Buddhist Cuisine - Variations By Sect or Region

Variations By Sect or Region

According to cookbooks published in English, formal monastery meals in the Zen tradition generally follow a pattern of "three bowls" in descending size. The first and largest bowl is a grain-based dish such as rice, noodles or porridge; the second contains the protein dish which is often some form of stew or soup; the third and smallest bowl is a vegetable dish or a salad.

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