Vegetarian World: Buddha's Delight

A Glimpse into the Vegetarian World: The Enchanting Buddha’s Delight

A Culinary Journey through Chinese Tradition

Vegetarian world: Buddha’s delight, also known as luo han zhai in Mandarin or lo han jai in Cantonese, is a cherished facet of Chinese and Buddhist culinary lore. Initially loved by vegetarian Buddhist monks, its allure has now resonated globally. This healthful dish is now a mainstay in Chinese restaurants around the globe.

An Authentic Culinary Experience

Depending on where you dine, the version of Buddha’s Delight can differ. Some might be a simple medley of vegetables and tofu, while others have a unique touch. The true magic of this dish lies in its authenticity, and it’s surprisingly easy to recreate if you’ve got the right ingredients at hand.

Family Traditions and Heartfelt Memories

My family’s rendition of this dish is deeply rooted in Cantonese culture. It’s so distinctive. Every year, my resilient and independent grandmother, Lǎo lao, who’s touched her 90s, prepares a special pot of lo han jai for the customary mid-day meal during the New Year festivities. And, if you’re early enough, you might just get a taste. It’s a memory I cherish, and I make it a point to visit her during this special time.

Now, our reunions are filled with blessings for prosperity, health, and longevity. The exchange of red envelopes, symbolizing luck and good wishes, has seen a role reversal since my wedding. Where once I was the receiver, now it’s my turn, along with my siblings, to hand these envelopes to our beloved elderly.

Stepping into my grandmother’s abode, which she’s called home for over half a century, is like walking down memory lane. One of the most anticipated moments is enjoying a bowl of rice paired with her special lo han jai.

The Dynamic List of Ingredients:

The beauty of the Buddha’s Delight lies in its adaptability. You can customize the ingredients based on personal tastes and availability. Here’s a compilation of commonly used ingredients:

  • Arrowroot (慈菇; cí gū)
  • Bamboo shoots (笋; sǔn)
  • Bean curd varieties (腐竹; fǔ zhú)
  • Black mushrooms (冬菇; dōnggū)
  • And many more…
  • Including the ones above, our family recipe incorporates a total of eight core ingredients. But remember, the dish’s charm lies in personal tweaks!

How to Make This Enchanting Dish:


  • Canola oil, fresh ginger, and red fermented bean curd for base flavoring
  • Garlic, leek, shiitake mushrooms, wood ears, lily flowers for the rich texture
  • Napa cabbage, fried tofu puffs, bean threads for the main body
  • Seasoning includes Shaoxing wine, sesame oil, soy sauce, sugar
  • Mung bean noodles to round it off
  • Water or vegetable stock for that soupy consistency


  1. In a heated wok, infuse oil with caramelized ginger and then mix in the red fermented bean curd. Introduce garlic, leek whites, mushrooms, wood ears, and lily flowers, stirring occasionally.
  2. Incorporate Napa cabbage, tofu, and bean threads. Enhance flavors with Shaoxing wine, sesame oil, soy sauce, and sugar. Pour in the water or vegetable stock and allow it to simmer.
  3. Finally, add mung bean noodles to soak up the broth. Once ready, pair with steamed rice for a heartwarming meal.

Relish in the essence of tradition and memories with every bite of this delectable dish!

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