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Chinese
vegetarian cuisine is well regarded
for its healing and nutritional
qualities.
The soy bean, processed into bean
curd (tofu), is the prime ingredient
of vegetarian cuisine. The curd is
prepared to taste similar to roast
duck, barbecued pork, salted
chicken, scallops and delicacies.
China's treasury of mushrooms and
other types of fungi add variety to
the vegetarian cuisine.
Bursting with flavor, Szechuan food
includes some of the spiciest dishes in
China, so check the chilli content on
the menu. The zest of dishes is
flavored with star anise,
fennel seed, chilli, coriander ("Chinese parsley")
and other spices. Chillied bean paste,
peppercorns and garlic are also widely
used. Chicken, pork, river fish and
shellfish are popular ingredients, and
noodles or steamed bread are preferred
to rice.
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