Vegetarianism in Ancient China

Vegetarianism has been prevalent in China for thousands of years, out of both necessity and tradition. Historically, meat and animal by-products, including eggs and dairy, were not the focus of a meal because they were too expensive and only accessible to the wealthy. When meat was available, this luxury was often used in small amounts simply as an ingredient to add flavor to the grains and vegetables, which made meals substantial enough to serve large families and communities. This continues to be the way many Chinese dishes are prepared today.