Buddha jumps over the wall, also known as full altar incense and longevity. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Qing Dynasty.
The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and simmering.
Manufacturing method of Buddha jumping wall:
Firstly, 18 raw materials were processed into various flavors with the characteristics of frying, frying, cooking and frying by various methods respectively, and then stacked layer by layer in a big Shaoxing wine jar.
Inject a proper amount of Shang Tang and Shaoxing wine to make the soup, wine and vegetables fully integrated, then seal the jar mouth with lotus leaves and cover it tightly, and heat it on the fire. The use of fire is also very particular, and it is necessary to choose white charcoal that is heavy and does not smoke.
Boil it on a strong fire first, then simmer it slowly for five or six hours on a slow fire, and you're done.
Speaking of the dish "Buddha jumps over the wall", almost all people know it and have made various imaginations, but few people have really eaten it. For example, Mr. Liang Shiqiu talked about Buddha jumps over the wall, but in the end he turned to braised pork, not to mention ordinary people.