At that time, when the masters created this dish, the boss named it Tanshao Babao, and later renamed it Fushouquan for good luck. Buddha jumps over the wall, which is an nickname given by literati when drinking. It has never been used until now!
In the eyes of China people who love to eat, even a potato can be taught and teased, and there are dozens of ways to make it at will.
The first time I ate Buddha jumping over the wall, I left a deep memory. Thick soup wraps the taste buds on the tip of the tongue. Abalone plays with teeth, sea cucumber plays with Q, and even the meat of rattlesnake slices tastes great. Finally, I mixed a bowl of fragrant rice with soup, and there was almost no SEI! I'm sure the taste buds at that time were more sensitive and tender than they are now, and they were definitely better than my understanding of any Chinese food. Later, if someone asked me what was the best food I had ever eaten, I came as soon as I opened my mouth and a can of Buddha jumped over the wall. This wonderful taste left in my memory always makes people want to stop.
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.
A variety of raw materials in the same pot, not only have a common meat flavor, but also maintain their own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious.
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 practice of Buddha jumping over the wall is obvious. The practice of Buddha jumping over the wall is complicated, and it is difficult to succeed without deep cooking skills.
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.
Because a lot of exotic game is added to the Buddha jumping wall, it is very nutritious. It can be said that Xian Yi is suitable for all ages, which makes people eat it with endless aftertaste. It can also improve eyesight and beauty, nourish yin, promote blood circulation and relax tendons, which really matches its price. It should be the king of Fujian cuisine.
When simmering in the altar, just gently lift the lotus leaf and the wine will smell fragrant and go straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with various fragrances, and the fragrance floats four times, rotten but not rotten, and the taste is endless. This is the highest level of food.
Buddha jumping wall is rich in nutrition. It can promote development, beauty and delay aging. Regular consumption can enhance immunity and inhibit thrombosis. Most importantly, Buddha jumping over the wall can improve coronary heart disease, lower blood pressure, lower blood lipid and cholesterol, and is an excellent tonic for the elderly. It can not only improve human immune function, but also inhibit the growth of cancer cells and prevent male prostate diseases.
The price of Buddha jumping wall depends on its market position. Different restaurants will have different prices. The lowest price of Buddha jumping wall is around 200 yuan, and the most expensive price is 400 yuan. Eating it in different places will have different prices, so eating it in different places will have different prices.
The truly primitive Buddha jumping wall is clear soup style. In Fujian cuisine, the authentic natural Buddha jumping wall must be the original soup made of clear soup. In Fuzhou, the Buddha jumping wall is full of incense. This sweet word is a refreshing word for Buddha jumping over the wall.
This thick soup, in particular, is delicious, thick but not greasy. The natural colloidal taste is sticky between your lips and tongue, and you feel that collagen has melted into the soup.
Features: diverse dishes, tender and delicious, rich in meat flavor, delicious soup, endless aftertaste and rich in nutrition, which can improve eyesight and beauty, promote blood circulation and relax muscles and tendons, nourish yin and strengthen the body, and stimulate appetite.
Nowadays, this dish is served in Shanghai, Zhejiang, Beijing, Guangzhou and other places except Fujian. Every winter, overseas Chinese and foreign guests living abroad will go to Fujian to taste it.