{"id":4915,"date":"2026-10-25T03:29:42","date_gmt":"2026-10-25T03:29:42","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=4915"},"modified":"2026-10-25T03:29:43","modified_gmt":"2026-10-25T03:29:43","slug":"comida-vegetariana-china","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/es\/chinese-vegetarian-food\/","title":{"rendered":"Comida vegetariana china: platos y tradiciones budistas"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Chinese Vegetarian Food?<\/h2>\n<p class=\"p1\">Chinese vegetarian food (\u7d20\u98df, s\u00f9sh\u00ed) includes everyday meat-free dishes and specialized cooking traditions developed in homes, restaurants and religious communities.<\/p>\n<ul>\n<li><strong>Foods:<\/strong> Soy foods, wheat-based preparations, mushrooms, seasonal vegetables and grains provide different textures and flavors.<\/li>\n<li><strong>Traditions:<\/strong> Simple household dishes, elaborate restaurant cooking and religious observance all contribute to the repertoire.<\/li>\n<li><strong>Ingredients to confirm:<\/strong> The stock, cooking fat, sauce and filling matter alongside the visible main ingredients.<\/li>\n<\/ul>\n<p class=\"p1\">A vegetarian meal excludes meat, fish and shellfish, but particular diets differ over eggs and dairy. A vegetable-based name alone cannot establish that the finished dish meets those requirements.<\/p>\n<\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/10\/Chinese-Vegetarian-Food-Infographic-with-Dishes-Ingredients-and-Buddhist-Traditions.webp\" alt=\"Chinese Vegetarian Food Infographic with Dishes Ingredients and Buddhist Traditions\" title=\"Chinese Vegetarian Food Infographic with Dishes Ingredients and Buddhist Traditions\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Recognize vegetarian dishes, distinguish dietary labels and check ingredients before ordering.<\/figcaption><\/figure>\n<p class=\"p1\">A plate of greens can arrive with an animal-based sauce, while a dish resembling roast poultry may be made from layers of bean-curd sheets. Understanding Chinese meat-free cooking means looking beyond appearances. Its ingredients, restaurant traditions and religious practices offer several ways to approach a meal, each with different expectations about what belongs on the plate.<\/p>\n<h2>Vegetarian, Vegan and Buddhist Su: What the Labels Mean<\/h2>\n<p class=\"p1\">These labels describe overlapping food choices, with different reasons for excluding particular ingredients:<\/p>\n<ul>\n<li><strong>Vegetarian:<\/strong> Lacto-ovo vegetarian eating (\u86cb\u5976\u7d20, d\u00e0nn\u01cei s\u00f9) excludes meat, fish and shellfish while permitting eggs and dairy. Tomato-and-egg stir-fry can fit this category. On a restaurant menu, \u201cvegetarian dishes\u201d (\u7d20\u83dc, s\u00f9c\u00e0i) may simply identify a vegetable-focused section, so its seasonings still need checking.<\/li>\n<li><strong>Vegan:<\/strong> Vegan eating (\u7eaf\u7d20, ch\u00fan s\u00f9) also excludes eggs, dairy, honey and other animal-derived ingredients. Garlic and onions are compatible with this dietary definition; excluding them is a separate requirement.<sup>[1]<\/sup> <\/li>\n<li><strong>Buddhist su:<\/strong> Buddhist vegetarian cooking (\u658b\u83dc, zh\u0101ic\u00e0i) follows religious conventions that can add restrictions beyond animal ingredients. Practices differ, so the label should not be treated as a universal vegan certification.<\/li>\n<\/ul>\n<p class=\"p1\">State the foods you exclude rather than relying on a translated label. The distinction is especially useful when a menu contains eggs, dairy-based desserts or dishes prepared in a mixed kitchen.