The main ingredients are: abalone, hoof tip, mushrooms, shark's fin, donkey-hide gelatin, scallops, sea cucumbers, fish lips, pigeon eggs, scallops, ribs and so on. Accessories include mushrooms, bamboo shoots, Chinese cabbage, Solen, red dates and so on. The ingredients permeate each other, taste delicious and have high nutritional value. It is a traditional famous dish with delicious food. It enjoys a good reputation at home and abroad and is praised as the "chief dish" of Fujian cuisine by the culinary community.
Buddha jumps over the wall with a history of 100 years, which is a traditional Fujian dish and belongs to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. It is made of many precious ingredients and enjoys the reputation of "the first soup in China".
Flavor characteristics
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 scents, and the scent floated four times, rotten but not rotten, with endless aftertaste.