5 Vegetarian-Looking Vegetables That Are Actually Meat-Food Ingredients That Monks Never Eat

For a long time, I thought that vegetarian dishes and meat dishes are vegetables and meat dishes, chicken, duck and fish are meat dishes, seafood is meat dishes, cabbage and tofu are vegetarian dishes, and those green vegetables are vegetarian dishes. this is not the truth! Modern and ancient people have completely different definitions of vegetarian and meat dishes.

The so-called "meat" by ancient people and monks refers not to meat dishes, but to vegetables with a savory smell. It is a vegetable that leaves a foul smell in the mouth after eating.

"If the Buddha's son should not eat the five pungent ingredients. Garlic, moss, onion, cilantro, blue onion, and Xingqu are the five pungent ingredients." It refers to the onions, garlic, chives, scallions, and xingqu that we use for cooking and cooking in our daily life. fenugreek (a small radish with a garlicky flavor, but not a radish). The first four are more common, and the last one is relatively rare.

Onions are not divided into green onions and shallots, as long as they are green onions, they can be included in the ranks of meat dishes. Garlic is garlic. After eating garlic, it is normal to leave a taste in the mouth. Eating cooked garlic is better than raw garlic. After eating raw garlic, the smell of the mouth is strong and unpleasant, and it is not suitable for talking to people.

After eating leeks and scallops, there will be a strong taste in the mouth, which is called "turbid air". Because monks always recite sutras together in the main hall, if they eat these dishes, the mouth will smell, which will affect the hearts of other people. The whole hall smells bad and hinders the quiet place.

What is Xingyu? It is produced in India and the Xinjiang region of China. It belongs to a kind of spice and medicinal material. After eating, it will leave a smell similar to garlic in the mouth, which is not easy to eliminate. In ancient times, this spice was transported from the Western Regions to the Han region, and people would use it in cooking, but not in temples.

What is Xingyu? It is produced in India and the Xinjiang region of China. It belongs to a kind of spice and medicinal material. After eating, it will leave a smell similar to garlic in the mouth, which is not easy to eliminate. In ancient times, this spice was transported from the Western Regions to the Han region, and people would use it in cooking, but not in temples.

Some people want to ask, do peppers and coriander belong to "meat dishes"? The answer is that pepper does not belong, and coriander is not qualitative. Because chili only entered China 400 years ago, it belongs to "modern and modern ingredients", and after eating, there will be no peculiar smell in the mouth. The spicy taste brought by chili is actually a pain.

And coriander is not qualitative, because some people do not like coriander is genetically determined, they smell coriander and feel that it has the smell of bed bugs, but some people think that coriander tastes fragrant, and it is no different from other vegetables. However, the "Huayan Sutra" says, "Those who eat this dish will not be able to see the Buddhas, and will be hated by others."

Coriander originated in the Mediterranean Sea, and later entered Southeast Asia. Zhang Qian sent the small seeds of coriander back to the Western Regions. At that time, it was also called "coriander". Taoists think that this stuff smells like bed bugs, so the Taoist "five meat" is Leeks, garlic, brassicas, scallions and coriander.

Taoism requires its own disciples not to eat coriander. Later, Taoism and Buddhism influenced each other, so that Buddhism also avoided coriander. However, people's attitude towards coriander has eased a lot now. Many people think that coriander is not a meat dish, and some people insist not to eat coriander, so it can only be said that coriander has not been characterized.

So monks can eat spicy food, but not onion and garlic. When people have the opportunity to eat vegetarian restaurants, they will find that those vegetarian dishes do not contain chopped green onion, garlic, and leeks, and the dishes prepared by the master must not contain these ingredients.