<\/p>\n<h2>The Ingredients Behind Chinese Vegetarian Cooking<\/h2>\n<p class=\"p1\">Ingredients supply more than bulk: soft curds, layered sheets, spongy pieces and crisp vegetables create contrasting mouthfuls. These five groups explain much of that variety.<\/p>\n<ul>\n<li><strong>Tofu and dried tofu:<\/strong> <a href=\"https:\/\/www.chinaculturepro.com\/chinese-tofu-types\/\">Tofu<\/a> (\u8c46\u8150, d\u00f2ufu) comes in soft and firm forms suited to different preparations. Dried tofu (\u8c46\u5e72, d\u00f2ug\u0101n) is a denser pressed product, usually moist rather than brittle. Cubes, slices and crumbles behave differently in sauces, soups and fillings; \u201ctofu\u201d does not describe one uniform texture.<\/li>\n<li><strong>Bean-curd sheets and sticks:<\/strong> <a href=\"https:\/\/www.chinaculturepro.com\/chinese-soy-products\/\">Yuba<\/a> (\u8150\u76ae, f\u01d4p\u00ed) forms as a film on heated soy milk. Sheets can be folded, layered or wrapped around vegetables. Dried beancurd sticks (\u8150\u7af9, f\u01d4zh\u00fa) offer another form with a layered bite. Regional terms translated as \u201ctofu skin\u201d can also mean pressed bean-curd sheets, so the actual product matters.<sup>[2]<\/sup> <\/li>\n<li><strong>Wheat preparations:<\/strong> <a href=\"https:\/\/www.chinaculturepro.com\/chinese-wheat-gluten-mian-jin\/\">Wheat gluten<\/a> (\u9762\u7b4b, mi\u00e0nj\u012bn) comes from wheat dough after much of its starch is washed away. Kaofu (\u70e4\u9eb8, k\u01ceof\u016b) is a fermented, steamed form with a porous structure that absorbs sauces. Its sponge-like appearance can resemble a soy product, but the raw material is different.<sup>[3]<\/sup> <\/li>\n<li><strong>Mushrooms and vegetables:<\/strong> <a href=\"https:\/\/www.chinaculturepro.com\/chinese-mushrooms\/\">Chinese mushrooms<\/a> contribute varied textures: shiitake has a substantial bite, while wood ear supplies a firmer, springy contrast. Bamboo shoots, leafy greens and other seasonal vegetables add further variety. A mushroom braise and a crisp vegetable dish can therefore play different roles in the same meal.<sup>[4]<\/sup> <\/li>\n<li><strong>Staples and seasonings:<\/strong> Rice, noodles and other grain foods can provide the meal&#8217;s foundation. <a href=\"https:\/\/www.chinaculturepro.com\/chinese-soy-sauce\/\">Soy sauce<\/a>, vinegar, sesame oil and <a href=\"https:\/\/www.chinaculturepro.com\/douchi-fermented-black-beans\/\">fermented black beans<\/a> (\u8c46\u8c49, d\u00f2uch\u01d0) build savory, sour and aromatic layers. Light soy sauce contributes saltiness, vinegar adds acidity, and sesame oil gives a toasted aroma. Prepared sauces and soup bases require a separate ingredient check.<\/li>\n<\/ul>\n<h2>Chinese Vegetarian Dishes to Know<\/h2>\n<p class=\"p1\">The eight examples below use meat-free ingredients and seasonings. They show a range of textures, from juicy vegetable fillings to richly sauced braises. Restaurant versions can differ, so read the table as food identification rather than a guarantee about every dish carrying the same name. Several work as shared dishes with rice; dumplings can also form a meal on their own.<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Dish<\/th><th>Main ingredients in a vegetarian version<\/th><th>Texture and flavor<\/th><th>Serving context<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Buddha&#8217;s Delight (\u7f57\u6c49\u658b, lu\u00f3h\u00e0n zh\u0101i)<\/td><td>An assortment such as mushrooms, cabbage, bean-curd sheets and glass noodles, sometimes with fermented bean curd in the sauce.<\/td><td>Tender vegetables and layered soy foods in a savory braise; combinations vary rather than following one compulsory eighteen-ingredient recipe.<\/td><td>Associated with Buddhist and festive cooking; also served as a shared restaurant dish.