A Fine Vegetarian Cuisine Gongdelin Restaurant
精美素菜·功德林蔬食处

Renowned Gongdelin Vegetarian Restaurant, established in 1922, is the hallmark of vegetarian cuisine in Shanghai. Founder Zhao Yunshao was a student of the master monk Gao Weijun from Changji Temple on Chenghuang Mountain in Hangzhou. In 1921, Gao heard that there was not any vegetarian restaurant in Shanghai to serve authentic Buddhist diet despite the great number of Buddhist temples and an increasing population of Buddhist believers. Hence, Zhao Yunshao was sent to Shanghai to establish a vegetarian restaurant. Through an introduction by his master, Zhao made an acquaintance with the manager of Shanghai Nanyang Brother Tobacco Company Jian Yujie and the owner of Baoji Photograph Studio Ouyang Shizi. The group put together 20,000 Yuan and opened a vegetarian restaurant on East Beijing Road near the intersection of Guizhou Road. The restaurant was opened on the birthday of Gautama Buddha in 1922. According to the Buddhist teaching, eating vegetarian diet was essential to "cultivate merit and virtue into a forest that encompasses the entire universe". For this reason, the restaurant was named Gongdelin Vegetarian Restaurant, which means in Chinese Merit-Virtue-Forest. In 1932, "Gongdelin" was moved into a 3-story, 12-unit wide building just west of Shanghai Park Hotel on West Nanjing Road. During that time, it was reported that a Buddhist prayer hall was set up on the 3rd floor for the laymen Buddhists to chant prayers. After the prayer the laymen Buddhists could enjoy a vegetarian meal at the restaurant. Later on, Gongdelin Restaurant also offered "group birthday banquet" planning service for anyone who wished to have a birthday celebration. The names of the birthday persons were written on a piece of red paper. The laymen Buddhists were responsible for the planning of the event. It was almost becoming a trend that more and more people were eatting vegetarian meals.

The exquisite vegetarian cuisine at Gongdelin attracted many famous people, including Lu Xun, Shen Yimo and Liu Yazi, who were all Gongdelin's VIP clients.

Due to the relocation planning of the municipal government recently, Gongdelin was moved once again to a new address on West Nanjing Road. The new decoration has highlighted the restaurant's special characteristics and its aromatic vegetarian dishes continue to soar in popularity.

Gongdelin has successfully attracted customers from all over China and overseas for its unique appeal and charm. The restaurant has incorporated the strength of other Chinese regional cuisines to develop its own style and to create a series of distinct vegetarian meat substitute dishes. Using a variety of vegetables, soy bean products, winter mushroom, tremella mushroom and other items as ingredients, the chefs make over 300 kinds vegetarian dishes imitate the appearances and flavors of fish, pork, beef, poultry and other delicacies. Some examples of these famous creations are "Stir-Fried Seasonal Vegetables and Mushroom Duo", "Imitated Sweet and Sour Pork", "Three Shreds and Yellow Finch", "Vegetarian Fish Slices in Tomato Sauce", "Veggie Duck Stuffed with Eight Treasures", "Steamed Phoenix-Tail Bamboo Shoots", "Vegetarian Fish Ball Soup with Water Shield", "Gongde Wheat Gluten" and more. "Stir-fried Veggie Eel" is also one of the celebrated vegetarian dishes. To prepare it, shitake mushrooms is first soaked in a seasoning sauce to let the flavors penetrate into the mushrooms, which are then sliced and stirfried. The dish closely resembles the real eel in color, aroma, flavor and presentation. The imitation is so perfect, it is hard to tell which one is made from the real eel. For "Vegetarian Fish Ball Soup with Water Shield", the "fish balls" are actually made from green bean powder and the "Water Shield" is a wild edible water plant called Brasenia Schreberi. The fish balls gently float on top of the emerald green leaves of the Water Shield, creating a beautiful visual statement. The vegetable has a smooth delicate texture and soup is savory, aromatic and incredibly comforting. In 1983, during the First National Conference of Culinary Arts Demonstration, famous chef Yao Zixing presented the two dishes mentioned above and earned unanimous praise from the judges. With carefully selected ingredient and meticulous preparation, Gongdelin restaurant serves a wide range of fine vegetarian foods characterized by tender smooth texture and delicious flavors. In particular, the vegetarian dim sum encompasses both Chinese and Western style foods, such as Vegetarian Bun, Stuffed "chicken" Bun with Three Ingredients, Vegetarian Noodles, Small Bun Stuffed with Crab Roes, "Thousandlayer" Puff Pastry, "Three Shreds" Pan Cake, French Toast with Pine Nuts, Tapioca Pudding, Toast Pudding, Rose Moon Cake, Five Kernel Moon Cake and Pine Nuts Black Sesame Moon Cake. There are over 40 different kinds of Moon Cakes, among which the Pure Veggie Moon Cake has been rated the best in Shanghai. It has won top prices in all Moon Cake Competitions.

