Chinese Vegetarian Recipes

About Chinese Vegetarian Recipes

As far as my memory goes, the history of my eating meat, including pork, chicken and beef, is 25 years at the most. I was born a year after the birth of the opening policy of China. When I was around ten years old, I remember our meals started to involve small slices of meat which I liked very much.

As the people get richer, meat has become something that is included in each meal. It has become something that people cannot live without.

However, nowadays, only less than ten years later, it becomes something that people should not but like to eat because of obesity. I am one of those who has become a fat ass in every sense of the words.

In order to stay away from meat, I have to stop eating out because you cannot avoid meat or animal oils in any restaurants. So I came up with a method — cooking vegetarian foods for myself.

Chinese vegetarian recipes are those that I have learned and cooked for myself. My family also starts to eat what I cooked. That is to say, I started a vegetarian revolution within my home.

Vegetarian foods should be absolutely vegetarian.

The vegetable oil should be used, such as olive oil and soy oil. Most of the cases, I use soy oil because it is the most popular and the most inexpensive oil.

The raw materials should be vegetarian, too. I think it is not difficult for you, the kind readers, to separate the vegetarian food materials out from those that are not vegetarian. The only thing that debates are over in this respect is EGG. On this website, we will rule eggs out of our Chinese vegetarian recipes. That is to say, we will use egg as one of the ingredients within all of the recipes listed on this website.

In the posts that I will enter from now on, I will show one or two dishes that I cook on the same day, hopefully with pictures. Then, I will list the ingredients (raw materials) as well as how to cook them into foods. What’s the most important thing is that I will share my experience of success and failure with you all, i.e. which ingredient(s) I don’t use, what I do to enhance the color and the taste.

With that being said, the taste is not all when it comes to Chinese cooking. Color and aroma are also important because you will not only eat the food, but also see and smell it, even in advance.