Poetry about Buddha jumping over the wall 1 Which two poems does the dish "Buddha jumps over the wall" come from?
Not from poetry.
There are two views on the origin of the Buddha jumping wall:
1, statement 1
During the light year of Qing Dynasty, officials of Fuzhou Bureau of Official Money hosted a banquet in honor of Fujian Public Security Minister Zhou Lian. There is a dish called "Fushouquan" at the dinner party, which is made of chicken, duck, sheep elbow, pig's trotters, spareribs, pigeon eggs and so on. Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dishes according to law, reducing the consumption of meat and adding a variety of seafood to make the finished dishes richer and more delicious.
Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" restaurant in Fuzhou East Street (the predecessor of "Juchunyuan" restaurant in Fuzhou) to entertain guests at a banquet of literati gathering. Literati cheered after tasting wine, and some people improvised a poem one day: "The altar is full of meat and fragrance floating around, and the Buddha hears it and abandons Zen and jumps over the wall." From then on, this dish is called "Buddha jumps over the wall".
2. Statement 2
According to Mr Fei Xiaotong, the people who invented this dish are beggars. These beggars carry broken crocks everywhere every day and collect all kinds of leftovers in restaurants. It is said that one day, when a restaurant owner went out, he happened to smell a strange fragrance floating in the street and found that the wine left in the broken crock was poured with all kinds of leftovers. Inspired by this, the boss went back to the store and mixed all kinds of raw materials and wine to build a wall of jumping Buddha.
Extended data:
Features:
Buddha jumping wall is generally made by collecting abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Shaoxing wine, and simmering with slow fire.
After cooking, the dish is soft and moist, rich in meat flavor, not greasy and has a good taste.
Because "Buddha jumps over the wall" is a stew of dozens of raw materials, which not only has a common 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.
There is almost no fragrance coming out of the Buddha jumping wall 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. When eating, the wine was mixed with various flavors, which floated four times, rotten but not rotten, and the taste was endless.
Baidu encyclopedia-Buddha jumps over the wall
2. What two kinds of poems does the dish "Buddha jumps over the wall" come from?
Not from poetry.
There are two versions of the origin of Buddha jumping wall: 1. One theory is that during the Daoguang period of the Qing Dynasty, officials of Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the Fujian envoy. There is a dish called "Fushouquan" at the dinner party, which is made of chicken, duck, sheep elbow, pig's trotters, spareribs, pigeon eggs and so on.
Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dishes according to law, reducing the consumption of meat and adding a variety of seafood to make the finished dishes richer and more delicious.
Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" restaurant in Fuzhou East Street (the predecessor of "Juchunyuan" restaurant in Fuzhou) to entertain guests at a banquet of literati gathering. Literati cheered after tasting wine, and some people improvised a poem one day: "The altar is full of meat and fragrance floating around, and the Buddha hears it and abandons Zen and jumps over the wall."
From then on, this dish is called "Buddha jumps over the wall". According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars.
These beggars carry broken crocks everywhere every day and collect all kinds of leftovers in restaurants. It is said that one day, when a restaurant owner went out, he happened to smell a strange fragrance floating in the street and found that the wine left in the broken crock was poured with all kinds of leftovers.
Inspired by this, the boss went back to the store and mixed all kinds of raw materials and wine to build a wall of jumping Buddha. Extended data:
Features: The Buddha jumping wall is generally made by collecting abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Shaoxing wine, and simmering with slow fire.
After cooking, the dish is soft and moist, rich in meat flavor, not greasy and has a good taste. Because "Buddha jumps over the wall" is a stew of dozens of raw materials, which not only has a common 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. There is almost no fragrance coming out of the Buddha jumping wall 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. When eating, the wine is mixed with various fragrances, and the fragrance floats four times, rotten but not rotten, and the taste is endless.
Baidu encyclopedia-Buddha jumps over the wall.
