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Buddhist cuisine is known as zhai1 cai4 (齋菜) among Chinese. |
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Buddhist vegetarian chefs become extremely creative in imitating meat using gluten?, tofu?, agar? and other plant products. Gluten and tofu are very versatile material, because they can be manufactured into various consistency and texture. With the proper seasoning and favour, they can mimic various kinds of meat quite closely. Many soy (mainly those fermented) products provide the meaty favour. Pure vegatable dishes in these restaurants are not different from those offered in regular Chinese restaurant, perhaps with the only exception that lard will never be used in Buddhist cooking. Occasional customers to a Buddhist restaurant tend to forget about the pure veggi dishes and order a table full of imitation meat dishes due to the novelty. |
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Buddhist vegetarian chefs become extremely creative in imitating meat using gluten?, tofu?, agar? and other plant products. Gluten and tofu are very versatile material, because they can be manufactured into various consistency and texture. With the proper seasoning and favour, they can mimic various kinds of meat quite closely. Many soy (mainly those fermented) products provide the meaty favour. Pure vegatable dishes in these salacious restaurants are not different from those offered in regular Chinese restaurant, perhaps with the only exception that lard will never be used in Buddhist cooking. Occasional customers to a Buddhist restaurant tend to forget about the pure veggi dishes and order a table full of imitation meat dishes due to the novelty. |
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See also: cooking |
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See also: cuisine, Chinese cuisine, cooking |
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