In recent years, there is a growing trend in vegetarianism. Due to the popularity in natural science, emphasis on the global ecological environment, and personal health ideals; vegetarianism is no longer only confined to merely religion. However, how could one eat with a mind at ease, and at the same time to save energy and reduce carbon emission. This is an important topic for a quality humanity in the modern era.
Taiwan is known as “The Paradise for Vegetarians”. This is because in different periods there were various immigrants moved into Taiwan. They integrated into the rich Chinese culture as well as the exceptional cooking techniques with the local. It is not only enriched but also inspired a variety of creative vegetarian cuisines in the world.
The non-Chinese Buddhist regions originated in India do not strictly comply with vegetarian diet due to the different environments or doctrines. 2500 years ago, the Buddha’s disciples do not pick on their food from alms processions. Furthermore, they are allowed to eat “Three kinks of pure meat” (Skt. tri-koṭi-śuddha-mâṃsa):Meat of an animal which one did not see being killed; Meat of an animal which one did not hear being killed; Meat of an animal which one did not request being killed. I have been questioned for the reasons of not eating garlic and onions as they are vegetables by the Malays and Indians from the same country. My answer was difficult to be understood and accepted by those who do not have any Chinese Buddhism background. Consequently, it might also deter them the chance to know the teachings of the Buddha.
The vegetarianism in China is influenced by the living conditions of agrarian society, as well as the propagations of Confucianism, Buddhism, Taoism, and folk religions. These deeply impacted the vegetarian culture in Taiwan. To trace its origin of Five Pungent Roots Restrictions, it is believed that it began from the Daoist Canon, Sandong Zhunang, written by Kou Qianzhi the Celestial Master of Northern Wei dynasty. According to the Vinaya in Sectarian Buddhism, only garlic was recorded in the Dharmagupta-vinaya, Sarvāstivāda-vinaya, Mahīśāsaka-vinaya, and Mahāsāṃghika Vinaya. It might be related to the Manusmṛti in India since 2000 years ago, with a use of “garlic” to differentiate the cleanliness of a caste. Since the Emperor Wu of Liang dynasty advocated the Brahmajāla-sūtra in China, Buddhists started to firmly restrict the consumption of the Five Pungent Roots. Garlic and onions are part of the Five Pungent Roots. They helped to flavor and enrich the taste of vegetarian food. Furthermore, garlic and onions help to reduce the reliance on animal ingredients. Based on the advocation of no killing and the nutritional value of the Five Pungent Roots, I tried to understand the considerations of the person who setup this restriction through literature reviews, the background of the restrictions during that period. After clarified the Five Pungent Roots Restriction’s backround among religions, the restriction could be started by the Indian s
