At present, many seemingly cheap Buddha jumping walls on the market have changed the ingredients and broth, and some have also learned the golden soup method, which is not a real Buddha jumping wall. Even if you go to a star-rated hotel for dinner, it is not made by traditional ancient methods!
Because the traditional technology is very complicated, it is stewed directly in a large pot, cooked and packaged and frozen. Some people order it, then take it out of the refrigerator and heat it out. It is even more impossible to eat and see all the complicated processes and real masters of the traditional Buddha jumping wall.
Speaking of Buddha jumping wall, I immediately thought of Mr. Guo, the authentic third-generation inheritor of Buddha jumping wall. The grandfather of Mr. Guo, the master of Fujian cuisine, is really great. At the age of 65,438+03, he studied cooking with Zheng Chunfa, the founder of the Buddha Leaping Wall (this will be introduced in detail next, please continue reading).
I contacted Mr. Guo and wanted him to do it himself. To be honest, I'm not sure if Mr. Guo is willing to do it himself. After all, it is now for disciples and grandchildren, and the traditional method is really troublesome.
Teacher Guo invited me to Huluzhuang in Mei Feng Road Forest Park. He said that the chefs here, the Buddha jumps over the wall and the Fujian cuisine have all been slightly instructed by him. I said that I have eaten Huluzhuang, although it is mainly Yongtai cuisine, but I feel that all kinds of cuisines are doing well.
At dinner, I told Teacher Guo that two food lovers from other provinces wanted to eat the Buddha's Leaping Wall in Fuzhou, but I was afraid that the Buddha's Leaping Wall outside was not straight, which would make them misunderstand the king of Fujian cuisine and say that it would be like that if the wind was so strong.
Unexpectedly, Mr. Guo readily agreed, and then we agreed on a time. As a result, because Mr. Guo's public meeting is very busy, the time has been changing, and the final time is 65438+February 24, which is Christmas. Good day!
A complete traditional Buddha Leaping Wall needs at least 18 kinds of ingredients, such as dried abalone, golden hooked wings, Liaoshen, fine fish glue, pigeon eggs, old hen, muscovy duck, mutton with skin, pork belly, pig's trotters, duck gizzard, scallops, beef tendon, sole fish and so on.
There are also Liaoshen, dried abalone, golden hooked wings and fish glue, some of which need to be soaked 7 days in advance and changed several times. Changing the water is not just about watching the time, but observing the degree of soaking, and then adding old soup such as old hen to soak the hair. The traditional Buddha jumping wall is really very technical!
I asked Mr Guo why he didn't use fresh abalone. Mr. Guo said that many people in the outside market use fresh abalone to save costs and sell it very cheaply. Fresh abalone and dried abalone have certain differences in taste. The traditional Buddha jumping wall is an official dish, and the selection of materials should not be sloppy at all.
In the traditional Buddha jumping wall, a vegetarian dish, white radish, is very particular. It looks better when cut into a circle, which also means round. The skin of white radish is fried into golden yellow like an egg, which looks good and delicious. In fact, putting white radish on the Buddha jumping wall also has the effect of regulating meat greasy, and white radish is also easy to absorb. Fuzhou people are good at making soup with white radish. If it is not the season of white radish, it can be replaced by other vegetarian dishes such as bamboo shoots.
After blanching, all ingredients should be oiled, add Shaoxing aged carved flowers, and then stir-fry to taste. Then, the broth cooked carefully for a long time is extremely good. Old hen, muscovy duck, pig keel, fan bone, pig's trotters, beef tendon, ham and other ingredients need to be cooked for more than 6 hours. After adding this soup, cook it and simmer it in the jar.
And high-end seafood ingredients such as Liaoshen, golden hooked wings, dried abalone and fish glue. You need to put it in the pot separately, add the thick soup of Buddha jumping wall made in the big pot before, cook it in the pot and stew it in the jar!
The order of the ingredients in the jar is very particular, such as mutton, trotters, chickens and ducks. After all the ingredients are packed, put the high-grade ingredients such as Liaoshen, Golden Hook Wing, dried abalone and fish glue in gauze bags, then put them into the jar, then pour them into the Fotiaoqiang soup, wrap them with lotus leaves, tie the bowl cover with red rope, and simmer slowly for at least 8 hours!
Teacher Guo introduced Guo Zexian, his grandfather and master of Fujian cuisine, to Zheng Chunfa, who invented the Buddha jumping wall. It is said that at the end of Qing Dynasty, an official of Fuzhou Official Money Bureau hosted a banquet at home and invited Zhou Lian, Chief Secretary of Fujian. The official's wife cooked a dish called "Fushouquan", which was made of chicken and duck meat and several kinds of seafood and simmered in a jar full of Shaoxing wine.
Zhou Lian was full of praise after eating, so he ordered Zheng Chunfa, the chef of the official residence, to imitate. Zheng Chunfa came to the door for advice and reformed the materials used to make the food more delicious.
Then Zheng Chunfa left the official residence and founded "Sanyouzhai". That's when his grandfather Guo Zexian began to learn cooking from Zheng Chunfa!
At that time, the inheritance of Fujian cuisine was the same as martial arts, and the secret recipe and techniques were not external. Master will only choose one of his most proud disciples as his closed disciple, while Master Guo Zexian is smart and studious, which makes Zheng Chunfa like it very much, so he got the only inheritance from Zheng Chunfa and became the second generation inheritor of Buddha jumping over the wall.
Teacher Guo said that when Fuzhou fell during the War of Resistance against Japanese Aggression period, his grandfather, Master Guo Zexian, retired from the army and returned to his hometown, determined not to cook for the Japanese devils. It was not until after War of Resistance against Japanese Aggression's victory that he returned to Fuzhou. Teacher Guo is very excited at this point!
Teacher Guo said that he has always been proud of his grandfather and learned to cook with him since he was a child. Fuzhou's famous Fujian cuisine "Shuangqiang" is his grandfather's apprentice. He is willing to make his own Buddha jumping wall this time because he doesn't want this famous dish to be lost. He wants everyone to know what a real Buddha jumps over the wall, and he has an obligation to make Fujian cuisine fragrant in the world!
Finally, many people will ask how much it costs for such a big Buddha jumping wall. The cost of ingredients alone is more than 4,000 yuan, and the price of 6,888 yuan is not exaggerated, right? Mr. Guo, the third generation inheritor of the Buddha jumping wall, personally crafted it. Many people are really too rich to eat, so this time I am honored to invite Mr. Guo to do it himself. The ingredients have been prepared for several days, and it took a whole day to make a traditional Buddha jumping wall! # Eating in Fuzhou #