<sup>[5]<\/sup> <\/td><\/tr>\n<tr><td>Four-joy braised gluten (\u56db\u559c\u70e4\u9eb8, s\u00ecx\u01d0 k\u01ceof\u016b)<\/td><td>Kaofu with accompaniments such as wood ear, lily buds and peanuts; other versions add mushrooms or bamboo shoots.<\/td><td>Porous, chewy pieces holding a savory-sweet sauce, contrasted with firmer accompaniments.<\/td><td>A familiar <a href=\"https:\/\/www.chinaculturepro.com\/shanghai-cuisine\/\">Shanghai<\/a> cold dish that can be part of a larger spread.<sup>[3]<\/sup> <\/td><\/tr>\n<tr><td>Mock duck (\u7d20\u9e2d, s\u00f9y\u0101)<\/td><td>One established version uses folded yuba, sometimes enclosing mushrooms and vegetables.<\/td><td>Layered sheets provide chew and can develop a crisp surface; the \u201cduck\u201d name refers to the imitation.<\/td><td>A sliced appetizer or shared specialty, with different versions using different plant ingredients.<sup>[2]<\/sup> <\/td><\/tr>\n<tr><td>Vegetarian mapo tofu (\u7d20\u9ebb\u5a46\u8c46\u8150, s\u00f9 m\u00e1p\u00f3 d\u00f2ufu)<\/td><td>Tender tofu with <a href=\"https:\/\/www.chinaculturepro.com\/doubanjiang\/\">chili-bean paste<\/a>, <a href=\"https:\/\/www.chinaculturepro.com\/sichuan-peppercorns\/\">Sichuan pepper<\/a> and mushrooms replacing minced meat, using water or plant-based stock.<\/td><td>Soft cubes in a strongly seasoned sauce, with chili heat and pepper numbness.<\/td><td>An adaptation of <a href=\"https:\/\/www.chinaculturepro.com\/mapo-tofu\/\">mapo tofu<\/a>, the Sichuan dish, served with rice.<sup>[6]<\/sup> <\/td><\/tr>\n<tr><td>Di san xian (\u5730\u4e09\u9c9c, d\u00ec s\u0101n xi\u0101n)<\/td><td>Potato, eggplant and green pepper brought together with plant-based seasonings.<\/td><td>Tender potato and silky eggplant contrast with peppers, under a glossy savory sauce.<\/td><td>A northern Chinese vegetable dish that can be shared alongside rice and other dishes.<sup>[7]<\/sup> <\/td><\/tr>\n<tr><td>Vinegar potato shreds (\u918b\u6e9c\u571f\u8c46\u4e1d, c\u00f9li\u016b t\u01d4d\u00f2us\u012b)<\/td><td>Finely cut potato with vinegar, sometimes including chili or peppers.<\/td><td>Cooked strands retain a crisp bite; acidity distinguishes them from soft mashed or stewed potato.<\/td><td>A home-style vegetable accompaniment, commonly eaten with rice rather than replacing it.<sup>[8]<\/sup> <\/td><\/tr>\n<tr><td>Shiitake with greens (\u9999\u83c7\u9752\u83dc, xi\u0101ngg\u016b q\u012bngc\u00e0i)<\/td><td>Shiitake and leafy greens such as bok choy, with soy-based or vegetarian mushroom sauce.<\/td><td>Substantial mushrooms contrast with juicy stems and softer leaves.<\/td><td>A shared vegetable dish; the vegetarian version replaces any conventional oyster sauce.<sup>[4]<\/sup> <\/td><\/tr>\n<tr><td>Vegetarian dumplings (\u7d20\u9985\u997a\u5b50, s\u00f9xi\u00e0n ji\u01ceozi)<\/td><td>One plant-based filling combines cabbage, mushrooms, carrots and aromatics inside wheat wrappers.<\/td><td>Juicy chopped vegetables with soft boiled or steamed wrappers, or crisp pan-fried bottoms.<\/td><td>A main meal or shared plate; other <a href=\"https:\/\/www.chinaculturepro.com\/chinese-dumpling-fillings\/\">dumpling fillings<\/a> may include egg.<sup>[9]<\/sup> <\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">These dishes also show that vegetarian food can be softly braised, crisp, chewy or spicy. Regional seasoning also remains important: a spicy tofu dish and a savory-sweet gluten braise belong to the same broad vegetarian repertoire without sharing one flavor profile. The variety extends beyond simply substituting imitation meat into every meal.