Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. There are dozens of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon eggs, duck gizzard, gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly, sheep elbow, tendon, tendon, preserved old hen and yellow-billed duck.

Extended information Because the "Buddha jumps over the wall" is to stew dozens of raw materials in an altar, it not only has the common meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste 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 better to serve with a dish of hemp fiber radish (shredded white radish), a dish of oil mustard, a dish of ham with bean sprouts, a dish of fried bean sprouts with mushrooms, and a silver roll and sesame cake.

Speaking of the dish "Buddha jumps over the wall", almost everyone knows it and has made various imaginations, but few people have really eaten it. For example, Mr. Liang Shiqiu talked about Buddha jumping over the wall, but finally turned to braised pork, not to mention ordinary people.

For many years, Shaoxing wine jar has been selected as the stewing equipment of Buddha jumping wall, in which Shaoxing famous wine is mixed with materials. Stewed Buddha jumps over the wall, paying attention to Tibetan incense and preserving taste. After filling the jar, seal the jar mouth with lotus leaves, and then cover it. The fire on the Buddha jumping wall is a strict, pure and smokeless charcoal fire. After boiling, simmer for five or six hours with a small fire.

Now some hotels advertise how delicious their food smells, which is a bit 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 you simmer in the altar, you only need to slightly open the lotus leaf, and the wine will go straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various aromas, which floated four times, rotten but not rotten, and the taste was endless.

References:

Baidu encyclopedia-Buddha jumps over the wall