According to legend, the jumping Buddha originated in the light years of Qing Dynasty and has a history of 100 years. The authentic way is to use 18 kinds of main ingredients and 12 kinds of auxiliary materials to make it. The wine is fragrant, the soup is thick and brown, and the taste is strong but not greasy. When the aroma of wine is mixed with the aroma of various ingredients, the aroma is scattered and the taste is very attractive. Because the Buddha jumps over the wall and adds a lot of exotic game, it is very nutritious. It can be said that Xian Yi in Xian Yi, old and young, is memorable, can improve eyesight and beauty, nourish yin, invigorate the body, promote blood circulation and relax tendons, and really deserves its price, so it should be the king of Fujian cuisine. However, there are some precautions when eating Buddha jumping over the wall.

1, for the problems in the production process, it should be noted that after all the materials are put into the jar and sealed, they must only be simmered with low fire, and cannot be boiled with high fire in a hurry, otherwise it will not be made into a jumping Buddha wall. It pays attention to slow work and fine work. For fish maw, use oil to soak hair, not water, and don't use oil to soak sea cucumber, otherwise it will lose its original flavor.

2. When eating Buddha jumping over the wall, you can't eat sesame and chrysanthemum, or foods containing these two things, which may easily lead to food poisoning.

3, Buddha jumping over the wall can not be eaten with plum rabbit meat, there will be symptoms of diarrhea.

4, Buddha jumps over the wall and can't eat with mustard, which will cause a fire.

5. sometimes bamboo shoots are put in the Buddha jumping wall. You can't eat sheep liver if you eat bamboo shoots, and it's not good for your health.

6, Buddha jumps over the wall, including chicken. Be careful not to eat with pheasant, turtle, shrimp, rabbit meat, carp and crucian carp. Abalone can't be eaten with beef liver and wild pork.

There are dozens of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon eggs, duck gizzard, donkey-hide gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly, sheep elbow, hoof toe, tendon, preserved old hen and yellow-billed duck. A variety of raw materials are cooked in the same pot, which not only has the same meat flavor, but also maintains their own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious. The most important thing is to put all these raw materials into the jar. Only by smoldering can we make the most authentic Buddha jumping wall.

Buddha jumping wall is suitable for anyone to treat, as long as they are in good health, they can all taste it.