The official's wife is a cooking expert. She cooked chicken, duck and pork in a Shaoxing jar, and it smelled delicious after serving.
Haunt. Zhou Lian was full of praise after tasting it, and ordered the chef Zheng Chunfa to copy it. Zheng Chunfa studied art at the age of thirteen and went to kitchens in Beijing, Hangzhou, Jiangsu and Guangdong. He is also a good cook.
Formerly known as "Fushouquan"
Zheng Chunfa asked the family members of the officials to come back and transform the raw materials, using more seafood and less meat, and named this dish "burning eight treasures of sandalwood". In the year of Emperor Guangxu's Ding Chou, Zheng Chunfa opened Juchunyuan Restaurant. Zheng Chunfa is in Juchunyuan, constantly improving the ingredients of this dish. Finally, the fixed menu contains more than 20 kinds of main materials and auxiliary materials, which are processed and prepared separately, and then put into the jar layer by layer. First seal the jar with lotus leaves, then cover it and cook.
According to Ju Chunyuan, the name of this jumping Buddha has been changed three times. At first, it was called "burning eight treasures in the altar", later it was called "Fushouquan", and later it was called "Buddha jumping over the wall".