Chinese Buddhist cuisine

Chinese Buddhist Cuisine is a type of cuisine that is followed by some followers of the Buddhist faith in China. It is also known as zhāi cài (斋菜) in Mandarin, or zhāi for short. The cuisine is based on the Buddhist concept of Ahimsa (non-violence). This cuisine is vegetarian and does not include any animal products, including dairy, eggs, and honey.

History

The history of Chinese Buddhist Cuisine dates back to the formation of Buddhism in India. When Buddhism spread to China, the dietary rules of the religion were integrated into Chinese culture. The cuisine evolved over time, with the influence of local Chinese ingredients and cooking techniques.

Principles

The main principle of Chinese Buddhist Cuisine is to avoid causing harm to living beings. This is achieved by not consuming any animal products. In addition, certain vegetables like garlic, onion, leeks, shallots, and chives are also avoided as they are believed to stimulate passions.

Preparation and Ingredients

The preparation of Chinese Buddhist Cuisine involves a variety of cooking techniques including steaming, boiling, stir-frying, and baking. The ingredients used are primarily vegetables, fruits, and grains. Tofu and its by-products are also commonly used as a source of protein.

Popular Dishes

Some popular dishes in Chinese Buddhist Cuisine include Buddha's Delight (Luo Han Zhai), Vegetarian Goose (Su Ya), and Vegetarian Chicken (Su Ji). These dishes are made using gluten, tofu, and other plant-based ingredients to mimic the texture and flavor of meat.

Influence

Chinese Buddhist Cuisine has influenced the vegetarian cuisines of other East Asian countries like Japan, Korea, and Vietnam. It has also played a significant role in the global popularity of vegetarian and vegan diets.

See Also

• Buddhist cuisine
• Vegetarian cuisine
• Chinese cuisine

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