Traditional vegetarian cuisine

China's vegetarian tradition goes back more than a millennium to the Taoist and Buddhist philosophers, including Confucius himself, who abstained from eating animals.

But with an equally long history of poverty and famine, eating meat is today a sign of status and many Chinese regard vegetarianism (素食,sùshí) as a Western concept.

Sùshírestaurants in China are often found near temples, and serve “mock-meat”fare made from tofu, wheat gluten, mushrooms and vegetables designed to look and taste like meat or fish dishes.

In Shenzhen, you can try sùshí fare in Luohu District at Yunlaiju Vegetarian, which serves delicious mock-meat dishes. You'll see the occasional monk popping in for a bite.