1, the main component of traditional practice.
500g of shark's fin, 6 clean duck gizzards, 250g of sea cucumber, pigeon eggs 12, net fat hen 1 one, 200g of water-soaked mushrooms, 250g of water-soaked pig's feet, 95g of fat pork, large pork tripe 1 one, and sheep elbow.
2, the main ingredients of home-cooked practices.
Shark's fin (30g), abalone (15g), scallop (10g), swollen belly (15g), shrimp (20g) and quail eggs (20g).
3. Main elements of other practices.
Abalone 1, boiled pigeon eggs 1, Lentinus edodes 1, 3-4 medium-sized scallops, ham 1, about 15g, and 2 sea cucumbers.
Extended data:
Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic. There are three versions of the name of the Buddha jumping wall in Fujian.
1, the first statement
Buddha jumping wall was originally named "Fushouquan". In the 25th year of Guangxu reign (1899), an official of Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the Fujian envoy. In order to please Zhou Lian, he asked his wife to cook in person, and filled more than 20 kinds of raw and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs seafood, with Shaoxing wine jar, which was made by simmering and named Fushouquan. After Zhou Lian tasted it, he was full of praise. When asked about the name of the dish, the official said that this dish means "good luck, endless longevity" and is called "Fushouquan".
Zheng Chunfa, the chef of Ya 'an, learned the method of this dish and improved it. Tastes better than the first one. When Zheng Chunfa opened the "Juchunyuan" restaurant, a group of people came to taste this dish every time. When Fushou arrived at Xiqiao altar, one of the scholars aroused poetic sentiment and immediately sang: "The altar is fragrant, and the Buddha hears its voice and abandons Zen and jumps over the wall." In Fuzhou dialect, the pronunciation of "Fushouquan" and "Buddha jumping over the wall" is similar. Quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish.
2. The second statement
There is a custom in Fujian that on the third day after marriage, the newly married wife should cook in person, serve her in-laws and gain appreciation. It is said that a rich girl is not familiar with cooking. Her mother took out all the delicious food at home and made all kinds of dishes, wrapped it in lotus leaves and told her how to do it.
Miss forgot all the cooking methods. In a hurry, she poured all the dishes into a Shao wine jar, covered it with lotus leaves and put it on the stove. The next day, the aroma was overflowing, and the whole family praised the cooking well. This is the origin of the "Buddha jumps over the wall" of "cooking 18 dishes in one pot".
3. The third statement
Every day, a group of beggars beg around with clay pots and pour all kinds of leftovers together to cook, which is steaming and fragrant. Hearing this, the monk couldn't help being tempted by the fragrance and jumping out of the wall to eat and drink. There is a poem to prove it: "the fragrance of meat floats around, and the Buddha hears that he abandons Zen and jumps over the wall."