Mushrooms and Bok Choy
Tender bok choy paired with succulent shiitake mushrooms in a light savory sauce. This classic quick stir-fry is a nutritious, everyday family favorite.
素蟹粉 (Vegetarian Crab Roe)
A classic Shanghai vegetarian dish that ingeniously mimics crab roe using potatoes, carrots, and eggs. Ginger and black vinegar provide the distinctive tangy, savory flavor.
Chive and Dried Tofu Stir-fry
A quick home-style dish pairing aromatic chives with chewy dried tofu strips. Light, flavorful, and satisfying.
Beijing-Style Lotus Root Slices with Fermented Tofu Sauce
Crisp lotus root slices stir-fried with a savory fermented tofu sauce, creating a deliciously salty and slightly sweet dish that pairs perfectly with rice.
Soy-Braised Han Mushrooms
Han mushrooms are thick and meaty. Braised in soy sauce, they turn glossy and flavorful, a delicious and nutritious vegetarian dish.
Oil-Drizzled Spicy Numbing Water Bamboo (You Chi Ma La Jiao Bai)
Fresh water bamboo shoots dressed in a fiery, numbing oil sauce, creating a refreshing and addictive cold appetizer.
酱烧冬瓜条
Tender winter melon strips in a rich savory sauce, perfectly balanced between salty and sweet. A simple yet flavorful home-style vegetable dish.
Braised Spring Bamboo Shoots
Tender spring bamboo shoots braised to a glossy red-brown color, savory with a touch of sweetness, a must-have seasonal dish on spring tables.
Hupao Vegetarian Ham
A traditional Hangzhou vegetarian dish, shaped like a ham, made from tofu skin wrapped with vegetables, steamed and pan-fried, with a savory and chewy texture.
Ban Yue Chen Jiang (Half-Moon Sinking in the River)
A celebrated vegetarian soup from Nanputuo Temple in Xiamen. The clear golden broth features gluten pieces shaped like half-moons, replete with angelica herb aroma. Delicately nourishing and poetic.
Braised Snow Fungus with Vegetables
A refreshing and savory vegetarian dish with tender snow fungus and assorted vegetables, rich in texture and nutrition, a healthy staple for any table.
Stir-fried Silver Sprouts with Chive Blossoms
Crisp silver sprouts and aromatic chive blossoms come together in this quick stir-fry, a taste of spring that is both simple and delicious.
Soft Braised Tofu
Soft Braised Tofu is a classic Shandong dish. The tofu is tender and flavorful, with a bright red glaze, savory with a hint of sweetness. Perfect with rice.
Coral Gold Hook
A classic Chinese vegetarian dish featuring crisp mung bean sprouts stir-fried with red chili strips, creating a coral-like color. Tangy and slightly spicy, it awakens the appetite.
Braised Gluten with Mixed Vegetables (Shao Luo Han Mian Jin)
Shao Luo Han Mian Jin is a classic Shandong vegetarian dish made with hand-made wheat gluten, shiitake mushrooms, and bamboo shoots. Deep-fried then braised, it's soft, juicy, and rich in savory sauce. A true delicacy among vegetable dishes that will leave you craving more.
Vegetarian Ham (Su Huo Tui)
Vegetarian ham is a classic plant-based dish, made from dried tofu skin through seasoning, rolling, steaming, and optional smoking. It boasts a red-brown color, clear layers, a firm chewy texture, and a savoury aroma with a subtle smoky hint. Perfect as a cold appetizer or added to stir-fries, this is a must-try for vegan diners.
Vegetarian 'Roast Duck' (Su Guo Kao Ya)
This classic Chinese vegetarian dish uses tofu skin to wrap a savory five-spice filling. Steamed then pan-fried until crispy, it mimics the flavor and texture of roast duck—a true showstopper for vegetarians.
Oyster Sauce Lettuce
A quick and easy Cantonese home-style dish. Blanched lettuce is topped with a savory oyster sauce glaze, resulting in a crisp, tender texture and umami-rich taste that's slightly sweet. Ready in 5 minutes, it's a refreshing dish for summer meals.
Stir-Fried Water Spinach with Garlic (Suan Rong Kong Xin Cai)
Garlic Water Spinach is a classic Chinese home-style dish. Bright green water spinach is quickly stir-fried with fragrant minced garlic over high heat, locking in freshness and crispness. Simple, quick, and utterly satisfying.
Hand-Torn Cabbage (Shou Si Bao Cai)
Hand-torn cabbage is a classic Hunan dish. Tearing the cabbage leaves by hand creates uneven edges that better soak up the sauce. Quickly stir-fried with dried chilies and Sichuan peppercorns, it delivers a tangy, spicy, and refreshing crunch that's simply addictive.