The main ingredients of the Buddha Leaping Wall are abalone, sea cucumber, Niu Pijiao, Pleurotus eryngii, cuttlefish, pork belly, beef tendon, fish lips and bamboo shoots. The ingredients are onion, ginger slices, scallops, monosodium glutamate, soy sauce, rock sugar, Shaoxing wine, cinnamon and fragrant leaves. The practice of Buddha jumping over the wall is simple. Put these ingredients into the pot together, add the broth and simmer all the time.
When making the Buddha jumping wall, first blanch the meat ingredients, dry goods such as scallops and sea cucumbers should be soaked in advance, and the fish belly should be soaked in oil. When stewing, you must simmer slowly, not too impatient. Only by simmering slowly with a small fire can all the nutrients be integrated into the soup. Open the lid, the aroma is fragrant. The traditional Buddha jumping wall is usually stewed in an old jar.
The origin of Buddha jumping wall
According to legend, during the Daoguang period of the Qing Dynasty, Zhou Lian, a Fujian envoy, ate a dish called "Fushou Spring" when he hosted a banquet for Fuzhou officials, and he was very satisfied. So, I went home and ordered the chef Zheng Chunfa to copy it according to law. On the basis of the original dish, I reduced the amount of meat and increased all kinds of seafood.
Later, Zheng Chunfa opened a restaurant and presented this dish at a banquet of literati gathering. After tasting it, the literati praised it one after another, and some people improvised poems and said, "The altar is full of meat and incense, and the Buddha hears it and abandons Zen and jumps over the wall." The name of the dish "Buddha jumps over the wall" comes from this.