Buddha Jumps Over the Wall brand ranking: Zhangzidao, Hongxiaochu, Kangyuetang, Xinglonggang, Juchunyuan, Jiunian, Yige Abalone, Zhenbaibai, Tianhaizang, Haiwenming.
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The altar was opened and the fragrance of meat floated around. When the Buddha heard that he had abandoned Zen and jumped over the wall, the Buddha jumped over the wall and was among them.
Buddha Jumps Over the Wall is a traditional famous dish in Fujian that brings together delicacies from the mountains and seas. It is well-known at home and abroad and is listed as the top dish in Fujian recipes by culinary circles all over the world. It has a history of more than 100 years.
The reason why Buddha Jumps Over the Wall is so expensive is due to its complicated production process, strict requirements for the cooking process, and precious raw materials. Therefore, Buddha Jumps Over the Wall is a luxury item in the catering industry.
In the past, the distance between Buddha Jumping Over the Wall and the family banquet was far away. It involved a variety of precious ingredients and a long and complicated production process. Now, only one bowl is needed to serve it. Tasting Buddha Jumping Over the Wall with Abalone Sauce, from preparation to selection of ingredients, every step
They have been carefully considered, so that the delicious food begins at a banquet and ends at home.
Ingredients for Buddha Tiao Qiang, also known as Fu Shou Quan, is a famous local dish in Fuzhou, Fujian and belongs to the Fujian cuisine.
According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.
Buddha Jumps Over the Wall usually uses abalone, sea cucumbers, fish lips, yak hide glue, king oyster mushrooms, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to gather together, add broth and Fujian old wine, and simmer over low heat.
, rich meaty aroma, meaty but not greasy, with a hint of flavor.
According to Mr. Fei Xiaotong's account, the inventor of this dish was a group of beggars. These beggars carried broken earthen pots and begged for food everywhere every day, collecting all the leftovers from the restaurant together.
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.