Before the monks began their meal, Li Xiangfo tasted the vegetarian baozi in advance.
He took a bite.
Instantly, a mixed aroma of various vegetables was released from his mouth.
The finely chopped sweet potato noodles were extremely bouncy, the fragrance of cabbage and carrots was rich, and the wood ear mushrooms crunched satisfyingly.
The flavor was delicious, without the slightest hint of meat or fish.
Jiang Feng's control over the oil was excellent. Although he had drizzled hot soybean oil over the vegetable filling, he had also added some water, so the proportion of oil was not heavy.
Moreover, Jiang Feng had stir-fried the cabbage and carrots in such a way that their natural oils were released, preserving the original taste of the vegetables.
Purely vegetarian, yet remarkably savory.
The temple's diet always leaned towards light flavors, a requirement for maintaining a clear mind and subduing desires.
