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Most of the dishes considered to be uniquely Buddhist are vegetarian, but not all Buddhist traditions require vegetarianism of lay followers or clergy. [2] Vegetarian eating is primarily associated with the East and Southeast Asian tradition in China, Vietnam, Japan, and Korea where it is commonly practiced by clergy and may be observed by laity on holidays or as a devotional practice.
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).
As with all religious traditions, some such foods have passed into widespread secular use, but all those on this list have a religious origin. The list is arranged alphabetically and by religion. Many religions have a particular 'cuisine' or tradition of cookery, associated with their culture (see, for example, List of Jewish cuisine dishes).
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal . It reflects the Tibetan landscape of mountains and plateaus.
Buddhist cuisine is a kind of 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.
Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice ) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into ...
Name Image Region Type Description Xôi: Sticky rice dish Sweet (ngọt) or savory (mặn) dish made from glutinous rice and other ingredients. Oản: Sticky rice dish White sticky rice, granulated sugar or cake flour formed into a truncated pyramid shape – used as an offering in Buddhist temples. Xôi chiên: Sticky rice dish
As there is an underlying concept of doing all one can with sincerity, [4] there are many changes in the contents of the shinsen depending on season or region. There are regions where the custom of offering up the first produce of the year before an altar without eating it remains, [5] but there are also areas where offerings are selected from amongst the seasonal foods.