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Plant-Based Meat Has Thrived in Asia for Centuries and It s Still Going Strong Clarissa Wei © Provided by Food & Wine An Rong Xu Shih Chang-ren (center) checking the bounce on the faux meatballs. When Lee Mee Ng immigrated from Taiwan to New York in the 80s, she found herself longing for Taiwanese food. But instead of deep, earthy bowls of beef noodle soup or the meaty pork braises that the island is known for, Ng, a vegetarian, pined after mock meat. There were so many different varieties of mock meat to try like mock chicken, beef, and seafood. The temples always cooked the most delicious food for us, her daughter Lily Ng says. 

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