![]() ![]() She adds a dash of peanuts to the mix and plates the whole thing in a plastic container. The whole process takes just a few minutes. Nearby, she steams a medley of vegetables while making fried rice in a separate wok. ![]() She tosses a handful in the steaming wok and adds her own concoction of sauces to taste. The individual pieces are made from soy and are already pre-seasoned, making Lam’s job a bit easier. Large bags of frozen “meat” emerge from the freezer as Lam starts making one of the restaurant’s most-popular dishes: kung pao chicken. The “chicken” egg rolls are filled with shredded soy protein (courtesy photo).The chicken drumsticks are fried so they’re crispy on the outside and juicy on the inside.The batter? Now made of different flours and wheat gluten instead of egg. The broth? Switched from chicken to vegetable. Now, everything you order at Dragon City is plant-based. For about eight months, the family - led by Lam’s instinct - workshopped new recipes and looked for alternative meat suppliers to create a brand-new menu. ![]() Last year, when the pandemic hit, the restaurant of 20 years closed its doors in March and didn’t reopen until November. Lam explains that a medical scare involving her husband drew her to value life in a more tangible way. Lam, who immigrated to the United States from the Fujian Province in China in 1996, has been a Buddhist for more than a decade and a vegetarian for eight years. “We wanted to cut down on how much meat we consume.” “My mom is Buddhist so she saw coronavirus as a result of people’s greed,” explains Cindy Wang, who translates for her mom, Xue Lam. There’s a 100-percent plant-based Chinese restaurant in the Triad - not New York, not San Francisco, but in High Point. In November, Dragon City switched to an all-vegetarian and vegan menu. ![]()
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