Folk food legends: The origin of Buddha jumping over the wall. The fragrance of meat from the altar was floating around, and the Buddha jumped over the wall after hearing about it.

From the above poem, you will know why the famous dish of Buddha Jumps Over the Wall is famous all over the world.

It can be said to be a comprehensive collection of Chinese cooking techniques and delicacies. Its raw materials include sea cucumber, squid, scallops, fish maw, fish lips, chicken, duck, pork belly, mushrooms, tendon, bamboo shoot tips, ham, pigeon eggs, etc.

The processing and cooking process is extremely strict. First, each raw material is steamed separately according to its condition, and then served with condiments such as rock sugar, ginger, green onion, cinnamon, Fujian old wine, and fennel.

Put it into a jar, cover it with lotus leaves, and seal it with glass.

Bring to a boil over high heat and then simmer over low heat.

It is required to be rotten and tangible, taste in taste, and fragrant in the teeth.

Buddha Jumps Over the Wall was originally called Fu Shou Quan, and was created by Ju Chun Garden, a well-established restaurant in Fuzhou. There is an interesting story to tell.

Once upon a time, there was a rich man who came to Juchun Garden with his whole family, men, women, and children.

One is to admire his reputation, and the other is to show his generosity by ordering all the famous dishes.

The chef came up with a way to have the best of both worlds. Considering that he would definitely not be able to eat all the famous dishes after serving them, he took a small portion of each dish, simmered them together and brought them to the table.

The old rich man saw that it was a hodgepodge and scolded the restaurant angrily.

But the shopkeeper of the restaurant is a young man who is smart and has the ability to adapt to changes.

He said, "The old man has a blessed face. He is as blessed as the East China Sea, and his longevity is as long as the Southern Mountains. Now that the whole family is reunited and full of descendants, it is truly a blessing and a long life. Therefore, I offer this famous dish to congratulate my husband."

The rich man was overjoyed when he heard this, and his appetite was really appetizing.

In this way, people praise this dish everywhere, and it is spread to ten, ten to hundreds, hundreds to thousands, and thousands to thousands.

Soon it spread throughout the land of China.

Several scholars also came to Juchun Garden to order Fushouquan and have dinner outdoors.

It is both a spring outing and a poetry recital.

But the food is cold and can only be heated by simmering it over fire.

Therefore, the fragrant fragrance floated into the fields, into the temples, and into the hearts of the monks.

The monks in the temple couldn't resist the temptation and secretly jumped over the wall to leave the temple and enjoy wine and food with the scholars.

One drink and one chant, full of joy.

A scholar chanted: The fragrance of vegetables in the open altar floats everywhere, and the Buddha abandons his Zen and jumps over the wall.

So Fushouquan was changed to "Buddha Jumps over the Wall" and it is still used today.

The name of this famous dish is apt and just right.

The origin of Dengying Beef According to legend, when Yuan Zhen, a famous poet in the Tang Dynasty, was serving as Sima in Tongzhou (now in Dachuan, Sichuan), he went to a wine shop for a drink one day.

One kind of beef slices in the food and drink, the color is red and shiny, very pleasing to the eye, the taste is spicy and fragrant, very delicious, it is crispy when eaten and then melts without residue, leaving endless aftertaste after eating, which made Yuan Zhen marvel.

What surprised him even more was that the beef slices were extremely thin and translucent. When picked up with chopsticks, the red beef slices' texture would reflect a clear red image on the wall under the light, which was extremely interesting.

He immediately remembered the lantern shadow play that was popular in the capital at that time (now commonly known as shadow play, in which lights are used to project silhouettes of characters made of animal skins or cardboard onto the curtain). It was so similar that he was so interested that he immediately called it lantern shadow beef.

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As a result, the beef from Dachuan became famous as Dengying beef and became a famous local specialty in Sichuan.

Dengying beef is extraordinary, and its selection of ingredients and workmanship are very particular.

After a cow is slaughtered, only a dozen pieces of leg meat and tenderloin can be taken, which only weighs more than ten kilograms.

Use a long knife to cut the meat into very thin slices, add herbs, cloves, fruits and more than ten other spices. Mix well and spread the meat slices on a bamboo basket, expose them to the sun to remove the moisture, and put them in a special oven.

, control the humidity and bake until cooked, put it into a bamboo tube or paper can lined with oil paper, fill it with pure sesame oil, sprinkle with a little pepper powder, and seal it.

According to records, during the Guangxu period of the Qing Dynasty, there was a shop owner named Liu Guangping on Guanda West Street in Daxian County. The Dengying beef produced at that time was the most famous.

In 1935, the hotel's Dengying beef packaged in bamboo tubes was presented to the Chengdu Qingyang Flower Fair as a local specialty and was rated as a first-class food.

At present, the main producing areas of Dengying beef are Daxian and Chongqing. The products of the two places are constantly developing and each has its own merits.

An American livestock expert once said that Dengying beef is not only a unique delicacy, but also a wonderful handicraft. If the supply can be guaranteed, the price in the international market can be increased by 4-5% compared to the current export price.

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However, the production of Dengying beef is now limited by insufficient raw materials.

The origin of the Eight Big Bowls is said to be that the Eight Immortals crossed the sea and angered the Dragon King. After a long battle, they were exhausted and retreated to the beach for a rest. Feeling that they were empty and hungry, they split up to look for food to satisfy their hunger. Unexpectedly, the thin beach as far as the eye could see was deserted.

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Except for Cao Guojiu, who did not return, all the others returned disappointed.

Cao Guojiu worked tirelessly to reach the mainland, soaring in the clouds and mist. A strange fragrance hit his nostrils, and he didn't realize it was hanging three feet high. He immediately went to a village in the world to find the fragrance. He disguised himself as a farmer and peeked at the owner's house. All he saw was a square table.

There were eight people sitting around, playing guessing games, drinking freely, and tempting dishes were served one after another.