Read more at SCMP.com

— by Jenny Wang: A testament to their reverence of nature, many Buddhist dishes emulate the flavour and texture of meats using ingredients you may not have seen before. Morchella, for example, is a fungus that resembles lamb tripe, while konjac is a plant made into a jelly that has the crunch and chewiness of real gristle…

Image courtesy of the South China Morning Post