As we all know, Chinese Buddhism is not allowed to eat meat, so is Tibetan Buddhism allowed to eat meat?
Not only can they, but they have also invented a cuisine that has been passed down to this day, please read on:
It is a traditional cuisine in the Mongolian Zhen region, it is a delicacy hand-picked by the Qing Emperor Kangxi during his eastern tour, it is a hospitality product invented by the living Buddha Sandan Sambu of Ruiying Temple, it is one of the eight major cuisines of Fuxin in the 1990s, it is a health care for all ages, green food - one by one "lama stew".
1. "Lama stew" originates from the dishes made by the monks of Ruiying Monastery. Ruiying Temple, commonly known as "Dongzang" and Mongolian people called "Kudzu Sumu", commonly known as Buddha Lama Temple, is located in the Buddhist Temple Town of Fuxin Mongolian Autonomous County, Liaoning Province. Ruiying Temple was founded in the eighth year of the Qing Dynasty (1699), belongs to the Gelug school of Tibetan Buddhism, known as "Eastern Tibet", the Kangxi Emperor gave the name inscription, and the living Buddha was named "Eastern Mongolian Lafayette". In its heyday, ruiying temple had more than 3,000 monks, and the temple building was more than ten miles in all directions, including the Daxiong Treasure Hall, the Prayer Hall, the Nine Ministers' Prayer Hall and the East-West Auxiliary Hall, the Daxiong Treasure Hall outside the Four Great Zacang and Dedan Queling (Tibetan: Anle With Foot Dharma Hall) and the Living Buddha Hall, surrounded by five colleges built on the east, west, south, and north peaks or hillsides, the Great White Umbrella Cover Temple on the northeast peak, the Protector Temple on the southeast peak, facing the north, Tara Temple on the southwest hill, the Guandi Temple on the southwest slope, and the Relic Temple on the northwest peak. The whole temple layout is reasonable, the primary and secondary are clear, forming a unique pattern of internal and external reflection, surrounded by four symmetries, in addition to the ring temple road around the temple, there are 10,000 stone statues of Buddha on the side of the road, standing around the road, magnificent and magnificent, it is actually a sacred place for the Buddha.
The Buddha said in the scriptures, "The buddhist monks of Tibetan Buddhism" "In the alpine region, the vegetables and grasses do not grow, so I eat meat with compassion and will, and there is no life root", which means that this lama, their cultivation environment, that place, there is no bookmaker, no grain, their folk custom is to eat meat to survive. Therefore, Ruiying Monastery belongs to Tibetan Buddhism, and monks and lamas here can also eat meat.
The technique of making "Lama Stew" was created and invented by the living Buddha Sandan Sambu, the ancestor of Ruiying Monastery, in an isolated mountain cave in Mongolia in the 17th century, and was passed down orally by the lamas who lived in Ruiying Monastery, and after hundreds of years of circulation, the daily meat eating practice of the lamas has also improved with the passage of time. The famous delicacy of "Lama Stew" is thus spread all over the world.
Second, the unique formula, national patent - the most distinctive and delicious lama stew. In 2011, with the approval of the National Tourism Scenic Spot Quality Rating Committee, The Ruiying Temple Scenic Area in Fuxin City was promoted to a national 4A-level tourist attraction. Located in the temple next to the Buddhist temple Qinghua Hotel hostess Haskova, Han name Bai Yuhua, especially like Tibetan Buddhist culture, Bai Yuhua after more than ten years of research and improvement, the "Lama Stew" shape, color, taste to a new level, and the "Lama Stew" production process further research and development, the use of 1-5 years of special pickled cabbage, large pieces of pork, with a large pot with spices to cook. Every year, visitors to Ruiying Monastery must come to her hotel to taste it, and only then can they eat the real "lama stew". Tourists often purchase it home and share it with their relatives and friends, and widely spread the "lama stew" made by Bai Yuhua, which has become a local specialty of Ruiying Temple.
Bai Yuhua is the first person to pass on the skills of "Lama Stew" to the folk, in 1999, in the Fuxin Eight Cuisine Selection Competition, Bai Yuhua's "Mengzhen" Lama Stew won the honor of "Fuxin Eight Cuisines"; in 2011, the "Mengzhen" Lama Stew won the honor of "Fuxin Top Ten Cuisines"; in 2012, the "Mengzhen" Lama Stew obtained a national patent and is applying to become a "National Intangible Cultural Heritage". Lama stew, a century-old delicacy, has been recognized by the people through Bai Yuhua's improvement and research and development.
Third, the taste is unique and delicious. After simmering in a large pot with a diameter of 1 meter for a few hours, the pure "Lama Stew" is completed, and it is tasted while it is hot, the fat meat is not greasy, the lean meat is not chai, the fat and lean are suitable, the mouth is full of fragrance, and the braised meat, Sichuan white meat, and large stew are delicious. Because the pork is soaked in pickled cabbage, the cabbage is full of meat flavor, and also contains the mixed taste of dried cabbage, cabbage, and sour cabbage, which has the fragrant and non-greasy taste of Northeast Chinese cuisine from the taste, visually, the cabbage is inlaid with 5 cm square pieces of meat, which is also a rare match in other dishes, which is very impactful. The broth of "Lama Stew" is also one of its major selling points, while it is hot, the meat is fragrant, the soup is floating with oil flowers, sweet and delicious, very hungry, many people are eating a bowl of "Lama Stew", but drinking several bowls of broth.
Fourth, the ingredients are green and healthy. The ingredients for "Lama Stew" are very exquisite, the main ingredients are pickled cabbage, fresh pork, various seasonings, special Chinese herbs, etc. Pickled cabbage to the local abundant cabbage as raw materials, with salt marinade, the whole process needs to be salted in the amount of salt, marinating utensils, ventilation state, room temperature, indoor humidity and other aspects of strict control, because the whole process is slowly pickled, the time must reach more than a year, in order to ensure that the cabbage to achieve the desired taste of the dish, and fully decompose the harmful ingredients in the cabbage; pork, after careful selection, pork and lean meat in proportion to the reasonable combination of cooking, to ensure the proportion of fat meat and lean meat of the whole pot of dishes, Let the fat meat be sucked out by the cabbage during cooking, floating on the top of the dish, separated from the dish. In the process of eating, the meat no longer contains animal fat, so it tastes fat but not greasy, sweet and delicious, and makes people feel endlessly evocative!