<\/p>\n<h2>How Buddhism Shaped Chinese Vegetarian Food<\/h2>\n<p class=\"p1\">Compassion toward living beings and avoiding killing are important foundations of Chinese Buddhist vegetarian practice. Religious communities helped sustain a repertoire that also reached lay households and commercial kitchens. Some devotees observe meat-free days, including the first and fifteenth days of lunar months, while others follow a continuous vegetarian diet. Neither pattern describes all Buddhists or all Chinese vegetarians.<sup>[10]<\/sup> <\/p>\n<p class=\"p1\">Some Chinese Buddhist practices also avoid the five pungent foods (\u4e94\u8f9b, w\u01d4x\u012bn). Lists and their modern interpretation vary, but familiar examples include garlic, scallions, chives and leeks. The restriction belongs to religious discipline and explanations about spiritual practice; it does not classify these vegetables as meat or establish a medical harm. Nor does it prohibit every spice: ginger, pepper and other seasonings can remain part of the food. Eggs may be excluded, while dairy is permitted in some Chinese Buddhist traditions, so a temple-associated meal still should not automatically be assumed vegan.<sup>[11]<\/sup> <\/p>\n<p class=\"p1\">Mock-meat cooking adds another strand. Layering, shaping and seasoning plant ingredients can evoke familiar meat dishes while retaining meat-free ingredients. This craft also appears in commercial vegetarian cooking beyond monasteries, alongside straightforward vegetable and bean-curd dishes.<sup>[12]<\/sup> The deeper relationship between temple meals, observance and imitation dishes belongs to <a href=\"https:\/\/www.chinaculturepro.com\/chinese-buddhist-vegetarian-cuisine\/\">Chinese Buddhist vegetarian cuisine<\/a>; it is one important influence within a broader food culture.<\/p>\n<h2>Hidden Animal Ingredients in Vegetable Dishes<\/h2>\n<p class=\"p1\">Look beyond the main vegetable and ask about the ingredients used around it. The following checks help distinguish a suitable version from one that needs changing:<\/p>\n<ul>\n<li><strong>Stock:<\/strong> Chicken or pork-bone stock can season a soup, braise or noodle bowl even when no meat remains visible. Ask whether water, vegetable stock or mushroom stock can be used instead.<\/li>\n<li><strong>Cooking fat:<\/strong> Lard can be used to cook vegetables or flavor fillings. Specify vegetable oil when animal fat is excluded; removing pieces of meat does not remove fat already incorporated.<\/li>\n<li><strong>Sauces:<\/strong> Conventional <a href=\"https:\/\/www.chinaculturepro.com\/oyster-sauce-vs-hoisin-sauce\/\">oyster sauce<\/a> contains oyster-derived ingredients. Fish sauce and shrimp paste also need checking. Vegetarian mushroom sauces offer an alternative, but check the actual product rather than its color or consistency.<sup>[13][14]<\/sup> <\/li>\n<li><strong>Small additions:<\/strong> Minced meat, dried shrimp or egg may occur in tofu dishes, vegetable fillings or toppings. Ask about the whole filling or preparation, including tiny ingredients that may not appear in the translated name.<\/li>\n<\/ul>\n<p class=\"p1\">MSG, plain fermented bean pastes and soy-based seasonings should not be rejected merely because they add savory flavor. Check specific blends and compound sauces for animal ingredients instead of assuming that every flavor enhancer contains meat. A suitable main ingredient and suitable seasoning are both necessary.<\/p>\n<h2>What a Chinese Vegetarian Meal Can Look Like<\/h2>\n<p class=\"p1\">One meal might pair steamed rice with four-joy braised gluten, shiitake and greens, and a clear mushroom soup, all made with plant-based stock and oil. The rice carries the sauces, the gluten supplies chew, the greens add contrasting texture, and the soup offers a different serving form. It is an illustration, not a required three-dish formula.