Buddhist vegetarian dishes are very particular. The main raw materials of the dishes are "three mushrooms and six ears". The three mushrooms refer to shiitake mushrooms, straw mushrooms, and mushrooms. The six ears refer to black ears, white ears, cloud ears, ground ears, stone ears, and white ears. Of course, there are also various other edible fungi, fresh fruits and vegetables, soybeans and re-products. The "big five meat" foods are absolutely prohibited, and the "small five meat" are not allowed during the cooking process. In other words, spicy and aphrodisiac condiments and vegetables such as onions, ginger, garlic, onions, and leeks that are usually seasoned must not be used in Gongdelin dishes. However, without these seasonings, it does not mean that vegetarian dishes will lose their flavor. Let’s talk about the dish of Eighteen Arhats. Legend has it that monks from a monastery went down the mountain to beg for alms. When they came back, each of them had very little food, and they couldn't even cook a plate of vegetables by themselves. A monk said: "It's enough to fry them together." Unexpectedly, they tasted great after they came out of the pan. All the monks said: "Good food, good food." What name should we give this dish? A wise monk counted the number of people around him, and there were exactly eighteen people, so he said, "Let's call him the Eighteen Arhats." Later, this dish was spread among the people and then introduced into restaurants. The chefs of Gongdelin Restaurant re-adjusted the main ingredients of the original dishes based on the principles of scientific input and rational nutrition, making this dish not only good in color, aroma and taste, but also rich in nutrients. Eighteen Arhats has become the first choice dish for diners to dine at Gongdelin Restaurant.

Seeing the crispy eel with sesame oil, stir-fried crab noodles, cumin mutton skewers, vegetarian braised pork, braised sea cucumbers, charred fish fillets... You may never imagine that you have entered a Buddhist restaurant. Vegetarian restaurant. If you taste it carefully, you will be able to taste the faint fragrance in the texture that is like meat but not meat. This is the difference between Gongdelin Vegetarian Restaurant and other restaurants.

Gongdelin’s vegetarian dishes are based on the Huaiyang flavor, which is compatible with the essence of vegetarian dishes and folk vegetarian dishes. It combines the tastes of northerners and establishes its own unique style. The vegetarian dishes of Gong De Lin are not only the crispy eel with sesame oil, stir-fried crab noodles, etc. mentioned above... but also the Vinegar Fire Recipe, Tianzhu Su Zhai, Luo Han Su Zhai, Ruyi Purple Abalone, Pudu All Living Beings, Ginkgo Aloe Vera, etc. are the merits. Lin's signature dish is also the most praised dish by diners. However, when you see these dish names, please don’t think that you have entered a temple. These exquisite dishes are just vegetarian dishes created by Gongdelin for you. They reflect the Buddhist culture of Gongdelin’s decoration style and the unique “Qing, The "pure, clean" atmosphere is the best choice for you to cultivate your mind and nature. The distinctive features of Gongdelin's vegetarian dishes are that they are mainly fresh in season, with exquisite selection of ingredients, exquisite skills, wide variety and unique flavor. It is usually cooked with plant-based raw materials such as vegetable oil, edible fungi, fresh fruits and vegetables, soy products, gluten, bamboo shoots, algae, and dried and fresh fruits.

The mooncakes of Gongdelin Restaurant are more unique. The main and auxiliary ingredients of the mooncakes are all produced in pollution-free mountainous areas. They are made by traditional manual operation. The pastry layers are uniform and golden in color, which is unique.

The protein content of Sichuan winter vegetables is much higher than that of beef and mutton, and the content of calcium, iron, phosphorus and other trace elements is also considerable. It's just that most people don't recognize it because of its humble appearance. Gongdelin uses Sichuan winter vegetables, fresh mushrooms, shiitake mushrooms, bean sprouts and other raw materials to make vegetarian stuffed buns, which are also a popular staple food among diners. Every morning, the long queues to buy steamed buns with vegetarian fillings can be regarded as a scene on Qianmen South Street. The restaurant design of Gongdelin Vegetarian Restaurant is based on Buddhist style. The environment is elegant and the vegetarian dishes are fragrant. The restaurant on the first floor serves economical light meals. The Lotus Hall on the second floor provides small gatherings and you can order as you like. There is a Guanyin Hall on the third floor. , Purple Bamboo Hall, Welcome Hall, Luohan Hall, single-room seating, elegant and chic, can accommodate medium and high-end vegetarian banquets, and can also accommodate tourist groups. It can accommodate 100 people for dining at the same time. Stepping into this restaurant, you will feel as if you are in a Buddhist pure land, with a unique style Novel and unique.

The restaurant design of Gongdelin Vegetarian Restaurant, the variety of dishes are imitated in Buddhist style, the environment is elegant, and the vegetarian dishes are fragrant. The characteristics of the meals are that they are vegetarian and meat-like, and the ingredients are carefully selected. The rectangular and beautiful ingredients are mainly three mushrooms and six ears, fresh vegetables, edible fungi, and legumes. The dishes are delicate in texture and have various flavors. Although they are vegetarian, they are meaty and nutritious. It is rich, beneficial to health and easy to be absorbed by the body, and is very popular among guests at home and abroad.