Especially after seeing which issue of "The Life I yearn for" in Michael Chen, everyone seems to be more interested in the Buddha jumping over the wall.
"Buddha jumps over the wall" means "full of incense", also known as "Fushouquan", which is the chief famous dish in Fuzhou.
There are many theories about the origin of this dish.
There is a saying that:
On the way to Shaolin Temple in Fujian, Xuanquan, a monk of the Tang Dynasty, passed through Fuzhou, the capital of Fujian, and stayed at a hotel for the night. Just across the wall, your official gave a banquet of "full altar incense" to the guests. The monk was salivating at the smell, abandoned Buddhism for many years and jumped over the wall to enjoy "full altar incense".
The Buddha jumps over the wall, hence the name.
Ha ha ha, of course, this is just a legend, and now it can't be verified. . .
A brief history of Buddha jumping over the wall;
Buddha jumping wall was originally named Fu Shouquan.
In the 25th year of Guangxu reign (1899), an official of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. In order to curry favor with Zhou Lian, he asked his wife to cook in person, and used Shaoxing jars to fill chicken, duck, mutton, pork tripe, pigeon eggs and seafood with 10 kinds of raw materials and auxiliary materials, and it was named Fushouquan. After Zhou Lian tasted it, she was full of praise.
Later, Zheng Chunfa, an official chef, learned how to cook this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, he made a sensation in Rongcheng with this dish.
On one occasion, a group of literati came to taste this dish. When Fushou went to the Xi Qitan, the meat and fragrance overflowed. One of the scholars was ecstatic, which triggered poetry. Immediately, he chanted: "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall."
From then on, it was renamed Buddha jumping wall.
1965 and 1980, respectively, in Guangzhou Nanyuan and Hong Kong, Fuzhou cuisine, which mainly cooked the Buddha leaping wall, caused a sensation and set off the Buddha leaping 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 jumps over the wall and has been seated at the state banquet for the heads of state such as Prince Sihanouk, President Reagan of the United States and Queen Elizabeth of England, which has been greatly appreciated, making this dish even more famous in the world.
Allusions to Buddha jumping over the wall:
The Buddha Jumping Wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local cooking circles and has a history of more than 100 years.
So delicious food, why is it called "Buddha jumping over the wall"?
There are three kinds of folk legends in Fuzhou.
First, it is said that at the end of Tongzhi in the Qing Dynasty (1876), an official of Fuzhou Guanqianzhuang hosted a banquet for Zhou Lian, the chief secretary of Fujian, and his wife from Shaoxing personally cooked a dish called "Fushouquan", which contained chicken, duck, meat and several kinds of seafood, and simmered it in a jar filled with Shaoxing wine.
Zhou Lian was full of praise after eating it, so she ordered Zheng Chunfa, an 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. Just 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.
Ha ha ha, it seems that the origin of this name has something to do with Fuzhou people's Mandarin. . . . .
The second is: Fujian custom, on the third day after the new daughter-in-law gets married, she should cook in person to 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".
It seems that there is a lazy person behind the invention of everything. . . . .
Thirdly, a group of beggars beg around with earthenware pots every day, and pour all kinds of leftovers together to cook, which is steaming and fragrant.
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 ten miles, the Buddha hears that he abandoned Zen and jumped over the wall."
The fourth and the first are not exactly the same:
"Buddha jumps over the wall" is the first 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 20 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.
Afterwards, 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 the bouncing 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 100 years. . . . . .
There is also a saying that the dish was fragrant after it was opened, and it happened that there was a temple in the partition wall. The aroma made the monks in the partition wall salivate, so they jumped over the wall and asked to be seated.
This dish has a variety of foods, soft, waxy and crisp, delicious soup, delicious taste, endless aftertaste and rich nutrition, and can improve eyesight and beauty, promote blood circulation and relax muscles and tendons, nourish yin and strengthen the body, and stimulate appetite.