In the 25th year of Guangxu reign (1899), Fuzhou Bureau of Official Money hosted Zhou Lian, the envoy of Fujian Province, as a guest, and ordered his wife to cook in person. During the dinner, a dish was made of chicken, duck, sheep elbow, pork belly, pigeon eggs, seafood and other precious materials, which were put in Shaoxing jars and simmered, and named Fushouquan. After serving, the aroma was fragrant, and Zhou Lian was full of praise after tasting it.
After returning home, Zhou Lian ordered the chef Zheng Chunfa to try this dish. Zheng Chunfa improved it when cooking this dish, reducing meat ingredients and adding a variety of seafood on the basis of the original dish. Later, Zheng Chunfa resigned as the official chef and opened Juchunyuan Restaurant in Dongjiekou Scenic Resort, which caused a sensation in Rongcheng. On one occasion, a group of literati came to a party. When Fushou was put on the dinner table, as soon as the lid of the altar was opened, the meat and fragrance suddenly overflowed, and everyone scrambled to taste it. After tasting it, the literati praised it one after another. One of the scholars triggered the poetic interest and wrote a poem on the spot: "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.
Eating Buddha jumps over the wall once in a restaurant ranges from a few hundred to thousands. So, why is the Buddha jumping over the wall so expensive? First, the materials used for the Buddha jumping wall are not only varied, but also expensive.
1, Buddha jumps over the wall, this dish is very particular about the materials, not only varied, but also the raw materials are mostly expensive. Eighteen main materials and twelve auxiliary materials are integrated with each other. The main ingredients are: sea cucumber, abalone, shark's fin, fish lip, scallop, gelatin, razor clam, pork belly, sheep elbow, hoof tip, tendon, chicken breast, duck breast, pigeon egg, mushroom, bamboo shoot tip, etc., which are gathered together and put into Shaoxing jar, and then added with broth and Shaoxing wine and simmered.
2. The authentic Buddha's Leaping Wall should not only contain these eighteen kinds of materials, but also each kind of material is very particular, demanding perfection, and choosing the best. For example, abalone should use "nine-headed abalone", sea cucumber should use Liaoshen, and fish lips are made of soft dried meat from the tail and lips of sharks, rays, sturgeons and locusts. The broth must be cooked alternately for 8 hours with pig leg bones, ox leg meat, Yao Zhu, old hen and old duck.
Second, the production process of Buddha jumping wall is complicated and time-consuming.
This is a very time-consuming dish, because there are many ingredients, and each ingredient needs to be treated separately. Fresh ingredients are easier to handle, and the dry soaking process is quite complicated. It often takes a lot of manpower and material resources to deal with these ingredients. For example:
After washing the sea cucumber, soak it in pure water for two days and put it in the refrigerator. Remember to change the water every day. After soaking soft, take it out and stew for half an hour. Turn off the fire (without opening the lid) and stew until the water is cool. Take out the sea cucumber and soak it in purified water for two days before taking it out.
There is also gelatin. After washing, it is soaked in pure water for 5- 10 hour. After it is softened, the fish oil on the colloid surface is washed off, so that the gelatin will not smell fishy.
Third, the Buddha jumping wall also has very strict requirements for the cooking process.
The Buddha jumping wall is so expensive, which is not unrelated to its complicated production process, and it also has very strict requirements for the cooking process. First, all kinds of ingredients are cooked by frying, frying, cooking, frying and other methods, and then each ingredient is wrapped with lotus leaves to prevent the fragrance of each ingredient from losing.
Then, the processed ingredients are stacked layer by layer in the wine jar. For the simmering container of the Buddha jumping wall, Shaoxing wine jar has been selected for many years, and broth and Shaoxing wine are injected. After the food is put into the jar, the jar mouth is sealed with lotus leaves and then covered.
Finally, put it on the fire and heat it. The use of fire is also very particular. The fire for the Buddha jumping over the wall is a strictly pure smokeless charcoal fire. After the fire is boiled, it is simmered for five or six hours with a small fire. The dishes and soups made through multiple processes are very delicious, and there is almost no fragrance in the process of simmering. When the altar is opened, there is a fragrant smell of wine, which floats into the heart and spleen. It tastes soft, tender and moist, rich and fragrant, and it is meaty but not greasy, which makes people taste endless.
Conclusion Seeing this, everyone should know why the authentic "Buddha jumps over the wall" is so expensive. If you want to make it yourself, it will take a lot of time, and its complicated production technology and precious ingredients make many foodies flinch. However, the Buddha Leaping Wall has been greatly improved, the materials used are not as exquisite as before, the price is lower, and the production steps are greatly reduced, saving time and effort. This gives many people who can't afford to eat Buddha jumping over the wall a chance to taste this expensive dish.
