How to Eat Vegetarian in Beijing | Foodwise

Spring arrives in Beijing, and hosts Tianran He and Angela Fu decide to “eat spring” the vegetarian way. They forage Chinese toon and other wild greens in the suburbs, then learn how Beijingers have celebrated seasonal vegetables for centuries before cooking up a storm. At a dessert shop that traces its heritage to the imperial kitchens, they make rose “flower cakes” inspired by palace recipes, before trying traditional vegetarian snacks, from veggie balls to the notorious fermented mung bean drink, douzhi’r. In historic Qianmen, a century-old restaurant serves imperial-style mock meats that look and taste like classic Chinese dishes while staying meat-free. Their journey then takes them to a studio where they make art with vegetables, before trying Western-style vegetarian dishes near Lama Temple, and finally experiencing vegetarian food as culinary art in a contemporary restaurant. Timestamps 00:00 – Eating in season and going vegetarian in Beijing 01:31 – Foraging Chinese toon and wild spring vegetables 06:10 – Imperial kitchen “afternoon tea” and rose flower cakes 10:05 – Old Beijing vegetarian snacks and the douzhi’r challenge 14:16 – Century-old Qianmen restaurant and imperial mock-meat feast 17:36 – Turning vegetables into famous paintings 21:47 – Creative plant-based dining in Beijing New episodes every week. Explore the Foodwise playlist to discover more of China's food culture. Subscribe to us:    / @chinatravelshow   Follow us on: Instagram   / chinatravelshow   Facebook   / chinatravelshow8   Visit our homepage for more travel videos from China: cgtn.com/special/Travelogue