Use an idiom to describe the Buddha jumping over the wall
Fragrant but not greasy, fragrant and crisp, delicious, salty and sweet, crisp and moderate, all five flavors, sweet and sour, juicy and refreshing, tender and smooth, spicy and fresh, sweet and soft, delicious, sweet and refreshing, endless aftertaste, delicious dishes, delicious food, good color, smell and taste, mouth-watering, eight treasures. Its taste is endless. Delicious, fresh, tender and original. Jade plate is rare, and phoenix marrow dragon liver is delicious. 1. has a unique flavor pinyin: bié yǒu fēng wèi Interpretation: flavor: originally refers to the beautiful taste, extended to the characteristics of things.
There is another kind of delicious food. A metaphor for the special color or interest of something.
2. I don't know the pinyin of meat flavor: bùzhròuwèI Interpretation: The original intention is to be intoxicated with beautiful music and can't tell the meat flavor. After that, you can concentrate on your studies, and you can't tell the taste when you eat.
It also describes that life is hard and there is no meat to eat. 3. Pale and tasteless pinyin: dà né rú wè i Interpretation: light: thin, as opposed to "thick".
Vegetables are tasteless because of lack of salt. It also means tasteless.
He also described writing articles as boring. 4. a Chinese pinyin: gè zh! Ng zī wè i Interpretation: In the grid: Among them; Taste: taste, emotional taste.
The smell inside. Refers to the bitterness of personal experience.
5. Endless aftertaste Pinyin: huí wèi wú qióng Interpretation: aftertaste: refers to the aftertaste after eating. This is a metaphor for remembering things. The more you think about it, the more interesting it is.
6. Pinyin with relish: jρnρnρyǒuwèI Interpretation: refers to eating very tastefully or speaking with great interest. 7. Plain Pinyin: kzào wúwèI Interpretation: Plain: monotonous.
It's boring to describe. 8. Intriguing Pinyin: nài rén xún wèi Interpretation: Endurance: Affordable; Taste: Explore body odor.
It is meaningful and worth pondering. 9. Its taste is infinite pinyin: qí wèi wú qióng Interpretation: profound description and endless aftertaste.
10. Smell is a congenial pinyin: qü wè i xiā ng tó u Interpretation: Smell: a metaphor for personality and interest; Voting: Join hands. Refers to people with the same ideological style who get along well with each other.
1 1. Embrace your knees and have a taste of meat pinyin: ró ng x and zh and ā n, y and ròu zh and wè i Interpretation: describe the poor living conditions. 12. I don't know the taste of March meat. Pinyin: sān Yuèbùzhòu wèI Interpretation: Eating meat within three months doesn't feel good.
It is a metaphor to concentrate on one thing and forget other things. It is also used to describe not eating meat for months.
13. Pinyin of delicacies: shā n zhē n h m 4 i w è i Interpretation: Haicuo: refers to all kinds of seafood. All kinds of precious foods produced in Shan Ye and the sea.
Generally refers to rich dishes. 14. Food does not emphasize taste Pinyin: shíbüchóng wèI Interpretation: taste: dishes.
Don't eat two dishes. Describe living frugally.
15. I didn't eat enough pinyin: shí bù gān wèi Interpretation: sweetness: it feels good. I feel tasteless when I eat it
Describe something in your heart that doesn't taste good. 16. Plain Pinyin: su\u rán wúwèI Interpretation: Plain: meaningless, not interested.
Describe things as boring (especially articles). 17. It tastes like chicken ribs Pinyin: wèi rú jī lèi lè i Interpretation: chicken ribs: chicken ribs, no meat, a metaphor for something that is meaningless but reluctant to give up.
It's a pity not to do things, but it doesn't do much good. 18. It tastes like chewing wax. Interpretation: Like jealousy, it has no taste at all.
Describe a language or article as dull as ditch water. 19. boring pinyin: xing wè i su ǒ rá n interpretation: interesting: interesting, fun; Dull: an expression of no interest.
Not interested at all. 20. Pinyin with the same taste: xiù wèi xiāng tóu2 1. Meaningful pinyin: yì wèi shēn cháng ng Interpretation: meaning: feeling, fun.
