The Buddha jumping wall, also known as "Mantanxiang" and "Fushouquan", is the chief famous dish in Fuzhou, belonging to Fujian cuisine. With a history of more than 1 years, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant. More than a hundred years have passed, and after the improvement of several generations of famous chefs, today's main ingredients of the Buddha's Leaping Wall are "shark's fin, abalone, sea cucumber, scallop, turtle skirt, fish belly, fish lips, deer tendon, pigeon eggs, flower mushrooms, pig's belly head, duck Jane, etc., including the delicacies that run in the sky, swim in the water and grow on the mountains, with a variety of seasonings and domestic old hens. In 1965 and 198, in Guangzhou Nanyuan and Hong Kong respectively, Fuzhou cuisine, which mainly cooked the Buddha jumping wall, caused a sensation and set off the Buddha jumping wall fever all over the world. Restaurants opened by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha Jumping Wall has also received heads of state such as Prince Sihanouk, US President Ronald Reagan and Queen Elizabeth. The Buddha jumping wall has the dietotherapy effect of tonifying deficiency, keeping healthy and regulating malnutrition.

The Buddha Leaping Wall is a famous traditional dish in Fuzhou, which is famous both at home and abroad. It has been listed as the "chief dish" in Fujian recipes by local cooking circles and has a history of more than 1 years. So delicious food, why is it called "Buddha jumping over the wall"? The following are a variety of allusions circulated by the people and studied by scholars.

There are three kinds of folk legends in Fuzhou:

One is that it is said that in the last years of Tongzhi in Qing Dynasty (1876), an official of Fuzhou Guanqianzhuang hosted a dinner for Zhou Lian, the chief secretary of Fujian Province, and his wife from Shaoxing personally cooked a dish called "Fushouquan", which contained chicken, duck, meat and several kinds of seafood, and was stewed in a jar filled with Shaoxing wine.

Zhou Lian was full of praise after eating it, so she ordered Zheng Chunfa, the official chef, to imitate it. Zheng Chunfa went to the door for advice, and reformed the materials, using more seafood and less meat to make the dishes more delicious. Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to run Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Because the pronunciation of "Fushouquan" in Fuzhou dialect was similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world.

Secondly, it is a custom in Fujian that on the third day after a new wife is married, she should cook in person, show off her tea and rice skills, serve her in-laws and gain appreciation. Legend has it that a rich girl, spoiled, did not learn to cook, and was worried on the eve of her marriage. Her mother took out all the delicacies at home and made all kinds of dishes, wrapped them in lotus leaves and told her how to cook them. Who knows that this young lady forgot all the cooking methods, so she poured all the dishes into a Shao wine jar, covered it with lotus leaves and left it on the stove. The next day, the aroma wafted out, and the whole family praised the good dishes. This is the origin of the "Buddha jumps over the wall" of "eighteen dishes cooked in one pot".

thirdly, a group of beggars beg around with clay pots every day, and pour all kinds of leftovers together to cook, which is steaming and full of fragrance. When the monk smelled it, he couldn't help but be tempted by the fragrance, jumping out of the wall and feasting. There is a poem to prove it: "When the fragrance of meat floats around, the Buddha hears that he abandoned Zen and jumped over the wall."

The fourth one is not exactly the same as the first one: "Buddha jumps over the wall" is the top traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of the official bank of Yangqiao Lane in Fuzhou hosted a banquet at home to invite Chief Secretary Zhou Lian and the official's wife to cook in person. More than 2 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jars and carefully simmered into a meaty dish. Zhou Lian was full of praise after tasting it.

After the event, Zhou Lian took Zheng Chun, the official chef, to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. In 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he continued to study and enrich the raw materials of this dish, and the dishes made were rich in flavor and widely praised. One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. The lid of the altar was opened, and the dishes were full of meat and fragrance, and the scholar was intoxicated by the smell. Someone asked the name of this dish. A: It hasn't been named yet. So the scholar improvised a poem and wrote a poem, among which there is a poem saying: "The altar is full of meat and incense floating around, and the Buddha hears that he abandoned Zen and jumped over the wall." Everyone was amazed. Since then, quoting the meaning of the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of more than 1 years.