 15-minute vegan comfort dish. 金黃豆包裹上酸甜番茄醬汁，配上金針菇和毛豆，十五分鐘上桌的純素下飯菜。
Korean BBQ King Oyster Mushrooms — 韓式燒烤杏鮑菇
Pan-seared king oyster mushrooms glazed in a sweet, spicy Korean BBQ sauce — smoky, chewy, and ready in 15 minutes. 平底鍋就能做出韓式燒烤風味的杏鮑菇，香辣Q彈、超級下飯，十五分鐘就能上桌！
Stir-Fried Chinese Toon with Eggplant — 香椿炒茄子
Silky flash-fried eggplant, golden pressed tofu, and earthy mushrooms in a fragrant toon-paste glaze — a vegan spring stir-fry that makes rice disappear. 香椿炒茄子：香椿獨特香氣遇上軟嫩茄子與焦香豆干，一盤下飯的純素春天家常菜。
Stir-Fried Water Lily with Dried Tofu & Shiitake — 水蓮炒豆干香菇
Crackling-crisp water lily stems stir-fried with dried tofu and shiitake — a 10-minute Taiwanese classic that stays brilliantly green. 大火快炒的水蓮清脆爽口，配上豆干與香菇，十分鐘上桌的台灣家常素菜。
Flaky Chinese Scallion Pancakes — 蔥油餅
Crackling-crisp outside with tender flaky layers inside — street-style scallion pancakes (蔥油餅) made with a hot-water dough and just five base ingredients. 外酥內軟、層層分明的蔥油餅，燙麵加油酥，在家做出街頭小吃的酥脆口感，純素又簡單。
Shin Ramen Chow Mein — 辛拉麵炒麵
Instant Shin Ramen gets a wok-fired, smoky chow mein makeover in 20 minutes. 兩包辛拉麵炒出鑊氣十足的港式風味炒麵，二十分鐘搞掂。
Vegetarian Fish Stir-fried with Cucumber — 香椿素魚炒大黃瓜
Toon-scented mock fish and shiitake braised with soft summer cucumber — a 15-minute Taiwanese home classic. 香椿的香氣、軟嫩的大黃瓜與金黃素魚，簡單快速，夏日最下飯的家常菜。
Vegan Honey Chicken — 蜜汁雞丁
Golden king oyster mushrooms in a glossy soy-mirin-maple glaze — this plant-based honey chicken tastes just like the bento-shop classic. 杏鮑菇煎至金黃，裹上醬油、味醂、楓糖漿收成的蜜汁，全素蜜汁雞丁比便當店的還香，配飯吃真的會停不下來！