East Asian "Buddhist" cuisine differ from Western vegetarian cuisine in one aspect, that is avoidance of killing plant life. Buddhist vinaya for monks and nuns prohibit harming of plant. Therefore, strictly speaking, no root vegetables (such as potatoes, carrots or onion) are to be used as this will result in death of vegetables. Instead, vegetables such as beans or fruits are used. However, this stricter version of diet is often practiced only on special occasion. Some Mahayana Buddhists in China and Vietnam specifically avoid eating strong-smelling plants, traditionally garlic, Allium chinense, asafoetida, shallot, and Allium victorialis (victory onion or mountain leek), and refer to these as  'Five Acrid And Strong Smelling
Vegetables'  'Five Spices' as they tend to excite senses. This is based on teachings found in the Brahma Net Sutra, the Surangama Sutra and the Lankavatara Sutra (chapter 8). In modern times this rule is often interpreted to include other vegetables of the onion genus, as well as coriander.

An example of shōjin-ryōri taken in Kyoto, Japan at the zen temple of Ryuanji.
The food that a strict Buddhist takes, even if he/she is not a vegetarian is also specific. For many Chinese Buddhists, beef and the consumption of large animals and exotic species is avoided. Then there would be the aforementioned sanjingrou rule. One restriction on food that is not known to many is the abstinence from eating animal innards and organs. This is known as 下水 (xiashui), and is a Chinese term and is not to be confused with the Japanese term gesui (sewage).
Alcohol and/or other drugs are also avoided by many Buddhists because of their effects on the mind and "mindfulness". It is part of the Five Precepts which dictate that one is not to consume "addictive materials". The definition of "addictive" depends on each individual but most Buddhists consider alcohol and contraband drugs to be addictive. Stricter Buddhists consider tobacco to be addictive as well.