“Eating Vegetarian Sichuan Food in A Buddhist Temple”, Chill Crispbyxueci, January 4, 2024:

“Every January, the conversation turns to embracing more plant-based diets and veganizing food. Growing up in Sichuan as an omnivore, I consumed a lot of vegetables and naturally vegan ingredients like tofu products.

Cooking such things never felt like forcing a lifestyle shift or trading the taste, as there were always numerous recipes to explore. Right now in winter, everyone in Sichuan is hyped about seasonal pea shoots, cai tai (rape shoots) and er cai (mutant mustard).

I returned to Wenshuyuan (文殊院), a Buddhist temple/monastery nestled in the heart of Chengdu near where I had sweet-water noodles last year. I came here to try their su zhai (素斋, Buddhist vegetarian food). The meal was both inspiring and delicious, showing the possibilities of plant-based cooking within the diversity of Chinese cuisine…….”

Read the full article at Chillcrispbyxueci.substack.com