As of now, Gongdelin Vegetarian Restaurant has become the most popular vegetarian cuisine in China and abroad. Foreign visitors from the United States, Japan, Pakistani and Arabian countries all have been the VIP clients at Gongdelin. Once a group of American visitors had dinner here. Upon returning home, they wrote a review article about the vegetarian specialty foods at Shanghai's Gongdelin Restaurant, which was subsequently published in "New York Times". In 1979, Director of the Chinese Buddhists Association Mr. Zhao Puchu wrote the restaurant's name for inscription.

Fried "Jumbo Shrimp" with Red Oil 红油大明虾

The dish is made with vegetarian jumbo shrimps, tomato sauce, chilly oil, sugar and other ingredients. First, a slit is cut along the back of the shrimp. The "shrimps" are stir-fried briefly and then removed from wok. In the remaining oil, tomato paste is added and stir-fried to produce the "red oil". And then the vegetarian shrimps are put back into the wok and sautéed with savory broth, chili oil, sugar, salt until the flavors are fully absorbed. Finally, after thickening the sauce, the shrimps are transferred onto a serving platter. The brilliantly red dish has a pleasant sweet-tart flavor.

Deep Fried "Shrimp" Balls with a Hundred Grains
百粒炸虾球

This dish is prepared with vegetarian jumbo shrimps, margarine and bread. The vegetarian shrimps are first minced and blended with margarine, finely diced bread, salt and rice powder to form a thick sticky paste. The paste is molded into ball shapes which is then filled with margarine and dipped in a rice powder mixture. Finally, the "shrimp balls" are coated with diced bread and deep-fried until golden. Crispy outside and tender inside, this aromatic "fish balls" have a delectable savory taste.

"Crucian Carp" with Winter Bamboo Shoots 鲫鱼冬笋

The ingredients are Winter Bamboo Shoots, soy sauce, sugar, Yellow Wine, ginger and savory broth. The bamboo shoots are first carved into a shape of Crucian Carp, and then scored on the surface in a diamond pattern. The "bamboo fish" is deepfried until well done. And then, in the remaining oil, scallions are first fried until fragrant and the "bamboo fish", savory broth, soy sauce, sugar, Yellow Wine and other seasonings are added and cooked together until the sauce is thickened. Finally serve on a platter. Tender and delicate, this dish has a refreshing taste and looks strikingly similar to the real fish.

Buttery "Crab Meat" 黄油炒蟹粉

The ingredients are Winter Bamboo, Shitake Mushroom, carrot, potato, sugar, rice vinegar and finely chopped ginger. Winter Bamboo shoots and shitake mushrooms are first sliced into fine strips. And then, carrots and potatoes are pureed and mixed with sliced bamboo shoots and shitake mushrooms. In a wok with hot oil, finely chopped ginger is fried until fragrant and the mixture is added and stir-fried with spices. The dish features a beautiful contrast of yellow and red, and it bears a resemblance to the real crab meat. It has soft tender texture with a taste that surpasses the real crab.

Braised "Giant Sea Cucumber" with Baby Bok Choy
菜心刺参

The ingredients are vegetarian Sea Cucumber, baby Bok Choy, vegetarian oyster sauce, soy sauce, sugar, finely chopped ginger, black pepper and broth. After a quick boil, Bok Choy is stir-fried and placed around the edge of a serving platter. In a wok with hot oil, finely chopped ginger, vegetarian oyster sauce are fried until fragrant, and vegetarian Sea Cucumber, broth, soy sauce, sugar and salt are added and simmered until the "Sea Cucumber" is soft and tender. When the soup thickens, it is seasoned with black pepper and transferred to the center of the serving platter. The dish has a perfect combination of soft delicate texture and a delightful savory flavor.

Fish Slice in Wine Sauce 糟溜鱼片

This dish is made with fresh Shitake Mushroom, black Tremella Mushroom, Chinese cooking wine, finely chopped ginger and broth. After a quick boil, Shitake mushrooms are cut into thin slices and mixed with sugar, salt and rice power paste to make the vegetarian fish, which is then stir-fried in hot oil. Afterwards, in the remaining oil, finely chopped ginger is fried until fragrant, and Black Tremella Mushrooms, broth and Chinese cooking wine are added. Lastly the vegetarian fish is thrown in and cooked together with the other ingredients. The dish features a stunning contrast of black against white, matched with the delicate smooth texture and the fragrant savory taste.

Address: 445 West Nanjing Road

Telephone: 021-63270218

Hours of Operation: 11:00-22:00