& ampquot Buddha jumps over the wall &; What is quot? # Call for food #?

Many good friends have heard of this name but haven't eaten this dish, including me. . . .

Especially after reading Michael Chen's "Life I yearn for", everyone seems to be more interested in the Buddha jumping over the wall.

"Buddha jumps over the wall" means "full of incense", also known as "Fushouquan", which is the chief famous dish in Fuzhou.

There are many theories about the origin of this dish.

There is a saying that:

On his way to Shaolin Temple in Fujian, Xuanquan, a monk of the Tang Dynasty, passed through Fuzhou, the capital of Fujian, and stayed in a hotel for the night. Just across the wall, your official gave the guests a banquet full of incense. Monks salivate at the smell of it, abandon the Buddha for many years, and jump over the wall to enjoy the "full altar incense."

Buddha jumps over the wall, hence the name.

Ha ha ha, of course, this is just a legend, and it is impossible to verify it now. . .

A brief history of Buddha jumping wall;

Buddha jumping wall was originally named Fu Shouquan.

In the 25th year of Guangxu reign (1899), an official of Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the Fujian envoy. In order to please Zhou Lian, he asked his wife to cook in person, and used Shaoxing wine jar to fill chicken, duck, mutton, pork belly, pigeon eggs seafood and other raw materials 10, which were simmered with slow fire and named Fushouquan. After Zhou Lian tasted it, he was full of praise.

Later, official chef Zheng Chunfa learned the way of this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng with this dish.

Once, a group of scholars came to taste this dish. Fushou arrived at the Xi gas altar, and the meat was fragrant. One of the scholars was ecstatic, which led to poetry, and immediately sang: "The altar is full of meat, and the Buddha has abandoned Zen and jumped over the wall."

From then on, it was renamed Buddha jumping wall.

1965 and 1980 In Nanyuan, Guangzhou and Hong Kong, respectively, Fuzhou cuisine, which mainly cooks the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever around the world.

Restaurants run by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers.

The Buddha jumps over the wall, which was once sat at the state banquet of Prince Sihanouk, President Reagan of the United States, Queen Elizabeth of Britain and other heads of state, and was greatly appreciated, making this dish more famous all over the world.

Alluding to the Buddha jumping over the wall:

Buddha jumping wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years.

Why is such delicious food called "Buddha jumps over the wall"?

There are three kinds of folklore in Fuzhou.

Let's make it clear that at the end of Tongzhi (1876), an official from Guanqianzhuang, Fuzhou hosted a banquet in honor of Zhou Lian, Chief Secretary of Fujian. His wife personally cooked a dish called "Fushouquan" from Shaoxing, which contained chicken and duck meat and several kinds of seafood, and put it in a jar filled with Shaoxing wine.

Zhou Lian was so full of praise after eating it that she ordered official chef Zheng Chunfa to imitate this dish. Zheng Chunfa went to the door for advice and reformed the materials, using more seafood and less meat to make the dishes more delicious.

Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to open Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world.

Ha ha ha, it seems that the origin of this name has something to do with Fuzhou people's Mandarin. . . . .

The second is: Fujian custom, the third day after the new wife gets married, she should cook in person, show off her tea and rice skills, serve her in-laws and gain appreciation.

Legend has it that there was a rich girl who was spoiled and didn't learn to cook. She was worried on the eve of her wedding.

Her mother took out all the delicacies at home and cooked all kinds of dishes, wrapped them in lotus leaves and told her how to do it.

Who knows that the young lady forgot all the cooking methods, so she poured all the dishes into a Shao jar, covered it with lotus leaves and put it on the stove.

The next day, the aroma was overflowing, and the whole family praised the cooking well. This is the origin of the "Buddha jumps over the wall" of "cooking 18 dishes in one pot".

It seems that there is a lazy man behind all inventions. . . . .

Third, a group of beggars beg around with clay pots every day, and pour all kinds of leftovers together to cook, which is steaming and fragrant.

