Most Chinese people believe in the restorative values of vegetarian meals. The soya bean, processed into bean curd (tofu), is the prime ingredient of vegetarian cuisine. The curds are prepared to taste and look like roast duck, barbecued pork, salted chicken, scallops and others. China's treasury of mushrooms and other types of fungi adds variety to its vegetarian cuisine. Many of Hong Kong's Western and Indian restaurants also offer vegetarian dishes.