The first time I tried this delicious vegan ‘chicken’ made with tofu skin, I was a very young girl and was still living in Hong Kong. My parents had been to a temple and brought them back for us. They were made by their master - Shīfu, one of the venerables there.
The tofu skin chicken was so tender, succulent and tasty; we all loved them so much. And every time my mum and dad went to the temple, they would bring some back for us. I had to admit, as well as looking forward to hearing my parents’ spiritual messages and stories, the foods were what I was waiting for the most.
第一次吃到這些用腐皮做的美味純素雞時，我還是一個非常年輕的女孩，當時尚住在香港。 我的父母是佛教徒，那天他們從寺院帶回來這些腐皮素雞，告訴我們那是由他們師父親手做的，師父是寺院裡的一位法師。
腐皮雞很嫩，多汁可口，我們都非常喜歡。 每次爸媽去佛堂，都會帶一些回來給我們吃。 我不得不承認，除了喜歡聽到父母的佛學教導和故事之外，那些美味的食物才是我最期待的。
在我幼小的心靈裡，總是很好奇，不禁在想，為什麼寺院裡的師父都勸我們不要吃肉，卻還在做以動物的名字命名的食物呢？ 我媽媽只是微笑地，用令一個 10 歲孩子最能理解的方式向我解釋。
