Why Hangzhou’s restaurants are plant-forward paradise

The wreath arrives first. The ice plant glistens with its own brine. Beneath this edible succulent, the rocket offers a peppery bite; jackfruit, honeyed weight. Through it all, Xiangfei nut oil – a heritage Zhejiang ingredient – provides a lard-like warmth and richness. 

This salad, named “To Hangzhou”, began as a bottle of oil given to legendary Sichuan chef Lan Guijun, who passed it to his protégé Xia Jing with the simple instruction to experiment. What transpired was a menu at Lan Yu Chuan , a plant-based sister restaurant neighbouring Hangzhou’s Michelin-starred Yu Zhi Lan. 

One of China's most storied culinary capitals, Hangzhou is now emerging as the spiritual home of sophisticated vegan cuisine, a movement in deep dialogue with its past. “Hangzhou has been home to numerous temples since the Tang and Song dynasties,” notes Xia. “Around Lingyin Temple, many vegetarian restaurants thrive.” This Buddhist heritage nurtured monastic vegetarian cooking for centuries, honing the art of umami-rich meals using seasonal tofu and mushrooms.  

This millennia-old repository of plant-based wisdom provides the foundational techniques and spiritual ethos for chefs exploring plant-based diet concepts today. Chefs draw inspiration from both temple kitchens and Hangzhou’s classic flavour profiles, creating a vegetarian scene that feels like a natural extension of the city's culinary soul.  

In modern Hangzhou, vegetarianism is embraced not just for religious reasons but as a deliberate, mindful lifestyle. A new wave of restaurants speaks to both local identity and cosmopolitan tastes, offering modern reinterpretations of Buddhist techniques. Sustainability practices further align with global vegan movements, while artistic, polished plating reflects Song dynasty aesthetics and seasonal tasting menus connect diners to terroir. 

“What was once niche now defines the city’s contemporary culinary identity,” reflects city native Lucy Zhang, director of public relations at Four Seasons Hotel Hangzhou Centre. “A generational shift among younger, flexitarian consumers has made Hangzhou China’s premier destination for plant-based fine dining.”  

Here are five reasons Hangzhou may be the best place on the planet to eat vegetarian Chinese food. 

Vegetarian and vegan restaurants in Hangzhou 

1. Lan Yu Chuan 

Opened in March 2025 within a century-old Shikumen building, Lan Yu Chuan offers arguably Hangzhou’s most refined plant-based dining experience. Its grey brick walls house just 22 guests across three private rooms. Following mentor Lan’s philosophy – observe, revere, utilise and savour nature – chef Xi translates the changing seasons through roots, buds and leaves into a 14-course Sichuan-inspired tasting menu.  

The classic Legend of the White Snake folktale, which is inseparable from the city’s West Lake, inspires three dishes. Bai Suzhen features precious mushrooms simmered in fruit and vegetable stock. The Silk Ball immortalises Suzhen’s first encounter with lover Xu Xian by combining radishes from across China. Rice dumplings hold walnut, pecan and peanut filling, with Hanyuan green Sichuan pepper providing an aromatic lift. 

4 Meihetang Shikumen building, Wulin Road, Gongshu 

2. Puzhu  

As one of the city’s most celebrated vegetarian destinations, Puzhu earned Hangzhou’s first Michelin Green Star in 2025. Guided by a philosophy of nourishing the body with plants and the soul with tea, its menu bridges tradition and modernity with seasonal, sustainably sourced ingredients. Signature dishes include palm core with fried spring roll and bean curd, and black tiger palm with lion's mane mushroom. 

122 Dadou Road, Gongshu 

3. Ji  

Tucked quietly near Lingyin Temple, Ji departs from the humble temple canteen model to present plant-based cuisine through a contemporary, almost theatrical lens. A moody black and red interior frames a dramatic spiral staircase and open kitchen. Seasonal specials include the Soup of the 24 Solar Terms, and a black truffle risotto cooked tableside. Charcoal-brewed Pu'er and Italian alcohol-free sparkling wine accompany the meal. 

303 Baile Village, Ling Yin Zhi Road, Xihu 

4. Qing Chun Perma  

Japanese wabi-sabi meets Chinese Zen at Qing Chun Perma, with raw timber and soft light framing an open kitchen and tranquil moss garden. The menu features organic and naturally grown ingredients, spun into dishes that spotlight Chinese and South East Asian flavours. Must-orders include the osmanthus Lipu yam and black truffle fried rice. Dim sum is handmade to order, and surprises abound, such as an organic dark rye wonton. To drink, the silky hazelnut-brown rice milk delivers a rich, nutty finish. 

181 Baile Bridge, Lingyin Zhi Road, Xihu 

5. The Steam House  

Nestled within a tranquil courtyard in the Amanfayun hotel’s lush grounds, the Steam House offers an atmospheric escape, serving village-style steamed fare prepared using age-old methods in a semi-open kitchen.  

Chef Andy Wu demonstrates meticulous knife skills with the flower tofu soup, hand-cut to bloom like a chrysanthemum. Steamed eggplant with fayun bean paste highlights the local vegetable’s silky texture, while the wok-fried asparagus with Gordon Euryale seeds, cooked in Tianmu Lake camellia oil, preserves natural freshness and crunch. Infused with West Lake tea and shaped like river pebbles, the glutinous rice balls offer a poetic finish that embodies Hangzhou's culinary soul. 

22 Fayun Lane, West Lake Street, West Lake Scenic Area