Vegetarian dining in Taipei, a flavorful metropolis in Southeast Asia, has long since been righteously acclaimed as an explosive dance of taste buds and an enlightening sensation. The cultural appreciation of vegetarianism originated at Buddhist monasteries, whose chefs have masterfully manipulated 100% pure vegetarian ingredients to become the ultimate meat analogues, and continuously refined the cuisine over the past centuries into a healthy diet for conscientious consumers. To ardent devourers of such nutritious food, everyday deliciousness is their reward from meals made with only the best of vegetarian options.
The plethora of dietary selections available to a vegetarian lifestyle is known as “su shih”. Creative craftsmanship of the food, vibrant presentation of the cuisine, and soulful edibility of the fare are the definitive traits of this culinary art. The basic building blocks of “su shih” are made from materials such as soy (tofu or tempeh), seitan (white gluten), rice, mushrooms, legumes, and other plant products. All of the ingredients are highly versatile and easily manufactured into various shapes and textures. They also readily absorb flavors that are inspirationally added by chefs at home and in restaurants. Enriched with the proper seasonings, these specialty vegetarian food products can closely mimic the myriad tastes of meat, but without the health and ethical concerns in its consumption. A great variety of consumer preferences is thus satisfied by its adaptive palatability.
Globalization opened the culinary doors for vegetarians living and dining in the barren West. The most popular “su shih” items were soon imported overseas from Asia to the Americas, and repackaged into more familiar food constructs and names. Vegetarian chicken nuggets, citrus spare ribs, and fish ham are some of these healthy food products that have become regular staples in Northeast American households. Peripheral imitation favorites consist of the crab meat, fish fillet, grilled eel, meatballs, codfish balls, and shrimp balls. And the most prized of edible vegetarian goods are meat substitutes made with textured vegetable protein (TVP), also known as textured soy protein (TSP). TVP products are quick and easy to cook, high in protein, while being low in fat with no cholesterol, salt, or sugar.
The mass palate of vegetarians has been uplifted due to the steady and evolving supply of “su shih” distributed through New York City, which is made available to customers in a celebrated local store named May Wah Healthy Vegetarian Food Inc. All the wonders of a vegetarian world are offered at this one of a kind boutique in Chinatown. A great variety of both dry and frozen food products regularly appease the loyal appetites of their expanding clientele, and each visit to the store is a comfortable and enriching shopping experience. With neighborly customer service, May Wah is making vegetarian dining a modern delicacy in New York, just like how healthy and delicious vegetarian meals can be found on every corner in Taipei.
For more information, please visit their corporate website at www.maywahnyc.com or call 1(212) 334-4428.
