From the founders of the hugely popular food blog littlericenoodle (175 thousand followers on Instagram) comes ‘Vegan Chinese Food’. This delightful cookbook features flavourful plant-based alternatives to 86 well-loved and diverse Chinese recipes, including sauces, dumplings, noodles and desserts.
The book draws upon author Yang Liu’s experience of wanting to make the dishes from her childhood vegan-friendly, as well as the long history of vegan cooking in China. The recipes use traditional cooking methods and skills to allow readers to make vegan versions of dishes such as Kung Pao king oyster mushroom, Zha jiang mian noodles or Hong Kong milk tea.
This book is a collaboration between Yang and her partner Katharina Pinczolits, whose photography accompanies every dish. Each recipe features helpful tips on how to master techniques or season a wok, and beautiful reflections on food’s connection to memory, place, family and cultural representation.
Vegan Chinese Food is a book that belongs on any kitchen shelf. For those who are vegan or those who are looking to consume less meat, those who have mastered Chinese cooking and those who are new to it, there’s a favourite recipe here for everyone – all easy, delicious and 100 per cent plant-based.
Yang Liu was born in Hunan province in China and spent her early years moving around China, sampling all the different cuisines in each region. Eight years ago, she moved to Spain, where she met her partner, Katharina Pinczolits, and the two now live in Austria. Together, they became vegan and started exploring and experimenting with vegan Chinese cuisine. They started their Instagram account, littlericenoodle, in late 2019 and have since accumulated over 190K followers, who love watching their videos of how to make vegan Chinese food.
