Chinese dishes which resemble meat dishes in look and even taste, like "roast pork", fried "fish" with "skin" and "bones", and "chicken drumsticks" complete with a "bone". These vegetarian restaurants are run by proprietors who abstain from consumption of animal products as well as strong tasting vegetables and spices as way of life for religious reasons, and are essentially vegan. The meat analogues used are often locally produced as opposed to imported, and are made solely from ingredients like soy, gluten, mushrooms and tuber vegetables. Buddhist vegetarian restaurants are likely to be found in areas with a high concentration of Chinese, and tend to be especially busy on certain festive days where many Buddhists temporarily adopt a strict vegetarian diet for at least a day. See also Indonesian Chinese cuisine Peranakan cuisine References Chinese fusion cuisine Chinese-Malaysian culture Malaysian cuisine Chinese cuisine outside China