Vegetarian Cooking (Lvliuju Vegetarian Technique)

The Lvliuju vegetarian technique stems from Nanjing's temple, court and folk vegetarian traditions, passed down by word and hand among generations of cooks over more than a century across the lower Yangtze.

Working vegetables, mushrooms and soy products with wrapping, folding and rolling, and dozens of cooking methods, it draws clear and rich stocks entirely from plants and shapes dishes such as mock knifefish and 'eight-treasure duck'.

Listed in the fifth national batch in 2021, it is the representative craft of Nanjing's 'meat-from-vegetable' vegetarian tradition.

It is carried on by the Lvliuju restaurant.