Vegetable

Xiang Chun Egg Cake featuring tender toona sinensis tree leaves, eggs, coconut flour and whole wheat flour is hearty, semi-fluffy and naturally flavorful.

Chicken Shawarma with Yogurt Sauce is a well-liked Mediterranean-style sandwich. So refreshing, naturally yummy, and easy to make.

Purslane {Ma Chi Xian} salad features briefly blanched purslane mixed iconic simple Chinese salad dressing is quick, easy, tasty and healthy.

Pork with potatoes and carrots features juicy pork chunks combined with savory potatoes and carrots. Such a cozy & yummy meal.

Moo Goo Gai Pan features tasty chicken slices stir fried with mushroom and other vegetable assortments in a velveting declious sauce.

Hui Cai {White Goosefoot} Salad Chinese style featuring the briefly blanched superfood wild vegetable toss with garlic sesame dressing.

Twice Cooked Pork {Hui Guo Rou 回锅肉} is a classic Sichuan food that features previously blanched pork belly deliciously pan-fried with garlic leaves or leek.

Toona Sinensis Fritters made of the reddish Toona Sinensis tender leaves are such a springtime seasonal delight.

Eggplant and Long Bean Stir Fry in spicy garlic sauce is appetizingly tasty, a perfect nutritious vegan dish with satisfying yumminess.

Yu Xiang Qie Zi features eggplant stir fried with iconic Sichuan sauce enhanced with chopped pickled chili {Duo Jiao} and Pi Xian DouBanJiang.