When the monk heard it, he couldn't help being tempted by the fragrance, jumping out of the wall and feasting. There is a poem to prove it: "the fragrance of meat floats ten miles, and the Buddha hears that he abandons Zen and jumps over the wall."

The fourth one is not exactly the same as the first one:

"Buddha jumps over the wall" is the first traditional dish in Fujian cuisine.

According to legend, this dish originated in the late Qing Dynasty. An official of Yangqiao Lane official bank held a banquet at home, inviting Zhou Lian, the chief secretary, and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jar and carefully simmered into a meat dish. Zhou Lian was full of praise after tasting it.

After that, Zhou Lian took the official chef Zheng Chun to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former.

1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised.

One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. When the lid of the altar was opened, the dish was full of meat, and the scholar was intoxicated by the fragrance.

Someone asked the name of this dish. A: It has not been named yet. So the scholar improvised a poem and wrote one. One of the poems said: "The altar is full of meat and incense, and the Buddha hears it and abandons the wall." Everyone was surprised.

Since then, quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years. . . . . .

There is also a saying that the food smells good after it is cooked, which happens to have a temple in the partition. The aroma made the monk in the partition salivate, so he climbed over the wall and asked to sit down.

This dish has a variety of foods, soft and crisp, delicious soup, delicious taste, endless aftertaste and rich nutrition, and can improve eyesight and beauty, promote blood circulation and relax tendons, nourish yin and strengthen the body, and stimulate appetite.

Go to eat this summer vacation.

The name "Buddha jumps over the wall" is so famous that I forgot it when I heard it, as if I had seen it on TV when I was a child. At that time, I was very impressed by the dish itself, which blended all kinds of luxurious and delicious ingredients. Today we will talk about "Buddha jumping over the wall".

What is "Buddha jumping over the wall"?

There are many sayings about the origin of the name "Buddha jumping over the wall", all of which are folklore. In fact, I mainly want to express that "the altar is full of fragrance, and the Buddha has abandoned Zen and jumped over the wall." This view, which describes its rich, mellow and delicious taste, is said to have been named by a scholar who tasted and wrote poems. To put it bluntly, it is also said that a monk next door jumped off the wall after smelling the fragrance. Some people say that its original names "Fushouquan" and "Buddha jumping over the wall" are homophonic in the local dialect, and almost all of them are not well recorded folklore.

"Buddha jumps over the wall" was originally a local famous dish in Fuzhou, Fujian Province, which belongs to the Fujian cuisine series and is also known as "the first of Fujian cuisine". In the traditional sense, the Buddha jumps over the wall, not simply stewing all kinds of ingredients together, but processing at least a dozen raw materials separately, and finally putting them together in an altar to stew soup and Shaoxing wine for more than ten hours. In the traditional way, there are even dozens of raw materials, including many rare ingredients, such as fish lips, deer tendons, turtle skirts and shark fins (not recommended). The common materials are duck gizzard, pork belly, tendon, mushrooms, winter bamboo shoots, taro and so on.

Now many of them are improved practices, but they are generally not easy to operate at home. If you have stew or something at home, you can make a super simplified version.

These raw materials can be prepared: chicken legs, ribs, bamboo shoots, chicken gizzards, abalone, scallops (not expensive at all), taro, white fungus, red dates, pig's feet, beef tendon and so on, which are relatively common. It's not a fixed combination of ingredients, just a suggestion.

This is the answer to "Buddha jumps over the wall". Welcome to comment and share your opinions. It is said that "Buddha jumps over the wall" is the most luxurious Chinese food. what do you think?

