Duck with buddhist vegetables

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Duck with buddhist vegetables

Duck with buddhist vegetables

China recipes from East China.

“Duck with Buddhist Vegetables” is a traditional Chinese dish that’s often associated with Buddhist cuisine, which emphasizes vegetarian or vegan ingredients. While duck is not a vegetarian ingredient, this dish is named as such because it features an array of vegetables and tofu, typical of Buddhist cuisine. Here’s a recipe for Duck with Buddhist Vegetables, an East China-inspired dish:


  • 2 duck breasts, skin-on
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced fresh or rehydrated wood ear mushrooms
  • 1 cup sliced bamboo shoots (canned or fresh)
  • 1 cup sliced lotus root (canned or fresh)
  • 1 cup sliced carrots
  • 1 cup sliced tofu, cubed
  • 2 cups vegetable broth
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine (Chinese rice wine)
  • 1 tablespoon sugar
  • 1/2 teaspoon white pepper
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons of water
  • Salt to taste
  • Chopped green onions for garnish


  1. Prepare the Duck:
    • Score the duck breast skin in a crisscross pattern, being careful not to cut too deeply into the meat. Season the duck breasts with salt and white pepper.
  2. Sear the Duck:
    • Heat a large, ovenproof skillet over medium-high heat. Add the vegetable oil.
    • Place the duck breasts in the hot skillet, skin-side down. Sear for about 3-4 minutes until the skin is crispy and golden. Flip the duck breasts and sear for an additional 2-3 minutes on the other side.
    • Remove the duck breasts from the skillet and set them aside.
  3. Sauté the Vegetables:
    • In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant.
  4. Add Mushrooms and Vegetables:
    • Add the sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, lotus root, and carrots to the skillet. Sauté for another 5 minutes until the vegetables begin to soften.
  5. Create the Sauce:
    • In a bowl, combine the vegetable broth, light soy sauce, dark soy sauce, Shaoxing wine, sugar, and the dissolved cornstarch. Mix well.
  6. Return the Duck:
    • Place the seared duck breasts back into the skillet, on top of the sautéed vegetables.
  7. Pour the Sauce:
    • Pour the sauce mixture over the duck and vegetables.
  8. Braise the Duck:
    • Cover the skillet and transfer it to a preheated oven at 350°F (175°C). Braise for about 45-60 minutes, or until the duck is tender and cooked to your desired level of doneness.
  9. Finish and Serve:
    • Once the duck is done, remove the skillet from the oven.
    • Carefully take out the duck breasts and slice them into thin pieces.
    • Return the sliced duck to the skillet and combine it with the vegetables and sauce.
    • Simmer on the stovetop for a few minutes to thicken the sauce.
    • Taste and adjust the seasoning with salt and pepper if needed.
    • Garnish with chopped green onions.
  10. Serve:
    • Serve the Duck with Buddhist Vegetables over steamed rice or noodles.

This East China-inspired Duck with Buddhist Vegetables dish offers a delightful combination of crispy duck and a medley of vegetables in a savory, flavorful sauce. It’s a harmonious blend of textures and flavors, making it a hearty and satisfying meal. Enjoy the fusion of Chinese culinary traditions in this delicious dish.

Holan East China

Buddhist Influence in Chinese Gastronomy: A Harmony of Tradition and Philosophy

Chinese gastronomy is a rich tapestry of flavors, techniques, and traditions. Among its many influences, one of the most significant is Buddhism. The interplay between Buddhism and Chinese cuisine has not only shaped the way people eat but also reflects a profound cultural and philosophical connection. In this article, we explore the Buddhist influence on Chinese gastronomy, the principles and practices that underpin it, and the remarkable dishes that have emerged from this harmonious relationship.

I. The Historical Nexus:

The relationship between Buddhism and Chinese cuisine dates back over two thousand years. When Buddhism was introduced to China during the Han Dynasty (206 BCE – 220 CE), it brought with it a set of dietary principles that have since become ingrained in Chinese culture. These principles, rooted in Buddhist philosophy, laid the foundation for a unique culinary tradition.

II. Vegetarianism and Compassion:

At the heart of Buddhist dietary practice is the principle of ahimsa, or non-harming. This reverence for all sentient beings has led to the development of vegetarian and vegan cuisine within Chinese gastronomy. Vegetarianism is not merely a dietary choice but a reflection of compassion and an expression of one’s commitment to minimizing harm.

III. The Monastic Kitchen:

Buddhist monasteries in China have played a pivotal role in the development of vegetarian cuisine. Monks and nuns, as they abstain from consuming animal products, have crafted a wide array of meatless dishes that showcase culinary creativity and flavor without the use of meat, fish, or dairy.

IV. Meat Alternatives:

This cuisine employs a variety of plant-based ingredients and meat alternatives to replicate the textures and flavors of animal-based foods. These include tofu, tempeh, seitan, and various forms of gluten-based mock meats. These ingredients allow for the creation of dishes that feel familiar, yet adhere to the principles of vegetarianism.

V. The Influence on Regional Cuisines:

The influence on Chinese gastronomy is not confined to a single region but permeates various cuisines across the country. For example, Buddhist cuisine from the Shandong region features the use of wheat gluten, while Sichuan Buddhist cuisine incorporates spicy flavors and intricate techniques.

VI. Temple Food:

Temple cuisine, also known as “monastic food” or “temple food,” is a form of vegetarian cuisine that has been perfected in Buddhist monasteries. These dishes are characterized by simplicity, seasonality, and an emphasis on fresh, local ingredients.

