Dou Dou (豆豆)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。
Latest Recipes
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。
Five-Element Vegetable Soup — 五行蔬菜汤
A nourishing Traditional Chinese Medicine soup with five colors to support all five organ systems — warm, comforting, and deeply healing. 一碗五色蔬菜汤，呼应五行滋养五脏——温暖舒心，从内而外的调理。
Hearts of Palm Salad — 棕榈心沙拉
A refreshing watercress and hearts of palm salad with creamy mustard dressing — bright, earthy, and ready in 15 minutes. 一道清爽的西洋菜棕榈心沙拉，搭配芥末酱汁，清新可口，15分钟即可享用。
Crispy Vegan Goose — Chai Ngor (Su Er 素鹅)
Layered tofu skin steamed then pan-fried to golden perfection — this Vegan Goose (Chai Ngor / Su Er) captures the nostalgic Malaysian vegetarian stall taste at home. 层层豆腐皮蒸熟再煎至金黄——这款素鹅在家就能复刻马来西亚素食摊的经典味道。
Spicy Miso Mushroom Pasta — 辣味噌蘑菇意面
A creamy, umami-packed spicy miso mushroom pasta that comes together in 15 minutes — weeknight dinner perfection. 濃郁鮮香的辣味噌蘑菇意麵，十五分鐘就能搞定，是完美的平日晚餐。
Vegan Miso Meat Sauce Noodles (Tsukemen) — 純素味噌肉醬沾麵
A refreshing cold noodle dip in a rich miso-soy meat sauce made from crispy frozen tofu crumbles — the perfect summer comfort meal in minutes. 冰涼的沾麵配上濃郁的味噌肉醬，用凍豆腐做出酥脆口感，消暑又滿足的純素料理。
Stir-fried Enoki Mushrooms With Tofu — 金針菇炒豆腐
Golden tofu meets tender enoki in a savory glaze. 金針菇炒豆腐 — 豆腐金黃香脆，金針菇嫩滑入味，配上完美醬汁。