On the first day of Chinese New Year, many Chinese families observe a vegetarian tradition. For us, that meal has always been Buddha’s Delight, also known as Loh Han Jai (罗汉斋).
This dish has been prepared in our family for decades by my mother-in-law, a traditional Chinese cook who has never missed making it for Chinese New Year. Now in her nineties, she has passed down this recipe, one that has been cooked, refined, and trusted for over 60 years.
Loh Han Jai is more than a vegetarian dish. It represents purity, abundance, and harmony, making it an essential part of Lunar New Year celebrations.
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What is Buddha’s Delight (Loh Han Jai)?
Buddha’s Delight, also known as Lo Han Jai, Loh Han Chai, or 罗汉斋, is a traditional Chinese vegetarian dish commonly eaten during Chinese New Year and Buddhist observances.
- “Jai” (斋) refers to a vegetarian Buddhist meal
- “Lo Han” (罗汉) refers to the Eighteen Arhats, the enlightened disciples of Buddha
Traditionally, the dish contains eighteen ingredients, symbolizing the eighteen Arhats. In modern home cooking, the ingredients are often adapted, but the spirit of the dish remains the same.
Why this Buddha’s Delight recipe works
- Layered textures: Crunchy wood ear fungus, silky vermicelli, tender cabbage, and bean curd skin create contrast in every bite.
- Natural umami: Dried shiitake mushrooms, lily buds, and fermented bean curd provide richness without any meat or artificial seasoning.
- Balanced seasoning: White fermented bean curd seasons the dish completely, eliminating the need for soy sauce, oyster sauce, or salt.
- Smart cooking order: Ingredients are added in stages so nothing overcooks or turns mushy.
- Designed for festivals: The dish improves with time, making it ideal for advance preparation during Chinese New Year.
The main ingredients for Buddha’s Delight
While Loh Han Jai has many regional variations, several ingredients are considered essential:
- Dried shiitake mushrooms (香菇) – aromatic base
- Dried lily buds (金针) – subtle sweetness and symbolism of wealth
- Wood ear fungus (木耳) – crunch and contrast
- Bean curd sheet (腐竹) – fried for texture and body
- Mung bean vermicelli (粉丝) – silky and sauce-absorbing
- White fermented bean curd (白腐乳) – the primary seasoning
Optional festive additions include fat choy (black moss), bamboo shoots, baby corn, and ginkgo nuts.
Buddha's Delight (Lo Han Jai 罗汉斋)
This recipe is the secret family recipe of our family, the Buddha’s delight. This recipe has passed down from my mother in law who has been cooking this dish during every Chinese New Year for the past six decades.
Ingredients
Dry ingredients
Others
- 60g bean curd sheet
- 350g cabbage
- 50g bamboo shoots
- 120g carrots
- 50g baby sweet corns
- 70g button mushrooms
- 20 Ginkgo nuts
- 2g fatt choy (black moss/hair moss)
- 15g sugar
- 170g white fermented bean curd
Instructions
A. Prepare the ingredients
- Soak the dried shiitake mushrooms, wood ear fungus, dried lily buds, and mung bean vermicelli until fully hydrated. Lily buds and wood ear fungus take about 10 minutes; vermicelli takes 10–20 minutes; shiitake mushrooms may require several hours or overnight.
- Reserve the mushroom soaking liquid for braising.
- Tie each softened lily bud into a knot (optional, for presentation).
- Cut the bean curd sheet into 2-inch squares.
- Heat oil with a high smoking point to 180°C and deep-fry the bean curd sheet for 10–15 seconds, until blistered and puffed. Drain on paper towels.
- Slice the shiitake mushrooms and cut the wood ear fungus into ½-inch pieces. Remove and reserve mushroom stems.
- Slice carrots and bamboo shoots thinly. Halve the button mushrooms. Chop cabbage into large 1.5-inch pieces.
B. Braise the vegetables
- Heat oil in a wok over medium heat. Stir-fry the cabbage for about 5 minutes, until softened.
- Add shiitake mushrooms, wood ear fungus, lily buds, carrots, and fat choy.
- Mash the white fermented bean curd with a fork and add it to the wok. Add 15g sugar to balance the flavor.
- Add enough water (including mushroom soaking liquid) to cover half the vegetables. Braise for 2–3 minutes.
- Place the fried bean curd sheet on top of the vegetables to prevent sticking.
- Cut the mung bean vermicelli into 4-inch lengths and spread them over the bean curd sheet.
- Cover and braise for 5 minutes, until the sauce thickens.
- Remove the lid and add baby corn, ginkgo nuts, and button mushrooms. Cook briefly.
- Taste and adjust with more fermented bean curd if needed. Serve hot.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 609Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 624mgCarbohydrates: 121gFiber: 14gSugar: 13gProtein: 23g
This data was provided and calculated by Nutritionix on 1/24/2025
Common mistakes to avoid
- Adding too much water: Vegetables release moisture naturally; excess water dilutes flavor.
- Over-frying bean curd skin: This causes bitterness and dark color.
- Using red fermented bean curd without adjustment: Red bean curd is saltier and stronger.
- Mixing everything at once: Ingredients must be added in stages for proper texture.
- Seasoning with soy sauce or salt: Fermented bean curd alone should season the dish.
Ingredient selection guidelines
If you are simplifying:
- Must-use: Shiitake mushrooms, wood ear fungus, cabbage, mung bean vermicelli, bean curd sheet, white fermented bean curd
- Aromatic: Dried shiitake, dried lily buds
- Crunchy: Wood ear fungus, bamboo shoots
- Silky: Vermicelli, black moss
Optional additions include lotus seeds, ginkgo nuts, baby corn, king oyster mushrooms, tofu puffs, and snow peas.
More about fermented bean curd
Saltiness varies by brand. Always taste before adding more.
This family recipe uses only fermented bean curd for seasoning. No soy sauce, oyster sauce, or salt.
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Thank you so much for sharing this treasured recipe, it looks incredibly delicious. I hope to try it soon, Happy Chinese New Year!
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