Buddha jumps over the wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine. There are dozens of raw materials of Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon egg, duck gizzard, gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly, sheep elbow, toe of hoof, tendon of tendon, preserved old hen and yellow-billed duck.

Extended information Because the "Buddha jumps over the wall" is to stew dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy; The ingredients are permeated with each other, and the taste is 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 more wonderful to serve 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 then accompanied by silver rolls and sesame seed cakes.

Speaking of the dish "Buddha jumps over the wall", almost all people know it and have made various imaginations, but few people have really eaten it. For example, Mr. Liang Shiqiu talked about Buddha jumps over the wall, but in the end he turned to braised pork, not to mention ordinary people.

For many years, Shaoxing wine jar has been selected as the stewing device of Buddha jumping wall, in which Shaoxing famous wine is mixed with materials. Stewed Buddha jumps over the wall and pays attention to storing fragrance and preserving taste. After filling the altar, the mouth of the altar is sealed with lotus leaves and then covered. The fire for the Buddha jumping over the wall is a strict, pure and smokeless charcoal fire, which is simmered for five or six hours with low fire after boiling.

Nowadays, some hotels publicize how their dishes smell fragrant, which is indeed a little 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 it is simmered into the altar, it is only necessary to slightly open the lotus leaf, and the wine will be fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless.

References:

Baidu encyclopedia-Buddha jumps over the wall