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Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

🇹🇼 Vegan Soy Strips / Soo Good / Taiwan / Per 1 Portion 300g (½ Catty)

🇹🇼 Vegan Soy Strips / Soo Good / Taiwan / Per 1 Portion 300g (½ Catty)

Made in Taiwan, carefully selected, sincerely recommended

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Soo Good

🚚 The Fastest Delivery Time : Shipment in 2-3 days.
🐝 Supplier / Place Of Origin:Soo Good / Taiwan

🌱 About the Producer:

"Soo Good" was founded in Hong Kong in 2001 by Ms. Wan with the purpose of promoting vegetarian culture. They sell healthy vegetarian products with 4 major elements: health, deliciousness, convenience and environmental protection.

🌱 Supplier Products:

🛍 Product Information:

Weight: 300g
Ingredients: Soy protein (contains soybeans), soybean oil (contains soybeans), starch, sea salt, sugar, yeast extract, vegetarian seasoning
Cooking method: pan-fried, deep-fried, steamed, assorted
Cooking suggestions: Peel off the cabbage leaves one by one, wash them and cook them with oil and salt water. Shred the mushrooms, carrots and celery, stir-fry and season. Then wrap the vegetarian fish sticks, mushrooms, celery and carrots in coconut. Put the cabbage leaves into the pot and steam for 10 minutes to let the flavor absorb. Finally, thicken the gravy with vegetarian oyster sauce, and the "Zhenhao Shangzhen Roll" is done. Cut the lettuce into shreds, salt and drain, add "vegetarian fish strips" and boiled carrot shreds and stir-fry, add "vegetarian XO sauce" and stir-fry evenly, stir-fry three times with the refreshing "Zhenhao Vegan XO Sauce" "Silk" is ready for serving.
Allergens: Soy products
Shelf life: 18 months
Storage method: frozen at -18°C
Related Tofu Recipes Related Vegetarian Fish/Seafood Recipes

🔸 Supplementary Information:

You need to pre -order in early two to three days. The supply depends on the delivery situation, or it will be shipped separately.

👩🏻‍🍳 Suggested Serving:

Cooking method: fried, fry, steamed, and cooked with joy
Suggestion of cooking: Peel and wash the broccoli leaves with petals and cooked with oil and saline. Cut the shiitake mushrooms, bamboo shoots and celery, fried and seasoning, and then wrap the vegetarian bars, shiitake mushrooms, celery and sweet bamboo shoots in coconuts in coconuts In the vegetable leaves, put it in the pot and steam for 10 minutes to taste the broccoli. Finally, the vegetarian oyster sauce was thickened. Cut off the lettuce, marinate, drain, add the "vegetarian fish strip" and fried bamboo shoots that have been watering water, and add "vegetarian xo sauce" and stir well. "Silk" can be passed on.

Recipe: vegetarian fish bar

Vegetarian fish roll
Deep-Friced Seaweed Rolls


Good vegetarian fish bar -150 grams
Sushi laver (large) -3 photos
Fried tofu -1 piece
Fans (soaked and chopped) -20g

Natural sea salt in one field -appropriate amount
Cheese Broken - 20 grams
Fried Crispy Powder -60g
Fragrant Powder -2 grams
Raw powder -1 spoon
Bread Branch - 3 tablespoons

Soo Good Vegan Fish Sticks - 150g
Seaweed (for Sushi) - 3 Large Sheets
Vermicelli (soaked and diced) - 20g

UO Nature Sea Salt
Grated Cheese -20G
Fried Powder -60G
Five Spice Powder -2G
Cornstarch - 1 TBSP
Bread Crumb - 3 TBSP

Fans, tofu, bread bran, raw powder, salt, sugar, cheese fragrance and spiced powder are stirred.
The laver is flattened, and the tofu and 2 cannibal fish are covered with a stuffing, which is rolled into a barrel shape.
Cut 4 piece of seaweed rolls and then shoot raw powder.
After the fried crispy powder is mixed with an appropriate amount of water, add 2 teaspoons of cold oil, and then mix well.
The seaweed rolls are stained with fried powder and fry it with medium heat until golden yellow (can be edited with salad sauce or Huaiyan).

