Description

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Veganise your favorite Chinese dishes at home with Vegan Chinese Food. Founders of the hugely popular food blog Little Rice Noodle, Yang Liu and Kathi Pinczolits are known for their easy, delicious and plant-based Chinese recipes. Now, they are expanding their repertoire in Vegan Chinese Food with 60 well-loved and diverse Chinese recipes using traditional cooking methods and skills – and veganizing it. Use everything from mushrooms to soy protein to imitate the duck in Peking duck or the mince in Dan Dan noodles. There’s a favorite recipe here for everyone, 100 per cent plant-based. This book draws upon Yang's experience of relocating to Austria from China and wanting to make the dishes from her childhood vegan-friendly. Yang and Kathi know that food is so much more than something you just eat, it is an experience rooted in memory, family and cultural representation.

About the Author

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Yang Liu was born in the Hunan province in China and spent her life moving around various areas of China, sampling all the different cuisines in each region. Seven years ago, she moved to Austria where she met her partner Katharina Pinczolits. Together, the two became vegan and started exploring and experimenting with Chinese vegan cuisine. They started their Instagram account in late 2019 and have since accumulated over 127k followers who love watching their videos of making Chinese vegan food.