Vegetarian cuisine brings people closer to nature and develops feelings of compassion and mercy towards animals.
Vegetarian menus are just as diverse as other menus. They include plain pork pies, fish, shrimps and meat, where meat is substituted for tofu, edible canna, dry pancake or taro. To produce these flavorful vegetarian dishes, the cook must be professional, considerate and patient. A cook shared that to make vegetarian “shrimps” she has to filter edible canna powder many times and knead it into shrimp shapes, then add a little red fruit coloring and carefully steam them. Vegetarian food (mainly vegetables, fruits and roots) requires the balance of Yin and Yang.
Lotus seed and mushroom broth
Ingredients: coconut milk, Enoki mushrooms, king oyster mushrooms, button mushrooms, shiitake and dry lotus seeds.
Flavor: fresh and tasty
Shiitake fluffy pemmican
Ingredients: shiitake
Flavor: aromatic with a meaty texture but at the same time very distinctive. It can be served with boiled rice or sticky rice.
Frozen mushroom
Ingredients: Enoki mushroom, shiitake, cauliflower, tapioca and Aga powder.
Flavor: crispy mushrooms mixed with green cauliflower and cool jelly.
Fried shrimp in batter
Ingredients: grain powder, arrow-root flour, plain flour.
Flavor: Shrimps are soft and fluffy and not greasy.
