Ke Lai Yuan Su Fang

Japanese miso-flavored noodle soup, rich and savory broth. Served with ramen noodles and vegetarian toppings.

Vegetarian braised soup base, similar in taste to braised beef noodle soup but vegetarian. The broth is rich, with the aroma of doubanjiang and a slightly spicy taste.

Spicy and stimulating mala soup base ramen, suitable for spice lovers. Contains the aroma of Sichuan peppercorns and chili.

Ramen with a rich curry soup base, with the unique flavor of spices. Smooth and mellow taste.

Vegetarian version of Thai Tom Yum Goong, sour and spicy, appetizing. With the fresh aroma of lemon and lemongrass.

Ramen with abundant toppings, including various vegetables and vegetarian ingredients. The broth is light and flavorful.

Glass noodles (mung bean vermicelli) soaked in broth, with assorted toppings. Smooth texture.

Ramen with vegetarian wontons. The wontons have thin skins and tender fillings, served with hot noodle soup.

Dry noodles without soup, mixed with a spicy sesame sauce. Numbing and flavorful, please mix well before eating.

Thai Tom Yum flavored dry mixed noodles, refreshingly sour and slightly spicy, suitable for hot weather.

A vegetarian version of classic Taiwanese dry noodles, topped with mushroom vegetarian minced pork. Savory and balanced, with chewy noodles.

Simple and refreshing noodle soup, usually with only a little green vegetable and clear broth. Enjoy the original flavor of the noodles.

Rice topped with special vegetarian minced pork (usually made from mushrooms and soy products). Savory and pairs well with rice, a common Taiwanese staple.

Long dumplings pan-fried until golden and crispy at the bottom. The filling is vegetarian vegetables and mock meat, crispy outside and tender inside.

Boiled vegetarian dumplings, chewy skin and full filling. Usually served with soy sauce or vinegar.

Fresh seasonal vegetables blanched and drizzled with sauce. Crisp and healthy.

Spicy fermented napa cabbage with Korean flavor. Sour and spicy, appetizing, with a crisp texture.

Taiwanese pickled cabbage, sweet and sour taste, crisp texture. Usually not spicy.

Chilled silken tofu drizzled with soy paste, usually sprinkled with vegetarian floss or chopped scallions (depending on vegetarian type). Smooth texture.

Miso soup base with vegetarian dumplings. Fresh and delicious soup, plump dumplings.

Rich braised soup base with vegetarian dumplings. Salty, savory, and slightly spicy.

Mala soup base with vegetarian dumplings. Spicy and satisfying.

Curry soup base with vegetarian dumplings. Full of exotic flavor.

Thai Tom Yum soup base with vegetarian dumplings. Sour, spicy, and appetizing.

Assorted vegetable soup base with vegetarian dumplings. Light and abundant.

Japanese-style miso soup with tofu and wakame seaweed.

Vegetarian braised soup, rich flavor, no noodles included.

Spicy mala soup base, suitable for those who want a hot and spicy broth.

Rich curry soup, no noodles included.

Thai-style sour and spicy soup, refreshing and stimulating.

Clear soup with various vegetables and vegetarian ingredients.

Clear soup with vegetarian wontons, simple and delicious.

Vegetarian sausage made from konjac, with a chewy texture, mimicking the appearance and flavor of traditional sausage.

Vegetarian fish fillet, usually made from soy products, with a crispy exterior.

Braised orchid tofu (a porous soy product), soaked in braising liquid, juicy texture.

Layered pressed tofu, braised until tender.

Thick, large pieces of dried tofu, braised until flavorful, with a firm texture.

Braised seaweed, rich in minerals, with a crisp and tender texture.

Small pieces of dried tofu, a classic braised snack.