Top 7 Vegetarian Dishes Of China

Edamame, a popular vegetarian dish, is known for its simple yet delightful flavors. Made from young soybeans, it is a nutritious and protein-rich appetizer that is enjoyed by people of all ages. The dish typically involves boiling or steaming the soybeans until they are tender but still retain a slight crunch. The edamame beans are then tossed with various seasonings to enhance their taste. Common seasonings include sea salt, garlic, soy sauce, and sesame oil. These flavors add a savory and umami kick to the dish, making it incredibly satisfying. 

Seitan, also known as wheat meat or wheat gluten, is made from gluten, the protein found in wheat. It has a meat-like texture and is often used as a meat substitute in vegetarian and vegan dishes. Seitan is made by rinsing wheat flour dough with water to eliminate a substantial portion of starch granules. This process leaves behind a cohesive, elastic mass of insoluble gluten. Subsequently, this gluten mass is cooked and consumed as a versatile protein source in various dishes.

Mantou is a steamed bun made from wheat flour, water, and yeast, resulting in a soft and fluffy texture. Mantou can be enjoyed as a snack, appetizer, or main course. There are various vegetarian fillings that can be added to mantou, offering a delightful range of flavors. One popular filling is stir-fried vegetables, including cabbage, carrots, and mushrooms, seasoned with soy sauce and spices. This combination provides a balance of textures and tastes, creating a satisfying and nutritious meal. Another option is sweet mantou, which is filled with red bean paste or lotus seed paste. These sweet fillings offer a delightful contrast to the plainness of the bun, making it a perfect choice for dessert or a sweet treat. 

Buddha's Delight, also known as Luohan Zhai, is a popular vegetarian dish in Chinese cuisine. Originating from Buddhist monasteries, this dish is not only delicious but also carries religious significance. Buddha's Delight consists of a medley of various vegetables, tofu, mushrooms, and sometimes bean curd skin. The vegetables used can vary, but commonly include bamboo shoots, snow peas, carrots, bell peppers, and water chestnuts. These ingredients are stir-fried or braised in a flavorful sauce made from soy sauce, vegetable broth, garlic, ginger, and sometimes oyster sauce or fermented bean paste. The dish is not only visually appealing with its vibrant colors but also offers a delightful combination of textures. The vegetables retain their crispness while the tofu and mushrooms add a soft and chewy element. The sauce infuses all the ingredients with a savory umami flavor. 

Pao Cai, also known as Chinese pickled vegetables, is a popular vegetarian dish in China. It is a traditional method of preserving fresh vegetables by pickling them in a mixture of salt, spices, and vinegar. Pao cai is typically made by marinating a variety of vegetables such as cabbage, carrots, radishes, and cucumbers in a brine solution. The dish is known for its tangy and crunchy texture, as well as its savory and slightly spicy flavor. Pao cai can be served as a side dish or used as a condiment to enhance the taste of other dishes. It is often enjoyed with rice or noodles. 

Meigan Cai is a form of Chinese dry pickled mustard. This pickle involves an intricate process wherein various Chinese mustard and cabbage varieties undergo drying, steaming, and salting. Harvested vegetables are sun-dried until limp, salted or brined, kneaded, and fermented in large clay urns for 15 to 20 days. Subsequently, the vegetables undergo repeated steaming and drying until they achieve a reddish-brown hue and a highly fragrant aroma.

Mandarin Rolls, hailing from northern China and widely enjoyed across the nation, are a type of steamed bun. The dough for these rolls is made from wheat flour, yeast, water, salt, sugar, and baking soda, with occasional additions like soybean oil, vegetable shortening, and milk. After proofing, the elastic dough is layered with scallions, sliced, twisted into knots, and steamed. The outcome is a delicately oily roll with a soft, fluffy texture and a delightful chewiness.