The Ultimate Vegan Braised Beef Noodle Soup 最美味素紅燒牛肉湯麵

The world loves noodles and ramens. 

When the days get shorter and the weather gets chillier, nothing is more comforting than a steaming hot bowl of noodle soup cradled in your hands. Eagerly sipping the tasty broth and slurping down the warming noodles, they just fill you with joy and happiness instantly.

很多人都愛吃湯麵和拉麵。

當白天變短、天氣變冷的時候，沒有什麼比手裡捧著一碗熱氣騰騰的湯麵更令人感到温暖的了。 喝著美味的湯汁，吃著滑乎乎的麵條，頓時讓你覺得無比的幸福和快樂。

Crispy Noodles with Vegan Shredded Pork 素肉絲炒麵

 

If you go to any Hong Kong or Cantonese-style restaurant for lunch, in addition to the popular dim sum dishes the four other favourites are surely Dry-Fried Beef Ho Fun, Shredded pork with Crispy Noodles, Singapore Style Fried Vermicelli, and Yangzhou Fried rice.

如果你去一間港式 (或是粤式) 茶樓酒家吃午餐或下午茶，除了點心之外，最受歡迎的四款炒粉麵飯必是乾炒牛河、肉絲炒麵、星洲炒米和楊州炒飯了。這四款充满傳統港式風味的地道菜式 「四大天王」，伴着每一代人的成長，也是我們在吃素前，每次去茶樓必點的食品之一。

Tender & Juicy Vegan Beef Lo Mein 軟嫩多汁素牛肉撈麵

How do we use Homemade Kao Fu to make soft and succulent sliced beef?

Nothing is more satisfying than having a big bowl of slippery Lo Mein Noodles, tossed in a luscious and flavourful sauce with lots of quick fried vegetables and pan-seared, juice laden homemade vegan beef in any giving time, let alone during warm summer days and evenings.

如何用自製烤麩做出軟嫩多汁的素牛肉呢？

無論任何時候，都沒有比吃著一大碗滑溜溜，拌滿香濃美味醬料、蓋上快炒蔬菜和香煎多汁的自製素牛肉撈麵，更令人滿意的事情了，更何况是在暖熱的夏季日子中或黄昏餐桌上。

The Easiest Way To Make The Best Kao Fu - Magical Vegan Meat 用最容易的方法做最完美的烤麩 - 百變素肉

Making Kao Fu is so easy and simple. Here, I’m going to share with you how easy it is to make your own Kao Fu, why you'll love to make it, and how versatile Kao Fu can be when it comes to cooking vegan cuisine. 

自己做烤麩是多麼容易。在這裡，我將會為大家示範，為什麼您會喜歡製作它，以及烤麩在素菜美食的烹飪舞台上，可以擔任多少千變萬化的角色。

How to Make Kao Fu - Magical Vegan Meat | to make Pan-Fried & Steamed Pork Bao 怎樣做烤麩 | 做素生煎包和素蒸菜肉包

How to Make Juicy Vegan Pork Bao, both pan fried and steamed with Homemade Kao Fu (烤麩)- the Magical Homemade Vegan Meat.

如何用烤麩 - 百變素肉，製作美味多汁的素生煎包和素蒸肉包呢？

Homemade Delicious Braised Gluten Puffs 最健康美味三色齋 — 自家製紅燒烤麵筋泡芙

When and where was the last time you had these soft and tender, luscious, meaty yet melt-in-the mouth, and super flavoursome Gluten Balls?

Growing up in Hong Kong, we used to buy them from street hawkers as a tasty snack, order them as a gourmet dish from vegetarian restaurants, or enjoy them as part of a delicious meal at dining halls from some of the Buddhist or Taoist temples.

你上次吃到這些柔軟、嫩滑、香氣四溢、肉資但入口即化，而且超級美味的麵筋球是什麼時候，什麼地方？

在香港長大，我們非常喜愛這些三色齋。 過去常常可以從街頭小販那裡買來作小吃，在素食餐廳點來作小菜，或在很多佛教或道教寺院的食堂享用它們作為美味齋菜的一部分。

The Ultimate Vegan Char Siu Recipe 最美味的素叉燒食譜

Ever since I became a vegan 7 years ago, my ultimate desire has been to recreate popular dishes and family’s favourite recipes using plant based ingredients. One of the ‘must do’ foods at the top of my list is the Vegan Char Siu. 

自從我 7 年前開始吃素以來，我一直的心願就是要使用蔬食食材，把廣受歡迎的傳統食譜和家人最喜愛的美食做成素菜。而我名單上「必須做」的食物之一便是純素叉燒。