According to legend, the main famous dishes in Fujian originated in the Qing Dynasty and have a history of more than 200 years. It is said that this dish was originally cooked by a famous chef in a restaurant in Fuzhou. When it was served, the fragrance was overflowing, making the monks in the partition wall drool. They ignored the rules and regulations of Buddhism, followed the precedent of Gong Ji's living Buddha eating meat, and climbed over the wall to ask for seats. In addition, it is said that Laiyuan's restaurant has been evaluated by many scholars and is very poetic. The poem says that "the altar is fragrant and the meat is fragrant, and the Buddha abandons Zen and jumps over the wall", hence the name Buddha jumps over the wall.

Buddha jumping wall is a kung fu dish with exquisite materials, complicated production process and long cooking time. It has many versions, exquisite materials and rich nutrition, which can promote development, delay aging and enhance immunity. This is a good tonic.

There are dozens of raw materials for traditional Buddha jumping wall dishes: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon eggs, duck meat, fish belly, donkey-hide gelatin, bamboo pole, pigeon, pork ribs, pork belly, sheep elbow, hoof toe, tendon and breast meat of domestic old hens.

The simple version of the Buddha Leaping Wall includes sea cucumber, abalone, hoof, scallop, turtle skirt, pigeon eggs, duck meat, fish maw, gelatin, bamboo, pigeon, sparerib, razor clam, ham, pork belly, beef tendon, breast meat of domestic old hen, breast meat of domestic yellow-billed duck, chicken gizzard and duck gizzard.

Production method: shark's fin, abalone, scallop ham, Kaiyang, mushrooms, chickens and ducks, bacon and more than a dozen precious raw materials. , respectively, and then put them into ceramic urns made in temples. The ceramic urn is specially sprinkled with old records and brushwork, and then spices such as old wine are added, sealed and simmered for 5-6 hours. The dishes are rich in flavor, delicious and nutritious. They have the effects of improving eyesight, nourishing blood, regulating qi, nourishing yin and appetizing, especially in winter.

In fact, the exercise is quite complicated, but the exercise at home is relatively simple and can be done in the following order.

Spread ginger slices on the bottom of the pot, winter bamboo shoots, mushrooms in turn, then add cooked chicken, shrimp, scallops, quail eggs, spread shark's fin, and wipe the shark's fin with small abalone.

Spoon half a spoonful of Huadiao wine into the jar, stir fry with a spoon, pour the other half of Huadiao wine into the soup, season with a little salt, sprinkle with a little pepper, scoop the soup into the jar, cover it with plastic wrap, carefully seal it, put the sealed jar into a cage, cover it, steam it for two hours on medium heat, take it out after steaming, and cut the plastic wrap with scissors.

Then you can eat at the table. But to be honest, unless you eat the most authentic, the water table in our village also has this kind of Buddha jumping wall, which is really not delicious. To be delicious, ingredients are more important.