Fujian's number one dish, Buddha jumps over the wall, also known as full of incense, is a very famous Min dish. Although many people have never eaten this dish, but just listening to the name you know how delicious it is. It must be delicious to eat a dish that even Buddhist disciples are so moved by that they want to break their fast to eat it. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty. Why was it named Buddha Jumping Over the Wall? Here is the origin of Buddha jumps over the wall for you.

The origin of Buddha jumps over the wall

Guangxu twenty-fifth year (1899), Fuzhou official money bureau banquet invited the Fujian Buzheng Minister Zhou Lian to his home as a guest, and instructed the inner family to personally cook, there is a dish will be chicken, duck, sheep's elbow, pork belly, pigeon eggs and seafood and other precious materials, put in Shaoxing wine altar, simmered, named Fukushuquan. The aroma was so fragrant when it was served that Zhou Lian tasted it and praised it.

After returning home, Zhou Lian ordered the chef Zheng Chunfa to try to do this dish, Zheng Chunfa in the cooking of this dish and improve, based on the original dish to reduce the meat ingredients, but also added a variety of seafood. Later, Zheng Chunfa resigned from his position as a cook at the government office and opened the Juchunyuan restaurant in Dongjiekou, which became a sensation in Banyan City with this dish. Once, a group of literati came to the party, when Fushouquan was brought to the table, once the lid of the altar was opened, the meat aroma was overflowing, and everyone scrambled to try the flavor. Literati after tasting have praised, one of the showman, triggered poetry, on the spot poem: "altar open meat aroma wafting four neighbors, Buddha heard abandoned Zen jumped over the wall to". From then on, the name was changed to Buddha jumped over the wall.

In the restaurant to eat a Buddha jumped over the wall, less than a few hundred, more than a few thousand. So, why is Buddha jumping over the wall so expensive?

One is that the ingredients used in Buddha jumps over the wall are not only various, but also are all relatively expensive.

1, Buddha jumps over the wall of this dish with materials is very elaborate, not only a variety of, and most of the raw materials are more expensive. With eighteen kinds of main ingredients, twelve kinds of auxiliary materials to each other. The main ingredients are: sea cucumber, abalone, shark's fin, fish lips, dried scallops, mollusks, razor clams, pork belly, sheep's elbow, hoof tips, hoof tendons, chicken breast, duck breast, pigeon eggs, mushrooms, bamboo shoots, etc., brought together into the Shaoxing wine altar, add broth and Shaoxing wine, simmered over a gentle fire and made.

2, the authentic Buddha jumps over the wall not only to include these eighteen kinds of materials, and each material is very concerned about the requirements of excellence, are the best, such as abalone to use "nine abalone", sea cucumber to use Liaoshen, fish lips by the sharks, skates, sturgeon, sturgeon, koji tail lip of the soft meat dried into. The soup must be boiled for 8 hours alternately with pork shank bone, yellow cow's shank meat, scallop, old hen and old duck to complete the process.

The second is that the process of making Buddha Jumping Wall is tedious and time-consuming.

It is a very time-consuming dish because there are many ingredients and each of them needs to be handled individually; the fresh ingredients are relatively easy to handle, and the soaking process for the dried ones is quite complicated. Often it takes quite a bit of labor to process these ingredients. For example:

Sea cucumber washed, first soaked in pure water for two days, put in the refrigerator, remember to change the water every day. When soaked soft, take out and stew for half an hour, turn off the fire (without opening the lid) and simmer until the water cools, fish out the sea cucumber and then soak it in pure water for two days before you can take it out and eat it.

There are also mollusks, washed, soaked in pure water for 5-10 hours, soaked and softened, washed off the surface of the gelatinous body of the fish fat, so that the mollusks will not have a fishy taste.

Third, the Buddha jumps over the wall for the cooking process also has very strict requirements.

Fo jumps over the wall so expensive, and its complex production process is not unrelated, for the cooking process also has very strict requirements. First of all the various ingredients were used to fry, stir fry, cooking, deep frying and other methods, one by one first cooking production, and then wrapped each ingredient with lotus leaves to prevent the loss of flavor of each ingredient.

Then the processed ingredients layer by layer in the wine jar, about the simmering container of the wall of Buddha jumping, over the years has been the choice of Shaoxing wine altar, injected with broth and Shaoxing wine. After the ingredients are loaded into the altar, the mouth of the altar is first sealed with lotus leaves and then covered.

Finally, it is placed on the fire to heat up. The fire is also very delicate, simmering Buddha jumps over the wall of the fire is strictly pure and non-smoking charcoal fire, high-flame boiling, and then simmering for five or six hours with a micro-fire and become. Through multiple procedures to produce out of the dishes and soup flavor is very delicious, in the process of simmering almost no flavor out of the simmering process, in the simmering into the open altar, there will be a wine aroma, the fragrance of the nose, the fragrance of the four seats, straight into the heart and the spleen. Eating soft and tender, rich meat aroma, but meat and not greasy, let a person's taste endless.

Conclusion

See here, you should know the authentic "Buddha jumped over the wall", why so expensive, many ordinary people can not afford to eat. If you want to do it yourself, you have to spend a lot of time, its tedious production process and expensive ingredients, so many foodies are deterred. However, now the Buddha jumped over the wall has carried out a lot of improvement, the ingredients have not been as elaborate as before, the price is also cheaper, the production steps have been greatly reduced, saving time and effort. This allows many people who could not afford to eat Buddha jumps over the wall, also have the opportunity to be able to taste this expensive dish.