The name "Buddha jumps over the wall" is so famous that I forget when I heard about it, as if I saw it on TV when I was a child. At that time, I was very impressed by this dish itself, which combines all kinds of luxurious and delicious ingredients. Today, we will talk about "Buddha jumping over the wall".
What exactly is "Buddha jumps over the wall"?
The origin of the name "Buddha jumping over the wall" has many sayings, all of which are folklore. In fact, it is mainly to express that "the altar is fragrant and fragrant, and the Buddha hears it and abandons Zen to jump over the wall". This view to describe its rich, mellow and delicious taste is said to be named by a scholar who tasted it and recited poems. To put it bluntly, it is also said that it was named by a monk next door who smelled the fragrance and jumped over the wall. It is also said that its original name "Fushouquan" and "Buddha jumping over the wall" are homophonic in local dialects, which are almost all folk legends that are not well documented.
"Buddha jumps over the wall" was originally a famous local dish in Fuzhou, Fujian Province, which belongs to a series of Fujian cuisine and is also praised as "the first of Fujian cuisine". In the traditional sense, the Buddha's Leaping Wall is not simply to stew all kinds of ingredients together, but also to process at least a dozen raw materials separately, and finally to put them together in an altar and simmer the soup and Shaoxing wine for more than ten hours. In the traditional way, there are even dozens of raw materials, including many rare ingredients, such as fish lips, deer tendons, turtle skirts and shark fins (not recommended), etc. The more common materials are duck gizzards, pork bellies, tendons, mushrooms, winter bamboo shoots, taro and so on.
Now many of them are improved practices, but they are not generally easy to operate at home. If there are stews and the like at home, you can make a super simplified version.
These kinds of raw materials can be prepared: chicken legs, ribs, bamboo shoots, chicken gizzards, abalone, scallops (not expensive at all), taro, tremella, red dates, pig's feet, beef tendon and so on, which are relatively common. It's not a fixed combination of ingredients, it's just a suggestion.
That's the answer to the "Buddha jumping over the wall". Welcome to comment and share your views. It is said that "Buddha jumping over the wall" is the most luxurious Chinese food. What do you think?
Friends who are interested in food, healthy diet and food anecdotes can pay attention and praise, and share interesting and useful related content together in the future!
Buddha jumps over the wall, which is a local dish: the visible entrance ingredients include shark's fin, abalone, sea cucumber, gelatin, scallop, pig's trotters tendon, pigeon egg, mushroom and pork belly, but even more invisible. The ingredients used in this dish are extremely expensive, such as chicken feet and beef, which are already high-grade ingredients in ordinary people, and have become "low-quality" in this dish, which is only used to adjust soup, and these dishes are not seen in the altar. Why is the Buddha jumping wall so local? I think this probably has a lot to do with the place where it was born. The Buddha Leaping Wall originated in Fuzhou, Fujian Province, which is surrounded by mountains and seas, so it can be willful to put all kinds of delicacies together to stew. The stew here is only a joke, and the seemingly chaotic ingredients are actually very particular about every step of making this dish. The order of cooking all kinds of ingredients is a typical example, and it must be strictly followed by frying, burning and stewing.
However, it's a pity that the Buddha's Leaping Wall is not the one that monks can't stand jumping into the wall. At first, the Buddha's Leaping Wall is more like "burning eight flavors in the altar". Now, in order to pursue luxury, the Buddha's Leaping Wall has chosen rare ingredients such as shark's fin, abalone, sea cucumber and so on, which have met the psychology of some diners to some extent. But instead, it has separated it from the common people. Now the price of an authentic "Buddha jumping over the wall" is about 2,000 yuan, which is really beyond the ordinary people's enjoyment. At the beginning, the ingredients used in the Buddha's Leaping Wall were only local products such as chicken and duck gizzard, but now most of these ingredients are gone, and now they have become the same as beef. In a sense, today's Buddha's Leaping Wall is only cooked according to the method of Buddha's Leaping Wall. As for whether it is a Buddha's Leaping Wall or not, there is no debate here.
Guangzhou people like to make soup or stew soup, which is famous. In the hearts of Guangzhou people, a bowl of Guangzhou old fire soup is like a mother tongue, which is a unique way for Guangzhou people to strengthen their feelings. However, compared with the Buddha jumping over the wall, the variety and number of ingredients are much worse, and the cooking skills are not the same.
