Question: What is the name of a vegetarian dish well known in Chinese and Buddhist cuisine made from Tremella frondosa?

Context articles: Jain vegetarianism
Tremella aurantialba
Tremella frondosa
Patrode
Nut roast
Puri bhaji
Tikka (food)
Buddha's delight
Korean temple cuisine
Buddhist cuisine

Jain vegetarian diet is practiced by the followers of Jain culture and philosophy.
 It is one of the most rigorous forms of spiritually motivated diet on the Indian subcontinent and beyond.
 The Jain cuisine is completely vegetarian and also excludes onions, potatoes, brinjals (eggplants) and garlic, similar to the shojin-ryori Buddhist cuisine of Japan.
Tremella aurantialba is an edible jelly fungus.
 In China, it is called "jīn'ěr" (金耳; literally "golden ear"), and sometimes features in the vegetarian dish called Buddha's delight.
Tremella frondosa is an edible jelly fungus.
 In China, it is called "huáng ěr" (黄耳; literally "yellow ear"), and sometimes features in the vegetarian dish called Buddha's delight.
Patrode or Alu Vadi is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine.
 It is made from colocasia leaves (taro, "kesuve" or "arbi") stuffed with rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).
A nut roast or roasted nut loaf is a rich and savoury vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner.
 It is popular with vegetarians at Christmas, as well as part of a traditional Sunday roast.
 Nut roasts are also made by Canadian and American vegetarians and vegans as the main dish for Thanksgiving or other harvest festival meals.
 The dish is popular across the world, gaining particular fame in Essex, UK where local celebrity chef David Price produces it as his signature dish.
Puri bhaji (sometimes spelled "poori bhaji") is a South Asian dish made up of puri and aloo (potato) bhajji.
 The Puris are made up of flat rounds of flour which are deep fried, served with a spiced potato dish which could be dry or curried.
 It is a traditional breakfast dish in North India.
 A lot of Indian households prefer puri bhaji and other traditional dishes over cereals for breakfast.
 Some serve it for lunch along with condiments such as yogurt and salad.
 In central India, puri bhaji is served as a street snack.
 Puri bhaji is a vegetarian dish and is popular in India because it is relatively inexpensive and tasty.
 The dish is also served on railway platforms in India and Pakistan and is served as a packed lunch on trains along with pickle.
 The Puri bhajji are also served with halva.
Tikka (pronounced ] ) is a type of South Asian food, found predominantly in Punjabi cuisine, and usually served as an appetizer.
 It is also known as "teeka" or "teekka".
 "Tikka" refers to a piece of meat, such as a cutlet.
 The popular dish chicken tikka is made of chicken cutlets in a marinade.
 Vegetarian varieties are also popular.
 A westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom.
 The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yogurt.
 Paneer prepared in a tandoor is also known as paneer tikka.
 Tikka prepared with meat is known as Kebab.
 The major ingredient in vegetarian tikkas is potato.
 The tikka or kebab is deep fried.
 Kebabs are a popular dish in Mughlai cuisine.
Buddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine.
 It is sometimes also called Luóhàn cài ().
Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea.
 Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well.
 During the Silla period (57 BC – 935 AD), "chalbap" (찰밥, a bowl of cooked glutinous rice) "yakgwa" (약과, a fried dessert) and "yumilgwa" (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of "hangwa", Korean traditional confectionery.
 During the Goryeo Dynasty, "sangchu ssam" (wraps made with lettuce), "yaksik", and "yakgwa" were developed, so spread to China and other countries.
 Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
Buddhist cuisine is an East Asian cuisine which is followed by monks and many believers from areas historically influenced by Chinese Buddhism.
 It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence).
 Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism as well as East Asian religions like Taoism.
 While monks are vegetarian year-round, many believers follow the Buddhist vegetarian diet temporarily, similar to Christian Lent.