Home-cooked vegetable dishes

Author: Cao Guangquan
Publisher:
Publish Date: 2007-01-01
Features: Vegetarian dishes have a long history in Chinese culinary culture. The development of vegetarian cuisine is closely tied to Buddhism. Originally, Buddhist monks followed vegetarian dietary rules, simply accepting whatever food was offered. Later, a disciple of the Buddha named Devadatta advocated for vegetarianism. This sect was introduced to China and accepted by Han followers, with eating vegetarian meals in temples becoming a Buddhist regulation. The earliest vegetarian dishes were created by monasteries, with chefs often being monks. Vegetarian dishes avoid using animal meat, blood, internal organs, as well as pungent plant ingredients like leeks, scallions, and garlic. They absorb cooking techniques from meat dishes, imitate their shapes, often borrow meat dish names, and achieve remarkable realism. This book is part of the "Home Cooking Series," featuring 60 vegetarian dish menus and 120 variations. The book selects top-tier chefs and masters to demonstrate dish preparation, providing detailed step-by-step instructions, illustrations of ingredients and dishes, and sharing tips for flavor and ingredient variations.，。