Скачать или смотреть 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

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