The Buddha jumps over the wall, which is a local dish: the visible entrance ingredients are shark's fin, abalone, sea cucumber, donkey-hide gelatin, scallops, pig's trotters and tendons, pigeon eggs, mushrooms and pork belly, while the invisible ones are even more. The ingredients used in this dish are extremely expensive, such as chicken feet and beef. These are already high-grade ingredients in the eyes of ordinary people, but they have become "low-quality" in this dish, which is only used to make soup. These dishes can't be seen in the altar. Why is the Buddha jumping over the wall so rustic? I think this probably has a lot to do with the place where it was born. The Buddha Leaping Wall originated in Fuzhou, Fujian Province, which is surrounded by mountains and seas. You can stew all kinds of delicious food together willfully. The stew here is just a joke, and the seemingly chaotic ingredients are actually very particular about every step of making this dish. The cooking order of various ingredients is a typical example, and the order of frying, burning and stewing must be strictly followed.

It's a pity, however, that the Buddha jumps over the wall is not something that monks can't stand. At first, the Buddha jumps over the wall more like "burning eight flavors in the altar." Now, in order to pursue luxury, the Buddha jumps over the wall and chooses precious ingredients such as shark's fin, abalone and sea cucumber, which satisfies the psychology of some diners to some extent. But on the contrary, it separates it from ordinary people. Now an authentic "Buddha jumps over the wall" costs about 2000 yuan, which is really beyond the ordinary people's enjoyment. At the beginning, the ingredients used in the Buddha jumping wall were only local products such as chicken and duck gizzards. Now most of these ingredients are gone, and now they are all like beef. In a sense, today's Buddha jumps over the wall only according to the method of Buddha jumping over the wall. As to whether Buddha jumps over the wall or not, there is no debate here.

Guangzhou people like to make soup or stew soup, which is very famous. In Guangzhou people's minds, a bowl of Guangzhou Old Fire Soup is a unique way for Guangzhou people to strengthen their feelings, just like their mother tongue. However, compared with the Buddha jumping over the wall, the variety and quantity of ingredients are much worse, and the cooking skills are not the same.

I was lucky enough to have a meeting in Fuzhou, during which I took my clients out for dinner. I ate the Buddha jumping wall in a place with good evaluation, good environment and bad price.

In short, it is a cup of soup. I vaguely remember that the cheapest one is 498, and there are many specifications. The most expensive one is more than 2000 cups. One for everyone, of course.

There are all kinds of precious ingredients, such as shark's fin and abalone. I don't remember clearly, but there are more than a dozen ingredients that seem to be visible. There is a ceremony before eating. Of course, it is organized by the store, and the form is greater than the content. There are so many dry goods in the soup, but there is not much soup. A glass of dry, seven points full.

Finally, the taste is really delicious, and the precious ingredients inside are also delicious. It was nice to feel rich at that moment (I have no money, so I can only invite it occasionally). To sum up, this is a local soup.

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic. There are dozens of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon eggs, duck gizzard, donkey-hide gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly, sheep elbow, hoof toe, tendon, preserved old hen and yellow-billed duck.

Buddha jumping wall is a famous local dish in Fuzhou, Fujian Province. According to legend, it was invented by a restaurant owner in Fuzhou during the Daoguang period. Has the effects of beauty beauty, nourishing blood and lowering blood pressure.

Buddha jumps over the wall: first put ginger on the bottom of the tank. Second, then spread winter bamboo shoots. Third, spread mushrooms in turn. Fourth, add cooked chicken and shrimp. Five, put the yaozhu, and then put the quail eggs. Sixth, then put it in your stomach. Seven, spread shark's fin and smooth it. Eight, put a small abalone on it. 9. Spoon half the carved wine into the jar. Ten, the cooking spoon is placed on the fire and put into the soup. Eleven, pour the other half of the carved wine to boil. Season with a little salt and sprinkle with a little pepper. 13. Scoop the soup into the jar, cover the jar with plastic wrap, and seal the jar more tightly. 14. Put the sealed jar in the cage. Cover the pot and steam over medium heat for two hours. Fifteen, take it out after steaming, and cut the plastic wrap with scissors. 16. Put a saucer under the jar and you can eat it.

