Diced Lotus Root in Hot and Sour Sauce, Bitter Melon with Dried Peppers, Shiitake Mushroom and Vegetable, Fresh Mushroom and Soy Bean, Straw Mushroom and Cauliflower, Chinese Cabbage, Crispy Spinach, Homemade Bean Curd, Lettuce with Mushroom, Dutch Bean in Garlic Sauce, Snow Vegetable and Bean Cake, Five Spice Shengren, Northeastern Pulled Pork, Eggplant with Garlic Paste, Eggplant with Rice, Stir-Fried Wuding in Vegetable, Plant Sijao, Stir-Fried Garlic with Ciguar, Stir-Fried Taro Boy, Vegetarian Ham, Pumpkin in Black Bean Sauce, Broad Bean in Oil, Colorful Vegetables Roasted on a Hot Plate, Tofu with Kung Pao Sauce, Stir-Fried Celery with Hundred Pages Dried Orchids, Dried Artemisia, Dried Cilantro, Stir-fried Chives, Stir-fried Bean Sprouts with Chives, Spicy Dried Stinking Chives, Deep-fried Dried Stinking Chives, Farmer's Taro, Boiled Fresh Bamboo Shoots, Shredded Silver Sprouts.

Vegetarian dishes are dishes made from plant and mushroom foods. Vegetarian dishes in China have a long history, arising in the Spring and Autumn and Warring States periods, and were mainly used for rituals and major ceremonies. During the Wei, Jin and North-South Dynasties, with the introduction of Buddhism, the theory of vegetarianism was gradually formed, which played a great role in promoting the development of vegetarian dishes. From then on, the vegetarian food will be a system of its own, unique, chic style, and become an important part of the colorful Chinese cuisine and food culture.