Buddha jumps over the wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beauty, delay aging and enhance immunity. It is a good tonic. There are dozens of raw materials of Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon egg, duck gizzard, gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly, sheep elbow, toe of hoof, tendon of tendon, preserved old hen and yellow-billed duck.
Buddha Jumping Wall is a famous local dish in Fuzhou, Fujian Province. According to legend, it was developed by a restaurant owner in Fuzhou during the Daoguang period. It has the effects of beauty beauty, enriching blood and lowering blood pressure.
Buddha jumps over the wall in general: First, put ginger slices on the bottom of the can. Second, then spread the winter bamboo shoots. Third, spread mushrooms in turn. Fourth, add cooked chicken and shrimp. Five, put the yaozhu, and then put the quail eggs. Sixth, then put it into the belly. Seven, spread the shark's fin, and smooth the shark's fin. Eight, put a small abalone on the top. 9. Spoon half of the carved wine into the jar. Ten, stir-fry spoon on fire into the soup. Eleven, pour the other half of the carved wine to boil. Season with a little salt and sprinkle with a little pepper. 13. Scoop the soup into the jar, cover the jar with plastic wrap, and seal the jar more tightly. 14. Put the sealed jar into the cage. Cover the pot and steam for two hours over medium heat. Fifteen, take it out after steaming, and cut the plastic wrap with scissors. 16. Put a saucer under the jar to serve.
The Buddha jumps over the wall is a mysterious and expensive dish in my impression.
Due to the limitation of economic level, I have never eaten it or imagined its taste.
I know it because I watched the life I yearned for. Huang Lei cooked this dish.
Step 1
Get the ingredients ready. Let's start cooking.
Step 2
Cook the whole chicken in cold water.
Step 3
At the same time, add the cut beef tendon and ribs.
Step 4
Stew for 2 hours, and remember to put aside the floating foam during the stewing.
Step 5
At the same time, cook quail eggs and peel them.
Step 6
Remove the stewed whole chicken from another pot, break it into pieces, and spread it at the bottom of the pot with ribs and beef tendon.
Step 7
Pour in the chicken soup just cooked.
Step 8
Put quail eggs, mushrooms, black fungus, prawns, abalone and all semi-cooked food.
Step 9
Pour in yellow rice wine, cover and stew for 2 hours. You can enjoy the big meal!
What exactly is the Buddha jumping wall? Let's take a look at the introduction: Buddha jumping over the wall is a mysterious and expensive dish in my impression.
Due to the limitation of economic level, I have never eaten it or imagined its taste.
I know it because I watched the life I yearned for. Huang Lei cooked this dish.
Buddha jumps over the wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beauty, delay aging and enhance immunity. It is a good tonic.
1965 and 1980, respectively, in Guangzhou Nanyuan and Hong Kong, Fuzhou cuisine, which mainly cooks 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 Jumping Wall has also received heads of state such as Prince Sihanouk, US President Ronald Reagan and Queen Elizabeth.
There are three kinds of legends about the origin of the name "Buddha jumping over the wall" in Fuzhou: [1]
Statement 1
Steamed Abalone with Shark’s Fin and Fish Maw in Broth
Originally known as "Fushouquan", in the 25th year of Guangxu (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 made his wife personally cook, and used Shaoxing jars to fill more than 20 kinds of raw materials and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs and seafood, and simmered them, named Fushouquan. After Zhou Lian tasted it, she was full of praise. Asked about the name of the dish, the official said that the dish means "good luck, good luck and longevity" and is called "Fushouquan".
Later, the chef Zheng Chunfa learned how to cook this dish and improved it. The taste was better than the first one. When Zheng Chunfa opened the "Juchunyuan" restaurant, it was a sensation in Rongcheng. 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, and immediately sang: "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall." At the same time, in Fuzhou dialect, the pronunciation of "Fushouquan" and "Buddha jumping over the wall" is also similar. 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.
Statement 2
It is a custom in Fujian that on the third day after a new wife 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".
Step 1
Get the ingredients ready. Let's start cooking.
Step 2
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. At the same time, it has high nutritional value, and has the effects of invigorating qi and nourishing blood, clearing away lung heat and moistening intestines, and preventing and treating deficiency and cold. When serving, it is even more wonderful to serve with a dish of hemp fiber radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and then accompanied by silver rolls and sesame seed cakes.
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.
