Vegetarianism is an important part of China's cooking and food culture. It has a long history and is unique in China cooking. The Ming and Qing Dynasties witnessed the great development of vegetarian dishes in China. Vegetarian dishes in Qing Dynasty were divided into three schools: temple vegetarian dishes, palace vegetarian dishes and folk vegetarian dishes. Temple vegetarian dishes, also called vegetarian dishes, are specially for monks and pilgrims; Because of its unique and delicious flavor and rich nutrition, it is also favored by ordinary people. In today's "Journey to the Kingdom of Chinese Cuisine", Zhiyun will introduce you to the vegetarian dishes in Nanputuo, Xiamen, which are full of poetry, scenery and Zen. Nanputuo Temple in Xiamen is a famous ancient temple in southern Fujian. Mainly dedicated to avalokitesvara bodhisattva with thousands of hands and eyes. It has a history of nearly 1,000 years, and the incense has reached its peak so far, ranking first among temples in southern Fujian. Gu Yan said, "Nanpu is free from suffering for three years a year." It can be seen that Nanputuo has been a holy place for pilgrims to worship since ancient times. Today, Nanputuo Temple is one of the famous temples in the State Council and one of the eight scenic spots in Xiamen. Visitors to Xiamen must go to Nanputuo. Nanputuo vegetarian dishes are also loved by pilgrims and tourists because of their pleasing color, delicious taste, freshness and elegance. Not long ago, our reporter made a special trip to visit Chen, director of the vegetarian department of Nanputuo Temple Industrial Society in Xiamen. Chen: The vegetarian dishes in Nanputuo Temple have a history of one hundred years. A couplet of the original "Wuwotang" in Nanputuo Temple can prove: Don't say that a mountaineer is indifferent to Zen, but also know the world. This shows that the vegetarian dishes in the temple have a very long history, which must be a hundred years old. It is a unique vegetarian dish in Nanputuo, which is slowly formed by the vegetarian dishes eaten by monks in temples. Listener friends, in the early years, there were only a few simple vegetarian dishes in Nanputuo, which were for pilgrims to be vegetarian. The raw materials are relatively simple, mainly bean products, and they are often made into meat-like shapes, and they are euphemistically called: vegetarian belly, vegetarian chicken, vegetarian steak, vegetarian fish, vegetarian pig's trotters, vegetarian bacon and so on. Today, some temples and vegetarian restaurants still like it. Since the 1960s, the vegetarian dishes in Nanputuo began to innovate, no longer imitating meat and fishy food, but became vegetarian dishes with rich materials, and gradually increased the variety of vegetarian dishes. Chen: Before the reform and opening-up, guests ate vegetarian dishes and gave us a nickname: your vegetarian dishes in Nanputuo are thirteen islands in the Pacific Ocean. In fact, there are more than a dozen varieties: Danggui Jingu soup, Agaricus bisporus, fried rice noodles, thousand layers of rotten skin, taro paste, peanut soup, mixed vegetables and so on. With the reform and opening up, chefs have undergone transformation and innovation in technology and variety. In addition, we also exchanged and studied in several big temples and famous vegetarian restaurants across the country, and created hundreds of dishes. In addition to the Thirteen Pacific Insurance, the outstanding elephants are: bright future, great rivers and mountains, night wind, golden grapes, and heaven remains our neighbourhood, fruitful and so on. Some dishes take part in Xiamen 98 Food Festival every year. For example, "Nanhai Jinlian Putuo Pearl" also participated in the third national cooking competition in 1993 and won the silver prize. Now our varieties can meet the needs of domestic and foreign guests. The vegetarian dishes in Nanputuo are mainly beans, noodles, fresh vegetables, mushrooms, fungi, taro and local fruits such as litchi, longan and pineapple. Pay special attention to the selection of materials. Taro, mushrooms, rice noodles and many other raw materials have a fixed production base and are supplied all year round. For example, taro, which is commonly used in vegetarian dishes, has a special planting base in the suburbs of Xiamen, and the selected taro can only be planted in these fields, even if it is produced across ridges. These high-quality raw materials ensure the high quality of dishes. However, due to the limited raw materials of vegetarian dishes, it is entirely up to the chef to work hard on knife skills and cooking to make every dish full of color, flavor and flavor. Therefore, the masters of Nanputuo vegetarian restaurant pay special attention to the production process, and every dish is meticulous and never sloppy. 