Buddha Jumps Over the Wall It is said that the eminent monk Xuanquan of the Tang Dynasty passed by Fuzhou, the "capital of Fujian", on his way to the Shaolin Temple in Fujian. He stayed overnight in a hotel. Just across the wall, a noble official's house was feasting guests with "an altar full of incense". The eminent monk was salivating after smelling it.

Suddenly, he abandoned Buddhism for many years and jumped over the wall to enjoy the "altar full of incense".

That's why "Buddha Jumps Over the Wall" got its name.

Shabu-shabu mutton Shabu-shabu mutton is the most delicious delicacy in winter. Legend has it that before a battle, Kublai Khan, the founder of the Yuan Dynasty, had an urgent military situation and did not have time to thoroughly cook the mutton. The chef cut the mutton thinly and boiled it in boiling water for a while. It was delicious.

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Kublai Khan's Longyan was so happy that it has been passed down since then.

Roast duck When it comes to food, we must mention roast duck. This is the most representative delicacy in the imperial capital.

Roast duck has a long history, and its origin can be traced back to the Northern and Southern Dynasties. At that time, roast duck was recorded in the "Food Treasures".

After Zhu Yuanzhang established Nanjing as his capital, the imperial chefs of the Ming Palace used Nanjing's fat and meaty Hu duck to make dishes.

In order to increase the flavor of the duck dish, the chef used charcoal fire to roast it. When the dish was finished, the duck tasted crispy and fragrant, fat but not greasy. It was praised by people and was named "roasted duck" by the court.

Barbeque: The mood of eating barbecue is universal to Chinese people, regardless of region.

You must have had such a moment: standing in front of the stall and watching the meat turn from gray to golden on the charcoal fire. After the fat bubbled several times and finally covered the meat with a layer of butter, the meat turned into a beautiful deep color.

Golden brown.

Every time the meat is turned over, the smell of smoke will become more fragrant, combined with the sizzling sound of oil dripping from the charcoal fire; it is a challenge to your taste buds and nerves.

From an archaeological point of view, barbecue became popular during the Qin and Han Dynasties.

"Miscellaneous Notes of Xijing" records that Liu Bang particularly liked barbecued deer liver and tripe as a side dish with wine; Shanglin Fangluo was also the royal "imperial oven" of the Western Han Dynasty, and its basic appearance design and working principle are not much different from today's skewers stoves

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Beggar Chicken Beggar Chicken Legend has it that a beggar a long time ago got a chicken by chance while begging in a village in Changshu. However, there were no cooking utensils and ingredients, so he thought about it and dug out the chicken's internal organs.

It was coated with yellow mud and firewood, and finally thrown directly into the fire to grill. From then on, we had the delicious food we eat now.

Nuerhong Nuerhong is a kind of glutinous rice wine, mainly produced in Shaoxing, Zhejiang, China.