Holy Land Vegetarian Restaurant

Frommer's Review

Not far from the dreaded PSB, this restaurant may be owned by a local monk, but the culinary delights within are far from frugal. Waitresses greet you with a light tea and a watermelon slice, and then the gluttony begins. Fake meats tend to creep some people out, but the wheat gluten and tofu replicas of chicken, sausage, and even intestines, are more delicious than the real thing. Try to gongbao jiding (kung pao chicken), qingchao maodou (beans with soy beef), ganbian suchang (soy pork slices with green pepper), songren yumi (pine nuts, carrots, and sweet corn), and the chang xiangsi (sliced soy-pork sausages). If you prefer less spicy dishes, let the kitchen know. The restaurant, simply decorated with wooden tables, is popular with health-conscious Tibetans.

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