Even non-vegetarians will love Yangxin Teahouse’s revamped menu featuring over 30 new dishes

▲ Yangxin Teahouse introduces over 30 more creative new dishes.

Reported and photographed by Huang Shiyuan, Taipei

Yangxin Teahouse is Taipei’s first vegetarian Cantonese dim sum restaurant, emphasizing the use of natural, local ingredients and cooking techniques that deliver flavor, aroma, and texture—winning over even non-vegetarians. Starting October 19, the restaurant has updated its menu with over 30 creative new dishes. Chef Zhan Lin of Yangxin Teahouse explained that the restaurant’s approach to dish development has always been about breaking traditional vegetarian norms by removing meat from conventional dishes and replacing it with the most suitable vegetarian alternatives, while avoiding meat substitutes altogether, ensuring even non-vegetarians enjoy their meals.


▲ Crispy Pig’s Trotter with Pickled Mustard Greens.

Among the over 30 new dishes, the Braised Fresh Tofu Slices use tender king oyster mushrooms braised to achieve a texture similar to abalone, paired with slightly crispy braised peanuts—the combination of Q-texture and crunch is simply perfect. The Black Tea Jidin features premium Dianhong tea integrated with chewy, firm king oyster mushroom cubes, offering a savory taste with a hint of tea aroma. The Crispy Pig’s Trotter with Pickled Mustard Greens draws inspiration from German-style pork knuckle, using a red fermented bean flavor for the wheat gluten casing—crispy on the outside and soft inside, closely resembling the texture of German pork knuckle. It’s drizzled with a light yellow honey mustard sauce that significantly elevates the flavor.


▲ Beijing-Style Braised Apricot Mushrooms.

Chef Zhan Lin said the Beijing-Style Braised Apricot Mushrooms are inspired by Peking duck. Using thickly sliced king oyster mushrooms with a floral knife pattern and a braising technique, the dish achieves a firm, springy texture. It’s served with handmade flatbread, sweet bean sauce, vegetarian “crackling” (a substitute for the crispy duck skin), and wrapped in cucumber. The Honeycomb Taro Croquettes feature a taro exterior pulled into a honeycomb pattern, with a curry-flavored filling that pairs perfectly with the taro, resulting in a soft interior and crispy exterior.

The “Wild Rice Pearl Balls” are exquisitely crafted, with an outer layer made of crispy wild rice mixed with glutinous rice. The filling is packed with surprises, featuring specially added preserved mustard greens and king oyster mushrooms, adding more texture and fun. Other dishes include Seafood Tofu Medley, Sweet Ginger Daikon Roast, Vegetable Tempura, XO Sauce Money Bag Tripe, Cilantro Taro Cake, and Coconut Fragrant Longan Purple Rice Bowl. Chef Zhan Lin noted that the new dishes are mainly Cantonese-style but also incorporate Western and Japanese elements.


▲ XO Sauce Money Bag Tripe.