Organization: Jian Yi is the Founder and President of Good Food Fund of China Biodiversity Conservation and Green Development Foundation, based in Beijing, China. 

When you think of Meatless Monday, what’s one word that comes to mind?: Transformative 

Tell us about something going on in your country or city addressing meat reduction: Recently, Jian Yi spoke at the first ever Chinese-language workshop on Food System Transformation in China. Other speakers included the chief nutritionist of the Chinese national CDC. Reduction of meat was a focus of some of the top researchers on the panel.

At the most recent UN Assembly, President Xi Jinping announced that China is committed to becoming carbon neutral by 2060. This important policy change will help advance efforts in meat reduction, improving public and planetary health.

If you could give one piece of advice or an easy step people could take to reduce their meat consumption, what would it be?

Join a plant-based cooking event, such as the Good Food Festival or Good Food Roadshow. Try delicious plant-based foods prepared by talented chefs. You will see that plant-based foods will enrich your diet.

What’s your favorite plant-based dish?
This recipe is one of my mother’s favorites. She typically uses whatever amount of bamboo shoots she has on hand, and seasons to taste. Bamboo is typically found in winter and spring, but you can enjoy this dish whenever you have some on hand!

Spicy Bamboo Shoots


  • Bamboo shoots
  • Red or green chiles
  • Oil (we usually use camellia)
  • Salt
  • Soy sauce


  1. Peel off the hard outer layers of bamboo skin.
  2. Slice the inside of the bamboo shoots into thin pieces.
  3. Slice up the red and/or green chili into thin slices or pieces.
  4. Heat the wok with oil and add in the bamboo shoots. When bamboo shoots soften, remove from the wok.
  5. Add more oil to the wok and heat it to roughly 60 - 70 degrees (Celsius).
  6. Add the bamboo shoots back into the wok, stir fry briefly before adding the chilis and some salt.
  7. Stir fry the bamboo shoots, chili, and salt for 30 -60 seconds before adding some water to the wok. Cover the wok and let the food boil for several minutes.
  8. Take the bamboo shoots to a plate and top them off with some soy sauce to your liking.


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