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.

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. ?

In p>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" in Fuzhou:

Statement 1

The Buddha Leaping Wall was originally named "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 put chicken and chicken in 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. This is the origin of the "Buddha jumps over the wall" of "eighteen dishes cooked in one pot".

Cai Tianfu jumps over the wall

Statement 3

Every day, a group of beggars beg around with clay pots and jars, and pour all kinds of leftovers together to cook, which is steaming and fragrant. When the monk heard it, he couldn't help being lured by the fragrance, jumping out of the wall and feasting. There is a poem to prove it: "When the fragrance of meat floats around, the Buddha hears that he abandoned Zen and jumped over the wall."

Other sayings

It is said that Xuanquan, a monk of the Tang Dynasty, passed through Fuzhou, the capital of Fujian Province, on his way to Shaolin Temple, and stayed at a hotel, just across the wall, where your official family feasted on the guests with "full altar incense". The monk was salivating at the smell, so he abandoned Buddhism for many years and jumped over the wall to enjoy "full altar incense". The Buddha jumps over the wall, hence the name.

required ingredients

required ingredients by traditional methods

There are dozens of raw materials of Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lips, turtle skirt, deer tendon, pigeon egg, duck gizzard, gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly and sheep. The details are as follows:

The main ingredients

5g of shark's fin, 6 clean duck gizzards, 25g of sea cucumber, 12 pigeon eggs, 1 clean fat hen, 2g of water mushroom, 25g of pork knuckle tendon, 95g of fat pork, 1 big pig belly and 5g of sheep elbow. 5g of clean winter bamboo shoots, 1g of monosodium glutamate, 25g of water-soaked fish lips, 75g of crystal sugar, 125g of bream belly, 75g of superior soy sauce, 1,g of abalone, 1,g of pork bone soup, 1,g of pig's hoof tips, 1,g of cooked lard and 1 clean duck.

ingredients needed for home cooking

main ingredients

shark's fin (3g), abalone (15g), dried scallop (1g), water-fried tripe (15g), prawn meat (2g) and quail eggs (2g).

seasoning

fresh bamboo shoots (1g), water-soaked mushrooms (15g), cooked chicken (2g), two slices of old ginger (5g), Shaoxing carved wine (5ml), soup (15ml), salt (1g) and white pepper (a little). ? [3]?

other ingredients

main ingredients

1 abalone with five heads, 1 boiled pigeon egg with its shell peeled, 1 mushroom, 3-4 medium-sized scallops, 1 piece of ham about 15g, 2 sea cucumbers

accessories

2 pieces of gelatin, appropriate amount of thick soup, appropriate amount of chicken powder, appropriate amount of chicken juice, appropriate amount of ginger juice and appropriate amount of Shaoxing wine. Processed into various flavors with the characteristics of frying, frying, cooking and frying, then stacked layer by layer in a big Shaoxing wine jar, filled with appropriate amount of Shang Tang and Shaoxing wine to fully blend soup, wine and vegetables, then sealed the jar mouth with lotus leaves and covered it tightly, and heated it on the fire. The use of fire is also very particular. It is necessary to choose white charcoal that is heavy and does not smoke. First, boil it on a strong fire, and then simmer it slowly for five or six hours on a slow fire. This is the end of the story. ? [4]?

traditional production method

1. remove the sand from the shark's fin, pick it up and arrange it on a bamboo grate (sound bi is a bamboo steaming tool, or round or square), put it in a boiling water pot, add 3 grams of onion, 15 grams of ginger and 1 grams of Shaoxing wine, cook for 1 minutes, remove its fishy smell, pick off the onion and ginger, and remove the juice.

Buddha jumps over the wall

2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 3 grams of onion, 1 grams of Shaoxing wine and 15 grams of ginger, cook for 1 minutes to remove the fishy smell, and remove the onions and ginger.

3. put the abalone in a steamer, steam it with high fire, take it out, wash each piece into two pieces, put it with a cross knife, put it in a small basin, add 25g of bone soup and 15g of Shaoxing wine, steam it in the steamer for 3min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled. [5]?

