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.

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.

2. Dongpo meat

Dongpo meat, also known as rolled noodles and Dongpo braised pork, is a traditional specialty dish in Meishan and Jiangnan areas. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices vary from place to place, such as cooking before burning, steaming after cooking, and directly stewing juice.

The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. Soft but not rotten, fat but not greasy.

3. Fish in white sauce

Boiled fish, also known as Jiang boiled fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing.

Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".

4. Sichuan style pork

Sliced pork in Sichuan cuisine is a traditional dish for cooking pork, belonging to Sichuan cuisine series. The main raw materials are pork, green pepper, garlic and so on. Unique taste, bright red color, fat but not greasy, fragrant taste.

Sichuan cooked pork originated in rural Sichuan. In ancient times, it was called frying pan, which was made by most families in Sichuan. The so-called returning to the pot means re-cooking. Sichuan cuisine plays an important role. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you will definitely think of Sichuan cuisine. Full of color, smell and attention, it is the first choice for the next meal. The ingredients are different. In addition to garlic seedlings (green garlic), you can also use colored peppers, onions, leeks, pot helmets and so on. Make Sichuan style pork. Every family has its own secret recipe.

On September 20 18, "Chinese Cuisine" was officially released, and "Sichuan Guo Hui Meat" was rated as one of the top ten classic Sichuan dishes.

Step 5 steam fish

Steamed fish is a home-cooked dish made of all kinds of fish. The main raw materials are fish, ginger and garlic. The taste is salty, the fish is tender and delicious, and the soup is mellow, which has the effect of nourishing blood and appetizing. It's delicious food on the tip of the tongue.

Refer to Baidu Encyclopedia-Steamed Fish

Baidu encyclopedia-huiguorou

Baidu encyclopedia-boiled fish

Baidu encyclopedia-Dongpo meat

Baidu encyclopedia-Buddha jumps over the wall