<\/p>\n<p class=\"p1\">In <a href=\"https:\/\/www.chinaculturepro.com\/chinese-home-cooking\/\">Chinese home cooking<\/a>, a few straightforward dishes can be enough. A specialist restaurant may offer more elaborate imitation dishes or a larger shared spread. Contemporary diners may choose either for religious observance, personal preference or other reasons. This sits within the wider <a href=\"https:\/\/www.chinaculturepro.com\/chinese-food-culture\/\">Chinese food culture<\/a>, rather than forming one separate national menu. Vegetarian dishes can be fried or richly sauced as well as steamed or lightly cooked; the label does not describe one cooking method.<\/p>\n<h2>How to Order Chinese Vegetarian Food<\/h2>\n<p class=\"p1\">Make the request specific before the dish is cooked:<\/p>\n<ol>\n<li>Explain your exclusions, including whether you eat eggs and dairy.<\/li>\n<li>Confirm the stock, cooking oil, sauces and filling.<\/li>\n<li>Ask whether the kitchen can make those changes. State any separate shared-oil or cookware requirement explicitly.<\/li>\n<\/ol>\n<p class=\"p1\">For a vegetarian request: \u6211\u5403\u7d20\uff0c\u4e0d\u8981\u8089\u3001\u9c7c\u867e\u3001\u8089\u6c64\u3001\u732a\u6cb9\u548c\u869d\u6cb9\u3002 W\u01d2 ch\u012b s\u00f9, b\u00fa y\u00e0o r\u00f2u, y\u00faxi\u0101, r\u00f2ut\u0101ng, zh\u016by\u00f3u h\u00e9 h\u00e1oy\u00f3u. \u201cI eat vegetarian food: no meat, fish or shrimp, meat stock, lard or oyster sauce.\u201d<\/p>\n<p class=\"p1\">For a vegan request: \u6211\u5403\u7eaf\u7d20\uff0c\u4e0d\u8981\u4efb\u4f55\u52a8\u7269\u6210\u5206\uff0c\u5305\u62ec\u86cb\u3001\u5976\u548c\u8702\u871c\u3002 W\u01d2 ch\u012b ch\u00fan s\u00f9, b\u00fa y\u00e0o r\u00e8nh\u00e9 d\u00f2ngw\u00f9 ch\u00e9ngf\u00e8n, b\u0101oku\u00f2 d\u00e0n, n\u01cei h\u00e9 f\u0113ngm\u00ec. \u201cI eat vegan food: no animal ingredients, including eggs, dairy and honey.\u201d Use it alongside the stock-and-sauce checks above.<\/p>\n<p class=\"p1\">If you avoid pungent vegetables, add: \u4e0d\u8981\u8471\u3001\u849c\u3001\u97ed\u83dc\u3002 B\u00fa y\u00e0o c\u014dng, su\u00e0n, ji\u01d4c\u00e0i. \u201cNo scallions, garlic or chives.\u201d Specify any additional exclusions yourself. If a prepared filling or stock cannot be changed, choose another dish.<\/p>\n<h2>FAQs About Chinese Vegetarian Food<\/h2>\n<h3>Is Chinese vegetarian food always vegan?<\/h3>\n<p class=\"p1\">No. A vegetarian meal may include eggs or dairy, and religious labels do not all use the same ingredient rules. For vegan food, confirm the full preparation, including sauces, fillings, dairy ingredients and honey, rather than relying on the dish&#8217;s name.<\/p>\n<h3>Is mapo tofu vegetarian?<\/h3>\n<p class=\"p1\">Conventional mapo tofu can include minced beef or pork. A vegetarian adaptation can use mushrooms instead, but the stock and seasonings must also be suitable. Taking visible meat out of a finished bowl does not establish a vegetarian dish.<\/p>\n<h3>Why do some Buddhists avoid garlic and onions?<\/h3>\n<p class=\"p1\">Some Chinese Buddhist practices exclude pungent vegetables as part of religious discipline associated with spiritual cultivation. This is separate from avoiding animal ingredients. It does not mean that garlic and onions are meat or that ordinary vegetarian cooking must exclude them.<\/p>\n<h3>Is Chinese vegetarian food gluten-free?<\/h3>\n<p class=\"p1\">No automatic connection exists. Wheat gluten is made from wheat, while wrappers, noodles and some sauces can also contain it. Conversely, a soy-based imitation dish need not contain wheat. Check the actual ingredients; \u201cvegetarian\u201d describes a different dietary requirement.