The meaning is profound and intriguing. 22. Endless aftertaste Pinyin: yú wèi wú qióng Interpretation: Describe a wonderful poem, song or memorable food.
23. Language is tasteless Pinyin: yǔ yán wú wèi Interpretation: It means that what is said is boring or vulgar.
4. Eat Buddha and jump over the wall.
Buddha jumping wall was originally named Fu Shouquan.
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, and used Shaoxing wine jar to fill chicken, duck, mutton, pork belly, pigeon eggs seafood and other raw materials 10, which were simmered with slow fire and named Fushouquan. After Zhou Lian tasted it, he was full of praise.
Later, official chef Zheng Chunfa learned the way of this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng with this dish. 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."
From then on, it was renamed Buddha jumping wall. 1965 and 1980 In Nanyuan, Guangzhou and Hong Kong, 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 jumps over the wall, which was once sat at the state banquet of Prince Sihanouk, President Reagan of the United States, Queen Elizabeth of Britain and other heads of state, and was greatly appreciated, making this dish more famous all over the world.
The story of Buddha jumping over the wall Buddha jumping over the wall is a traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years. Why is such delicious food called "Buddha jumps over the wall"? There are three kinds of folklore in Fuzhou.
Let's make it clear that at the end of Tongzhi (1876), an official from Guanqianzhuang, Fuzhou hosted a banquet in honor of Zhou Lian, Chief Secretary of Fujian. His wife personally cooked a dish called "Fushouquan" from Shaoxing, which contained chicken and duck meat and several kinds of seafood, and put it in a jar filled with Shaoxing wine. Zhou Lian was so full of praise after eating it that she ordered official chef Zheng Chunfa to imitate this dish. Zheng Chunfa went to the door for advice and reformed the materials, using more seafood and less meat to make the dishes more delicious.
Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to open Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Just because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world. The second is: Fujian custom, the third day after the new wife gets married, she should cook in person, show off her tea and rice skills, serve her in-laws and gain 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".
Third, a group of beggars beg around with clay pots every day, and pour all kinds of leftovers together to cook, which is steaming and fragrant. When the monk heard it, he couldn't help being tempted by the fragrance, jumping out of the wall and feasting.
There is a poem to prove it: "the fragrance of meat floats ten miles, and the Buddha hears that he abandons Zen and jumps over the wall." The fourth one is not exactly the same as the first one: "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine.
According to legend, this dish originated in the late Qing Dynasty. An official of Yangqiao Lane official bank held a banquet at home, inviting Zhou Lian, the chief secretary, and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jar and carefully simmered into a meat dish. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank.
After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised.
One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. When the lid of the altar was opened, the dish was full of meat, and the scholar was intoxicated by the fragrance. Someone asked the name of this dish. A: It has not been named yet.
So the scholar improvised a poem and wrote one. One of the poems said: "The altar is full of meat and incense, and the Buddha hears it and abandons the wall." Everyone was surprised.
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. Because "Buddha jumps over the wall" is a stew of dozens of raw materials, which not only has a common 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 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 cake. Its taste is endless. 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. They are knowledgeable, such as Mr. Liang Shiqiu, who talks about jumping over the wall, but finally turns to braised pork, not to mention waiting for mortals.
Fortunately, China's Chinese characters with rich connotations and extensions described the famous Fuzhou cuisine "Burning Eight Treasures of the Altar" at that time. The allusions about the Buddha jumping over the wall are very similar to the Chinese names of Hollywood blockbusters, but neither "burning eight treasures in the altar" nor "a lifetime blessing" has brought us endless imagination and enjoyment.
Smart businesses should register these three words very much. Their intangible value may be equal to that of Coca-Cola, right? Eighteen main materials and twelve auxiliary materials are integrated with each other. In the meantime, it almost includes human delicacies, such as chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham, chicken and duck gizzard, etc. Such as fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots and razor clam.
More than 30 kinds of raw materials are processed and modulated separately and put into the altar layer by layer, just like an ambitious New Year film. The gathering of big names is naturally extraordinary. 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 really a bit worse than jumping over the wall.
