Famous dishes of Fuzhou cuisine include Buddha jumping over the wall, red fermented chicken, light fermented conch slices, sea mussels in chicken soup, tofu oysters, lychee meat, white-fried fresh razor clams, roasted pig's trotters with taro, Fuzhou "standing There are "pork floss" etc. in Japan. One of the important birthplaces of modern Fuzhou cuisine is Fuzhou Juchunyuan Restaurant, which was founded in the mid-to-late Qing Dynasty. Buddha Jumps Over the Wall was also invented by Zheng Chunfa, the chef of Juchunyuan. There are also a large number of famous snacks in Fuzhou cuisine, such as fish balls, flat meat, pork swallows, Dingbian paste (pot side paste), thread noodles, laohua, light cakes, mixed noodles, oyster cakes, etc., many of which have many characteristics. long history. Fuzhou cuisine has also been brought to Taiwan, Southeast Asia, North America and other places by Fuzhou immigrants. Fuzhou can be seen in many Fuzhou communities around the world, such as Sitiawan in Perak, Malaysia, Sibu in Sarawak, and Chinatown in New York, the United States. For cuisine, there are also some famous Fuzhou restaurants in Ximending, Taipei, Taiwan. Because "Buddha Jumps Over the Wall" simmers dozens of raw materials in one pot, it not only has a different meaty taste, but also maintains their own characteristics. It tastes soft and tender, with a rich meaty aroma, meaty but not greasy; all the ingredients are interpenetrated, and the taste is full of flavor. At the same time, it has extremely high nutritional value and has the functions of nourishing qi and blood, clearing the lungs and moistening the intestines, preventing and treating deficiency and cold. When serving the meal, you can serve it with a plate of coir raincoat radish (white radish cut into shreds), a plate of spicy mustard, a plate of ham mixed with bean sprouts, and a plate of stir-fried bean sprouts with mushrooms, and then serve with silver rolls and sesame sesame pancakes. It is indescribably wonderful and its flavor is endless.

Speaking of the dish Buddha Jumps Over the Wall, almost everyone knows it and has imagined it in various ways, but very few people have actually tasted Buddha Jumps Over the Wall. For example, Mr. Liang Shiqiu, an erudite man who talked about Buddha Jumps Over the Wall, ended up talking about Buddha Jumping Over the Wall. When it comes to braised pork, let alone me and other mortals. Fortunately, Chinese characters with rich connotations and denotations can describe for us the famous Fuzhou dish of that time, "Tan Shao Ba Bao".

There are so many allusions about Buddha Jumping over the Wall that they resemble the Chinese names of Hollywood blockbusters, but whether it is "Burning Eight Treasures on the Altar" or "Fushouquan", there is no such three-character "Buddha Jumping Over the Wall" as bringing Our endless imagination and enjoyment.

Eighteen kinds of main ingredients and twelve kinds of auxiliary ingredients are integrated with each other. It includes almost human delicacies, such as chickens and ducks, sheep knuckles, pork belly, hoof tips, tendons, ham, chicken and duck gizzards; such as fish lips, shark fins, sea cucumbers, abalone, scallops, and fish belly; such as pigeon eggs, mushrooms, and bamboo shoots. Pointed, razor clam. More than 30 kinds of raw materials and auxiliary materials are processed and prepared separately, and then put into the jar in layers. It is like an ambitious New Year's film. The gathering of big names is naturally extraordinary.

Buddha Jumps Over the Wall has been using Shaoxing wine jars for many years, and there are Shaoxing famous wines mixed with ingredients in the jars. Simmering Buddha Jumping Over the Wall pays attention to storing fragrance and preserving taste. After loading the ingredients into the altar, seal the mouth of the altar with lotus leaves and then cover it. The fire used to simmer Buddha Jumping over the Wall is strictly pure and smokeless charcoal fire. It is boiled over a high fire and then simmered over a low fire for five or six hours. Nowadays, some hotels advertise how fragrant their dishes are, which is indeed a little less subtle than Buddha Jumping Over the Wall. The real Buddha Jumps Over the Wall has almost no aroma during the simmering process. On the contrary, when it is simmered and opened, you only need to slightly lift the lotus leaf, and the aroma of the wine will hit your nose and go straight into your heart and spleen. The soup comes out thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around. It is rotten but not rotten, and the taste is endless. Red glutinous rice is mostly produced in Fujian, Taiwan and other places. It is a by-product of brewing red yeast wine. It is bright red in color and accompanied by the aroma of wine. It is an important seasoning for making Fujian and Hakka cuisine. It has the effects of lowering cholesterol, blood pressure, and blood sugar. Pure natural red pigment. This dish is bright in color, rich in wine aroma, salty and sweet, delicious, nutritious and healthy. Special thanks to the local "Taiwan First Line" store manager. Without the nine-story pagoda she gave me, the appearance of this dish would be much inferior

小 Tips

1. Soaking the chicken in rice wine can remove the fishy smell and increase the aroma of the wine. Lemon juice also has a good effect on removing the fishy smell. You can choose according to your personal preference; 2. This dish needs to be simmered for a long time, so you should choose three-yellow chicken or broiler chicken with soft meat. Local chicken is firm and has less fat. After simmering for a long time, the chicken will easily shrink and become hard, so this dish is not suitable. Method:

1. Scrape and clean the pig's trotters, chop the bones into sections with the back of a knife, and blanch them in a pot of boiling water. Place the pot over high heat, add the blanched pig's trotters, add green onions, ginger slices, and cooking wine and cook for 10 minutes. Remove the green onions and ginger, fish out the pig's trotters, drain the water, spread the pig skin evenly with soy sauce, and let cool. Peel the taro and cut into small olive-shaped pieces.

2. Place the pot on a high heat, add peanut oil and heat until 70% hot. Place the pork trotters in the pot and blanch the oil for 15 minutes. Remove and drain the oil. Place the taro cubes in the pan and add oil, then take them out and set aside.

3. Place a bamboo basket in a casserole and pour in the pork bone soup. After boiling, reduce the heat to low, add pig trotters, star anise, dried tangerine peel, cumin, and peppercorns (packed in small cloth bags), add soy sauce, cooking wine, sugar, and MSG, cover and simmer for 3 hours, then add oiled Simmer the taro cubes for another 30 minutes, remove the spice bags, and serve on a plate.

Method:

1. Cut the razor clam open along the mouth with a knife, remove the shell and take out the meat, remove the belly, string and membrane, slice each razor clam into two connected fans; remove the lotus leaves on the skirt and legs. Wash the sand;

2. Put the cleaned razor clam meat into a 70℃ hot water pot and cook until it is five times cooked, take it out, put it in a bowl, pickle it with rice wine, and then decant it. Miscellaneous wine juice; 3. Peel and wash the winter bamboo shoots, blanch them, and cut them into thin slices 2 cm long and 1.3 cm wide;

4. Remove the stems of the shiitake mushrooms, wash them, cut them into thin slices;

5. Remove the roots from the scallions, wash them, take the white scallions and cut into slices of water chestnuts;

6. Add soup, monosodium glutamate, sugar, white soy sauce, sesame oil, wet starch and mix thoroughly. Marinade;

7. Place the wok on high heat, add peanut oil, and heat until it is 70% hot. First, add the minced garlic to the pan and stir-fry briefly, then add rice wine, marinade, winter bamboo shoots, and shiitake mushrooms and bring to a boil;

8. Use wet starch to thicken the sauce. When the juice becomes sticky, add sliced ??razor clam meat, stir-fry a few times and serve on a plate.