Introducing a remarkable culinary journey from a James Beard Award winner and IACP Award winner, The Vegan Chinese Kitchen features over 100 vibrant, plant-based recipes that celebrate the depth of both traditional and contemporary Chinese vegan cuisine. This book has been recognized as one of the year's top cookbooks by prestigious publications including The Washington Post and The New York Times.
When Hannah Che transitioned to veganism, she feared it might distance her from the cherished culinary traditions of her Chinese heritage. However, her discovery of zhai cai a plant-based Chinese cooking style rooted in Buddhist temple cuisine opened her eyes to a rich tapestry of flavors and culinary possibilities. Through stunning photography, captivating stories, and a wide range of recipes, Hannah demonstrates how virtually every classic Chinese dish can be adapted into a meatless format. Enjoy delightful recipes like Blistered Dry-Fried String Beans and Sweet and Sour Tofu, alongside naturally plant-based offerings such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, and tender pea shoots braised in a luxurious mushroom broth enriched with sesame-oil roux.
This book promises to enchant vegans, vegetarians, and meat lovers alike, inviting everyone to explore an exciting array of tastes and ingredients from the vegan Chinese culinary world.
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