In the 25th year of Guangxu (1899), Fuzhou Official Money Bureau hosted Zhou Lian, the Fujian envoy, as a guest, and ordered his wife to cook in person. During the dinner, a dish made of rare materials such as chicken, duck, mutton elbow, pork belly, pigeon eggs and seafood was slowly stewed in a Shaoxing jar and named Fushouquan. After serving, the aroma was tangy, and Zhou Lian was full of praise after tasting it.
After returning home, Zhou Lian ordered chef Zheng Chunfa to try this dish. Zheng Chunfa made improvements when cooking this dish, reducing the meat composition and adding a variety of seafood on the basis of the original dish. Later, Zheng Chunfa resigned as the official chef and opened Juchunyuan Restaurant in Dongjiekou Scenic Resort Scenic Area, which caused a sensation in Rongcheng. Once, a group of literati came to a party. Fushou served the dinner table, and as soon as the lid of the altar was opened, the meat suddenly overflowed and everyone rushed to taste it. After the literati tasted it, they praised it in succession. One of the scholars aroused the interest in poetry and wrote a poem on the spot: "The altar is full of meat, and the Buddha hears it and abandons Zen and jumps over the wall." From then on, it was renamed Buddha jumping wall.
Eating Buddha jumps over the wall once in a restaurant ranges from hundreds to thousands. So, why is the Buddha jumping over the wall so expensive? First, the materials used in the Buddha jumping wall are not only varied, but also expensive.
1, Buddha jumps over the wall, this dish is very particular about the materials, not only a wide variety, but also most of the raw materials are expensive. Eighteen main materials and twelve auxiliary materials are integrated with each other. The main ingredients are: sea cucumber, abalone, shark's fin, fish lips, scallops, donkey-hide gelatin, razor clam, pork belly, sheep elbow, toe, tendon, chicken breast, duck breast, pigeon eggs, mushrooms, bamboo shoots and so on. Collect them together and put them in Shaoxing jar, then add broth and Shaoxing wine to simmer.
2. The authentic Buddha jumping wall should not only contain these eighteen kinds of materials, but also pay attention to each material, demanding perfection and selecting its essence. For example, abalone should use "nine-headed abalone", sea cucumber should use Liaoshen, and fish lips are made of the tails of sharks, rays, sturgeons and locusts and the soft dried meat on the lips. Broth must be cooked alternately with pork leg bone, beef ham, Yaozhu, old hen and old duck for 8 hours.
Second, the production process of Buddha jumping wall is complicated and time-consuming.
This is a time-consuming dish, because there are many ingredients, and each ingredient needs to be treated separately. Fresh ingredients are easy to handle, and the dry soaking process is quite complicated. Handling these ingredients often requires a lot of manpower and material resources. For example:
After washing the sea cucumber, soak it in purified water for two days and put it in the refrigerator. Remember to change water every day. After soaking soft, take out and stew for half an hour. Turn off the fire (without opening the lid) and stew until the water is cold. Take out the sea cucumber and soak it in pure water for two days before taking it out.
And gelatin. After cleaning, soak in pure water for 5- 10 hour. After it is softened, the fish oil on the surface of the colloid is washed away, so that the gelatin will not have a fishy smell.
Third, the Buddha jumping wall also has very strict requirements on cooking techniques.
The high cost of the Buddha jumping wall has something to do with the complexity of its manufacturing process, and it also has very strict requirements on cooking technology. First, all kinds of ingredients are cooked by frying, frying, boiling, frying and other methods, and then all kinds of ingredients are wrapped with lotus leaves to prevent the loss of fragrance of all kinds of ingredients.
Then, the processed ingredients are stacked in the jar layer by layer. The simmering container of the Buddha jumping wall is made of Shaoxing wine jar which has been used for many years, and is filled with broth and Shaoxing wine. After the food is put into the jar, seal the jar mouth with lotus leaves, and then cover it.
Finally, put it on the fire and heat it. The use of fire is also very particular. The fire of Buddha jumping over the wall is strictly pure smokeless charcoal fire. After the fire boils, simmer for five or six hours. The dishes and soups made by multiple processes are delicious, and the simmering process has almost no fragrance. As soon as the altar was opened, there was a smell of wine floating into the heart and spleen. It tastes soft and smooth, rich and fragrant, fleshy but not greasy, which makes people memorable.
Conclusion Seeing this, everyone should know why the authentic "Buddha jumping over the wall" is so expensive. If you want to make it yourself, it will take a lot of time, and its complicated production technology and precious ingredients make many foodies flinch. However, the Buddha jumping wall has been greatly improved, the materials used are not as refined as before, the price is lower, and the production steps are greatly reduced, saving time and effort. This gives many people who can't afford the Buddha jumping over the wall a chance to taste this expensive dish.
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 folklore without good records.
"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.
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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.
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 saw the life I yearned 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 take a look at the introduction first: Buddha jumping 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.
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 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 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, put more than 20 kinds of raw and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs seafood, on a Shaoxing wine jar, and simmered it, 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 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.
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.
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.
The dish "Buddha jumps over the wall" is said to have a history of more than 200 years. This dish consists of eighteen main ingredients and more than ten auxiliary materials. Its raw materials are chicken and duck, pork belly, hoof tip, tendon, ham and chicken and duck gizzard. There are shark's fin, sea cucumber, abalone (abalone food), scallop and fish belly; There are more than 30 kinds of raw materials and auxiliary materials, such as pigeon eggs, mushrooms (mushroom food), bamboo shoots and razor clam, which are processed and prepared respectively.