MIX Vermicelli, Tofu, Bread Crumb, Cornstarch, SALT, Sugar, Grated Cheese and Five Spice Powder.
Place a sheet of seaweed on a cutting board, put tofu mixture and 2 Fish Sticks On Top of the Seaweed and Roll.
CUT Seaweed Roll in 4 Pieces and Coat with Cornstarch.
Make Batter with Fried Powder and Water, and Add 2 TSP of Oil.
Coat Seaweed Rolls with Deep-Fried Batter and Deep-Fry Untilla Golden Brown. Serve with Mayonnaise or Spice Salt.

Vegetarian Fish Bar Duck
Vegan Fish Sticks with Vegetarian Duck

Good vegetarian fish bar -100 grams
Vegetarian -half piece
Miscellaneous beans -20 grams

Ruichun Soy Sauce Aber Black Bean Soy Sauce - ¼ Tea spoon
Salt -appropriate amount
Sugar -appropriate amount
Swear -1/3 teaspoon
Sesame oil -appropriate amount
Pink Pink -Appropriate amount
Raw powder -appropriate amount
Water -100 ml

Soo Good Vegan Fish Sticks - 100G
Vegetarian duck -½ PC
Mixed beans - 15g

Ruei Chun Grandpa Black Bean Soy Sauce - 1/4 TSP
Soy Sauce - 1/3 TSP
Sesame oil
Grouped pepper
Water - 100 ml

Miscellaneous beans, spare.
The vegetarian duck was shot with raw powder, fry it at 180 degrees temperature until golden yellow, and sliced ​​it.
Picking the raw powder with raw powder and frying until golden yellow.
Add water and miscellaneous beans to the pot.
Add the seasoning, vegetarian fish bar and raw flour until it is pasted and drizzle with vegetarian duck.

Blanch Mixed Bean, Drain and Set Aside.
Coat Vegetarian Duck with Cornstarch, Deep-Fry in 180ºc Oil Untilla Golden Brown, DRAIN and CUT Into Pieces. Transfer to a service.
Coat Fish Sticks with Cornstarch and Deep-Fry Until Golden Brown.
Add mixed bean and water in a pan.
Add Seasoning, Fish Sticks and Cornstarch Slurry, Bring to Boil and Pour Over Vegetarian Duck. Ready to Serve.

Sesame sauce vegetarian fish bar
Vegan Fish Sticks in SESAME SAUCE


Good vegetarian fish bar -150 grams
Lettuce (cut)-50 grams
Xianhuai Mountain (steaming for five minutes, cutting strips)-50 grams
Salad vegetables -80 grams

50 ml of Japanese sesame sauce
Soo Good Vegan Fish Sticks - 150g
Celtuce (shredded) - 50g
Chinese yam (Steamed for 5 min., Shredded) - 50g
Salad vegetables - 80g

Japanese sesame Sauce - 50ml

Stir -fry the barrier to golden yellow and set up for later use.
In the middle of the salad dishes, put the vegetarian fish strip on it.
Lettuce and Xianhuai Mountain are scattered by the edge of the disc, drizzling with Japanese sesame sauce.

Stir-Fry Fish Sticks Untilla Golden Brown. Set Aside.
Serve Salad Vegetables on Center of the Plate, Place Fish Sticks On Top.
Put Chinese Yam and CelTue on the Side, Top with JaPanese SESAME SAUCE.

Thai curry fried fish bar
Curried Vegan Fish Sticks

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Good vegetarian fish bar -150 grams
Green Pepper (Candid Cut)-50g
Red Pepper (Candid Cut)-50g
Ginger (cut-off)-10 grams
Xiang spear (sliced)-10 grams
White Shizhi mushroom (sliced)-30 grams
Tang Qin (cut particles) -1 10 grams

A natural sea salt -1 teaspoon
One -bite of the vermiculite curry powder -3 teaspoon
Sugar -1 匙 teaspoon
Raw powder -2 teaspoon
Coconut milk -100 ml
Soo Good Vegan Fish Stick -150g
Green Pepper (Cut to PCS) - 50G
Red Pepper (Cut to PCS) - 50G
Ginger (MINCED) - 10G
Lemon Grass (SLICED) - 10G
Marmoreal Mushrooms (Sliced) - 30G
Chinese ceed (diced) - 10g

