Holy Land Vegetarian Restaurant

This simple restaurant may be owned by a local monk, but the culinary delights within are far from frugal and attract pilgrims and locals alike. 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 the 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 surprising array of juice combinations on offer includes kiwi and orange.

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