Buddhist cuisine in Hong Kong is enjoyed by a wide variety of people – not just Buddhists.
The culinary passions of the people of Hong Kong pay special reverence to this long-standing tradition, and add their own touches many of these dishes, often too spicy for the western palate, in such a way that westerners can enjoy it. If you like this recipe, you'll be happy to know that there are a lot of similar vegetarian equivalents to traditional Vietnamese dishes that have been developed for the Buddhist vegetarian diet. Between Buddhist cuisine, Beijing masterpiece dishes, Cantonese delicacies, streetside vendors, and local Dai Pai Dong shops, there are enough choices to satisfy even the most adventurous eater. As the primary ethnic group in Hong Kong, the Cantonese are understandably proud of their food.


With their passion for delicious food, however, the natives of Hong Kong have perfected the art of the perfect, savory Buddhist meal.
As the center of China and its former imperial seat, dishes in this tradition are often hundreds of years old. International food, as well as food from all of the eight great Chinese traditions, is in abundance in this city.
I made it recently for my uncle who was visiting us and is a practicing Buddhist, which is why the recipe does not call for onions, shallots or garlic. Much like the Spanish tapas tradition, dim sum consists of a set of traditional light dishes, which range from pork dumplings to various noodle dishes to water chestnut cake to lotus leaf rice to shanghai steamed buns, and more.


Due to its mild, subtler flavor, it is considered more agreeable to the Western palate than the spicier Beijing or Szechuan styles of food.
Many meat-eaters in the city enjoy Buddhist cuisine just as much as they enjoy their traditional meat-centered meals.



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