Chun Tian Su Shi Can Ting (Taipei Da'an Dian)

A rich and diverse vegetarian buffet, offering Chinese and Western hot dishes, cold cuts, desserts, and soups. Ingredients are fresh and natural, suitable for all vegetarians.

A more relaxed afternoon vegetarian buffet session, offering exquisite sweet and savory snacks, hot dishes, and beverages.

Evening vegetarian buffet feast, with a rich and complete selection of dishes, suitable for family gatherings or group enjoyment of healthy vegetarian cuisine.

Lunch and dinner voucher book, includes 20 vouchers, suitable for regular customers.

Afternoon tea voucher book, includes 20 vouchers.

A Sichuan-style dish featuring monkey head mushrooms, stir-fried with dried chilies and peanuts. The texture is firm, resembling meat, and it's spicy and appetizing.

Tofu braised with the uniquely aromatic Toona Sinensis sauce. Toona Sinensis has a rich herbal aroma, and the tofu is tender and flavorful.

Deep-fried yam (Huai Shan) coated in a sweet and sour sauce. Crispy on the outside, tender on the inside, with a balanced sweet and sour taste.

Vegetarian fish fillet dish, mimicking the texture of cod, steamed to preserve its fresh flavor. Delicate and smooth texture.

Classic Taiwanese Three Cup dish, made with monkey head mushrooms, sesame oil, soy sauce, and basil. Rich aroma, chewy texture.

Homestyle braised tofu stewed with vegetables. The tofu absorbs the savory sauce, making it a great accompaniment to rice.

Vegetarian version of sweet and sour pork, served with cashews and a sweet and sour sauce. A combination of crispy and tangy textures.

Simply steamed king oyster mushrooms, preserving their natural sweetness and crisp tenderness.

Crispy fried monkey head mushroom chunks, seasoned with salt and pepper. Crispy on the outside, juicy on the inside, savory and addictive.

Tofu dish seasoned with fermented black beans. The black beans provide a unique savory and umami flavor, rich in taste.

Taro product mimicking pork ribs, deep-fried and coated in sweet and sour sauce. Crispy outside, soft inside, with a taro aroma.

Fermented tofu cooked by steaming, usually served with edamame or shiitake mushrooms. Unique aroma, soft and juicy texture.

King Oyster Mushrooms cut into pieces and stir-fried in a Kung Pao style. The mushrooms have a chewy texture, paired with a slightly spicy sauce.

Classic Sichuan vegetarian version, tofu braised with spicy bean paste and Sichuan peppercorns. Numbing, spicy, savory, and very appetizing.

Bamboo shoots cooked with pickled mustard greens or sour bamboo shoots. Crisp texture, with a slightly sour and appetizing flavor.

Cauliflower stewed or stir-fried with curry sauce. Rich curry aroma, sweet and fresh vegetables.

Two types of mushrooms braised together. The mushrooms absorb the sauce, creating a rich flavor.

A stir-fried dish using king oyster mushrooms to mimic the texture of frog ('Tian Ji'). Stir-fried with a rich sauce, it has a tender and smooth texture.

Fresh asparagus and lily bulbs stir-fried. Light and refreshing flavor, preserving the original taste of the ingredients.

Large, plump lima beans seasoned with curry. The beans have a creamy texture, and the curry is aromatic and spicy.

Vegetarian 'flower' made from shiitake mushrooms or konjac, stir-fried with ginkgo nuts (hundred fruits). Crisp and tender texture.

Vegetarian version of salt and pepper 'chicken', made with soy protein or gluten. Fried until golden and crispy, sprinkled with salt, pepper, and basil.

A stir-fry combination of sweet peas, lily bulbs, and king oyster mushrooms. Colorful, crisp, and refreshing.

Fresh green vegetables stir-fried, varying with the season. Simply seasoned, healthy, and refreshing.

Rice stir-fried with a special Toona Sinensis sauce. The unique aroma of Toona Sinensis evenly coats the rice grains, making each grain distinct.

Spring's signature radish cake, with a smooth texture and the sweet taste of shredded radish. Best enjoyed pan-fried until golden brown and slightly crispy.

Golden-colored fried rice stir-fried with turmeric powder. Has a mild spiciness and a warming, nourishing feel.

Steamed dumplings filled with finely chopped vegetables and vermicelli. The skin is chewy and elastic, with a refreshing and juicy filling.

Fried rice stir-fried over high heat with curry powder. Rich aroma, tempting golden color.

Flatbread made with Toona Sinensis, pan-fried until crispy on both sides. The crust is layered and has a texture similar to scallion pancakes.

Fried rice stir-fried with vegetarian satay sauce. Strong flavor, rich and savory, with the unique umami of satay.

Traditional flavored noodles mixed with black sesame oil and minced ginger. Charming aroma, smooth texture, warm and nourishing.

Classic Taiwanese stir-fried rice noodles, stir-fried with shiitake mushrooms and shredded vegetables. The rice noodles are chewy and not mushy.

Traditional glutinous rice oil rice, flavored with shredded shiitake mushrooms. The rice is chewy and springy, with a fragrance of sesame oil and soy sauce.

Traditional medicinal soup, containing ingredients like lotus seeds, poria cocos, huai shan, and euryale ferox. The broth is mild and refreshing, helping to stimulate appetite.

A dark, nourishing soup stewed with traditional Chinese herbs like Polygonum multiflorum. The broth is sweet and rich, providing nourishment and promoting well-being.

Refreshing vegetable soup, primarily lotus root, flavored with ginger slices. The broth is sweet and clear, with soft lotus root.

Homestyle soup, with white radish and seaweed knots simmered together. The broth is fresh, light, and rich in fiber.

A beauty-enhancing sweet soup, containing white fungus rich in collagen and red dates. Thick and smooth texture, moderately sweet.

A hot drink made from ground almonds. Rich and unique aroma, smooth and warm texture.