Much of traditional Chinese cooking and dietary culture, as well as the basis of Traditional Chinese Medicine (TCM), is seasonal and plant-based. A 2014 National Geographic report on the Future of Food cited China as #1 in the world for produce consumption.

Ancient food traditions and cultural knowledge of native plants mean Chinese people not only understand a wider range of plants and fungi as edible, but they also eat and use more of each plant: From the fruit, to the flowers, to the leaves, stems, seeds, roots, bulbs and tubers, almost every part of a plant has a purpose. Fresh (“wet”) markets with local, seasonal plants and vegetables are common throughout China, making it easy for everyday people to access whole foods.

The recipes below are plant-based but may include meat. For completely vegetable-based recipes, visit our Vegetarian page.

All Plant