Chinese Food Recipes - Vegetables & Eggs

Vegetable dishes are cooked by cooking oil, vegetables, beans, wheat gluten, bamboo shoots, mushrooms and seaweed. They are characterized by freshness, variety, colorfulness and healthiness. They were originally used for sacrifices and grand ceremonies. Later, they have become an important part of Chinese food and food culture since the Northern and Southern Dynasties (386-589) along with the introduction of the Buddhism.

Vegetable dishes in China are divided into three groups: temple, palace and folk/home-style vegetable dishes. Buddhists eat vegetable dishes are to propagate refrains from killing and protect lives, and cultivate merciful Buddha-nature. Palace style is exquisite with a great variety. In ancient times, emperors had to sit alone after bathing, abstain from wine and eat vegetable dishes to make their hearts pure and sincere, when met significant events or before making sacrifices to their ancestors. Chinese folks eat vegetable dishes for they practice simple and mild lives.

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