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Chinese Buddhist cuisine | A Wisdom Archive on Chinese Buddhist cuisine | | Chinese Buddhist cuisine A selection of articles related to Chinese Buddhist cuisine | |
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Chinese Buddhist cuisine
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ARTICLES RELATED TO Chinese Buddhist cuisine | |
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| | |  Chinese Buddhist cuisine: Encyclopedia II - Wheat gluten food - Forms
Wheat gluten food - Chinese.
Wheat gluten, called miàn jīn in Chinese (traditional: 麵筋, simplified: 面筋, literally "noodle/dough tendon"; also spelled mien chin or mien ching) is believed to have originated in ancient China, as a meat substitute for adherents of Buddhism, particularly Mahayana Buddhist monks, who are strict vegetarians. Miàn jīn is often deep fried before being cooked in Chinese cuisine, which confers a crispy ri ...
See also:Wheat gluten food, Wheat gluten food - Forms, Wheat gluten food - Chinese, Wheat gluten food - Japanese, Wheat gluten food - Vietnamese, Wheat gluten food - Macrobiotic, Wheat gluten food - Western Read more here: » Wheat gluten food: Encyclopedia II - Wheat gluten food - Forms |
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| | | | Chinese Buddhist cuisine: Encyclopedia - Wheat gluten food Wheat gluten, also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten) is a vegan/vegetarian foodstuff made from wheat gluten and often used as a meat substitute in Asian, vegetarian, Buddhist, and macrobiotic cuisines. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the glute ...
Including:
Read more here: » Wheat gluten food: Encyclopedia - Wheat gluten food |
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| | | | Chinese Buddhist cuisine: Encyclopedia II - Buddhist cuisine - Three types of restrictions Reincarnation is one basic tenet of Buddhism, and this includes rebirth of humans as other animals, and vice-versa. As a result, many Buddhists do not kill animals and many also do not eat meat. Other common reasons cited are that killing animals and/or eating their meat are a violation of the Five Precepts, bad for one's own karma, and because of a compassion for other animals. Many vegetarian Buddhists are not vegan, but for those who are vegan, such beliefs are often due to objections about the circumstances in which ...
See also:Buddhist cuisine, Buddhist cuisine - Three types of restrictions, Buddhist cuisine - Only for some Buddhists, Buddhist cuisine - Common sources for Buddhist foods Read more here: » Buddhist cuisine: Encyclopedia II - Buddhist cuisine - Three types of restrictions |
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| | | | Chinese Buddhist cuisine: Encyclopedia II - Buddhist cuisine - Common sources for Buddhist foods Buddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as "seitan" or "wheat meat", soy (such as tofu or tempeh), agar, and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world. Soy and wheat gluten are very versatile materials, because they can be manufactured into various shapes and textures, and they absorb flavourings (including, but not limited to, meat-like flavourings), whilst having very little flavour of their own. With the ...
See also:Buddhist cuisine, Buddhist cuisine - Three types of restrictions, Buddhist cuisine - Only for some Buddhists, Buddhist cuisine - Common sources for Buddhist foods Read more here: » Buddhist cuisine: Encyclopedia II - Buddhist cuisine - Common sources for Buddhist foods |
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| | | | Chinese Buddhist cuisine: Encyclopedia II - Vegetarian cuisine - Cuisine that uses meat analogues These are vegetarian versions of popular dishes that non-vegetarians enjoy and are frequently consumed as fast food, comfort food, transition food for new vegetarians, or a way to show non-vegetarians that they can be vegetarians while still enjoying their favorite foods. Many vegetarians just enjoy these dishes as part of a varied diet.
Some popular mock-meat dishes include:
Veggie burgers (burgers usually made from grains, TVP, seitan (wheat gluten), tempeh, and/or mushrooms)
In some cases, one can order a burg ...
See also:Vegetarian cuisine, Vegetarian cuisine - Cuisine that is traditionally vegetarian, Vegetarian cuisine - Cuisine that uses meat analogues Read more here: » Vegetarian cuisine: Encyclopedia II - Vegetarian cuisine - Cuisine that uses meat analogues |
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| | | | Chinese Buddhist cuisine: Encyclopedia II - Buddhism in China - History of Buddhism in China
Buddhism in China - Arrival along the Silk Road.
