The Buddha jumping wall, also known as Mantanxiang, is a very famous Fujian dish. Although many people haven't eaten this dish, just listen to the name and think about it, even Buddhist children will be tempted by it. If you want to break the precepts and eat delicious food, you will know how delicious it is. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Qing Dynasty. Why is it called the Buddha jumping wall? Let's talk about the origin of the Buddha jumping wall. The origin of the Buddha leaping over the wall

In the 25th year of Guangxu reign (1899), Fuzhou Official Money Bureau 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 chef Zheng Chunfa to try this dish, and Zheng Chunfa improved it when cooking it, 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. The dish "Buddha jumps over the wall" is very exquisite in materials, not only varied, but also most of the raw materials are 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 the fish lips are made of soft 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 easy 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, put it in the refrigerator and 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's also glue. After washing, soak it in pure water for 5-1 hours. After it's soft, wash off the fish oil on the surface of the glue, so that the glue won't smell fishy.

Third, the Buddha jumping wall also has very strict requirements for the cooking process.

The Buddha jumping wall is so expensive, which has something to do with its complicated manufacturing 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 a wine jar. For the simmering container of the Buddha's Leaping 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, heat it on the fire. 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 will be a smell of wine, and the fragrance will float 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

After reading 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. It seems that 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 jumping over the wall"?

There are many stories about the origin of the name "Buddha jumping over the wall", 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 methods, but they are not 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 jumps over the wall". You are welcome to comment and share your opinions. It is said that "Buddha jumps 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 to it and support it, and share interesting and useful related content together in the future!

Buddha jumps over the wall. This is a local dish: shark's fin is the visible entrance ingredient, and there are more than ten kinds of abalone, sea cucumber, gelatin, scallop, pig's trotters, pigeon eggs, 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.

But it is a pity that the Buddha Leaping Wall is not the one that monks can't stand jumping into the wall. At first, it was more like "burning eight flavors in an altar". Now, in pursuit of luxury, the Buddha Leaping Wall has chosen rare ingredients such as shark's fin, abalone and sea cucumber, which were not available before, to some extent, satisfying the psychology of some diners. But instead, it has separated it from the common people. Now the price of an authentic "Buddha jumping over the wall" is about 2, 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 Guangzhou people's minds, 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 jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to 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. The common practices are as follows: First, put ginger slices on the bottom of the tank. 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 yearn for. Huang Lei made this dish.

Step 1

Prepare the ingredients, and then start to do

Step 2

Put the whole chicken in cold water.

Step 3

Add the cut beef tendon and ribs at the same time.

Step 4

Stew for 2 hours, and remember to put aside the froth during stewing.

Step 5

Cooked quail eggs and peeled them at the same time.

Step 6

Take another pot, take out the stewed whole chicken, 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, Tricholoma, Auricularia auricula, prawns, abalone and all semi-cooked food

Step 9

Pour in yellow wine, cover and continue stewing for 2 hours. You can enjoy the big meal! What exactly is the Buddha jumping wall? Let's take a look at

Introduction: The Buddha Leaping Wall is a mysterious and expensive dish in my impression.

Due to the limitation of economic level, I have never eaten or imagined its taste.

I know it because I watched the life I yearn for. Huang Lei made this dish.

The Buddha Leaping Wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine department. 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.

In 1965 and 198, in Guangzhou Nanyuan and Hong Kong respectively, Fuzhou cuisine, which mainly cooked the Buddha leaping over the wall, caused a sensation and set off the Buddha leaping over the 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 Leaping Wall" among the people in Fuzhou: [1]

One

Buddha Leaping Wall

The original name of Buddha Leaping Wall was "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 asked his wife to personally cook and use Shaoxing jars. 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, Zheng Chunfa, the chef, 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 more than 1 years.

statement 2

it is a custom in Fujian that on the third day after a 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, which was the origin of the "eighteen dishes cooked in one pot"