Buddhist cuisine is a kind of East Asian cuisine mainly for the believers of Buddhism. It is known as zhāi cài (zhāi means "purification" or "discipline", cai means "cuisine" or "vegetable") in China, and shōjin ryōri (shōjin means "devotion", ryōri means "cuisine") in Japan, and by many other names in other countries. The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Yue cuisine Chinese: Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... Cuisine of Shandong. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcài; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Chinese Islamic cuisine is cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngbÄ›i cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine (上海菜), also known as Hu cai (滬菜, pinyin: hù cài) is a style of Chinese cuisine, and is a popular and celebrated cuisine among the Chinese in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... There are many types of foods in the Philippines because of inhabitants residing in the country. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... Cuisines in Taiwan (Traditional Chinese: ; Simplified Chinese: ; pinyin: ) have several variations. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji   ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮名), katakana (片仮名), and the Arabic numerals. ... Japanese writing Kanji 漢字 Kana 仮名 Hiragana 平仮名 Katakana 片仮名 Manyogana 万葉仮名 Uses Furigana 振り仮名 Okurigana 送り仮名 Rōmaji ローマ字 For other meanings of Kana, see Kana (disambiguation). ... Japanese writing Kanji 漢字 Kana 仮名 Hiragana 平仮名 Katakana 片仮名 Uses Furigana 振り仮名 Okurigana 送り仮名 Romaji ローマ字 The title given to this article lacks diacritics because of certain technical limitations. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... A statue of the Sakyamuni Buddha in Tawang Gompa, India. ...

Buddhism and vegetarianism

Buddhism, along with Jainism, recognizes that even eating vegetables could contribute to the indirect killing of living beings as animal life is destroyed as farmers plough land. Jainism consequently considers death by starvation as the ultimate practice of non violence, while Buddhism considers extreme self-mortification to be undesirable for attaining enlightenment. Jain and Jaina redirect here. ... The Middle Way or Middle Path (Sanskrit Madhyama Marga, Pali Majjhima Magga) is the Buddhist philosophy expounded by Gautama Buddha. ...

Both Mahayana and Theravada theology generally hold that meat eating in and of itself does not constitute a violation of the Five Precepts which prohibit one from directly harming life. Pali/Sanskrit term for monks and nuns means one who seek alms. However, when monks and nuns who follow the Theravada feed themselves by alms, they must eat whatever leftover foods which are given to them including meat. Exception to this alms rule is when monks and nuns have seen, heard or known that animal(s) have been specifically killed to feed the alm seeker or guest, in which case, consumption of such meat would be karmically negative. This is also followed by lay Buddhists; and is known as the consumption of the 三净肉 sanjingrou, On the other hand, when lay communities specifically purchase meat for consumption of monks and nuns, permissibility of meat eating differ among different Buddhist sects. Theravada Pali Canon records instances of Buddha eating meat which were specifically purchased for Buddha. This act was deliberately performed by the Buddha to demonstrate that if need be, a Buddhist can bend the rules in times of emergency or inconvenience. Obstinately observing vegetarianism or Buddhist rules in times when you cannot, conflicts with Mahayana philosophy because obstinacy or attachment for anything, is considered to be 执著 (zhizhuo) which will become an obstacle to nirvana or enlightenment. However even then, if one undertakes a vow to be a Buddhist vegetarian, one is expected to follow this vow until it is humanly impossible to continue one's vegetarian diet. For example, if a person were to be faced with a situation in which he/she do not have any vegetables to eat, he/she may then consume meat to ensure one's survival. Acceptance of authenticity of Pali Sutta differ within Mahayana sects and Mahayana sutras do not record Buddha eating meat. While no Mahayana sects consider Pali sutras to be inauthentic, Chinese Buddhist sects tend to consider this particular part of writing in Pali suttas to be false. Japanese Buddhist sects generally accept that Buddha ate meat ^[1]. This article is about the Buddhist concept; see Pancasila Indonesia for the Indonesian state philosophy. ... This article refers to human nutrition and diet. ... The first lay precept in Buddhism is usually translated as I undertake the precept to refrain from destroying living creatures. ... Seated Buddha, from the Chinese Tang Dynasty, Hebei province, ca. ...