The arrival of Buddhism in China followed the first contacts between China and Central Asia which occurred with the opening of the Silk Road in the 2nd century BCE. Chinese murals in the Tarim Basin city of Dunhuang describe the Emperor Han Wudi (156-87 BCE) worshipping Buddhist statues, "golden men brought in 120 BCE by a great Han general in his campaigns against the nomads". However, there is no such mention of ...
See also:Buddhism in China, Buddhism in China - History of Buddhism in China, Buddhism in China - Arrival along the Silk Road, Buddhism in China - Relation to Confucianism and Daoism, Buddhism in China - Local interpretation of Indian texts, Buddhism in China - Buddhism gains political traction in the north, Buddhism in China - Monks and rulers join forces, Buddhism in China - Modern Chinese Buddhism, Buddhism in China - Reference Read more here: » Buddhism in China: Encyclopedia II - Buddhism in China - History of Buddhism in China |
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| | | | Chinese Buddhist cuisine: Encyclopedia II - Cuisine of Singapore - Common dishes and snacks
Cuisine of Singapore - Chinese inspired.
Chinese cuisine
Eight Great Traditions
Anhui
Cantonese
Fujian
Hunan
Jiangsu
Shandong
Sichuan
Zhejiang
Others
Chinese Buddhist
Chiuchow
Hakka
Historical Chinese
Hong Kong
Hong Kong-style western
Huaiyang
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See also:Cuisine of Singapore, Cuisine of Singapore - Common dishes and snacks, Cuisine of Singapore - Chinese inspired, Cuisine of Singapore - Malay/Peranakan inspired, Cuisine of Singapore - Indian inspired, Cuisine of Singapore - Cross ethnic inspired, Cuisine of Singapore - Seafood, Cuisine of Singapore - Fruits, Cuisine of Singapore - Desserts, Cuisine of Singapore - Drinks, Cuisine of Singapore - Local names for coffee and tea, Cuisine of Singapore - External link Read more here: » Cuisine of Singapore: Encyclopedia II - Cuisine of Singapore - Common dishes and snacks |
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| | | | Chinese Buddhist cuisine: Encyclopedia II - Tofu - Nutritional information Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and isoflavones (important in preventing cancer), and has no cholesterol (a risk factor for heart disease). Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintanence) and magnesium (especially important for athletes).
Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 2% and 1% fat respectivel ...
See also:Tofu, Tofu - Production, Tofu - Varieties, Tofu - Fresh tofu, Tofu - Processed tofu, Tofu - Byproducts of tofu production, Tofu - Tofu made from other legumes, Tofu - Preparation, Tofu - Western methods, Tofu - Eastern methods, Tofu - History, Tofu - Three theories of origin, Tofu - Established history of tofu, Tofu - Nutritional information, Tofu - Sales and distribution, Tofu - Etymology, Tofu - Miscellaneous, Tofu - Notes Read more here: » Tofu: Encyclopedia II - Tofu - Nutritional information |
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| | | | Chinese Buddhist cuisine: Encyclopedia II - Tofu - Sales and distribution In the West, tofu can be obtained in Asian markets, farmers' markets, and health food stores. Depending on its local popularity, many grocery stores also stock tofu. The largest provider of tofu products in the United States is Hong Kong-based Vitasoy, which also manufactures the brands Nasoya and Azumaya. Another major brand is Mori-Nu (Morinaga Nutritional Foods), a subsidiary of Morinaga Milk Company of Japan, which pioneered the s ...
See also:Tofu, Tofu - Production, Tofu - Varieties, Tofu - Fresh tofu, Tofu - Processed tofu, Tofu - Byproducts of tofu production, Tofu - Tofu made from other legumes, Tofu - Preparation, Tofu - Western methods, Tofu - Eastern methods, Tofu - History, Tofu - Three theories of origin, Tofu - Established history of tofu, Tofu - Nutritional information, Tofu - Sales and distribution, Tofu - Etymology, Tofu - Miscellaneous, Tofu - Notes Read more here: » Tofu: Encyclopedia II - Tofu - Sales and distribution |
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