There are many famous ancient temples, where there are vegetarian meals. In the face of the rain in the Zen forest, I feel the bamboo rhyme by the gable and the Sanskrit sound in the empty space. After the rain, the strange stones in front of the mountain temple rolled down with crystal and bright water drops, lingering in the Sanskrit sound of the empty valley, making the impetuous mood peaceful. At this time, the sage's view that "light taste is true taste" penetrated my mind. From this, it is reminiscent of the "wonderful encounter" with the ancient temples after decades of collecting food ...

The beauty of the fast food in Nanputuo, Xiamen and Beiputuo, Zhoushan lies in how much "unspeakable" taste is revealed in the fresh light, which can make people feel a long aftertaste after chewing. I remember that at that time, I was eating, meditating, and appreciating the exquisite evolution of nature.

Looking through historical books, I have noticed the unique fast food created by Zen Forest. In the album of Qing Dynasty anecdotes, only a few pages are introduced: "Temple temples are famous for their elegance, the capital is Fayuan Temple, Zhenjiang is Dinghui Temple, Shanghai is Baiyun Temple, and Hangzhou is Yanxia Cave."

The first real vegetarian meal is in Xilei Xiaozhuang, Putuo, Zhoushan City. It was a rainy day with apricot blossoms. The inside and outside of the store are elegant and simple. When I admire cranes by the railing, look at the sea, listen to the piano and concentrate on tea, my feelings are far beyond the word "Yi Yue". After tasting the fast food made of three mushrooms liu er, taro bamboo shoots and tofu, I went to the Chaozhou Cave to listen to the waves, and watched the bamboo in the Zizhulin. My heart was so relaxed and clear ...

In the middle of spring, when I climbed Jiuhua Mountain, the "Lotus Buddha Country" for the second time, when the receptionist arranged lunch, I expressed the idea of "being a vegetarian". Because, a few years ago, when I first paid a visit to the Tibetan King Bodhisattva, I stood at the top of the rooftop and looked at Jiuhua Street, which was filled with cigarettes and the sound of bells, wooden fish and chanting. I had the idea of going to the temple to eat vegetarian food, but the interview was still in progress and I had no time to enjoy it.

I think that Anhui cuisine, as one of the eight major cuisines, has long been known for its outstanding flavor, bright and not greasy, especially the traditional famous dishes from the historical tide. If they are refined, they can be included in Buddhist vegetarian banquets, such as bamboo shoots from Wenzheng Mountain, tofu from Bagongshan Mountain and lotus root starch from Baohe River.

Re-visit Jiuhua Mountain, and see Julong Hotel, Dongya Hotel and other accommodation places, where exquisite vegetarian food has become a series. In particular, the dishes with vegetarian dishes are unique.

that night, a pot of Jiuhua Mao Feng and a table of exquisite vegetarian meals were accompanied by a long history ...

Yingjiang Temple and Zhenfeng Tower, built in the Northern Song Dynasty, are famous landscapes in Anqing, Anhui. When you go to worship with admiration, the most pleasant lunch is the vegetarian dumpling, a masterpiece of Yingjiang Temple Tea House.

The vegetarian pot with brown outside and delicious inside has a variety of fillings, either mushrooms, magnolia slices or dried tea, and the side dishes are differentiated by season. Match cabbage in autumn and winter, local vegetables in spring, and Artemisia annua in summer. Different seasons have corresponding tastes.

I think, elegant vegetarian, should not stick to the grade and scale, it is better to be palatable. When Master Taiwan Province Xingyun visited Nanjing, he found a breakfast menu that he was extremely satisfied with. I treasured it with my heart, and I was very interested in reading it every time. On the first day, dried celery, mixed wild vegetables, pickles, fermented bean curd, vegetarian dumplings, fragrant threshing ground, assorted fried noodles and mustard packets; The next day, there will be pickles with screws, coriander mixed with pickled cabbage, crisp peach kernels, sesame Chinese cabbage, vegetable packets, Yulan cakes, tea-brewed Yuanxiao, and snow vegetables and cat ears. On the third day, vegetables mixed with yuba, peanuts mixed with moss, assorted pickles, mushrooms, bean paste pancakes, vegetarian steamed dumplings, mushroom oil noodles, sesame sugar dumplings, and fragrant threshing.

With the convenience of a career, I have been rushing around for decades to collect notes, enter famous ancient temples, and enjoy delicious food, which has become a touch of rosy clouds in my impression. When I prayed in the ancient temple in the south of the Yangtze River for many times, there was a drizzle falling, which made it more and more obvious that the temple was green with moss and bamboo, and the sound of wooden fish in the depths of the haze seemed to be absent. I remember that in Lingyin Ancient Temple in Hangzhou, I heard a rumor related to the temple: On the night of Mid-Autumn Festival, when the flaming monk in the temple was cooking chestnut porridge in the middle of the night, I suddenly saw countless sweet-scented osmanthus falling from the sky and just falling into the cooked chestnut porridge. The next day, all the monks felt that this porridge smelled like flowers and was regarded as a strange porridge. It turns out that this sweet-scented osmanthus was scattered by the Moon Palace Chang 'e to send affection to relatives in the old country. In the future, there will be many sweet-scented osmanthus trees around the temple together with Hangzhou City. Every Mid-Autumn Festival, the fragrance of sweet-scented osmanthus floats inside and outside the city. As a result, the dish "Sweet-scented osmanthus fresh chestnut soup" was handed down. The method is simple: slice the fresh chestnut meat, put the chestnut meat and white sugar in the pot after the water boils, and when it boils again, skim the floating foam to a low heat, mix the fresh lotus root powder into the pot, and when it is soup-shaped, take it out of the pot and put it into a bowl. Slice the green plums and decorate the soup surface with osmanthus and rose petals. The color is red, yellow, green and white, and the taste is sweet and smooth. At this time, I close my eyes and listen to Yue Quan's songs in the ancient temple, and my mood is particularly clear.