Invited to contribute to this collection dedicated to the many Chinese who travel to Italy and are curious about our cuisine, I focused my contribution principally on dishes that have a common base in both the Chinese and Italian cuisines. Both kitchens make abundant use of vegetables that always accompany the cereals, the base of the meal: mainly rice in China, almost exclusively wheat in Italy, often transformed into pasta or bread. The recipes have been chosen from among the traditional regional dishes of Emilia Romagna. Some of these are born vegan, others are traditional recipes transformed for the needs of those who do not want to eat animal products. At the beginning of each recipe there are some brief notes on the history of the dish, which also show the transformations and adaptations that have been made to traditional recipes, adaptations that will allow Chinese readers (including those who, for religious or other reasons, have made the choice to be vegan) to try the flavours of the Emilia Romagna region using ingredients that are familiar and easily available to them. Enjoy your meal!