Liu Haiquan, the founder of vegetarianism, has been working in the Qing Palace since 14 years old. Mastered the cooking skills of court vegetarian dishes and made good vegetarian dishes. Vegetarian dishes were originally developed from the south, using raw materials such as yuba, winter bamboo shoots, fresh mushrooms and magnolia slices. , also produced in the south, with more sugar for seasoning and sweet taste. Empress Dowager Cixi was a northerner, so Liu Haiquan tried to cook southern food in the north. In addition to seasoning with sugar and salt, she also added soy sauce to make it full of color, smell and sweetness. At the same time, she improved freshness, increased varieties and made vegetarian dishes with good color, smell and shape. Once, Liu Haiquan made a "smelly fruit roll" with pulp, jujube paste, yam, honey and shapes. After serving, add green and red silk, golden cake strips, sprinkle with white sugar, colorful, especially beautiful. Cixi asked what dish it was, and the eunuch said it was called "Royal Flavor Roll Fruit". Cixi tasted this dish and was very happy. Since then, this dish has become a "regular dish" in the imperial kitchen and changed its name to "Royal Flavor Roll Fruit".

In the 28th year of Guangxu reign (A.D. 1902), Liu Haiquan left the Imperial Chef. 1904, he rented a place in Dongan market, cooked vegetarian dishes at home every day and picked them up in the market to sell. With the booming business and more and more customers, customers call themselves "vegan Liu". Over time, Liu became a famous vegetarian. 1936, I asked someone to write a rectangular horizontal plaque with three characters of "all vegetarian Liu" written in the middle and eight characters of "four famous places" and "only this one" written on both sides.

Liu's vegetarian dishes not only kept the characteristics of the Qing court, but also arranged the whole table of vegetarian dishes. The so-called "four four to the end" means four tables (mainly sweets and dried fruits), four cold cuts, four stir-fried dishes, four large pieces (chicken, duck, fish and elbow) and *** 16 dishes; Can also make more than 30 kinds of vegetarian dishes such as mushroom gluten, eight-treasure fried sugar vegetables, chestnut chicken, roasted liver tip, etc. Later, many new varieties such as spicy diced chicken, vegetarian roast mutton, vegetarian sausage, pine nuts and tripe were created. The table full of chicken, duck and fish is full of color, flavor and taste, which makes people drool. It's amazing to taste it, and then clap your hands and say that fresh meat dishes are vegetarian dishes, just shapes. This is "vegetarian" kung fu.

Vegetarian Liu's vegetarian dishes are selected, formulated and operated in strict accordance with the flow of the chef. The main ingredients are supplied by fixed workshops. For example, the oil skin is supplied by Shunyi Hao, and the fried noodles are supplied by Tongxian Liu and Chaowai Jishi Kouchen. The materials used are also very elegant, such as mushrooms, which are thick in meat and good in color, and small or broken as side dishes or fillings. Fresh vegetables such as carrots, lotus roots, bamboo shoots and parsley must be kept fresh in the cellar. In addition to cooking, vegetarian dishes should be well shaped. It is named after the meat dishes such as chicken, duck, fish, elbow, ham and sausage, so it must be made into the shape of these meat dishes. Vegetarian food stalls in vegan Liu Can are sliced, and the shapes of chicken, duck and fish are intact, delicious and beautiful when they are cut.

After liberation, Liu was renamed Zhai on 1953. 1956 after the public-private partnership, Quan Suzhai moved to Wangfujing Street and built an 800-square-meter production workshop in Dongzhimennei North Street. The daily output has increased from several hundred kilograms to two or three kilograms. The vegetarian dishes of Quanvegetarian Zhai inherit and carry forward the traditional palace flavor. Different from other vegetarian dishes, gluten and soybean oil skin are generally used as the main raw materials, mushrooms, oral grinding, magnolia slices, fungus, lotus seeds and peanuts as the auxiliary materials, and cinnamon, pepper, anise and fennel as the seasoning. It has both the heavy ingredients of northern cuisine and the sweetness of southern cuisine, forming its own unique style. Invited technicians from Quansu Zhai to make vegetarian dishes for foreign guests many times. Mushroom gluten and assorted vegetables have won credibility in years of production and operation.