A New Chapter, One Vegetarian Chinese Meal at a Time

A proud moment after cooking together—Caroline and Brendon with the Chinese dishes they created and shared in Shanghai.

“We learnt so many techniques from her that we are incorporating into our everyday cooking.”
— Caroline, Klook guest review

Some guests come to learn a recipe. Others leave us remembering a story.

When Caroline and Brendon joined our Vegetarian Chinese Cooking Class in Shanghai, I didn't know that I was about to meet a couple whose journey together had begun more than forty years ago.

Caroline and Brendon have shared many years of memories together, and their journey has taken them across different places and chapters of life. During their Shanghai visit, they chose to spend an afternoon learning, cooking, and discovering Chinese food culture together.

A quiet moment during their Shanghai experience—Brendon capturing a memory of Caroline as they explored local life together.

For their Shanghai experience, Caroline chose our Vegetarian Chinese Cooking Class with a Local Market Walk. As a vegetarian, she was excited to learn authentic Chinese home cooking. Brendon isn't vegetarian, but happily joined the class with her. It felt like a small glimpse into the life they will soon be sharing—learning, cooking, and discovering new things together.

Before we started cooking, we took a walk through a nearby neighborhood market. Among the fruit stalls and local shops, one place immediately caught their attention: a traditional wine stall with large clay jars filled with Chinese rice wines. They had never seen anything like it before, and we spent a while chatting about the different types of traditional Chinese wine and how they are sold.

Back in the kitchen, the random menu selection gave us all a good laugh.

Out of all the vegetarian dishes they could have made, fate chose the two vegetables Brendon dislikes the most: cucumber and eggplant.

Encouraged by Caroline—and after a little gentle persuasion from me—Brendon finally decided to give them a try.

To everyone's surprise, he smiled after the first bite.

"The seasoning is really good," he admitted.

Then came another thoughtful comment:

"I think the cucumber salad could work with carrots."

"Absolutely," I replied. "Just blanch the carrots first."

When we talked about Fish-Fragrant Eggplant, I also mentioned that the same delicious sauce works wonderfully with shredded pork for people who aren't vegetarian. Cooking is never just about following recipes—it's about adapting dishes to the people you cook for.

The dishes we prepared together: Mapo Tofu, Cucumber Salad, Fish-Fragrant Pork, and Dry Pot Cauliflower—a delicious combination of classic Chinese flavors and home-style cooking techniques.

By the end of the afternoon, we had cooked, shared a meal, exchanged stories, and laughed together.

I hope that when Brendon arrives in Canada, some of these recipes will become part of their new kitchen. Maybe they'll make the cucumber salad with carrots, or perhaps they'll even give eggplant another chance.

Every new home is built through small moments shared around a table.

I'm grateful that, for one afternoon in Shanghai, I was able to be a small part of theirs.

A note from Caroline

After returning home, Caroline shared:

“We have already recreated some of the dishes, and they were delicious! We loved learning from and talking with you, and we have highly recommended you to many people.”

🍶 Culture Note

During our neighborhood market walk, Caroline and Brendon were fascinated by a traditional wine stall featuring large clay jars filled with baijiu (Chinese distilled liquor) and huangjiu (traditional Chinese rice wine).

Unlike bottled wines commonly seen in many countries, these wines are often stored in ceramic jars, and customers simply buy the amount they need. These old-fashioned wine stalls can still be found in some traditional Chinese neighborhoods, offering visitors a glimpse of everyday local life beyond the usual tourist attractions.

💡 Did You Know?

Fish-Fragrant Eggplant (鱼香茄子, Yúxiāng Qiézi) doesn't contain any fish!

The name "Fish-Fragrant" refers to a famous Sichuan seasoning originally developed for cooking fish. The sauce—made with garlic, ginger, pickled chili, soy sauce, vinegar, and a touch of sugar—became so popular that it's now used in many dishes, including vegetarian ones like eggplant.

Beginner Chinese

我不吃肉。

Wǒ bù chī ròu.

"I don't eat meat."

A useful phrase for vegetarians traveling in China. While it doesn't always guarantee a completely vegetarian meal, it's a great way to start the conversation when ordering food.