UO Nature Sea Salt - 1 TSP
UO Vegan Curry Powder -3 TSP
Sugar -1 p TSP
Cornstarch - 2 TSP
Coconut Cream - 100ml

Fry the vegetarian fish stripes, green peppers and white mushrooms, and set them up for later use.
Stir -fried ginger, lemongrass and vegan curry powder. After boiling with water, collect slow heat for about 2 minutes, and then season for about 1 minute.
Pour in green and red pepper and white mushrooms and mix well.
Stir with raw flour water and coconut milk to pour into the cricket; put the fried bars and stir well, and then put the Tangqin grains to get it on the plate

SAUTé Fish Sticks, Peppers and Marmoreal Mushrooms Until Fragrant. Set Aside.
Sauté minced ginger, Lemon Grass, Curry Powder. Add Water, Bring to Boil, Simmer for 2 Minutes, Add Seasoning, Cook for 1 Minute.
Add Peppers and Marmoreal Mushrooms.
MIX CORNSTARCH and Coconut Cream Into a Slurry, Add Fish Stick; MIX Ingredients and Bring to Boil.

Tomato egg fried fried fish
Scrambell egg with tomato and vegan Fish Sticks


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Good vegetarian fish bar -150 grams
Tomato (cut)-100 grams
Egg (mix well)-2
Mushroom -75 grams
Tang Qin (cut section) -1 10 grams
Ginger (sliced)-10 grams

Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
Tomato sauce -2 tablespoons
White white pepper -a little

Soo Good Vegan Fish Sticks - 150g
Tomato (Cut to PCS) - 100G
EGG (Beaten) - 2 PCS
Shimeji Mushroom - 75G
Chinese ceed (sectioned) - 10g
Ginger (sliced) -10g

UO Nature Sea Salt
Ketchup -2 TBSP
Grouped white pepper

Tomato is burned to 8 mature with salt water, drained for later use
Fry the egg slurry to 8 to mature, set up for later use
Sading ginger slices, add vegetarian bar fish bar and mushrooms and stir well
Pour a small amount of water and seasonings
Finally, add tomato and eggs and stir well.

Blanch The Tomatoes with Salt for 2 Minutes, Drain and Set Aside.
Stir-Fry Eggs Until Medium Done, Set Aside.
Sauté sliced ​​ginger in a Pan, Add Fish Sticks and Shimeji Mushroom, Stirring to Combine.
Add water and seasoning.
Add Tomatoes, Egg and Cornstarch, Cook Until ThiCKENED.


🥗 Product Line:

Vegetarian Fish Sticks

🔅 Remark:

If customers find any damage to the goods or the wrong goods are delivered, please call us within 2 working days. The goods in our online store can be replaced while retaining the original packaging.

🚚 Supply Period:

Annual supply

🥘 Recipe:

Vegetarian Fish Sticks


Deep-Fried Seaweed Rolls

好素素魚條 – 150克
壽司用紫菜(大)- 3張
煎炸豆腐 – 1件
粉絲(浸軟切碎)- 20克

一口田天然海鹽 – 適量
芝士碎 – 20克
炸脆粉 – 60克
五香粉 – 2克
生粉 – 1湯匙
麵包糠 – 3湯匙

Soo Good Vegan Fish Sticks – 150g
Seaweed (for sushi) – 3 large sheets
Firm tofu – 1 pc
Vermicelli (soaked and diced) – 20g

UO Natural Sea Salt
Grated cheese – 20g
Fried powder – 60g
Five spice powder – 2g
Cornstarch – 1 Tbsp
Bread crumb – 3 Tbsp


Mix vermicelli, tofu, bread crumb, cornstarch, salt, sugar, grated cheese and five spice powder.
Place a sheet of seaweed on a cutting board, put tofu mixture and 2 fish sticks on top of the seaweed and roll.
Cut seaweed roll in 4 pieces and coat with cornstarch.
Make batter with fried powder and water, and add 2 tsp of oil.
Coat seaweed rolls with deep-fried batter and deep-fry until golden brown. Serve with mayonnaise or spice salt.