The Buddha jumps over the wall is a mysterious and expensive dish in my impression.

Due to the limitation of economic level, I have never eaten it or imagined its taste.

I know because I have seen the life I yearn for. Huang Lei cooked this dish.

Step 1

Prepare the ingredients. Let's start cooking.

Second step

Cook the whole chicken in cold water.

Third step

At the same time, add the cut beef tendon and ribs.

Fourth step

Stew for 2 hours, and remember to put aside the floating foam when stewing.

Step five

At the same time, cook quail eggs and peel them.

Step 6

Remove the stewed whole chicken from another pot, break it into pieces, and spread it at the bottom of the pot with ribs and beef tendon.

Step 7

Pour in the freshly cooked chicken soup.

Step 8

Put quail eggs, mushrooms, black fungus, prawns, abalone and all half-cooked foods.

Step 9

Pour in yellow rice wine, cover and stew for 2 hours. You can enjoy the big meal!

What is the Buddha jumping wall? Let's have a look.

Introduction: The Buddha jumps over the wall is a mysterious and expensive dish in my impression.

Due to the limitation of economic level, I have never eaten it or imagined its taste.

I know because I saw the life I yearned for. Huang Lei cooked this dish.

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic.

In Guangzhou Nanyuan and Hong Kong at 1965 and 1980 respectively, Fuzhou cuisine, which mainly cooks the Buddha's leaping wall, caused a sensation and set off the Buddha's leaping wall fever around the world. Restaurants run by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha Leaping Wall has also received Prince Sihanouk, US President Ronald Reagan, Queen Elizabeth and other heads of state.

There are three legends about the origin of the name "Buddha jumping over the wall" in Fuzhou: [1]

Report 1

Steamed shark fin, fish maw and abalone

Buddha jumping wall was originally named "Fushouquan". In the 25th year of Guangxu reign (1899), an official of Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the Fujian envoy. In order to please Zhou Lian, he asked his wife to cook in person, and filled more than 20 kinds of raw and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs seafood, with Shaoxing wine jar, which was made by simmering and named Fushouquan. After Zhou Lian tasted it, he was full of praise. When asked about the name of the dish, the official said that this dish means "good luck, endless longevity" and is called "Fushouquan".

Later, chef Zheng Chunfa learned the way of this dish and improved it. Tastes better than the first one. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng. Once, a group of scholars came to taste this dish. Fushou arrived at the Xi gas altar, and the meat was fragrant. One of the scholars was ecstatic, which led to poetry, and immediately sang: "The altar is full of meat, and the Buddha has abandoned Zen and jumped over the wall." At the same time, in Fuzhou dialect, the pronunciation of "Fushouquan" and "Buddha jumping over the wall" is similar. Since then, quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years.

Statement 2

There is a custom in Fujian that on the third day after her wedding, her new wife will cook in person to show her tea and rice skills, serve her in-laws and get appreciation. Legend has it that there was a rich girl who was spoiled and didn't learn to cook. She was worried on the eve of her wedding. Her mother took out all the delicacies at home and cooked all kinds of dishes, wrapped them in lotus leaves and told her how to do it. Who knows that the young lady forgot all the cooking methods, so she poured all the dishes into a Shao jar, covered it with lotus leaves and put it on the stove. The next day, the aroma was overflowing, and the whole family praised the cooking well. This is the origin of the "Buddha jumps over the wall" of "cooking 18 dishes in one pot".

Step 1

Prepare the ingredients. Let's start cooking.

Second step

Because "Buddha jumps over the wall" is a pot of dozens of raw materials, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious. At the same time, it has high nutritional value, and has the effects of invigorating qi and nourishing blood, clearing away lung heat and moistening intestines, and preventing and treating deficiency and cold. When serving, it is even better to serve it with a dish of hemp fiber radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and a silver roll and sesame seeds.

