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
Southwest (Sichuan, Yunnan)
Sichuan Lacto-Fermented Pickles (Paocai, 泡菜) Part 2: Maintaining a Brine Long Term
How to Cook With Chinese Noodles
Mapo Eggplant Noodles ft. Dried Knife-Cut Noodles
How to Cook With Chinese Noodles
Easy Tomato Egg Noodles ft. Dried Knife-Cut Noodles
How to Cook With Chinese Noodles
Sichuan Malatang Recipe: DIY Personal Hotpot
How to Cook With Chinese Noodles
Yangzhou Dazhu Gansi (Simmered Tofu Noodles, 大煮干丝) | Zoe Yang
Fish & Seafood
Stovetop Chongqing Kaoyu (烤鱼): Wanzhou Grilled Fish
How to Cook With Chinese Noodles