In Liang Wudi, there is a monk chef in Nanjing Jianye Temple, who is good at cooking vegetarian food. "A melon can cook dozens of dishes, and a dish can be changed into ten flavors." . The fried spring rolls, scalded green buds, roasted spring mushrooms and white lotus soup in Wuzu Temple in Meishan, Hubei Province in the Tang Dynasty were beautifully made and were delicacies for Buddhist disciples. Spring rolls in Wuzu Temple are made of wild vegetables on the temple hill, with dried bean curd, fermented soybean, gluten foam and various seasonings, and fried with green leaves or oil for external use.
From Song and Yuan Dynasties to Ming and Qing Dynasties, vegetarian dishes in monasteries can be matched with high-quality vegetarian dishes. Many dishes, such as vegetarian chicken, duck, fish and ham. Not only similar to vegetarian dishes, but also slightly similar in taste. Temple chefs can make "pork" with white radish or eggplant, "fried fish" with bean products and yam mud, "pigeon eggs" with mung bean powder and water, and "crab powder" with carrots and potatoes. The chef's ingenious thinking and skills meet people's dietary taste needs.
One of the famous vegetarian dishes in the temple, "Luohanzhai", is made of eighteen kinds of raw materials, which means piety to the eighteen arhats of Buddhism. Luohan cuisine in Shanghai Jade Buddha Temple is made of mushrooms, Tricholoma, mushrooms, freshly ground mushrooms, straw mushrooms, Nostoc flagelliforme, Ginkgo biloba, vegetarian chicken, vegetarian sausage, potatoes, carrots, Sichuan bamboo shoots, winter bamboo shoots, bamboo shoots, oil gluten, auricularia auricula and day lily with seasonings. Rich in appearance and fresh in taste, comparable to the taste of chicken, duck and fish. In addition, the "shredded bamboo shoots and eel" in daming temple, Yangzhou (the main ingredient is mushrooms) and the "Huiguo bacon" in Ciyun Temple, Chongqing (the main ingredient is gluten) are all famous vegetarian dishes, and their shape, color, taste and quality can be confused.
Temple vegetarian dishes are very popular among the people. The assorted tofu soup (also called "Si Wen Tofu") that Jiangsu people liked to eat in the Ming and Qing Dynasties was originally made by Si Wen monk of Tianning Temple. Yuan Meizan, a gourmet in Qing Dynasty, pickled radish and pickled kohlrabi were originally porridge dishes of monks in Cheng 'en Temple. The assorted vegetarian dishes in the temple have long been the home cooking of Jiangnan people.
Remind you: "Temple Cuisine" is healthy and fresh. This folk prescription comes from the internet. Please follow the doctor's advice before use.