Nanyue Vegetarian Cuisine

Nanyue Vegetarian Cuisine

　　Originating during the Eastern Jin Dynasty, Nanyue vegetarian cuisine flourished with the introduction of Buddhism to Nanyue. In ancient times, Nanyue vegetarian food was simply monks’ monastic fare. Later, as more pilgrims visited the mountain, and abstinence from meat became customary during worship—while carrying meat-based meals up the mountain was inconvenient—temples began setting up vegetarian food stalls. Over time, the culinary techniques became increasingly refined, and the variety of dishes grew. Nanyue vegetarian cuisine emphasizes color, aroma, taste, and presentation. Each dish is meticulously prepared with attention to nutrition, rich in vitamins and protein. Major temples and restaurants alike excel in its preparation. Ingredients such as gluten, beans, soybean products, lily bulbs, taro, lotus root, red and white radishes, and various melons, vegetables, and fruits are used to imitate chicken, fish, meat, and eggs. Full banquets are created using the same names as meat-based dishes, and they look so realistic that they can easily be mistaken for the real thing. In terms of flavor, their fragrant, tender, and fresh taste often surpasses that of ordinary meat dishes. Common Nanyue vegetarian dishes include the so-called One Fragrance, Two Plum Blossoms, Three Fresh Soups, Four Seasons Green, Five Lantern Gathering, Six Lotus Seeds, Seven-Story Tower, Eight Big Bowls, Nine Auspicious Delights, and Ten Brocades.