Chung Sum Vegetarian

Soup base made with precious lion's mane mushrooms and black pepper, served with smooth Inaniwa udon. The soup is spicy and warming, the lion's mane mushrooms are tender and juicy.

Vegetarian braised beef shank with plump dumplings, served with refreshing rice noodles. The soup base is sweet and clear, the imitation meat texture is realistic, and the flavor is unique.

A combination of sweet winter melon and lion's mane mushroom, the soup base has a slight peppery spice and bean flavor. The rice noodles absorb the soup, refreshing and appetizing.

Classic Thai sweet and sour flavor, with a rich soup base full of lemongrass and kaffir lime leaf aroma. Paired with smooth rice noodles, it is appetizingly sweet and sour.

Rich coconut and curry flavored Laksa soup base, with various cart noodles toppings. The rice noodles are good at holding the soup, full of Southeast Asian flavor in every bite.

Traditional Cantonese flavor, with homemade vegetarian wonton wrappers that are thin and well-filled. The soup base is fresh and delicious, the noodles are springy, a classic Cantonese noodle dish.

Fragrant white truffle oil paired with fresh porcini mushrooms and cream sauce. Smooth and rich texture, a classic choice for Western vegetarian cuisine.

Cooked with uniquely aromatic porcini mushrooms and fresh mushrooms. Rich mushroom aroma, rich texture, suitable for mushroom lovers.

Smooth avocado with vegetarian tuna and cream sauce, dense and refreshing texture. Rich in nutrients, with layered flavors.

Classic meat sauce made with a variety of herbs and vegetarian minced meat. Moderately sweet and sour, full of aroma, a delicious dish for all ages.

Uses egg white to imitate the tender texture of crab meat, with precious black truffle for aroma. Golden color, melts in the mouth, elegant flavor.

Crispy almond flakes on the outside, with chewy vegetarian crab paste inside. Deep-fried until golden and crispy, rich in texture, a popular appetizer.

Vegetarian prawns coated with salted egg yolk and oatmeal, deep-fried until crispy. Salty and fragrant with a hint of sweetness and creaminess from the oatmeal, with layered texture.

Classic Chinese vegetarian dish, shaped like a fish with mashed taro and deep-fried. Crispy outside and soft inside, rich taro aroma, served with sweet and sour sauce.

Vegetarian fish fillet topped with cheese and broccoli, then baked. Rich and stretchy cheese, tender fish fillet, strong Western flavor.

Whole vegetarian fish deep-fried until crispy outside and tender inside, drizzled with special sweet and sour sauce and sprinkled with pine nuts. Appetizingly sweet and sour, exquisite presentation.

Vegetarian fish pieces deep-fried until golden and crispy, served with seasoned shredded dried tofu. Dry and crispy texture, suitable for pairing with wine or rice.

Traditional Cantonese claypot dish, bitter melon with a sweet aftertaste, fermented black beans are flavorful. Vegetarian yellow fish absorbs the sauce, rich in flavor.

Imitates the texture of eel with ingredients like shiitake mushrooms, deep-fried until crispy and coated with Zhenjiang vinegar sauce. Sweet and sour, with a crisp texture.

Classic Typhoon Shelter stir-fry with plenty of fried garlic and chili. Eggplant is tender, vegetarian eel pieces are flavorful, spicy and stimulating.

Claypot dish imitating salted fish aroma. Eggplant is soft and flavorful, vegetarian fish belly has a rich texture, very good with rice.

Fish maw and various mixed vegetables cooked in Thai sweet and sour soup base. The fish maw absorbs the essence of Tom Yum Goong, sour, spicy, and delicious.

A collection of various vegetarian seafood and tender tofu, braised in a red-braised sauce. Rich in ingredients, rich sauce, a delicacy for entertaining guests.

Crispy pot crust with sweet and sour crispy eel. Sizzles when sauce is poured, crispy and sweet texture.

Rich coconut curry sauce with vegetarian fish pieces, served with crispy flatbread for dipping. The curry is smooth and not spicy, full of Southeast Asian flavor.

Slightly spicy Thai red curry with mixed vegetables, poured over crispy pot crust. Rich texture, sweet vegetables, flavorful curry.

Hong Kong style curry flavor, potatoes are cooked until tender, vegetarian lamb shank texture is realistic. The curry is thick and slightly spicy, a must-eat in winter.

Rich curry is baked inside bread. The bread absorbs the essence of the curry, crispy outside and soft inside, generous portion.

Selected seasonal fresh vegetables, can be stir-fried, with ginger paste, or cooked in superior broth. Retains the natural sweetness of vegetables, healthy and refreshing.

Stir-fried various mushrooms and vegetables with healthy olive oil. Rich mushroom aroma, crisp vegetables, light yet flavorful.

Crispy asparagus with precious wood ear mushrooms and crunchy walnuts. Rich in texture, refreshing and healthy, with excellent color, aroma, and taste.

Stir-fried with fresh matsutake mushrooms, fresh lily bulbs, and asparagus. Precious and fresh ingredients, unique matsutake aroma, elegant taste.

Wild bamboo pith, matsutake mushrooms, and mixed vegetables simmered in superior broth. The soup base is sweet and fresh, the bamboo pith is crisp and absorbs soup, nourishing and healthy.

Sweet and juicy winter melon with crispy wild bamboo pith. The sauce is light, highlighting the original flavor of the ingredients, with a fresh taste.

Bamboo pith and asparagus simmered in smooth rice soup. Warm rice aroma, tender vegetables, a warming and healthy dish.