Sujin Xiangyun Tuo (Silk Brocade Cloud Tray)
Sujin Xiangyun Tuo is an elegant vegetarian dish featuring fried tofu topped with colorful vegetables, presenting a beautiful cloud-like arrangement with fresh flavors.
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.
Pan-fried Eggplant Slices
Crispy on the outside, tender inside, savory with garlic-soy sauce, easy and quick, simply irresistible.
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.
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.
Deep-Fried Tofu Balls
Crispy on the outside and tender on the inside, these deep-fried tofu balls are golden and alluring. The savory tofu perfectly complements the natural sweetness of vegetables, each bite bringing pure joy. A simple home-style dish that leaves a lasting impression.
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.
Blanched Choy Sum (Cai Xin)
Blanched Choy Sum is a classic quick Cantonese dish. By simply blanching in boiling water, it retains the freshest flavor of the vegetable. Light but not bland, served with dipping sauce, it’s refreshing and healthy.
Garlic Water Spinach (Stir-fried)
Crisp green water spinach quickly stir-fried with golden garlic over high heat to lock in its crunch and vibrant color. A fragrant and refreshing side dish that's incredibly simple yet full of flavor.
Hand-Torn Cabbage (Shou Si Bao Cai)
A classic Hunan dish, hand-torn cabbage is crisp and refreshing, stir-fried with dried chilies and Sichuan peppercorns, creating a perfect balance of sour, spicy, and savory flavors. Quick and easy, yet incredibly satisfying.
Di San Xian (Three Fresh Vegetables)
Di San Xian is a classic home-style dish from Northeast China, featuring potatoes, eggplants, and green peppers. After quick frying, they are stir-fried in a savory-sweet sauce, resulting in shiny, tender, and incredibly delicious bites that perfectly complement steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.