I was very much surprised to read in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo that Chinese Buddhists eat some meat and fish. Throughout my life I had believed this to be just the opposite and no Buddhist would touch other than vegetables.
On page 35, under the topic of Oyster Sauce, she says this:
and more unusually on page 225 she says that they eat pork! Well, I never.
I cannot too highly recommend her cookbook for it's fresh take on Chinese ingredients and Hakka and Chiew Chow recipes, which are scattered throughout the book.
I have posted this as part of my collection of culinary ephemera.