This golden, velvety vegan gravy starts with a simple roux, gently whisked and slowly built with vegetable stock then carefully seasoned. The result is a smooth, comforting sauce that everyone keeps coming back to.
一份好的聖誕烤汁，是聖誕大餐的靈魂，能為本已充滿歡樂氣氛的餐桌更加生色不少。
這款純素聖誕烤汁由最簡單的麵糊 (roux) 開始，慢慢攪拌，逐步加入蔬菜高湯，再細心調味。完成後的一鍋醬汁幼滑溫香，總是讓人一再回頭多添一勺。
There are certain dishes we return to again and again, not because they’re complicated, but because they bring people together; dishes everyone can enjoy around the table at the same time.
有些菜式之所以讓人一再回味，不是因為做法繁複，而是因為它能讓大家圍坐一桌、同時享受那份溫暖的美味。
一款帶著節日魔法魅力的聖誕大餐派, 為分享而做，為家人親友而做；無論是純素者、蔬食者，還是吃肉的朋友，都會一試愛上的節日主角。
Among its legends, the most moving is the story of Chang’e, the moon goddess. To protect the elixir of life, she swallowed it herself and drifted to the moon, where she remains alone. Her husband Hou Yi, heartbroken, began making offerings to the moon; a gesture that lives on in the tradition of mooncakes.
Traditional mooncakes are golden and rich, while snow skin mooncakes, first from Hong Kong, are cool and soft, like little jewels of snow, beloved for their lightness and beauty.
中秋節是東亞文化中最重要的節日之一。每逢八月十五，月光最圓最亮，象徵着團圓與思念。
最動人的傳說來自月亮女神嫦娥。相傳她為了保護仙藥，不得不自己吞下，從此飛升月宮，孤身守望。后羿悲痛不已，便開始向明月獻祭，紀念他的妻子。據說，這就是人們在八月十五製作和奉獻月餅的由來。
傳統月餅皮酥餡甜，而冰皮月餅則源自香港。冰涼柔軟，宛如小巧的雪玉，成為現代人最愛的清爽選擇。
想找一道快速、美味又滿足的料理嗎？這款香脆米紙卷你一定要試試！外皮金黃酥脆，裡面包著豐富的素餡。
我用了之前做素煎包時剩下、冷凍保存的餡料，退冰後正好派上用場。如果你冰箱裡也有存貨，可以直接使用；沒有的話，也可以參考我之前影片裡的素餡食譜，或者用自己喜歡的蔬菜、豆腐、自製素肉等隨意搭配。
Every year, as the Dragon Boat Festival approaches, I’m swept back to childhood memories of the Cantonese glutinous rice parcels, Joong. The sticky fragrant rice wrapped in bamboo leaves, filled our kitchen with comforting aromas, each parcel encasing traditional favourites like belly pork, salted egg yolks, preserved sausage and mung beans. It was always a moment of celebration, connection, and taste.
The Dragon Boat Festival, or Tuen Ng Jit (端午節), is one of the oldest traditional Chinese festivals. Held on the fifth day of the fifth lunar month, it commemorates the patriotic poet Qu Yuan, who lived over 2,000 years ago. The story goes, villagers threw parcels of rice into the river to keep the fish from eating his body after he drowned in despair. Over time, these rice parcels evolved into the delicious Joong we know and enjoy today; a symbol of remembrance, love, and community.
每年當端午節即將來臨之前，總會讓我想起童年時家中飄著糉葉糯米香的回憶——粵式糯米糉子讓整個廚房充滿了溫暖的香氣。香軟的糯米用竹葉細心包裹，裡面藏著鹹蛋黃、綠豆、臘腸、五花腩等傳統食材。那是一年一度的團圓味道，是家人圍坐、分享團敍的時光。
端午節，又稱「龍舟節」或「端陽節」，每年農曆五月初五的傳統節日，是中國最古老的傳統節慶之一。相傳是為了紀念愛國詩人屈原，他在兩千多年前因憂國憂民而投江自盡。村民們為了保護他的遺體不被魚蝦啃食，便將糯米包成糉子投入江中。久而久之，這份思念化為了我們在這天吃糉子的習俗，也象徵著團結、關懷與紀念。
Easy & Delicious (EP. 2) ~ Healthy & Crispy Korean Vegetable Pancakes
This is the 2nd in the new ‘Easy & Delicious Vegan Recipes’ series!
Here is my recipe for a healthy and delicious Korean style vegetable pancake, using less oil yet still achieving the perfect texture; crispy on top and around the edges, soft, crunchy and juicy on the inside. And it’s completely vegan and egg-free.
簡單又美味 (第二集) 少油酥脆蔬菜煎餅
這是我健康美味的韓式蔬菜煎餅食譜，使用較少的油但仍能達到完滿的效果；菜餅上方和邊緣酥脆，內部輕軟、爽脆且多汁。而且是純素食，不含蛋。
這是我們全新「簡單又美味的素菜食譜」系列的第一道菜！目標是要為大家一直都渴望，但通常沒時間或精力去弄的美食所提供簡化的方法。這些食譜非常容易，只要使用廚櫃儲存或容易買得的食材，便能在短時間內做出快速而又令人驚喜的飯菜和點心。
煎堆，又稱芝麻球，是農曆新年期間傳統的經典中國甜點。材料簡單，只需用糯米粉、糖和水揉成柔軟、略粘的麵團，搓成小球，並隨口味填入各種餡料。然後將它們油炸至金黃、渾圓而空心。外皮薄而酥脆，內皮柔軟且富彈性，餡料香甜可口。
Sesame balls, also known as Jian Dui, are a classic Chinese dessert traditionally served during Lunar New Year. They’re made with glutinous rice flour, sugar and water that is kneaded to form a soft, slightly sticky dough, before being rolled into small balls and filled with various sweet fillings. These are deep-fried until they are golden brown, round in shape, and hollow in the centre. The skin is thin and crispy, the inside soft and stretchy, and the filling is slightly sweet and delicious.
