1. Verses about Buddha jumping over the wall Verses about Buddha jumping over the wall 1. From which two verses does the dish "Buddha jumps over the wall" come from? It does not come from poetry.

There are two theories about the origin of Buddha Jumping Over the Wall: 1. The first theory: During the Daoguang period of the Qing Dynasty, officials from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the chief envoy of Fujian.

During the dinner, there was a dish called "Fu Shou Quan", which was made from chicken, duck, lamb knuckles, pig trotters, ribs, pigeon eggs, etc. simmered over slow fire.

Zhou Lian was very satisfied after eating.

After returning home, he ordered chef Zheng Chunfa to imitate the original dish in accordance with the law, reducing the amount of meat and adding a variety of seafood to make the finished dish richer, more delicious and delicious.

Later, Zheng left the Chief Envoy's Yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou), and served this dish at a banquet where literati gathered.

The literati applauded after tasting it, and someone wrote an impromptu poem: "The altar is opened, and the fragrance of meat is floating around. The Buddha heard that he abandoned his Zen and jumped over the wall." From then on, this dish was called "Buddha Jumps Over the Wall."

2. Second statement: According to Mr. Fei Xiaotong’s account, the inventor of this dish was a group of beggars.

These beggars carry broken earthen pots and go around begging for food every day, collecting all kinds of leftovers from the restaurants.

It is said that one day, a restaurant owner went out and accidentally smelled a strange fragrance coming from the street. He escaped from the fragrance and found leftover wine and various leftovers in a broken earthen jar.

The boss became enlightened and went back to the shop to mix various raw materials and mix them with wine to create Buddha Jumping Over the Wall.

Extended information: Features: Buddha Jumps Over the Wall usually uses abalone, sea cucumber, fish lips, yak hide glue, king oyster mushroom, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to gather together, add stock and Shaoxing wine, and simmer it

.

When cooked, it is soft and tender, with a rich meaty aroma, meaty but not greasy, and has a savory taste.

Since "Buddha Jumps Over the Wall" simmers dozens of raw materials in one pot, it not only has a different meaty taste, but also maintains its own characteristics.

It tastes soft and tender, with a rich meaty aroma, meaty but not greasy; all the ingredients are interpenetrated, and the taste is full of flavor.

There is almost no aroma emerging from the Buddha Jumping Over the Wall during the simmering process. On the contrary, when it is simmered and opened, you only need to slightly lift the lotus leaf, and the aroma of the wine will hit your nose and penetrate directly into your heart and spleen.

The soup comes out thick and brown, but thick but not greasy.

When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around. It is rotten but not rotten, and the taste is endless.

Baidu Encyclopedia - Buddha Jumps Over the Wall 2. From which two poems does the dish "Buddha Jumps Over the Wall" come from? It does not come from poetry.

There are two theories about the origin of Buddha Jumping Over the Wall: 1. One theory: During the Daoguang period of the Qing Dynasty, officials from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the chief envoy of Fujian.

During the dinner, there was a dish called "Fu Shou Quan", which was made from chicken, duck, lamb knuckles, pig trotters, ribs, pigeon eggs, etc. simmered over slow fire.

Zhou Lian was very satisfied after eating.

After returning home, he ordered chef Zheng Chunfa to imitate the original dish in accordance with the law, reducing the amount of meat and adding a variety of seafood to make the finished dish richer, more delicious and delicious.

Later, Zheng left the Chief Envoy's Yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou), and served this dish at a banquet where literati gathered.

The literati applauded after tasting it, and someone wrote an impromptu poem: "The altar is opened and the fragrance of meat is floating around. The Buddha heard that he abandoned his Zen and jumped over the wall." From then on, this dish was called "Buddha Jumps over the Wall".

2. The second statement: According to Mr. Fei Xiaotong’s account, the inventor of this dish was a group of beggars.

These beggars carry broken earthen pots and go everywhere begging for food every day, collecting all the leftovers from the restaurants.

It is said that one day, a restaurant owner went out and accidentally smelled a strange fragrance coming from the street. He escaped from the fragrance and found leftover wine and various leftovers in a broken earthen jar.

The boss became enlightened and went back to the shop to mix various raw materials and mix them with wine to create Buddha Jumping Over the Wall.

Extended information: Features: Buddha Jumps Over the Wall usually uses abalone, sea cucumber, fish lips, yak hide glue, king oyster mushroom, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to gather together, add stock and Shaoxing wine, and simmer it

.

When cooked, it is soft and tender, with a rich meaty aroma, meaty but not greasy, and has a savory taste.

Since "Buddha Jumps Over the Wall" simmers dozens of raw materials in one pot, it not only has a different meaty taste, but also maintains its own characteristics.

It tastes soft and tender, with a rich meaty aroma, meaty but not greasy; all the ingredients are interpenetrated, and the taste is delicious.

There is almost no aroma emerging from the Buddha Jumping Over the Wall during the simmering process. On the contrary, when it is simmered and opened, you only need to slightly lift the lotus leaf, and the aroma of the wine will hit your nose and penetrate directly into your heart and spleen.

The soup comes out thick and brown, but thick but not greasy.

When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around. It is rotten but not rotten, and the taste is endless.

Baidu Encyclopedia - Buddha jumped over the wall.