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Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài (simplified Chinese: 罗汉菜; traditional Chinese: 羅漢菜).
Chinese Buddhism or Han Buddhism (simplified Chinese: 汉传佛教; traditional Chinese: 漢傳佛教; pinyin: Hànchuán Fójiào; Jyutping: Hon3 Cyun4 Fat6 Gaau3; Pe̍h-ōe-jī: Hàn-thoân Hu̍t-kàu) is a Chinese form of Mahayana Buddhism which draws on the Chinese Buddhist canon [1] that includes the indigenous cultural traditions of ...
Very bitter but believed to be medicinally highly potent. Often made into a tea or broth with Chinese wolfberries. Gloeostereum incarnatum: 榆耳: 榆耳: yú'ěr: elm ear Used in Buddha's delight. Hericium erinaceus: lion's mane mushroom, bearded tooth mushroom 猴頭菇: 猴头菇: hóutóugū: monkey head mushroom Hericium ramosum ...
Chinese unable to re-unite with loved ones this Lunar New Year are sending them a taste of home instead, using food packages to bridge the distance, as coronavirus warnings in some regions put a ...
Hong dou tang, hong dou sha, or red bean soup is a sweet Chinese dessert made from azuki beans. [1] served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a tong sui, or sweet soup. It is often served cold during the summer, and hot in the winter.
Eight treasure duck (Chinese: 八寶鴨; pinyin: bābǎoyā; Jyutping: baat3 bou2 aap3'; Shanghainese: paq 7-pau 5-aq 7, lit. 'eight treasure duck'), also known as eight treasures duck, is a duck dish in Shanghai and Cantonese cuisine. Its name derives from the fact that it is stuffed with eight other ingredients, including rice, mushrooms and ...
HONG KONG — A set of 1,400-year-old Buddha statues in southwest China was damaged by villagers who painted them with bright colors to “redeem a wish to the god,” officials said.. Located in ...
Tong but lut (Chinese: 糖不甩; lit. 'sweet not fall off') is a Cantonese dessert. Glutinous rice flour balls in sugar syrup are sprinkled with crushed roasted peanuts (and/or roasted sesame seeds and desiccated coconut). The stickiness of the balls prevents the topping from coming off, hence the name.