Wikipedia is a regular column in which we introduce various aspects of Chinese cuisine, one letter at a time. This problem,'V' is dealt with.

... vegetarianism vegetarianism sùshí zhǔyì

Being vegetarian in China is a bit like playing the lottery. Although Buddhism has a long vegetarian tradition, this is not necessarily reflected in Chinese cooking, but more and more Chinese choose to give up meat for health reasons. The popularity of various forms of tofu has made protein a simple source of protein, but many small restaurants still seem to think that dishes that only use meat as a "seasoning" are somehow vegetarian. Arm yourself with the phrase "I'm a vegetarian, please don't add meat" (I'm a vegetarian, please don't add meat). To learn more about Chinese vegetarianism and vegetarianism skills and vocabulary, please click here .

Venison is not common in modern Chinese cuisine, but in the imperial era, when hunting was still popular, venison was a must-have on the premium menu. Therefore, if you want to try venison, the best choice is a restaurant that offers royal cuisine, such as the restaurant that has mushroom stew with venison on the menu.

In East Asia, the English term "vermicelli" usually refers to fine rice noodles (specifically called rice noodles mǐfěn), while the Chinese term "fan fěnsī" actually refers to noodles made from mung bean starch (also called cellophane noodles, just to increase Another layer of confusion). Fans are the basis for the ridiculous name of the popular street food hot and sour noodles (suān là fěn) and the Sichuan dish "mǎyǐ shàng shù" (mǎyǐ shàng shù for ants on the tree). -Deep fried, served with spicy pork sauce.

This is the V order. Click here to see what you missed in U.

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