In Cantonese cuisine, there is a famous dish called the jumping Buddha wall. Many people will feel strange when they hear the name of this dish for the first time, but they will never forget it after they really taste it. Buddha jumping wall is a traditional famous dish in Fujian. It is said that it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. The process of making this dish is very complicated. There are more than a dozen ingredients, including abalone, sea cucumber, fish lips, beef tendon, Pleurotus eryngii, mushrooms, cuttlefish, scallops, quail eggs and so on. So what side dish is the Buddha jumping wall made of? What's in it?

1. The most important ingredient of the abalone Buddha jumping wall is abalone. Abalone is generally divided into two heads, three heads, five heads and six heads. The fewer heads, the bigger. Therefore, more kinds of abalone will be added to the Buddha jumping wall. Then when adding abalone, you should also cut the abalone with a cutting knife, so that the stewed abalone will taste better and taste more q-elastic.

2. Hua Jiao pepper is actually a fish belly. If you drink the soup of Buddha jumping over the wall, you will find it sticky. In fact, because of the gelatin, the stewed soup is sticky, fragrant and full of flavor. At the same time, these sols can also be wrapped on the surface of food, which is also one of the characteristics of Cantonese cuisine.

3. Yaozhu Yaozhu is also one of the commonly used ingredients in Cantonese cuisine, which is somewhat similar to the fresh shellfish that everyone usually eats. It's usually dry, but it's delicious When the Buddha jumps over the wall, it will bring a lot of fragrance. At the same time, the stewed Yaozhu is rich in flavor, soft but not rotten, and very delicious, so Yaozhu is also an indispensable ingredient in the Buddha jumping wall.

4. Chicken soup When making a Buddha jumping wall, broth is usually added, which is usually chicken soup. Adding some seafood to this chicken soup will make the whole dish more delicious. At the same time, the more stewed the chicken soup, the fresher it is, and the nutritional value is also high. Therefore, the nutritional value of this dish will be upgraded to a higher level.