Prepare the pot, pour some water, and put the pot on the fire to boil. After the water is boiled, put the finished Buddha jumping wall together with the packaging box into the pot and cook for about 10 minutes until it is almost thawed. Take out the thawed Buddha jumping wall and put it in a small casserole. The casserole should be cooked slowly until it smells fragrant.
You can also take out the frozen Buddha jumping wall in advance to thaw it. When it almost thaws, open the package and heat it in a microwave oven or steamer. Generally, it can be eaten after heating for five minutes.
Diet culture of Buddha jumping over the wall
There are dozens of precious ingredients in the Buddha's Leaping Wall, and 18 main ingredients and 10 auxiliary materials are integrated with each other. ?
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.
1990 "Buddha jumps over the wall" won the Golden Top Award for quality products of the Ministry of Commerce.
In 2002, "Buddha jumps over the wall" won the China Famous Cuisine Award in the 12th National Cooking Festival. ?
In February 2022, it was selected into the national landmark food list.
Reference to the above content: Baidu Encyclopedia-Buddha Jumping Wall (a famous dish in Fuzhou, Fujian)