VII. Festive Occasions:

Buddhist vegetarian dishes often find their way onto the dining tables during Chinese festive occasions and holidays. Dishes such as vegetarian dumplings, spring rolls, and longevity noodles symbolize good fortune, prosperity, and a long life.

VIII. The Interplay of Yin and Yang:

Buddhist cuisine reflects the Chinese philosophical concept of yin and yang, which symbolizes balance and harmony. Vegetarian dishes often balance contrasting flavors, textures, and colors, creating a harmonious meal that respects both the principles of Buddhism and the principles of Chinese culinary philosophy.

IX. The Wider Influence:

Beyond temple walls, Buddhist-inspired dishes have found their way into mainstream Chinese cuisine. Restaurants and households alike have embraced vegetarian options that cater to diverse tastes, including those who are health-conscious or environmentally aware.

X. Modern Interpretations:

In recent years, there has been a resurgence of interest in Buddhist cuisine. Modern chefs have been reimagining and innovating traditional vegetarian dishes, making them appealing to a wider audience and showcasing the potential for creative and flavorful plant-based eating.

XI. Conclusion: A Symphony of Taste and Tradition

The influence on Chinese gastronomy is a testament to the profound connections between culture, philosophy, and culinary art. The principles of compassion and mindfulness have created a culinary tradition that resonates with those who seek a harmonious way of living and eating.

The flavors and techniques developed in this type of cuisine continue to enrich the diverse and evolving tapestry of Chinese gastronomy, offering a unique blend of tradition and philosophy on every plate.

Holan East China

Shaoxing Wine: The Essence of Chinese Cuisine

Shaoxing wine, often referred to as “Shaoxing rice wine” or “Shaoxing cooking wine,” is a key ingredient in Chinese cuisine, with a history dating back over 2,500 years. It hails from Shaoxing, a city in Zhejiang Province, China, renowned for its traditional production of this flavorful and aromatic rice wine. Shaoxing wine holds a cherished place in Chinese gastronomy, contributing unique flavors, fragrances, and cultural significance to countless dishes. In this article, we delve into the world of Shaoxing wine, exploring its origins, varieties, culinary applications, and cultural importance.

I. Origins and Production:

Shaoxing wine’s history can be traced to ancient China, and its production methods have been refined over millennia. The wine is primarily crafted using glutinous rice, water, wheat-based starter grains, and a yeast culture unique to Shaoxing. The process involves fermentation, aging, and blending, resulting in a wine with a complex flavor profile and aromatic bouquet.

II. Varieties of Shaoxing Wine:

Shaoxing wine comes in several varieties, each suited for different culinary applications and preferences. Some of the most common types include:

  1. Hua Diao (Flower Carved): A premium variety, Hua Diao Shaoxing wine is aged for an extended period, often several years. It is known for its amber color and rich, mellow flavor, making it suitable for both cooking and sipping.
  2. Jia Fan (Family Feast): This is a mid-range Shaoxing wine with a balance of flavor and aroma. It is versatile and widely used in various dishes.
  3. Nuo Mi (Glutinous Rice): Nuo Mi Shaoxing wine is typically used for cooking. It is less expensive than the other varieties and is characterized by a stronger aroma.
  4. Sheng Hua (Raw): As the name suggests, Sheng Hua Shaoxing wine is typically used as a dipping sauce or for seasoning cold dishes. It has a light, clean taste.

III. Culinary Applications:

Shaoxing wine plays a crucial role in Chinese cuisine, enhancing flavors and providing depth to a wide range of dishes. Its uses include:

1. Marinades: Shaoxing wine is often used as a key ingredient in marinades for meats and poultry. Its complex flavor complements various proteins, imparting a depth of taste.

2. Stir-Fries: Many Chinese stir-fry recipes call for Shaoxing wine to deglaze the pan and infuse the dish with its characteristic aroma.

3. Braising: The wine is a common addition to braised dishes, such as red-cooked pork or soy-braised dishes, providing a rich, deep flavor.

4. Steaming: Shaoxing wine is used in the steaming process for dishes like drunken chicken, where the wine’s aroma infuses the meat.

5. Soups and Broths: Some Chinese soups and broths benefit from a splash of Shaoxing wine to enhance their flavors.

6. Dipping Sauces: Shaoxing wine is a key component of many Chinese dipping sauces, particularly for dim sum dishes.

IV. Cultural Significance:

Shaoxing wine holds cultural importance in Chinese society. It is often associated with celebrations, festivals, and family gatherings. The aroma and taste of Shaoxing wine evoke a sense of nostalgia and tradition, making it an integral part of Chinese culinary heritage.

V. Symbolic Use:

Shaoxing wine is often used as a symbolic gesture in Chinese culture. It is a customary gift during weddings, signifying well wishes and the blending of two families. Additionally, it is a vital element in traditional Chinese medicine, where it is believed to have health benefits when consumed in moderation.

VI. Conclusion: The Soul of Chinese Flavors

Shaoxing wine, with its rich history, complex flavor profile, and cultural significance, is the soul of Chinese cuisine. Its presence in Chinese dishes enhances the depth of flavor and reflects the traditions and values of the Chinese people.

Whether sipped during a festive toast or used to season a humble stir-fry, Shaoxing wine is an embodiment of China’s culinary artistry and the enduring connection between food and culture. Its legacy continues to enrich and inspire Chinese gastronomy, bringing warmth, depth, and tradition to every dish it graces.

Holan East China