Search results
Results from the WOW.Com Content Network
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).
The golden chedi at the wat ' s shrine carries the relics and ashes of Thai royals. [1] The two viharas are closed to public. [clarification needed] The T-shaped bot holds a magnificent Sukhothai-period Buddha, cast in 1257 CE to celebrate freedom from the Khmers.
Ink rubbing of the stele commissioned by Qianlong depicting Asita. The upper right shows the inscriptions of the eulogy given by Qianlong. Originally, the arhats were composed of only 10 disciples of Gautama Buddha, although the earliest Indian sutras indicate that only 4 of them, Pindola, Kundadhana, Panthaka and Nakula, were instructed to await the coming of Maitreya. [1]
The Buddha is always represented with certain physical attributes, and in specified dress and specified poses. Each pose, and particularly the position and gestures of the Buddha's hands, has a defined meaning which is familiar to Buddhists. In other Buddhist countries, different but related iconography is used, for example the mudras in
Douhua 豆花 Taiwan, Sichuan, Yunnan, Guizhou, Hunan, Jiangxi, Fujian; in northern China, douhua refers exclusively to sweet variants : In Fujian, brown sugar is added to sweet Douhua, while salted Douhua is flavored with dried radish, fried garlic, cilantro, dried shrimps, etc.
Wat Ratchanatdaram (Thai: วัดราชนัดดาราม, pronounced [wát râːt.t͡ɕʰā.nát.dāːrāːm]) is a Buddhist temple located at the intersection between Ratchadamnoen Klang and Maha Chai Road, in Phra Nakhon district, Bangkok.
Kah-wai Lo [1] (born 21 August 1991), known professionally as Buddha Lo, is an Australian chef and television personality. He is best known for winning two consecutive seasons of the American television series Top Chef , becoming its first two-time winner.
Sorrowful Rice (Chinese: 黯然销魂饭; pinyin: ànránxiāohún fàn; Cantonese Yale: gam yin siu wan fan), or simply char siu egg rice, is a Hong Kong rice dish popularised by Stephen Chow's 1996 comedy film The God of Cookery. [1]