Vegetarian production technology (Gongdelin vegetarian production technology)

Name of China's national intangible cultural heritage: Vegetarian production technology (Gongdelin vegetarian production technology)

Applicant: Shanghai Gongdelin vegetarian Co., Ltd

Item No.: 947

Project No.: VIII - 164

Time of publication: 2008 (second batch)

Category: traditional art

Region: Shanghai

Type: new item

Applicant: Shanghai Gongdelin vegetarian Co., Ltd

Protection unit: Shanghai Gongdelin vegetarian Co., Ltd

Introduction to the vegetarian production technology (Gongdelin vegetarian production technology)

Applicant: Shanghai Gongdelin vegetarian Co., Ltd

Gongdelin vegetarian production originated in temples. During the reign of Tongzhi in the Qing Dynasty, temple vegetarian gradually entered the society. In 1922, the disciples of Wei Jun, the preacher of Changji temple in Chenghuang mountain, Hangzhou, set up the Gongde forest and vegetable restaurant at the intersection of Beijing Road and Guizhou Road in Shanghai for the purpose of "carrying forward Buddhism, promoting vegetarianism, killing and releasing life". With bean curd, mushroom and vegetables as raw materials, vegetarian meat stew, that is to say, hand cooked realistic "fish", "meat" and other dishes. Due to the excellent production, unique taste, customers, business is booming. In 1927, it was moved to No. 43, Huanghe Road, with an area of 1000 square meters. It is divided into three floors: the first floor is a snack restaurant, the second floor is a box, and the third floor is a Buddhist hall. At this time, Gongdelin began to recruit vegetarian cooks from temples all over the country. His business was booming and won the praise of the majority of Shanghai people for his unique vegetarian hand-made skills and cooking methods.

Gongdelin has famous vegetarian dishes such as crab meat with butter, shredded eel with soy sauce, sliced fish with soy sauce, yellow croaker with sweet and sour sauce, tender chicken with spicy sauce, and winter bamboo shoots of crucian carp. These vegetables are delicately selected, delicately made, lifelike in shape, various in color and taste, and various in cooking methods. Each dish is exquisitely made, with the dual functions of food and art appreciation. Customers can enjoy it and taste it at the same time.

In 1997, due to the urban transformation of Shanghai, Gongdelin moved to Nanjing West Road. Its vegetarian production continued to develop and innovate, and still attracted many consumers with its distinctive characteristics.