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Soy chicken made from soy protein, wheat gluten and soy-milk fiber pulls apart in strands much like poultry, and it replaces meat in every chicken dish at this all-vegan American Chinese restaurant. Orange chicken fries it crisp and coats it in a sweet-tart orange sauce. The vegan shrimp are konjac, springy and chewy, and turn up in chili dishes and the Shanghai pasta. Chow mein is tossed in a spicy, salty peanut-butter sauce. The tofu crumble rice bowl skips the fryer, topping rice with crumbled tofu and spicy minced soy meat. Set plates pair half a portion of soy chicken with chow mein, fried rice or fries, and a long shared table suits groups.