Fotiaoqiang, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.
The Buddha Leaping Wall is a good nourishing food, which is even more helpful to the health of female friends. Generally, the Buddha Leaping Wall gathers abalone, sea cucumber, scallop, gelatin, Pleurotus eryngii, tendon, flower mushroom, cuttlefish and other ingredients, adds broth to make it, and stews it through a large number of ingredients, which has high nutritional value and is not recommended by women. Many ingredients of the Buddha Leaping Wall are seafood, which is too nutritious.
Characteristics of dishes
Because the "Buddha jumps over the wall" is to simmer dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy; The ingredients are permeated with each other, and the taste is delicious.
There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when it is simmered into the altar, it is only necessary to slightly open the lotus leaf, and the wine will be fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless. After the dish is finished, it is soft and moist, rich in meat and fragrance, but not greasy, and has a good taste. Be sure to simmer on a small fire, and don't be impatient, otherwise the effect will not be achieved.
The above contents refer to Baidu Encyclopedia-Buddha jumps over the wall.