Rice–Asian-style 白米飯 (bái mǐfàn) Short, medium and long grain rice is eaten in China. As long as rice is served pure, white and fluffy, all will be well under the heavens.
Stir-fried Water Spinach炒空心菜 (chǎo kōngxīncài) Water spinach is one of the great vegetable staples of Taiwan and southern China. This quick-growing leafy green when cooked right is a great combo of crunchy stems and tender leaves.
Native to northern China, soybeans (Glycine max) were cultivated as early as B.C. 3,000. Soybeans later reached other parts of Asia, probably introduced by Buddhist missionaries. The bean's high nutritional value, after processing, and versatility have made it extremely important in Buddhist vegetarian cooking.