Speaking of the dish "Buddha jumps over the wall", almost everyone knows it and has done all kinds of imagination, but few people have actually eaten it. For example, Mr. Liang Shiqiu talked about Buddha jumping over the wall, but in the end he turned to braised pork, not to mention ordinary people.

Shaoxing wine jar has been selected as the stewing apparatus of Buddha jumping wall for many years, and Shaoxing famous wine is mixed in it. Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire. Now some hotels advertise how delicious their food smells, which is a bit implicit compared with the Buddha jumping over the wall. The real Buddha jumping wall has almost no fragrance during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy.

Cook the whole chicken in cold water.

Third step

At the same time, add the cut beef tendon and ribs.

Fourth step

Stew for 2 hours, and remember to put aside the floating foam when stewing.

Step five

At the same time, cook quail eggs and peel them.

Step 6

Remove the stewed whole chicken from another pot, break it into pieces, and spread it at the bottom of the pot with ribs and beef tendon.

Step 7

Pour in the freshly cooked chicken soup.

Step 8

Put quail eggs, mushrooms, black fungus, prawns, abalone and all half-cooked foods.

I once ate the Buddha jumping wall in a Cantonese restaurant, which is one of the few dishes I have ever eaten. Before serving, my friend said that the Buddha jumps over the wall and is similar to a potted dish. I didn't know why it was so expensive until I came up. The raw materials are seafood and delicious food.

"Buddha jumps over the wall" is the leading brand-name delicacy in Fujian cuisine. It is well-known at home and abroad because of its exquisite materials, unique production method and rich taste. The process of making this delicious food is very complicated. The raw materials of the Buddha jumping wall are abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs. To fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours on low fire, so that the taste can truly achieve mellow characteristics.

But according to my understanding, this dish is a hodgepodge of delicious food in one altar. Can so many good things be put together? Needless to say, its nutritional value, Buddha jumping wall is a good winter product. It is said that it has the effects of improving eyesight and beauty, promoting blood circulation and regulating qi, nourishing yin and strengthening yang.

Buddha jumps over the wall, also known as full altar incense, is a very famous Fujian dish, which gathers dozens of delicious foods that swim in the water, fly in the sky and grow on the mountain in one altar. Such as shark's fin, fish lips, sea cucumber, abalone, squid, tendon, pork, chicken, duck, ham, scallops, chicken bones, mushrooms and so on. , mixed with broth, oyster sauce, ice pond, onion, ginger, soy sauce, salt and other seasonings. Finally, put it into a jar, pour Shaoxing wine, cover it with lotus leaves, and then take a cup. Then put the jar on the fire and simmer until it is fragrant and golden in color.

All in all, this is a very laborious dish, and expensive ingredients are naturally expensive. Speaking of the name Buddha jumping over the wall, there is also an interesting story behind it. It is said that in the Tang Dynasty, a monk spent the night in an inn in Fuzhou. Just next door, someone hosted a banquet with a full altar of incense. When the monk smelled the aroma, his mouth watered for a moment. I abandoned Buddhism for many years and went over the wall to have a taste of delicious food. Therefore, there is a poem saying: the altar is fragrant, and the Buddha hears that he abandons Zen and jumps over the wall. Buddha jumps over the wall, hence the name.

Of course, this is just a legend. We don't know whether there was a Buddha jumping wall in the Tang Dynasty, but during the Daoguang period of the Qing Dynasty, the Juchun Garden in Fuzhou made the Buddha jumping wall famous all over the world. Since then, through the improvement of several generations of chefs, the Buddha Leaping Wall has become the leading representative dish in Fujian cuisine, especially around the 1970s, where there were Chinese restaurants all over the world, the signboard of the Buddha Leaping Wall was displayed to attract customers. As a snack, I used to be curious about the time when the Buddha jumped over the wall. Although I couldn't catch up, I ate this dish in Beijing Hotel two years ago. No matter how it tasted, it fulfilled my wish for many years.