Vegan Fish Sticks with Vegetarian Duck

好素素魚條 – 100克
素鴨 – 半件
雜豆 – 20克

瑞春醬油阿伯黑豆醬油 – ¼茶匙
鹽 – 適量
糖 – 適量
生抽 – 1/3茶匙
麻油 – 適量
胡椒粉 – 適量
生粉 – 適量
水 – 100毫升

Soo Good Vegan Fish Sticks – 100g
Vegetarian Duck – ½ pc
Mixed beans – 15g

Ruei Chun Grandpa Black Bean Soy Sauce – 1/4 tsp
Soy sauce – 1/3 tsp
Sesame oil
Grounded pepper
Water – 100 ml


Blanch mixed bean, drain and set aside.
Coat vegetarian duck with cornstarch, deep-fry in 180ºC oil until golden brown, drain and cut into pieces. Transfer to a serving plate.
Coat fish sticks with cornstarch and deep-fry until golden brown.
Add mixed bean and water in a pan.
Add seasoning, fish sticks and cornstarch slurry, bring to boil and pour over vegetarian duck. Ready to serve.

Vegan Fish Sticks in Sesame Sauce


好素素魚條 – 150克
萵筍(切條)- 50克
鮮淮山(蒸五分鐘,切條)- 50克
沙律菜 – 80克

日式芝麻醬 50毫升
Soo Good Vegan Fish Sticks – 150g
Celtuce (shredded) – 50g
Chinese yam (steamed for 5 min., shredded) – 50g
Salad vegetables – 80g

Japanese sesame sauce – 50ml


Stir-fry fish sticks until golden brown. Set aside.
Serve salad vegetables on center of the plate, place fish sticks on top.
Put Chinese yam and celtuce on the side, top with Japanese sesame sauce.

Curried Vegan Fish Sticks


好素素魚條 – 150克
青椒(角切)- 50克
紅椒(角切)- 50克
薑(切茸)- 10克
香矛(切片)- 10克
白芝菇(切片)- 30克
唐芹(切粒)- 10克

一口田天然海鹽 – 1茶匙
一口田純素咖喱粉 – 3茶匙
糖 – 1 ½茶匙
生粉 – 2茶匙
椰漿 – 100毫升
Soo Good Vegan Fish Stick – 150g
Green pepper (cut to pcs) – 50g
Red pepper (cut to pcs) – 50g
Ginger (minced) – 10g
Lemon grass (sliced) – 10g
Marmoreal mushrooms (sliced) – 30g
Chinese celery (diced) – 10g

UO Natural Sea Salt – 1 tsp
UO Vegan Curry Powder – 3 tsp
Sugar – 1 ½ tsp
Cornstarch – 2 tsp
Coconut cream – 100ml


Sauté fish sticks, peppers and marmoreal mushrooms until fragrant. Set aside.
Sauté minced ginger, lemon grass, curry powder. Add water, bring to boil, simmer for 2 minutes, add seasoning, cook for 1 minute.
Add peppers and marmoreal mushrooms.
Mix cornstarch and coconut cream into a slurry, add fish stick; mix ingredients and bring to boil. Garnish with diced Chinese celery. Serve.

Scramble Egg with Tomato and Vegan Fish Sticks


好素素魚條 – 150克
番茄(切件)- 100克
雞蛋(拌勻)- 2隻
本菇 – 75克
唐芹(切段)- 10克
薑(切片)- 10克

一口田天然海鹽 – 適量
糖 – 適量
番茄醬 – 2湯匙
白胡椒粉 – 少許

Soo Good Vegan Fish Sticks – 150g
Tomato (cut to pcs) – 100g
Egg (beaten) – 2 pcs
Shimeji mushroom – 75g
Chinese celery (sectioned) – 10g
Ginger (sliced) – 10g

UO Natural Sea Salt
Ketchup – 2 Tbsp
Grounded white pepper


Blanch the tomatoes with salt for 2 minutes, drain and set aside.
Stir-fry eggs until medium done, set aside.
Sauté sliced ginger in a pan, add fish sticks and shimeji mushroom, stirring to combine.
Add water and seasoning.
Add tomatoes, egg and cornstarch, cook until thickened.

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