1983, the chef of vegetarian restaurant was invited to perform in Hong Kong, which caused a sensation. Hong Kong media praised Nanputuo vegetarian restaurant as "Kung Fu cuisine", which is characterized by excellent workmanship and high quality. So, what are the characteristics of Nanputuo vegetarian dishes? Chen: The main features are vegetarian dishes, vegetarian dishes and vegetarian dishes. These are our three principles. In addition, we also have a prominent feature, that is, we combine the advantages of northern and southern vegetarian dishes, and combine the palace and meticulous vegetarian dishes with the folk pure natural and temple vegetarian dishes to form the current Nanputuo vegetarian dishes. You are listening to the tour of the Chinese food kingdom. Today I will introduce you to the vegetarian dishes in Nanputuo, Xiamen. Nanputuo vegetarian dishes are not only exquisite in materials, but also have nothing to do with the shape, name, soup and the word "meat". They are really made of vegetarian dishes. The name of vegetarian dishes pays attention to color, fragrance and taste, as well as shape, spirit and dishes, that is, the color is pleasing to the eye, the taste is delicious, the fragrance is rich, the shape is vivid, the charm is elegant, the utensils are coordinated, and the poetic name of the dishes is also paid attention to. For example, the dish of "colorful flowers to welcome guests" is cold on a plate, fried with four kinds of vegetables: red, yellow, green, hundred and red, and surrounded by a small basket of "radish acid" to welcome guests. Gorgeous colors, warm sentiment and vivid modeling are more exquisite than colored plastic jade carvings, which makes people reluctant to put it down and eat chopsticks. Another example is the "100-fruit incense burner", which contains golden ginkgo, green vegetables, bright red tomato juice, black shredded mushrooms and white winter bamboo shoots. It's simply exquisite design, superb bonsai. Hearing this, you must be curious about what raw materials these poetic dishes are made of. Director Chen introduced several special vegetarian dishes in Nanputuo, such as "Lotus of the South China Sea", "Louvre", "Lotus of Ye Feng" and "Buddha Country". Chen: "South Sea Golden Lotus" is the most laborious dish. Squeeze the mud from the tofu and pour it into the spoon. It takes seven or eight processes to get the final shape. "Thousand-layer louver" is made by rolling peanut butter, mushrooms and carrots with rotten skin and then frying them. After frying, it is like a thousand layers of blinds. "Ye Feng Liantai" is a shaped dish. The main ingredients are dried bean skin, half curly vegetables and half rolled carrots. After rolling, slice and pile up. The green leaves cooked on the edge of the soup plate are lotus leaves, which are shaped like "lotus flowers". The soup of "Shuangzhen Xianrui" is made of Coprinus comatus, Boletus and other traditional Chinese medicines for a long time, so it is called "Shuangzhen Xianrui". The main raw material of "Buddha Sand" is Dictyophora dictyophora, which is a long strip with a hollow inside. After soaking, both sides are tied tightly and cooked in a pot, just like putting sand on it, hence the name "Buddha's Country Sand". The dish "Five Grains Harvest" is also made of tofu. It is shaped like old corn, and then piled up with corn grains. This dish is more vivid, so it is called "the harvest of five grains". "Pear sleek" is made of litchi meat, which is pitted, put in vegetable liquid, dipped in biscuit foam and other raw materials, fried in a pan, and then made into the shape of litchi, so it is called "pear sleek". So, how are these dishes full of poetry, scenery and Zen flavor formed? Chen: Some dishes are named after tasting by celebrities. The original name is rather corny. After the chef invented a dish, some named it according to the shape of the dish, and some named it casually according to the raw materials. After some celebrities and poets came to taste it, they poeticized the image of color, forming the present name of Nanputuo vegetarian dish, which is poetic, scenic and Zen. 1962165438+1On October 24th, Guo Moruo, Vice Chairman of the National People's Congress, after tasting vegetarian dishes in Nanputuo, named our original soup "Danggui Jingu Tang" and named it "Half Moon Sinking River". Mr. Guo Moruo, a great poet and scholar, went to Nanputuo to taste vegetarian dishes. When serving "Danggui Jingu Soup", Mr. Guo saw that this dish was half white gluten and half black mushrooms, like a half moon that sank at the bottom of the river, and immediately renamed it "half moon sinking into the river". He also arranged the names of the dishes on the menu slightly and compiled a rhythmic poem: "Thousands of layers of rotten skin and red vinegar gluten, Nanpu rice noodles are born in cuihua; In half a month, the river was fruitful, the sour and bittern pineapples were sweet fried, and three cups of Maotai were drunk! " . After lunch, Mr. Guo Moruo was invited to write a poem: "I am from Zhoushan, and Putuo is Putuo." Natural forest is good, and I feel a lot of titles. Half a moon sinks to the bottom, and a thousand peaks enter the eye socket. Three cups lead to the avenue. What do you mean by five old people? "Mr. Guo implied the names of the two dishes, Half Moon Sinking into the River and Five Old People Eating Well, into the poem. Since Lao Guo wrote this wonderful sentence, the dish "Half Moon Sinks into the River" has become famous. 1980, Hu Ziang, then vice chairman of the Chinese People's Political Consultative Conference (CPPCC), tasted "Thousand-layer Rotten Skin" and named it "Thousand-layer Veneer". 198 1 year, Zhao Puchu, president of the Chinese Buddhist Association, tasted the dish "Mushroom Powder" and named it "Yusi Jinyun". In addition, most other dishes are named after local celebrities and literati. These names are vivid and appropriate, full of.