Vegetarian and Jain food in China

Why it needs planning

Food is the most common concern for Indian business travellers going to China for the first time, and for vegetarian and Jain travellers in particular. Chinese cooking uses meat, seafood and animal-based ingredients widely, often in ways that are not visible on the plate. A vegetable dish may be cooked in meat stock or finished with oyster sauce. A plain soup may be based on chicken or pork broth.

With some preparation, vegetarian travellers can eat well in Guangzhou, Foshan and Shenzhen. Jain travellers need more planning, but it is manageable on a well-organised programme.

Ingredients to watch for

• Stocks and broths made from chicken, pork or fish, used in soups, noodles and sauces.
• Oyster sauce and fish sauce, common in stir-fried vegetables.
• Lard, used in some traditional cooking and pastries.
• Dried shrimp and fish flakes, used for flavour in vegetable dishes.
• Eggs, used in fried rice, noodles, batters and many baked goods.
• Onion, garlic, spring onion and ginger, used in most savoury dishes, which matters for Jain diners and for travellers who avoid them.

Eating vegetarian in South China

Vegetables, tofu, rice, noodles and fruit are widely available, and many dishes can be prepared without meat on request. The difficulty lies in communicating the request clearly and in the stock and sauces used.

Buddhist vegetarian restaurants

Buddhist vegetarian restaurants, often marked with the character 素 (sù), are found in larger cities including Guangzhou and Shenzhen. Their food contains no meat, fish or seafood, and traditional Buddhist vegetarian cooking also avoids onion, garlic and other pungent vegetables. Many use mock meats made from soy or wheat gluten. Some restaurants use eggs or dairy, so ask if you avoid them.

Indian restaurants

Guangzhou and Shenzhen both have Indian restaurants, and some hotels can arrange Indian meals for groups with notice. Choice is more limited than in India, and quality varies, so check before you rely on one.

Hotel breakfasts

International hotels usually serve a breakfast buffet with bread, fruit, cereals, yoghurt, plain rice porridge, steamed buns and cooked vegetables. Ask the staff which items contain meat or eggs, as labels are not always complete.

Eating Jain in China

A Jain diet excludes meat, fish, eggs, and root vegetables such as onion, garlic, potato, carrot and ginger. Many Jain travellers also avoid eating after sunset. This is difficult to meet in local restaurants, where onion, garlic and ginger are used as a base in most dishes.

• Arrange meals in advance. A group programme can arrange Jain meals with the hotel or a restaurant ahead of time.
• Use Buddhist vegetarian restaurants as a starting point, since they avoid onion and garlic, and ask them to omit root vegetables.
• Carry dry food from India for days with long travel or fair visits, such as khakhra, thepla, roasted snacks and ready-to-eat meals.
• Plan meal times around sunset if the group observes it, especially on fair days.

Useful phrases

A printed card in Chinese is the most reliable way to explain a dietary need. Show it to the waiter or the chef before ordering. The phrases below are simple and widely understood.

Translation apps help with menus. Download the Chinese language pack before leaving India so that the app works offline. See our note on payments and apps in China.

Carrying food from India

Many Indian travellers carry dry, packaged food to China. Chinese customs restricts the import of meat, dairy, fresh fruit, vegetables and seeds, among other items. Sealed, dry and commercially packed snacks are commonly carried, but rules apply to all food, so keep items in their original packaging, carry reasonable quantities, and declare them if asked. Check the current customs guidance before you travel.

Fair and market days

Fair and market days are long, and food options inside the halls are mostly local. Vegetarian choices exist but can be limited and hard to identify. Carry snacks and water for the day, and plan the main meal for the evening. Coffee shops and bakeries in the complexes offer bread and pastries, though some contain eggs or lard.

How a group programme helps

On our group tours, an Indian dinner is arranged every day. Dietary preferences are collected from each traveller before departure, including vegetarian, Jain and no onion and garlic, and passed to the hotels and restaurants in advance. The tour manager from India and the guide handle requests during the day, so travellers do not have to explain their needs at every meal.

For incentive groups, where meals are part of the experience, see our article on planning a dealer incentive trip to China.

Checklist

• Share your dietary needs with the organiser at the time of booking.
• Print the phrase card above and keep a copy on your phone.
• Carry sealed dry snacks for fair days and long transfers.
• Download an offline Chinese language pack for your translation app.
• Ask the hotel at check-in which breakfast items are vegetarian and egg-free.

Questions