Vegan in China: 全素 quánsù, mock meats, and street food (2026 guide)

China has a 1,500-year Buddhist tradition of plant-based cooking (素食 sùshí), and mock meats made from wheat gluten, tofu, and mushrooms predate the western "fake meat" wave by centuries. Tier-1 cities now have hundreds of dedicated vegan restaurants.

Naturally vegan Chinese dishes

• Mapo tofu (request without minced pork — many places offer it)
• Dry-fried green beans (gānbiān sìjìdòu) — confirm no pork mince
• Yúxiāng eggplant — often vegan, but verify no pork
• Scallion oil noodles (cōngyóu bànmiàn)
• Plain steamed buns (mantou), youtiao, soy milk for breakfast
• Hot pot at vegan/Buddhist restaurants — endless mushrooms and tofu

City tips

• Shanghai, Beijing, Chengdu, Shenzhen: filter for 全素 quánsù ("fully plant-based") on Dianping or Meituan.
• Buddhist temple canteens — guaranteed vegan, very cheap, no eggs/dairy/onion/garlic.
• Domestic plant-meat brands: Starfield, Zhenmeat, OmniFoods (HK).

Watch out for

• Lard and chicken stock are the default cooking fats in most kitchens.
• Oyster sauce (háoyóu) hides in countless vegetable stir-fries.
• Egg in noodles, fried rice, and many "vegetable" dishes.
• "Vegetarian" (素 sù) sometimes means just "no big meat" — eggs/dairy may still be in. Use 全素 quánsù for strict vegan.

Useful phrases

• 我吃全素 — Wǒ chī quánsù — "I eat fully plant-based"
• 不要肉、蛋、奶、蜂蜜、蚝油 — "No meat, eggs, dairy, honey, oyster sauce"
• 有素菜吗？— Yǒu sùcài ma? — "Do you have vegan dishes?"