Still, both Mahayana and Theravada Buddhists consider that one may practice vegetarianism as part of cultivating Bodhisattvas's paramita. Since Mahayana Buddhists recognise the consumption of meat to be cruel and devoid of compassion, many Mahayana Buddhists are vegetarians. Numbers of Mahayana sutra record Buddha praising the virtue of avoiding meat. However, Tibetan Buddhism believe that tantric practice make vegetarianism unnecessary. All Japanese Kamakura sects of Buddhism (Zen, Nichiren, Jodo) have relaxed Mahayana vinaya, and as a consequence, do not practice vegetarianism.Chinese Buddhism and part of Korean Buddhism strictly adhere to vegetarianism. Prince Siddhartha Gautama as a bodhisattva, before becoming a Buddha. ... Pāramitā or Pāramī (Sanskrit and Pāli respectively): Perfection or Transcendent. In Buddhism & Jainism, the Paramitas refer to the perfection or culmination of certain practices. ... The Vinaya (a word in Pali as well as in Sanskrit, with literal meaning discipline) is the textual framework for the Buddhist monastic community, or sangha. ...

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 such as onion, garlic, chives, shallot, and leek, and refer to these as 五荤 'Five Acrid And Strong Smelling Vegetables' or 五辛 'Five Spices' as they tend to excite senses. The Vinaya (a word in Pali as well as in Sanskrit, with literal meaning discipline) is the textual framework for the Buddhist monastic community, or sangha. ... Relief image of the bodhisattva Kuan Yin from Mt. ... For other uses, see Onion (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name Allium schoenoprasum L. Chives (Allium schoenoprasum), is the smallest species of the onion family[1] Alliaceae, native to Europe, Asia and North America[2]. They are referred to only in the plural, because they grow in clumps rather than as individual plants. ... Binomial name Allium oschaninii O. Fedtsch For other uses, see Shallot (disambiguation). ... Binomial name Allium ampeloprasum (Linnaeus) J. Gay The Leek (Allium ampeloprasum var. ...

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 or 下水 xiashui (it is a Chinese term and is not to be confused with the Japanese term gesui or 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.

Vegetarian restaurant buffet, Taipei, Taiwan. July 2003

Chinese Buddhist Cuisine. ... Chinese Buddhist Cuisine. ...

Common sources for Buddhist foods

Buddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as "seitan" or "wheat meat", soy (such as tofu or tempeh), agar, and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world. Soy and wheat gluten are very versatile materials, because they can be manufactured into various shapes and textures, and they absorb flavourings (including, but not limited to, meat-like flavourings), whilst having very little flavour of their own. With the proper seasonings, they can mimic various kinds of meat quite closely. A piece of seitan Wheat gluten - also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten - is a foodstuff made from the gluten of wheat. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... For other uses, see Tofu (disambiguation). ... Fresh tempeh at the market, Jakarta, Indonesia. ... This does not adequately cite its references or sources. ... For other uses, see Plant (disambiguation). ... A meat analogue, also called meat substitute, mock meat or veat, approximates the aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of certain types of meat. ... Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. ...

Some of these Buddhist vegetarian chefs are in the many monasteries which serve wu hun and mock-meat (also known as 'meat analogues') dishes to the monks and visitors (including non-Buddhists who often stay for a few hours or days, to Buddhists who are not monks, but staying overnight for anywhere up to weeks or months). Many Buddhist restaurants also serve vegetarian, vegan, non-alcoholic, and/or wu hun dishes. Some Buddhists eat vegetarian only once per week or month, or on special occasions such as annual visits to an ancestor's grave. To cater to this type of customer, as well as full-time vegetarians, the menu of a Buddhist vegetarian restaurant usually shows no difference from a typical Chinese or far-Eastern restaurant, except that in recipes originally made to contain meat, a chicken flavoured soy or wheat gluten might be served instead (e.g. "General Tso's chicken" made with flavoured wheat gluten). Monastery of St. ... General Tsos chicken General Tsos chicken (Chinese: 左公鸡; Hanyu Pinyin: Zuǒ gōng jī; or 左宗堂鸡; pinyin: Zuǒ Zōngtáng jī) is a sweet and spicy deep-fried Hunan Chinese dish that is popularly served in American and Canadian Chinese restaurants. ...

See also

• Buddha's delight
• Vegetarianism and religion

Buddhas delight , often transliterated as Luóhàn zhāi, lo han jai or lo hon jai (Traditional Chinese: 羅漢齋; Simplified Chinese: 罗汉斋; Hanyu Pinyin: ), is a vegetarian dish well known in Chinese cuisine . ... Many religions, including Hinduism, Taoism, Buddhism, and especially Jainism, teach that ideally life should always be valued and not willfully destroyed for unnecessary human gratification. ...

Notes

is the 197th day of the year (198th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ...

External links

• Shojin Ryori: Vegetarian Cooking
• Return To The Middle Kingdom: Chinese Vegetarian Eating in East Asia