Hot and sour diced lotus root, dried chilli bitter gourd, mushroom cabbage, fresh mushroom edamame, straw mushroom cauliflower, boiled cabbage, crispy spinach, home-made tofu, cauliflower lettuce, garlic peas, pickled douban, spiced raw seeds, Northeast Face-lifting, mashed garlic eggplant, rice eggplant, vegetarian diced meat, four treasures of plants, arrowhead fried garlic, fried taro, vegetarian ham and douchi.

Vegetarian dishes are dishes made of plants and fungi. Vegetarian food in China has a long history, which was produced in the Spring and Autumn Period and the Warring States Period. It is mainly used for sacrifices and major ceremonies. During the Wei, Jin, Southern and Northern Dynasties, with the introduction of Buddhism, the vegetarian theory was gradually formed, which greatly promoted the development of vegetarian dishes. Since then, vegetarian dishes have become an important part of China's colorful food and diet culture.