healthy eating

China and the vegan conundrum


Vegans and vegetarians haven’t always had an easy time in China. It’s not that the Chinese have a problem with the concept. They just don’t really get it (not all of them, at least).

It’s quite common, for example, for a vegetarian to order a dish of delicious green beans only to discover it comes with minced pork. It would to the average Chinese person, quite clearly be a vegetarian dish given the preponderance of the beans. The presence of some pork and its attendant meat fat would be merely seen as incidental. It is partly to do with Chinese people’s attitude towards meat and vegetables. They are accustomed to seeing them together on one plate.

Throw in a communication barrier too and it might seem as if the restaurant is trying to pull the wool over the diner’s eyes. It most definitely isn’t. But out of such misunderstandings can stereotypes be born and flourish.

But, there has been a gradual awakening in China over the last decade. This has been led by the big metropolises, by celebrities and also by the impact of much more overseas travel by an emerging, affluent middle class. That has seen the concept of vegetarianism and the rationale underpinning it become well accepted. It is also seen as a trendy and popular lifestyle choice. Most Chinese now recognise the health benefits of a diet consisting of lots of vegetables and have even decided to give vegetarianism a go, at least temporarily.

Nowadays, you can find some amazing vegetarian restaurants in China, with a diverse choice of vegetables, herbs and spices allied to great cooking techniques at the disposal of the typical Chinese chef. That means there are an abundance of tasty dishes awaiting an ever-growing vegan and vegetarian community. But, what if you want to eat vegetarian Chinese food in Copenhagen? There are options, and we are definitely one of them!

Here’s five of our favourite dishes:

1. Crispy lotus root salad with Sichuan chilli oil dressing

We have already tested this dish with one of our vegetarian guests this week. She loved it, describing the dish as crisp, spicy and sweet. We always listen to our customers, so we will be adding this one to our Sichuan-themed menu. If you've never had this vegetable before, you've definitely got to try it! It is the root of lotus flower, perfectly healthy and has a gentle sweetness. When sliced thin and poached quickly, it turns very crispy and combines wonderfully with our signature chilli oil! Emm... You will love this starter, and you don’t need to be vegetarian to try this one. It really is delicious!

2. Vegetarian mapo tofu

Photo by Caroline Phelps from  Pickled Plum

Photo by Caroline Phelps from Pickled Plum

This is an absolutely classic Chinese dish. Traditional 'mapo tofu’ comes with beef mince, and again this is why sometimes it’s hard to order the vegetarian dish in Chinese restaurant, as it simply doesn't say in the name that it comes with meat. But what is 'mapo'? It is actually the nickname of a Chinese lady who lived during the Qing Dynasty in the 19th century. Her husband Mr. Chen used to have a restaurant in Chengdu, but, when he died relatively young, Mrs. Chen was left with little choice other than to take over the business in order to make ends meet. Soon after she took over, her signature tofu dish became famous in the local area, and more and more people came to eat. Mrs. Chen’s complexion was a bit pockmarked and people nicknamed her 陈麻婆 (Chen Ma Po), meaning “Mrs Chen the pockmark face”. It may not have been particularly nice, but it helped establish her. At the time, a lot of people visiting her restaurant were low paid paddi-field workers and labourers, so they could not always afford meat. So only when they had a bit of spare cash would they go to Chen Mapo with a small piece of meat for Chen Mapo to add into their favourite tofu dish. And that is why the traditional ‘Mapo Tofu’ always comes with minced meat.

Portrait of Chen Mapo, image courtesy of  pcfannet on Flickr

Portrait of Chen Mapo, image courtesy of pcfannet on Flickr

But this dish is just as tasty without meat. The tofu is cooked with a lot of chilli and sichuan peppercorn, giving it a vibrant red that is extremely tempting. The combination of spices, savoury and saltiness is divine to the point that it is almost impossible to stop eating. And thanks to its creator Mapo, we still get to enjoy such amazing dish, 200 years down the line.

3. Sichuan fish-flavoured aubergine

We mentioned this dish in our last blog, so I’ll not add too much more about it here. Let’s just let the picture do the talking. It’s been one of our most popular dishes since we opened up at Spisehuset. And, as they say, the proof’s in the pudding. Come. Try it. You won’t be disappointed!

4. Kewei’s signature vegetarian dumplings

Everyone loves dumplings. It’s just the perfect format for bringing together all your favourite veggies. Our vegetarian dumpling contains a lot of goodness: Shii-take mushrooms, button mushrooms, fennel, carrot, spinach, Chinese chives and cabbage. Imagine getting all of that in one heavenly bite. And our veggie dumplings get their green skin from a healthy spinach juice. Just wonderful.

5. Steamed okra, tofu and glass noodle with garlic oil

Photo by Stella Nisreen Kanaan

Photo by Stella Nisreen Kanaan

This is a heavenly dish. While okra is not a traditional Chinese vegetable, it is becoming popular and it’s not hard to understand why. It really is delicious. This particular dish is actually our own creation. We had an instinct that okra would combine well with tofu and glass noodles and when we unveiled this one before Christmas, our customers agreed. The combination of crunch from the okra, smoothness from the tofu and a certain ‘give’ from the noodle is a perfect cocktail. Add in the garlic oil and you’ve got taste heaven. We love it. We think you will too.

