Temple dishes mainly refer to vegetarian dishes, which are cooked with non-animal raw materials (except eggs and milk). Its prosperity and development are related to Buddhism. Buddhism has no vegetarian precepts. Since devadatta, a disciple of Sakyamuni, advocated the introduction of vegetarian food into China, it was accepted by Han believers. Since then, being a vegetarian in a temple has become a Buddhist canon. There are all kinds of vegetarian dishes made by monks and nuns in China, such as pork made by Fo Yin, a monk in Jinshan Temple in Song Dynasty, saddle bridge burned by a monk in Yangzhou Mountain in Qing Dynasty, and rotten pig's head burned by fahai temple. All of them win with meat, but more of them are famous for vegetarian dishes. The vegetarian feast in Buddhist temples is highly valued by vegetarian Buddhist monks. Vegetarianism flourished in the Southern Dynasties, when it reached a considerable level. There is a chapter in Jia Sixie's Book of Qi Yaomin devoted to vegetarianism, which is the first vegetarian menu in China. At first, the vegetarian diet of monks and nuns was confined to the temple, or Buddhists entertained monks and nuns. Later, the benefactors and pilgrims who entered the mountain came and needed to be vegetarian on the spot, so some larger temples also run temple food. Later, it expanded to shops and palaces, forming three major schools: temple vegetarian dishes, palace vegetarian dishes and folk vegetarian dishes. For example, there were vegetarian restaurants in Bianjing and Lin 'an in the Song Dynasty, as well as fresh vegetables, jade enema and Dongpo tofu. Song Hong's "Shanjia Qing Palace" contains unique vegetarian dishes. There were vegetarian dishes in the diet of the Qing court, and there were 27 chefs in the Vegetarian Bureau of Guangxu Dynasty, who specialized in making vegetarian dishes. The characteristics of vegetarian dishes are as follows: first, they are created by temples, and most of them are monks' kitchens; Second, avoid using animal raw materials and plant raw materials such as leek, onion and garlic; The third is to use vegetarian dishes, that is, to absorb the cooking techniques of vegetarian dishes, imitate the shape of vegetarian dishes, and borrow the names of vegetarian dishes. Its famous dishes are Luohanzhai, Dinghu Shangsu, vegetarian shark's fin, stewed bamboo shoots and Babaoji, sweet and sour fish, fried hairy crabs and fried shrimps. And pictographic dishes with different colors such as peacock, phoenix, orchid and butterfly.