Last month, my good friends in the food industry, Mr. Mai and the little chef, told me in the group that he was going to come to Fuzhou this month and wanted to eat Buddha Jumps Over the Wall. He asked where he could eat authentic Buddha Jumps Over the Wall, and I said I would give it to you. Contact us, you will definitely not be able to eat what a real master cooks outside.

Many of the seemingly cheap Buddha’s Tiaoqiang on the market have changed the ingredients and soup stock, and some imitate the golden soup method, but they are not real Buddha’s Tiaoqiang. Even if you go to a star hotel to eat it, it will not be the same. Made with traditional ancient procedures!

Because the traditional production process is very cumbersome. It is stewed directly in a big pot. After it is cooked, it is packed and quickly frozen. When someone orders it, it is taken out of the cold storage, thawed, heated and then brought out, which is even more impossible. Eat and see all the traditional tedious processes of Buddha Jumping Over the Wall and a true masterpiece.

Speaking of Buddha Jumping Over the Wall, I immediately thought of Mr. Guo Keci, the third generation inheritor of the authentic Buddha Jumping Over the Wall. Mr. Guo Keci’s grandfather, Fujian cuisine master Guo Zexian, has a really remarkable background. He followed Buddha Jumping over the Wall when he was 13 years old and the founder. Zheng Chunfa (this will be introduced in detail next, please read on) learns cooking.

I contacted Teacher Guo Keci and wanted him to make it himself. To be honest, I was not sure whether Teacher Guo Keci would be willing to make it himself. After all, it is now handed over to his disciples, and the traditional method is really It's troublesome and cumbersome.

Teacher Guo invited me to go to Calabash Village in the Ronghui Forest Villa on Meifeng Road. He said that the chef Buddha Tiao Qiang and the Fujian cuisine here were all given his slight guidance. I said that I had eaten at Calabash Village. , although it focuses on Yongtai cuisine, I feel that all kinds of cuisines are cooked well.

During the meal, Teacher Guo and I told him that two food lovers from other provinces wanted to come to Fuzhou to eat Buddha Jumping Over the Wall, but I was afraid that the Buddha Jumping Over the Wall outside was not correct and caused them to misunderstand the King of Fujian Cuisine, saying that it was so windy. That's all.

Unexpectedly, Teacher Guo readily agreed, and then we agreed on a time. As a result, Teacher Guo was very busy with private meetings, so the time kept changing, and finally the time was confirmed on December 24th, which is Christmas Day. , what a good day!

A complete traditional Buddha Jumping over the Wall requires at least 18 ingredients, such as: dried abalone, golden hook fin, ginseng, fine fish maw, pigeon eggs, old hen, Muscovy duck, skinned mutton, and pork belly , pig's trotters, duck gizzards, scallops, beef tendons, mackerel, etc.

As for ginseng, dried abalone, golden hook fin, isinglass, some of these must be soaked 7 days in advance. And you have to change the water several times. The water change is not based on time, but to observe the degree of soaking. Then you have to add old hen and other broth to soak the hair. The traditional Buddha Jumping over the Wall is really particular about the craftsmanship!

I asked Teacher Guo why not use fresh abalone. Teacher Guo said that many Buddha Jumping Over the Wall on the market now use fresh abalone to save costs and sell them cheaply. Fresh abalone and dried abalone have different tastes. There is a certain difference. The traditional Buddha Jumping Over the Wall is a government dish, so you cannot be careless in the selection of ingredients.

The ancient traditional Buddha Jumps Over the Wall is very particular about the vegetable white radish. It looks better when cut into a round shape, which also symbolizes reunion. The skin of the white radish is fried into a golden color like an egg, which is beautiful and delicious. In fact, adding white radish to Fo Tiao Qiang also has the effect of regulating meat and vegetables and relieving greasiness. White radish is also easy to absorb flavor. Fuzhou people are accustomed to using white radish to make soup. If it is not the season of white radish, it can be replaced with other vegetarian vegetables such as bamboo shoots.

After blanching, all the ingredients need to be oiled and stir-fried with Shaoxing’s aged Huadiao until the flavor is absorbed, and then the stock that has been carefully prepared for a long time is added. This stock is incredible. It uses old hens and Muscovy ducks. , pork keel, fan bone, pig trotters, beef tendon, ham and other ingredients need to be simmered for more than 6 hours. After adding this soup, cook first and then put it in the pot and simmer.

As for high-end seafood ingredients such as ginseng, golden hook fin, dried abalone, and isinglass, you need to put them into the pot separately, add the Buddha Jumping over the Wall soup prepared in the previous large pot, cook until the flavor is good, and then put it into the pot. Simmer!

The order of loading the ingredients is very particular. For example, mutton, pig's trotters, chickens and ducks are placed on the bottom. After they are all packed, high-end ingredients such as ginseng, golden hook fin, dried abalone, and fish maw are placed on the bottom. Pack them separately in gauze bags, then stuff them into the altar, then pour in the Buddha Jumping Wall broth, wrap them in lotus leaves, tie them with a red string, and simmer in a bowl for at least 8 hours!

Teacher Guo Keci introduced us to his grandfather, the master of Fujian cuisine Guo Zexian, who was taught by Zheng Chunfa, who invented the Buddha Jumping over the Wall. It is said that in the late Qing Dynasty, an official from the Fuzhou Official Money Bureau hosted a banquet at home to invite Zhou Lian, the Chief Secretary of Fujian Province. This official His wife cooked a dish called "Fu Shou Quan", which was made with chicken, duck, meat and several kinds of seafood, and was simmered in a jar of Shaoxing wine.

Zhou Lian was full of praise after eating it, so she ordered the Yamen chef Zheng Chunfa to imitate it. Zheng Chunfa came to ask for advice and reformed the ingredients to make the dish more meaty and delicious.

Then Zheng Chunfa left the government office and founded "Sanyouzhai". His grandfather, Master Guo Zexian, learned cooking skills from Zheng Chunfa from that time on!

In that era, the inheritance of Fujian cuisine was the same as that of martial arts. The secret recipes and techniques were not open to the public. The master would only choose the most proud disciple to be his disciple, and he was smart, hard-working, diligent and eager to learn. Zheng Chunfa liked Master Guo Zexian very much, so he received Zheng Chunfa's only inheritance and became the second generation inheritor of Buddha Jumping over the Wall.

Teacher Guo Keci said that when Fuzhou fell during the Anti-Japanese War, his grandfather, Master Guo Zexian, retired to his hometown and refused to cook for the Japanese. He only returned to Fuzhou after the victory of the Anti-Japanese War. Teacher Guo Keci was very happy when he talked about this. It's exciting!

Teacher Guo Keci said that he has always been proud of his grandfather, and has been learning cooking from his grandfather since he was a child. The famous "Double Strong" in Fujian cuisine in Fuzhou are all his grandfather's apprentices. The reason why he is willing to do this He personally made Buddha Jumping Over the Wall because he didn't want this famous dish to be lost. He wanted everyone to know what the real Buddha Jumping Over the Wall was. He had an obligation to make Fujian cuisine popular around the world!

Finally, many people will ask how much does it cost to have such a large Buddha jump over the wall? The cost of the ingredients alone is more than 4,000 yuan, so the selling price of 6,888 yuan is not an exaggeration, right? Teacher Guo Keci, the third generation inheritor of Buddha Jumping over the Wall, personally made it carefully. The price of this large cup is 10,000 yuan. Many people are really rich and can't even eat it. So this time I am honored to ask Teacher Guo to make it personally. The ingredients It took several days of preparation and a whole day of production to present a traditional Buddha jumping over the wall! # eat in fuzhou#