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Chinese Buddhist temple tradition, 4th century CE onward Techniques

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Chinese Buddhist temple tradition, 4th century CE onward
Buddhist Vegetarian Cuisine — Mock Meat Traditions
Chinese Buddhist temple tradition, 4th century CE onward
Chinese Buddhist cuisine (zhai fan, 斋饭) spans 2,000 years, with temple kitchens developing extraordinary mock-meat techniques using wheat gluten (mian jin), tofu skins (fu pi), mushrooms, and lotus. The goal is not merely to imitate meat but to achieve complex textures and umami depth that satisfy and nourish without harming life. Major centres: Hangzhou's Lingyin Temple, Shanghai's Jade Buddha Temple.
Chinese — Buddhist/Vegetarian — Philosophy and Technique foundational →