5. Buddha jumps over the wall, which is God Ma Dong.
Introduction to Buddha jumping wall The Buddha jumping wall was originally named Fu Shouquan.
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, and used Shaoxing wine jar to fill chicken, duck, mutton, pork belly, pigeon eggs seafood and other raw materials 10, which were simmered with slow fire and named Fushouquan. After Zhou Lian tasted it, he was full of praise.
Later, official chef Zheng Chunfa learned the way of this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng with this dish. 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."
From then on, it was renamed Buddha jumping wall. 1965 and 1980 In Nanyuan, Guangzhou and Hong Kong, 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 jumps over the wall, which was once sat at the state banquet of Prince Sihanouk, President Reagan of the United States, Queen Elizabeth of Britain and other heads of state, and was greatly appreciated, making this dish more famous all over the world.
The story of Buddha jumping over the wall Buddha jumping over the wall is a traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years. Why is such delicious food called "Buddha jumps over the wall"? There are three kinds of folklore in Fuzhou.
Let's make it clear that at the end of Tongzhi (1876), an official from Guanqianzhuang, Fuzhou hosted a banquet in honor of Zhou Lian, Chief Secretary of Fujian. His wife personally cooked a dish called "Fushouquan" from Shaoxing, which contained chicken and duck meat and several kinds of seafood, and put it in a jar filled with Shaoxing wine. Zhou Lian was so full of praise after eating it that she ordered official chef Zheng Chunfa to imitate this dish. Zheng Chunfa went to the door for advice and reformed the materials, using more seafood and less meat to make the dishes more delicious.
Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to open Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Just because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world. The second is: Fujian custom, the third day after the new wife gets married, she should cook in person, show off her tea and rice skills, serve her in-laws and gain 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".
Third, a group of beggars beg around with clay pots every day, and pour all kinds of leftovers together to cook, which is steaming and fragrant. When the monk heard it, he couldn't help being tempted by the fragrance, jumping out of the wall and feasting.
There is a poem to prove it: "the fragrance of meat floats ten miles, and the Buddha hears that he abandons Zen and jumps over the wall." The fourth one is not exactly the same as the first one: "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine.
According to legend, this dish originated in the late Qing Dynasty. An official of Yangqiao Lane official bank held a banquet at home, inviting Zhou Lian, the chief secretary, and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jar and carefully simmered into a meat dish. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank.
After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised.
One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. The lid of the altar was opened, and there were many delicious dishes in it. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank.
After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised.
One day, several scholars came to the museum to drink and taste dishes, and the museum official held an altar of dishes and sent them to the scholar's table. The lid of the altar was lifted and the room was filled with meat and incense. The scholar was intoxicated by the smell of incense.
Someone asked the name of this dish. A: It has not been named yet. So the scholar improvised a poem and wrote one. One of the poems said: "The altar is full of meat and incense, and the Buddha hears it and abandons the wall."
Everyone was surprised. 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.
Because "Buddha jumps over the wall" is a stew of dozens of raw materials, which not only has a common 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 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 cake. Its taste is endless.
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 Buddha jumping over the wall, but in the end he turned to braised pork, not to mention waiting for mortals. Fortunately, China's Chinese characters with rich connotations and extensions described the famous Fuzhou cuisine "Burning Eight Treasures of the Altar" at that time.
The allusions about the Buddha jumping over the wall are very similar to the Chinese names of Hollywood blockbusters, but neither "burning eight treasures in the altar" nor "a lifetime blessing" has brought us endless imagination and enjoyment. Smart businesses should register these three words very much. Their intangible value may be equal to that of Coca-Cola, right? Eighteen main materials and twelve auxiliary materials are integrated with each other.
In the meantime, it almost includes human delicacies, such as chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham, chicken and duck gizzard, etc. Such as fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots and razor clam. More than 30 kinds of raw materials are processed and modulated separately, and then packaged in layers.
6. The origin of the name of Buddha jumping wall
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, and filled more than 20 kinds of raw and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs seafood, with Shaoxing wine jar, which was made by simmering and 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.