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| Alternative names | Luóhàn zhāi, lo han jai, lo hon jai, Luóhàn cài |
|---|---|
| Course | Main dishes |
| Place of origin | China |
| Main ingredients | various edibleplants,fungi andsoy sauce |
| Buddha's delight | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 羅漢齋 | ||||||||||||||
| Simplified Chinese | 罗汉斋 | ||||||||||||||
| Jyutping | lo4 hon3 zaai1 | ||||||||||||||
| Literal meaning | Arhat vegetarian food | ||||||||||||||
| |||||||||||||||
Buddha's delight, oftentransliterated asLuóhàn zhāi (simplified Chinese:罗汉斋;traditional Chinese:羅漢齋,Japanese:rakansai (羅漢斎, 羅漢菜, 羅漢齋, らかんさい)),lo han jai, orlo hon jai, is avegetarian dish well known inChinese andBuddhist cuisine. It is sometimes also calledLuóhàn cài (simplified Chinese:罗汉菜;traditional Chinese:羅漢菜).
The dish is traditionally enjoyed byBuddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs[citation needed]), which are cooked insoy sauce-based liquid with other seasonings until tender. The specific ingredients used vary greatly both inside and outside Asia.
In the nameluóhàn zhāi,luóhàn – short forĀ luóhàn (simplified Chinese:阿罗汉;traditional Chinese:阿羅漢;pinyin:Ā LuóHàn) – is the Chinese transliteration of theSanskritarhat, meaning an enlightened, ascetic individual or theBuddha himself.Zhāi (simplified Chinese:斋;traditional Chinese:齋;pinyin:zhāi;Jyutping:zaai1) means "vegetarian food" or "vegetarian diet."
The dish is usually made with at least 10 ingredients, although more elaborate versions may comprise 18 or even 35 ingredients.[1] If 18 ingredients are used, the dish is calledluóhàn quánzhāi (simplified: 罗汉全斋; traditional: 羅漢全齋; Jyutping:lo4hon3 cyun4zaai1).
InChina andHong Kong, when served exclusively using only the most flavor-packed vegetarian ingredients, such aspickled tofu or sweet bean curds, it is known astián suān zhāi (simplified Chinese:甜酸斋;traditional Chinese:甜酸齋; literally "sweet and sour vegetarian dish").
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As suggested by its name, it is a dish traditionally enjoyed by Buddhists, but it has also grown in popularity throughout the world as a common dish available in Chinese restaurants (though often not including all of the ingredients) as a vegetarian option. It is traditionally served in Chinese households on the first day of theChinese New Year, stemming from the old Buddhist practice that one should maintain a vegetarian diet in the first five days of the new year, as a form ofself-purification. Some of the rarer ingredients, such asfat choy andarrowhead, are generally eaten only at this time of year.
Traditionally eggs and dairy are not permitted.
Alliums and some other vegetables (五葷/五荤,wǔ hūn: garlic, leek, scallion, shallot, asafoetida) are not used in Buddha's delight, as they are frowned upon inBuddhist cuisine.
The following is a list of ingredients often used in Buddha's delight, each of which, according to Chinese tradition, is ascribed a particular auspicious significance. As the dish varies from chef to chef and family to family, not every ingredient is always used in every version of the dish.
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