With our Sichuan-themed menu running until February 12, we do feel we've got all bases covered. We're currently 'popping up' at the wonderfully hyggeligt Spisehuset in Kødbyen on Sunday and Monday. So, whatever your dietary needs, we have an amazing experience awaiting you. But please do let us know before. Book now!

Is Chinese food healthy?


It’s a common misconception that Chinese food is fattening and therefore unhealthy. That of course will not come as a surprise if your experience has been limited to deep-fried spring rolls, or a battered sweet-and-sour chicken coated in a thick, sugary sauce. But do Chinese people really subsist on a daily deep-fried diet?

The answer is of course no. There are many different methods of Chinese cooking. Let’s explore a few here.

Firstly, we should begin with Chinese cooking methods. We have a short phrase “煎炒烹炸蒸煮炖” (jian chao peng zha zheng zhu dun), which sums up the seven fundamental Chinese cooking methods: pan-fried, stir-fried, sauteed, deep-fried, steamed, poached and simmered. But these seven methods are themselves only a shortened version of the overall 28 methods that make up traditional Chinese cooking. As you can see, deep-frying is only one way of doing it. And yet, it has rather unfortunately come to dominate the image of Chinese food in the western market.

The Chinese, as we mentioned in our first blog, adhere to Yin and Yang principles and this is as much so in the kitchen and food as in other spheres of life. For want of a better description, it’s all about balance. A good Chinese meal should be balanced with the right combination of protein, vegetables, carbohydrate and some good fat. It’s this fundamental principle that actually puts Chinese cuisine among the most healthy in the world.

First, vegetable dishes are not treated as an afterthought to enable us to reach our ‘five-a-day’ quota. They are as essential to the meal as the meat or fish taking centre stage and it is not unusual to see two or three plates of steaming hot, stir-fried vegetables encircling that gloriously embellished sea bass in a chilli and black bean sauce, a plateful of plump scallops on a glass noodle base, a stunning Xinjiang lamb on a bed of aromatic onions or a vibrantly colourful beef and broccoli in black bean sauce.

Soy sauce pickled beef with cucumber and carrot salad from Kewei's Kitchen

Soy sauce pickled beef with cucumber and carrot salad from Kewei's Kitchen

Secondly, the Chinese tend to have around 2-3 dishes a meal, which can help in the intake of a diverse range of essential nutrients. At the same time, it also makes eating more fun, as you get to experience many different flavours and textures. That might include a spicy hot soup, or a cold refreshing crispy salad alongside the ubiquitous soft and satisfying rice.

The Chinese also embrace fat as an essential element of any good diet. If a fat is natural, it is by definition good. If it is not, then it is probably best avoided. The classic red braised pork belly dish, slow cooked to its most tender and juicy state not only puts a smile on everyone’s face as they gather expectantly around the table, it is, especially in winter time, a source of some essential, good fat that gives your skin a real glow and keeps the brain sharp. And with that lovely feeling of warmth it gives the body and soul, there’s something kind of hygge about it, even if I say so myself!

Slow-cooked pork belly with tea-infused soft-boiled egg and cucumber pickles. Our regulars at Kødbyens summer market absolutely loved this dish!  

Slow-cooked pork belly with tea-infused soft-boiled egg and cucumber pickles. Our regulars at Kødbyens summer market absolutely loved this dish!  

There’s an important point here. The Chinese look on food as if it were medicinal. Some of the most vital ingredients in Chinese cooking are ginger, garlic, spring onion and chillies. All of them have been proven to have great health benefits. If you have a cold, Chinese people will tell you to eat some raw garlic or drink some ginger tea. And if you have a sore throat, Chinese people will probably make you some pear dessert soup. Most of the time, when the Chinese have a stomach problem, they will probably eat lots of porridge and soup. However, Chinese porridge is not made of oats but a mix of grains, such as rice, green beans or barley. It also tends to be more ‘soupy’. Needless to say it is delicious! Liquid based foods are of course filling in a way that does not necessarily leave its mark on your waistline either!

Three good meals a day is another essential element of the Chinese diet and they tend to eat until they are full. In other words, the western obsession with clearing everything on the plate does not really register on the Chinese table (not that we in anyway condone excessive waste!).

(By the way, veganism, vegetarianism and gluten free requirements are not yet really in vogue for China. But Kewei’s Kitchen can and already has catered extensively to meet our guests needs.)

 A special dish for our vegan friends. Steamed okra, tofu and glass noodles in ginger and garlic sauce. 

 A special dish for our vegan friends. Steamed okra, tofu and glass noodles in ginger and garlic sauce. 

Not convinced? Well, how’s this for a litmus test. The Chinese as a rule do not have a health culture in the body beautiful sense that is typical in the western world, yet, despite eating three excellent meals daily, their obesity rates are relatively low. In fact, obesity has only begun to be a problem in China with the advent of fast-food culture.

A Chinese person who eschews that phenomenon tends not to be fat. After all, ask yourself this question. How many obese Chinese people have you seen?


P.S. By the way folks, this is our last blog of the year so we'd like to wish all of our loyal guests and followers a merry Christmas and a happy New Year. Of course, if you want to see us before then, why not pop by Spisehuset this weekend and book a table. We'd be delighted to see you!