韩国寺庙食品是1 700年前以植物为基础的佛教传统,2025年,通过节日、外交和米其林之星的餐饮,朝鲜寺庙食品获得了全球认可。 Korean temple food, a 1,700-year-old plant-based Buddhist tradition, is gaining global recognition in 2025 through festivals, diplomacy, and Michelin-starred dining.

韩国寺庙美食是一种以植物为基础的佛教烹饪传统，强调可持续发展和正念，2025年通过吸引超过2万名访客的第四届首尔节、来自五国专家的国际研讨会以及在巴黎和伦敦开展的文化外交努力，吸引了全球关注。 Korean Temple Food, a plant-based Buddhist culinary tradition emphasizing sustainability and mindfulness, is gaining global attention in 2025 through events like the 4th Seoul festival drawing over 20,000 visitors, an international symposium with experts from five countries, and cultural diplomacy efforts in Paris and London. 由朝鲜佛教文化团和文官Jeong Kwan Sunim等人物牵头, 倡议包括弹出、演讲、与Le Cordon Bleu London等机构的合作。 Led by the Cultural Corps of Korean Buddhism and figures like Venerable Jeong Kwan Sunim, initiatives include pop-ups, lectures, and partnerships with institutions like Le Cordon Bleu London. 这一传统植根于1,700年的实践,正以教科文组织非物质文化遗产的地位加以推广,参观者能够在朝鲜寺庙食品中心和世界首家米其林之星寺庙食品餐厅Balwoo Gongyang参观。 The tradition, rooted in 1,700 years of practice, is being promoted for UNESCO Intangible Cultural Heritage status, with visitors able to experience it at the Korean Temple Food Center and Balwoo Gongyang, the world’s first Michelin-starred temple food restaurant.