Abstract This paper explores how traditional Chinese vegetarian concerns were adapted to exploit new possibilities in the early twentieth century. Specifically, I examine attempts to promote the vegetarian diet through monosodium glutamate, ventures to manufacture vegan soap, and the emergence of a vibrant culture of urban vegetarian restaurants, all of which were actively supported by the socially conservative monk Yinguang 印光 (1862–1940).
John Kieschnick (Fri,) studied this question.