For many years, Shaoxing wine jar has been selected as the stewing device of Buddha jumping wall, in which Shaoxing famous wine is mixed with materials. Stewed Buddha jumps over the wall and pays attention to storing fragrance and preserving taste. After filling the altar, the mouth of the altar is sealed with lotus leaves and then covered. The fire for the Buddha jumping over the wall is a strict, pure and smokeless charcoal fire, which is simmered for five or six hours with low fire after boiling. Nowadays, some hotels publicize how their dishes smell fragrant, which is indeed a little implicit compared with the Buddha jumping over the wall. The real Buddha jumping wall has almost no fragrance 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.
Cook the whole chicken in cold water.
Step 3
At the same time, add the cut beef tendon and ribs.
Step 4
Stew for 2 hours, and remember to put aside the floating foam during the stewing.
Step 5
At the same time, cook quail eggs and peel them.
Step 6
Remove the stewed whole chicken from another pot, break it into pieces, and spread it at the bottom of the pot with ribs and beef tendon.
Step 7
Pour in the chicken soup just cooked.
Step 8
Put quail eggs, mushrooms, black fungus, prawns, abalone and all semi-cooked food.
Buddha jumps over the wall, also known as full altar incense, is a very famous Fujian dish, which combines dozens of delicacies that swim in the water, fly in the sky and grow on the mountains in one altar. Such as shark's fin, fish lip, sea cucumber, abalone, squid, tendon, pork, chicken, duck, ham, scallop, chicken bone, mushroom, etc., mixed with seasoning such as broth, oyster sauce, ice pond, onion, ginger, soy sauce, soy sauce, salt, etc., finally put into the jar, pour Shaoxing rice wine, cover with lotus leaves, and then take glass. Then put the jar on a strong fire and simmer it until it is fragrant and golden in color.
All in all, this is a dish that takes a lot of effort, and the expensive ingredients naturally cost a lot. Speaking of the name Buddha jumping over the wall, there is also an interesting story behind it. It is said that in the Tang Dynasty, a monk spent the night in an inn in Fuzhou. Just next door, someone hosted a banquet for guests with full altar incense. The monk smelled the aroma and was salivating at the moment. I abandoned my Buddhist practice for many years and jumped over the wall to have a taste of delicious food. Therefore, there is a poem saying: the altar is fragrant and fragrant, and the Buddha hears that he abandoned Zen and jumped over the wall. Buddha jumps over the wall, hence the name.
Of course, this is just a legend. We don't know whether there was a Buddha jumping wall in the Tang Dynasty, but during the Daoguang period of the Qing Dynasty, the Juchun Garden in Fuzhou made the Buddha jumping wall famous all over the world. Since then, after several generations of chefs' improvement, the Buddha Leaping Wall has become the leading representative dish in Fujian cuisine, especially around the 1970s, where there are Chinese restaurants all over the world, the signboard of the Buddha Leaping Wall is displayed to attract customers. As a snack, I was once curious about the time when the Buddha jumped over the wall. Although I couldn't catch up, I ate this dish in Beijing Hotel two years ago, and no matter what the taste was, I had fulfilled my wish for many years.
I once ate the Buddha jumping over the wall in a Cantonese restaurant, which is one of the few dishes that I have ever eaten. Before serving, my friend said that the Buddha's Leaping Wall was similar to a potted dish, and I didn't know why it was so expensive until I came up. The raw materials were all seafood and delicacies.
"Buddha jumps over the wall" is the leading brand-name delicacy in Fujian cuisine. It is famous at home and abroad for its exquisite materials, unique preparation method and strong taste. The process of making this delicious food is very complicated. There are more than a dozen raw materials for the Buddha jumping wall, such as abalone, sea cucumber, fish lips, yak skin glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop, quail eggs and so on. To fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, so that this taste can truly achieve mellow characteristics.
However, according to my understanding, this dish is a hodgepodge that combines delicacies and delicacies in one altar. Can so many good things be put together? Needless to say, its nutritional value, Buddha jumping wall is a good winter product. It is said that it has the effects of improving eyesight and beauty, promoting blood circulation and soothing qi, nourishing yin and tonifying yang.
The dish "Buddha jumps over the wall" is said to have a history of more than 200 years. This dish is made up of eighteen main ingredients and more than ten auxiliary materials. Its raw materials are chicken and duck, pork belly, hoof tip, tendon, ham and chicken and duck gizzard. There are shark's fin, sea cucumber, abalone (abalone food), scallop and fish belly; There are also more than 30 kinds of raw materials and accessories, such as pigeon eggs, mushrooms (mushroom food), bamboo shoots, and razor clams, which are processed and modulated respectively.