4. Cut off the head, neck and feet of the chicken and duck respectively. The pig's trotters are shelled, plucked and washed. Scrape and wash the sheep's elbows. Cut 12 pieces of each of the above four ingredients, boil them in a boiling water pot together with the clean duck gizzard, remove the blood and pick them up. Wash the pork belly inside and out, blanch it in boiling water twice, remove the foul smell, cut it into 12 pieces, put it in the pot, add 25 grams of soup, boil it, and add 85 grams of Shaoxing wine to scoop it up, and the soup is not needed.

5. Wash Stichopus japonicus and cut each into two pieces. Wash the pork trotters' tendons and cut them into 2-inch long sections. Add 15g of clean ham tenderloin with clear water, steam it on a steamer for 3min, remove the steamed juice, and cut it into pieces with a thickness of about 1cm. Boil the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put in the pot and burned to 7% heat, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and pick them up. Then, put the fish in the pot, fry until the hands can be broken, pour it into a colander to drain the oil, then soak it in clear water and take it out, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm.

6. Leave 5 grams of residual oil in the pot, and when the heat reaches 7% with high fire, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot to make them fragrant, then add chicken, duck, sheep elbow, pig's trotters, duck gizzards and pork belly pieces for a few times, and add 75 grams of soy sauce, 1 grams of monosodium glutamate, 75 grams of crystal sugar, 215 grams of Shaoxing wine, etc.

7. Take a Shaoxing jar, clean it, add 5 grams of clean water, heat it on a low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's hoof tip, duck gizzard, pork belly block, flower mushrooms and bamboo shoots, and then put the shark's fin and ham. After loading, put the jar on a charcoal stove, simmer it for 2 hours, then open the lid, quickly put Stichopus japonicus, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer it for another hour, and take it out. When serving, pour the jar mouth cabbage into a big basin, open the gauze bag and put pigeon eggs on the top. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, and silver coils and sesame seed cakes. ? [6]?

Homemade method

1. First, spread the ginger slices on the bottom of the can.

2. Then spread the winter bamboo shoots.

3. spread mushrooms in turn.

4. Add the cooked chicken.

5. add shrimp meat at the same time.

6. put the yaozhu.

7. Add quail eggs.

8. Then put it into the belly.

9. spread shark's fin and smooth it.

1. put a small abalone on top.

11. Spoon half the carved wine into the jar.

12. Stir-fry the spoon and pour the soup.

13. pour the other half of the carved wine and bring it to a boil.

14. Season with a little salt.

15. Sprinkle a little pepper.

16. Scoop the soup into the jar.

17. Close the lid of the can.

18. Wrap the jar with plastic wrap.

19. Keep the jar tightly sealed.

2. Put the sealed jar into the cage.

21. Cover the pot and steam for two hours on medium heat.

22. Take it out after steaming and cut the plastic wrap with scissors.

23. Put a saucer under the jar and serve. ? [7]?

other production methods

1. blanch all the main ingredients with ginger juice and Shaoxing wine respectively.

2. put all the main ingredients in the stew. (If you use live abalone, don't put it in yet)

3. Season the thick soup with chicken powder, pepper and chicken juice and pour it into the cup.

4. seal the cup and steam it for 2 hours. (If you use live abalone, put it in the end, put it in the back and steam it for 1 minutes at most.)

Features of the dish

Because the "Buddha jumps over the wall" is to stew dozens of raw materials in one jar, 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.

When it comes to the dish "Buddha jumps over the wall", almost all people know it and have made various imaginations, but few people have actually eaten it. They are as knowledgeable as Mr. Liang Shiqiu, who talks about Buddha jumps over the wall, but finally turns to braised pork, not to mention ordinary people.

For many years, Shaoxing wine jar, which contains Shaoxing famous wine and ingredients, has been selected as the stewing device of Buddha jumping wall. 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. When eating, the wine aroma is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless.