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Since "Buddha Jumps Over the Wall" simmers dozens of raw materials in one pot, it not only has different meaty flavors, but also maintains their 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. At the same time, it has extremely high nutritional value and has the functions of nourishing qi and blood, clearing the lungs and moistening the intestines, preventing and treating deficiency and cold. When serving the meal, you can serve it with a plate of coir raincoat radish (white radish cut into shreds), a plate of spicy mustard, a plate of ham mixed with bean sprouts, and a plate of stir-fried bean sprouts with mushrooms, and then serve with silver rolls and sesame sesame pancakes. It is indescribably wonderful and its flavor is endless.

Speaking of the dish Buddha Jumps Over the Wall, almost everyone knows it and has imagined it in various ways, but very few people have actually tasted Buddha Jumps Over the Wall. For example, Mr. Liang Shiqiu, an erudite man who talked about Buddha Jumps Over the Wall, ended up talking about Buddha Jumping Over the Wall. When it comes to braised pork, let alone me and other mortals. Fortunately, Chinese characters with rich connotations and denotations can describe for us the famous Fuzhou dish of that time, "Tan Shao Ba Bao".

There are so many allusions about Buddha Jumping over the Wall that they resemble the Chinese names of Hollywood blockbusters, but whether it is "Burning Eight Treasures on the Altar" or "Fushouquan", there is no such three-character "Buddha Jumping Over the Wall" as bringing Our endless imagination and enjoyment.

Eighteen kinds of main ingredients and twelve kinds of auxiliary ingredients are integrated with each other. It includes almost human delicacies, such as chickens and ducks, sheep knuckles, pork belly, hoof tips, tendons, ham, chicken and duck gizzards; such as fish lips, shark fins, sea cucumbers, abalone, scallops, and fish belly; such as pigeon eggs, mushrooms, and bamboo shoots. Pointed, razor clam. More than 30 kinds of raw materials and auxiliary materials are processed and prepared separately, and then put into the jar in layers. It is like an ambitious New Year's film. The gathering of big names is naturally extraordinary.

Buddha Jumps Over the Wall has been using Shaoxing wine jars for many years, and there are Shaoxing famous wines mixed with ingredients in the jars. Simmering Buddha Jumping Over the Wall pays attention to storing fragrance and preserving taste. After loading the ingredients into the altar, seal the mouth of the altar with lotus leaves and then cover it. The fire used to simmer Buddha Jumping over the Wall is strictly pure and smokeless charcoal fire. It is boiled over a high fire and then simmered over a low fire for five or six hours. Nowadays, some hotels advertise how fragrant their dishes are, which is indeed a little less subtle than Buddha Jumping Over the Wall. The real Buddha Jumps Over the Wall has almost no aroma 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 go straight 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 everywhere. It is rotten but not rotten, and the taste is endless