Buddha Jumps Over the Wall (Famous Food Delicates)Edit

Buddha Jump over the wall, also known as Mantan Xiang, Fushouquan, is a local famous dish in Fuzhou, Fujian and belongs to the Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of the Juchunyuan Restaurant in Fuzhou during the Daoguang period of the Qing Dynasty. Buddha Jump over the wall is rich in nutrition, can promote development, beauty, delay aging, and enhance immunity, and is a good supplement.

The process of making this delicacy is very complicated. There are more than a dozen ingredients for Buddha Jumping the Wall, including abalone, sea cucumber, fish lips, yak skin glue, abalone mushroom, tendons, flower mushrooms, cuttlefish, squid, quail eggs, etc. To fully reflect the taste and characteristics of each ingredient, you need to make these dozen ingredients into a dish separately, then gather together, add broth and Shaoxing wine, and simmer over low heat for more than ten hours. This taste can truly achieve the mellow characteristics. [1]

In 1965 and 1980, Fuzhou cuisine, which mainly cooks Buddha Jump over the wall, caused a sensation in Nanyuan, Guangzhou and Hong Kong, and caused a craze for Buddha Jump over the wall around the world. Restaurants opened by overseas Chinese in various places mostly use self-proclaimed authentic Buddha Jump over the wall to attract customers. Buddha Jump over the wall also received Prince Sihanouk, US President Reagan, Queen Elizabeth and other heads of state. On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province. "Buddha Jump over the Wall" was rated as the top ten classic dishes in Fujian. [2]

The main ingredients of Chinese name Buddha Jumping the Wall are sea cucumbers, abalone, shark fin, fish lips, dried scallops, and razor clams. The taste of Fujian cuisine is meaty and delicious, and it is not oily or greasy. It is effective to nourish the deficiency, maintain health and condition malnutrition. Zheng Chunfa, founder of Zheng

Table of contents

1 dish history

?Article 1

?Story 2

?Story Three

?Other statements

2 Ingredients required

?Ingredients required for traditional practice

?Ingredients required for home-cooking

?Other methods of cooking ingredients

3. Production method

?Traditional production method

?Homemade method

?Other production methods

4 dishes special

5 Nutritional Value

?Raw material value

?Nutritional efficacy

?Health tips

6 dishes honors

7 Recipes Compromise

Dish historyEdit

The origin of the name "Buddha Jumps Over the Wall" has three legends among the folk in Fuzhou: [3]

Statement 1

Buddha jumps over the wall

Buddha jumps over the wall

Buddha Jumping over the wall was originally named "Fu Shou Quan". In the 25th year of Guangxu (1899), an official from the Fuzhou Guanqian Bureau invited a banquet for the Fujian governor Zhou Lian. In order to curry favor with Zhou Lian, he ordered his family to cook himself. He used Shaoxing wine jars to pack more than 20 kinds of raw and auxiliary ingredients, including chicken, duck, mutton, pigeon eggs and seafood, and was simmered. After Zhou Lian tasted it, he praised it endlessly. When asked about the name of the dish, the official said that the dish means "auspicious and good fortune, and both good fortune and longevity", and was named "Fu Shou Quan".

Later, Zheng Chunfa, the chef of the yamen, learned how to cook this dish and improved it. The taste was better than the first. When Zheng Chunfa opened the "Juchunyuan" restaurant, this dish caused a sensation in Rongcheng. Once, a group of literati came to taste this dish. When Fushouquan came to the altar, the meat fragrance was everywhere. One of the scholars was fascinated by the spirit, which triggered the poetic excitement and immediately chanted: "The smell of meat was opened on the altar and the fragrance of meat was floating around the neighbors, and the Buddha heard the abandoned Zen and jumped over the wall." At the same time, in Fuzhou dialect, the pronunciation of "Fushouquan" and "Buddha Jump over the wall" were also similar. From then on, the meaning of the poem was quoted: "Buddha Jump over the wall" became the correct name of this dish, which has a history of more than 100 years.

Statement 2

Fujian customs: On the third day after the new daughter-in-law got married, she had to cook and show her skills in cooking, serve her parents-in-law, and gain appreciation. Legend has it that a rich girl was spoiled and did not know how to cook. She was very worried on the eve of her marriage. Her mother took out all the delicacies and seafood from the house to make various dishes, wrapped them with lotus leaves one by one, and told her how to cook them. Unexpectedly, the lady forgot how to cook them. She was so anxious that she poured all the dishes into a Shaoxing jar, covered them with lotus leaves, and put them on the stove. The next day, the strong fragrance wafted out, and the whole family praised the good dishes. This is the origin of "Buddha Jumps Over the Wall" of "Eighteen dishes cooked in a pot".

