China has a long vegetarian tradition and a lot of hidden pork fat. Both are true. The difference is knowing the four phrases and the two types of restaurant.

| Hidden in | What it is |
|---|---|
| “Vegetable” dishes | Often cooked in pork or chicken stock |
| Fried rice, noodles | Egg by default; ask 不要鸡蛋 |
| Mapo tofu | Traditionally contains minced pork — ask 不要肉 |
| Hotpot broth | Beef tallow in Chongqing style; order 清汤 or 番茄 broth |
| Stir-fried greens | Sometimes finished with lard |
| Soup dumplings | Pork gelatin is structural, not optional |
Large temples run restaurants (素菜馆) that serve entirely plant-based banquets — mock duck, mock abalone, mushroom “sea cucumber”. They are excellent, cheap, and completely safe for a vegan. Every major city has one; ask your hotel or search 素食 near you.
China has roughly 20 million Muslim citizens, and halal (清真) restaurants are everywhere in Xi’an’s Muslim Quarter, Lanzhou, Xining, Yinchuan, Kashgar and Urumqi. Lanzhou beef noodle chains are halal and in every city. In areas without a Muslim community, halal food is harder — bring the phrase 清真 and expect to eat seafood, vegetables and eggs.
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