Vegetarian food

Vegetarianism is not unusual in China; in fact it has been practiced during two millennia for religious and philosophical motivations.

Vegetarian cuisine contain a large range of vegetables - including bok choy, shiitake mushroom, sprouts and corn - and has three principal varieties: plain vegetable dishes, regularly prepared at home or in ordinary restaurants; imitation meat dishes derived from Qing court cooking, which use soy protein, gluten (mianjin), beancurd and potato to imitate the texture, taste, and appearance of meat, fowl and fish; and Buddhist cooking , which doesn’t consume onions, ginger, garlic and other spices considered stimulating.

Strict vegetarians visiting China may find their preferences limited. Although vegetables are considered essentially healthy, the Chinese also believe that they are deficient in physically fortifying aspects, and vegetarian diets are reserved to religious or poor people. So, if tourists want to be sure that are being served nothing of animal origin, they must ask for Buddhist cooking dishes, which not contain meat at all.

In larger cities like Beijing, Shanghai, and Guangzhou can be found authentic vegetarian restaurants; elsewhere, it is a good idea to go to Buddhist temples, some of which have dining rooms open to the public at lunchtime. Be aware that in China, imitation meat dishes are frequently called by their common name, like West Lake fish, honey pork or roast duck.

Eating and drinking in China

Ingredients and methods

Regional cookery

Breakfast, snacks and fast foods

Western and international food

Opening hours and places to eat