Cai Tianfu Buddha jumps over the wall

Cai Tianfu Buddha jumps over the wall

Statement Three

A group of beggars begging for food every day, carrying pots and clay pots, pouring all the leftovers they beg for together and cooking. The steaming was hot and the fragrance was everywhere. The monk smelled it, and he couldn't help but tempt the fragrance, jumped out of the wall and feasted. There is a poem to prove it: "The fragrance of meat spreads around the neighbors, and the Buddha heard the Zen and jumped over the wall."

Other statements

It is said that on the way to Shaolin Temple in Fujian, Xuan Quan, a monk from the Tang Dynasty, passed by Fuzhou, the "Mindu" and stayed overnight in a hotel. The house of the noble official feasted with guests with the "Fuantan Fragrance" banquet. The monk smelled it and drooled, and suddenly abandoned Buddhism for many years to practice, jumped into the wall and enjoyed the "Fuantan Fragrance". "Buddha Jumped over the wall" was named for this.

Required ingredients Edit

Ingredients required for traditional practice

There are dozens of ingredients for Buddha Jumping the Wall: sea cucumber, abalone, shark fin, dried scallops, fish lips, turtle skirt, deer tendons, pigeon eggs, duck treasures, fish belly, floral gum, jade pillars, pigeons, ribs, razor clams, ham, pig belly, sheep elbow, hoof tips, hoof tendons, domestic hen chicken breasts, domestic yellow-billed duck breasts, chicken lees, duck lees, mushrooms, winter bamboo shoots, etc. The specific details are as follows:

Buddha jumps over the wall

Buddha Jumps Over the Wall (5 photos)

Main material

500 grams of water-haired shark fin, 6 clean duck cereals, 250 grams of water-haired ginseng, 12 pigeon eggs, 1 clean fat hen, 200 grams of water-haired shiitake mushrooms, 250 grams of water-haired pig tendons, 95 grams of pig fat meat, 1 large pig belly, 500 grams of sheep elbow, 150 grams of clean ham tendon meat

seasoning

75 grams of ginger slices, 95 grams of scallion slices, 10 grams of cinnamon, 125 grams of dried scallops, 2500 grams of Shaoxing wine, 500 grams of pure winter bamboo shoots, 10 grams of MSG, 250 grams of water-haired fish lips, 75 grams of rock sugar, 125 grams of bream belly, 75 grams of high-quality soy sauce, 1000 grams of gold abalone, 1000 grams of pork bone soup, 1000 grams of pig trotter tip, 1000 grams of cooked lard, and 1 clean duck.

Ingredients required for home-cooking

Main material

Water-haired ray fin (30 grams), small abalone (15 grams), dried yao pillar (10 grams), water-haired tummy (15 grams), prawn meat (20 grams), quail eggs (20 grams).

seasoning

Fresh winter bamboo shoots (10 grams), water-haired mushrooms (15 grams), cooked chicken (20 grams), two slices of old ginger (5 grams), Shaoxing Huadiao wine (50ml), soup (150ml), salt (1 grams), white pepper (a little).[4]

Other foods required

Main material

1 five-head abalone, 1 boiled pigeon egg, 1 flower mushroom, 3-4 medium-sized dried scallops, 1 ham, about 15 grams of sea cucumber

Auxiliary materials

2 pieces of flower gel, appropriate amount of soup, appropriate amount of chicken powder, appropriate amount of chicken juice, appropriate amount of ginger juice, appropriate amount of Shaoxing wine, appropriate amount of pepper

First, use the 18 raw materials to fry, stir-fry, cook and fry to make various flavors with the characteristics of fry, stir-fry, cook and fry. Then put them layer by layer in a large Shaoxing wine jar, inject appropriate amount of soup and Shaoxing wine to fully integrate the soup, wine and dishes. Then seal the jar with lotus leaves and cover it tightly and heat it on the fire. It is also very particular to use fire. White charcoal with solid wood and no smoke is needed. First boil it on the heat, and then slowly simmer it on the low heat for five or six hours. Then it is done. [5]

Traditional production method

1. Remove the sand from the water shark fins, pick them up and arrange them on bamboo grate (a bamboo steaming tool, either round or square), put them into a boiling water pot and add 30 grams of green onion, 15 grams of ginger slices, and 100 grams of Shaojiu for 10 minutes, take out the fishy smell, pick off the onion, ginger, and juice without using it. Take out the grate and put it in a bowl, place the pork fat on the shark fin, add 50 grams of Shaojiu, steam it in a cage and steam it for 2 hours, pick out the fat fat, and decant it (the meaning of filtration) to remove the steamed sauce.

Buddha jumps over the wall

Buddha jumps over the wall

2. Cut the fish lips into pieces that are 2 cm long and 4.5 cm wide, put them into a pot of boiling water, add 30 grams of scallion slices, 100 grams of Shaoxing wine, 15 grams of ginger slices and boil for 10 minutes to remove the fishy smell, pick off the scallion and ginger.
Chapter completed!