Taoist Cuisine

Taoist Cuisine

　　Xuzhou is the hometown of Zhang Daoling, the founder of Taoism, and one of the birthplaces of Taoist culinary culture. Taoist dietary culture aims at longevity and health preservation, with two major schools—vegetarian and non-vegetarian. However, during festivals, rituals, and Taoist ceremonies, only vegetarian dishes are served. Vegetarian food, also called temple food, uses ingredients such as tofu, wheat gluten, bamboo shoots, mushrooms, etc. Non-vegetarian dishes often use game meats and mountain delicacies, and the seasonings typically include medicinal herbs, resulting in rich and savory flavors with health-promoting properties. Major Taoist banquets include: “Three Pure Ones Meat Substitute Feast,” “Taiji Feast,” “Three-Five Feast,” and “Four-Four Feast.” Meat-substitute dishes include: “Yin-Yang Fish,” “Heaven-Earth Egg,” “Four-Square Meat,” “Tai Xu Meatballs,” “Astragalus Mushrooms,” “Tangerine Peel Chicken,” and “Rouge Pork.”

　　The “Meat-Substitute Taiji Feast” created by Xuzhou’s “Taiji Feast” development team consists of 4 groups totaling 28 dishes. First group: a central Taiji pattern platter served with five side dishes arranged around it; second group: starts with two small appetizers, followed by a soup, then eight main dishes; third group: four types of dim sum; fourth group: a clay pot dish, four vegetable dishes, and two staple foods.