China has a long Buddhist vegetarian tradition and a huge range of tofu and vegetable dishes. It can still be hard for vegetarians, because many cooks don't think of lard, meat stock or a spoonful of minced pork as "meat". This guide shows you the hidden ingredients to watch for, where the reliable vegetarian food is, and the phrases to show the kitchen. The same approach works for no-pork and no-shellfish diets.
The hidden-meat traps
- Lard (猪油, zhūyóu): used for stir-frying, noodles and pastries, especially in the north and in older-style kitchens.
- Meat stock (高汤, gāotāng): the base for many soups, noodle broths and braises, even ones that look like vegetables only.
- Minced pork (肉末, ròumò): added to "vegetable" dishes like mapo tofu, dry-fried green beans (干煸四季豆) and eggplant dishes.
- Chicken bouillon powder (鸡精, jījīng): a standard seasoning in many kitchens, like MSG.
- Fish sauce, oyster sauce (蚝油, háoyóu) and dried shrimp (虾米, xiāmǐ): these matter for vegans and for anyone avoiding shellfish.
Asking for "no meat" (不要肉) often only removes the visible pieces. Ask for each ingredient separately (see the phrases below).
The safest bet: Buddhist vegetarian restaurants
Look for 素食 (sùshí) or 素菜馆 (sùcài guǎn) on signs. Restaurants near large Buddhist temples are often fully vegetarian, and many temples run their own dining halls. These kitchens usually skip meat, fish, eggs and also the "five pungent" vegetables (garlic, onion and so on), so they're often vegan too, but ask about eggs and dairy. They are famous for "mock meat" dishes made from tofu, gluten and mushrooms.
- Shanghai: Gongdelin (功德林), a historic vegetarian restaurant with a long history in the city, known for Shanghai-style mock-meat dishes.
- Beijing: King's Joy (京兆尹), an upscale vegetarian restaurant near the Lama Temple, good for a special-occasion dinner.
- In other cities, search 素食 in a map app, or look around the main temple. Chengdu's Wenshu Monastery area is a classic example.
Dishes that are usually vegetarian (ask about lard and stock)
- Tomato and scrambled egg (西红柿炒鸡蛋): a home-style classic. Contains egg.
- Stir-fried greens with garlic (清炒时蔬 / 蒜蓉青菜).
- Di san xian (地三鲜): potato, eggplant and green pepper, from the north.
- Shredded potato with vinegar (酸辣土豆丝).
- Mapo tofu without meat (素麻婆豆腐): you have to ask, because the default version has minced beef or pork.
- Scallion pancakes (葱油饼), steamed vegetable buns (素包子) and cold dishes like smashed cucumber (拍黄瓜).
Phrases to show the kitchen
- 我吃素。 (wǒ chī sù) — I'm vegetarian.
- 我吃全素，不吃鸡蛋和牛奶。 (wǒ chī quán sù, bù chī jīdàn hé niúnǎi) — I'm vegan, no eggs or milk.
- 不要肉，也不要肉末。 (bú yào ròu, yě bú yào ròumò) — No meat, and no minced meat.
- 不放猪油，不用高汤。 (bú fàng zhūyóu, bú yòng gāotāng) — No lard, no meat stock.
- 不要鸡精。 (bú yào jījīng) — No chicken bouillon.
- 我不吃猪肉。 (wǒ bù chī zhūròu) — I don't eat pork.
- 我对海鲜过敏，不要虾、蟹、贝类和蚝油。 (wǒ duì hǎixiān guòmǐn, bú yào xiā, xiè, bèilèi hé háoyóu) — I'm allergic to seafood: no shrimp, crab, shellfish or oyster sauce.
If it's a serious allergy, use the word 过敏 (guòmǐn, allergic). Kitchens take it more seriously than a preference. In a group, one person's needs can usually be met by ordering a few dishes "no X" and sharing the rest.
Hot pot, noodles and chain restaurants
- Hot pot: order a clear mushroom or tomato broth (菌汤 / 番茄锅), and ask whether it's made with bone stock. Many places offer a split pot.
- Noodle shops: the broth is usually meat-based. Dry noodles with sauce (拌面) are easier, but ask about lard.
- Ordering on a QR menu: many restaurants have you scan a code to order. There's often a "notes" (备注) box where you can paste the phrases above.
Eat with a local: cooking classes
A cooking class is the most reliable way to eat a full meal that matches your diet, because you can see every ingredient going in. Our hosted classes include home-kitchen cooking in Shanghai, a hutong private-kitchen class in Beijing, Sichuan cooking plus Dujiangyan and Naxi cooking in Lijiang. Whether a class can be made vegetarian, vegan, no-pork or no-shellfish depends on the host and the menu. Ask our assistant first and we'll check with the host before you pay.
Restaurant names here are long-established places that locals know, not paid placements. Shops move, renovate and close — check the listing in your map app on the day before you go. We don't list opening hours on purpose.