Vegan Recipes

Crispy, chewy, and highly aromatic unleavened flatbreads folded with oil and minced scallions to create beautiful, flaky layers.

Silky, melt-in-your-mouth freshly made tofu pudding, served the savory Northern Chinese way with soy sauce, chili oil, pickled radish, and scallions.

A flaky, multi-layered baked Chinese flatbread completely encrusted in toasted sesame seeds. Often sliced open and stuffed with Youtiao or braised beef.

The ultimate Chinese breakfast accompaniment. Immensely airy, crispy, and savory deep-fried dough sticks, perfect for dipping into warm soy milk or congee.

A traditional Beijing winter breakfast. A thick, warming porridge made from toasted millet flour, drizzled generously with rich, savory sesame paste.

The classic Northern Chinese staple. Soft, slightly sweet, and utterly comforting blank-canvas steamed buns that pair with everything.

A brilliant Cantonese dim sum invention. A crispy, deep-fried dough stick (Youtiao) wrapped snugly inside a delicate, slippery steamed rice noodle roll.

Light, airy, and deeply golden Chinese fried dough sticks. The quintessential companion to a hot bowl of congee or fresh soy milk.

The ultimate Indian lemonade. A sweet, salty, and highly spiced thirst quencher made with fresh limes, roasted cumin, and black salt.

A highly refreshing, intensely flavorful, tangy, and spicy chilled cumin water. A popular summer thirst quencher and appetizer.

A bright, winter-friendly variation of the Bellini. It pairs fresh, sweet mandarin orange juice with chilled Prosecco.

The anti-cola. A dark, bittersweet, herbal carbonated soda made from the chinotto citrus fruit. Served strictly over ice with a slice of lemon.