It takes little effort to find meat specialties in Shenzhen, however, a vegetarian restaurant is not so common, though meat-free diets are slowly becoming popular. Whether you include meat on your menu or not, a choice vegetarian dish can serve up a unique gastronomic experience.

Located along Binhai Road, Yuan Yuan Zhai has made a mark by its authentic vegetarian cuisines and modest, solemn ambience.

At the entrance, a huge Buddha statue greets everyone in a light haze of incense smoke. You will also find stacks of books about Buddhism on a nearby bookshelf. The owner of the shop is said to be a devout Buddhist.

Dining here is peaceful and idyllic, where an arched bridge leads guests to a large dining space, where they can pick up assorted vegetarian dim sums set out near a fountain spouting water.

The restaurant serves up an extensive selection of vegetarian "ham, steak, chicken and seafood." These "meats" are made from soybean products, while diary products, eggs and even animal oil are left out of the recipes.

But how can these foods taste so much like their meaty counterparts, and not only in texture but also flavor? Eating them is like playing a game with your taste buds. The menu says spciy and sour "fish," which is chunks of "mock fish" garnished with tomato wedges and pineapple pieces, but the "fish" turns out to be made just from soybeans.

Dumpling fillings and the other ingredients are vegetarian. Even the small oysters in the bamboo steamer are made from konjac gum. The golden ginseng broth is created by stewing "mock meat."

The "mock meats" were originally for Chinese emperors who had to practice fasting before a ceremony, then constituted desirable alternatives to meat later on. They contain more protein than ordinary soy food and help reduce the chances of heart diseases. Even Albert Einstein once said: "Nothing will benefit human health or increase chances for survival on Earth as much as evolution to a vegetarian diet."

Mushrooms play a big part in rendering these dishes. A medicated soup made from shiitake mushroom with wolfberry and herbal tangkuei has its flavor extracted from this brown, aromatic fungi.

The shaggy mane mushroom, which resembles a drumstick, also contributes its unique taste to mushroom dishes. In a dish featuring this ingredient, its solid body is chopped in half and stuffed with minced "mock meat." Each piece is firm and fleshy complemented by the sticky paste.

Vegetables, no doubt, dominate the menu, which in other restaurants would be usurped by meat courses. These vegetables can provide a wide base for creative indulgence. For instance, cabbage leaves are stacked to form a voluptuous body of a flower and the pumpkin pancake is shaped like a big yellow star. Another interesting pattern of a dish is inspired by the yin and yang of Tai Chi.

Besides food, the restaurant sometimes organizes activities like releasing animals to the wild and promoting Buddhism values. The executive chef who has been a vegetarian for a long time enjoys fusing Cantonese cuisine with vegetarian foods.

Most items here are priced around 25 yuan and you can have buffet at noon for 19 yuan. Apart from its moderate pricing, its culture and the aesthetically pleasing vegetal dishes will make it a good option for people who want to stay away from fatty meals and the hustle and bustle of the outside world.

Editor: Donald