<\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] The Vegan Society. <a href=\"https:\/\/www.vegansociety.com\/go-vegan\/definition-veganism\" target=\"_blank\" rel=\"noopener noreferrer\">Definition of Veganism<\/a><\/p>\n<p class=\"p1\">[2] Omnivore&#8217;s Cookbook. <a href=\"https:\/\/omnivorescookbook.com\/vegetarian-duck\/\" target=\"_blank\" rel=\"noopener noreferrer\">Vegetarian Duck<\/a><\/p>\n<p class=\"p1\">[3] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-WhattoEat\/20250121\/4ad063a8e33e42a5bfa600f95633f1f8.html\" target=\"_blank\" rel=\"noopener noreferrer\">Cold Dishes for Chinese New Year&#8217;s Eve Dinner<\/a><\/p>\n<p class=\"p1\">[4] Red House Spice. <a href=\"https:\/\/redhousespice.com\/braised-mushroom\/\" target=\"_blank\" rel=\"noopener noreferrer\">Braised Mushroom with Bok Choy<\/a><\/p>\n<p class=\"p1\">[5] Made With Lau. <a href=\"https:\/\/www.madewithlau.com\/recipes\/buddhas-delight\" target=\"_blank\" rel=\"noopener noreferrer\">Buddha&#8217;s Delight<\/a><\/p>\n<p class=\"p1\">[6] Red House Spice. <a href=\"https:\/\/redhousespice.com\/mapo-tofu-authentic-way\/\" target=\"_blank\" rel=\"noopener noreferrer\">Mapo Tofu, the Authentic Way<\/a><\/p>\n<p class=\"p1\">[7] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/di-san-xian-stir-fry\/\" target=\"_blank\" rel=\"noopener noreferrer\">Stir-Fried Eggplant, Potatoes and Peppers<\/a><\/p>\n<p class=\"p1\">[8] Red House Spice. <a href=\"https:\/\/redhousespice.com\/chinese-potato-stir-fry\/\" target=\"_blank\" rel=\"noopener noreferrer\">Chinese Potato Stir-Fry<\/a><\/p>\n<p class=\"p1\">[9] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/vegetable-dumplings\/\" target=\"_blank\" rel=\"noopener noreferrer\">Vegetable Dumplings<\/a><\/p>\n<p class=\"p1\">[10] Singapore Chinese Cultural Centre \/ Culturepaedia. <a href=\"https:\/\/culturepaedia.singaporeccc.org.sg\/popular-culture\/from-temples-to-shopping-malls-a-century-of-chinese-vegetarian-food-in-singapore\/\" target=\"_blank\" rel=\"noopener noreferrer\">From Temples to Shopping Malls: A Century of Chinese Vegetarian Food in Singapore<\/a><\/p>\n<p class=\"p1\">[11] Dharma Drum Mountain. <a href=\"https:\/\/www.dharmadrum.org\/portal_e2_page.php?cnt_id=15&amp;up_page=2\" target=\"_blank\" rel=\"noopener noreferrer\">What Is the Buddhist View on Diet?<\/a><\/p>\n<p class=\"p1\">[12] Ministry of Commerce Time-Honored Brands Digital Museum. <a href=\"https:\/\/lzhbwg.mofcom.gov.cn\/edi_ecms_web_front\/thb\/detail\/25af6afff5f84683ac5fa093d9041f09\" target=\"_blank\" rel=\"noopener noreferrer\">Gongdelin Vegetarian Cooking Traditions<\/a><\/p>\n<p class=\"p1\">[13] Lee Kum Kee. <a href=\"https:\/\/usa.lkk.com\/en\/products\/premium-oyster-flavored-sauce\" target=\"_blank\" rel=\"noopener noreferrer\">Premium Oyster Sauce: Ingredients<\/a><\/p>\n<p class=\"p1\">[14] Lee Kum Kee. <a href=\"https:\/\/usa.lkk.com\/en\/industrial\/products\/mushroom-vegetarian-stir-fry-sauce\" target=\"_blank\" rel=\"noopener noreferrer\">Mushroom Vegetarian Stir-Fry Sauce: Ingredients<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Descubre la comida vegetariana china a trav\u00e9s de platos tradicionales, tofu, gluten de trigo y costumbres budistas, con pautas claras para comprobar si hay ingredientes de origen animal al pedir.<\/p>","protected":false},"author":1,"featured_media":4916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[299,298,302],"class_list":["post-4915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-chinese-cuisine","tag-food-culture","tag-hub-chinese-food-culture"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 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