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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