Chinese cuisine/Cantonese cuisine/Buddha's delight

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Template:Chinese Buddha's delight, often transliterated as Luóhàn zhāi, 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 (Template:Zh).

The dish is traditionally enjoyed by Buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in soy sauce-based liquid with other seasonings until tender. The specific ingredients used vary greatly both inside and outside Asia.

Tradition[edit]

As suggested by its name, it is a dish traditionally enjoyed by Buddhists, but it has also grown in popularity throughout the world as a common dish available in Chinese restaurants (though often not including all of the ingredients) as a vegetarian option. It is traditionally served in Chinese households on the first day of the Chinese New Year, stemming from the old Buddhist practice that one should maintain a vegetarian diet in the first five days of the new year, as a form of self-purification. Some of the rarer ingredients, such as fat choy and arrowhead, are generally only eaten at this time of year.

Ingredients[edit]

The following is a list of ingredients often used in Buddha's delight, each of which, according to Chinese tradition, is ascribed a particular auspicious significance. As the dish varies from chef to chef and family to family, not every ingredient is always used in every version of the dish.

Main ingredients[edit]

Commonly used main ingredients[edit]

Less commonly used main ingredients[edit]

Seasonings[edit]

  1. a b c d e f g h i "Honolulu Star-Bulletin Features". Archives.starbulletin.com. http://archives.starbulletin.com/1998/01/14/features/story1.html. Retrieved 2009-04-30. 
  2. a b c d e f g h i Lin, Florence (1976). Florence Lin's Chinese Vegetarian Cookbook. Shambhala. p. 104. ISBN 978-0-87773-252-5. https://books.google.com/books?id=DNw9AAAAIAAJ&pg=PA104. Retrieved 29 July 2013. 
  3. a b c d Young, Grace (5 May 1999). The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing. Simon & Schuster. p. 126. ISBN 978-0-684-84739-9. https://books.google.com/books?id=yOTVwyCfccEC&pg=PA126. Retrieved 29 July 2013. 
  4. a b "The Ginkgo Pages Forum - Blog: Jai a delight in the Chinese new year". Ginkgopages.blogspot.com. 2006-01-26. http://ginkgopages.blogspot.com/2006/01/jai-delight-in-chinese-new-year.html. Retrieved 2009-04-30. 
  5. a b c Hsiung, Deh-Ta; Simonds, Nina (1 June 2005). Food of China. Murdoch Books. p. 204. ISBN 978-1-74045-463-6. https://books.google.com/books?id=-9XWQrpbLAgC&pg=PA204. Retrieved 29 July 2013. 
  6. "Buddha's Delight Recipe". Taste.com.au. http://www.taste.com.au/recipes/9370/buddhas+delight. Retrieved 2009-04-30. 
  7. a b c Invalid <ref> tag; no text was provided for refs named archive1
  8. a b Hsiung, Deh-Ta (19 February 2002). The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. St. Martin's Press. p. 193. ISBN 978-0-312-28894-5. https://books.google.com/books?id=fsJvn_9qctwC&pg=PA193. Retrieved 29 July 2013. 
  9. a b c d e f Hu, Shiu-Ying (2005). Food Plants of China. Chinese University Press. p. 1. ISBN 978-962-996-229-6. https://books.google.com/books?id=2OiYydyrsygC&pg=RA1-PA69. Retrieved 29 July 2013. 
  10. "Buddha's Delight Recipe at". Epicurious.com. http://www.epicurious.com/recipes/food/views/Buddhas-Delight-233790. Retrieved 2009-04-30.