There are two ways to say the origin of Buddha jumps over the wall:

1, during the Daoguang period of the Qing Dynasty, Zhou Lian used chicken, duck, sheep's elbow, pig's trotters, pork ribs, pigeon eggs, a variety of seafood, to make a dish. Some literati have called after the taste, someone made a poem that the Buddha smells the fragrance will also jump over the wall to eat, from then on, this dish is called "Buddha jumps over the wall".

2, according to Mr. Fei Xiaotong record, the invention of this dish is a group of beggars for food. It is said that one day, there is a restaurant owner out, by chance, smell the street there is a wisp of strange aroma floating, recluse incense and found a broken jar in the leftover wine and a variety of leftover vegetables poured together. The boss was thus enlightened, back to the store to a variety of raw materials in one to braise, with a wine, created the Buddha jumped over the wall.

Expanded:

Flavor Characteristics

"Buddha jumps over the wall" is to simmer dozens of raw materials in one altar, both **** the same meat flavor, but also to maintain their own characteristics. Each ingredient penetrates into each other, and there are flavors within flavors.

Buddha jumps over the wall in the simmering process almost no flavor out, but in the simmering into the open altar, just slightly lift the lotus leaf, there will be wine fragrance pungent, straight into the heart and spleen. The soup is thick and brown, but not greasy. When you eat the wine and all kinds of aroma mix, the fragrance of the four seats, rotten but not rotten, the taste is endless.

Baidu Encyclopedia - Buddha Jumps Over the Wall