Cuisine: Fujian cuisine
Recipe efficacy: tonify deficiency, maintain health and recuperate malnutrition.
[Edit this paragraph] Production materials
There are as many as 18 kinds of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, razor clam, ham, pork tripe, sheep elbow, toe of hoof, tendon of tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushroom and bamboo shoots. The cooking process is very complicated: firstly, the 18 raw materials are fried, fried, cooked and fried to make various dishes with their own characteristics, and then they are stacked in a big Shaoxing wine jar layer by layer, and a proper amount of soup and Shaoxing wine are injected to fully blend the soup, wine and vegetables, and then the jar mouth is sealed with lotus leaves and heated on the fire. The use of fire is also very particular. It is necessary to choose white charcoal that is heavy and does not smoke. First, boil it on a strong fire, and then simmer it slowly for five or six hours on a slow fire. This is the end of the story.
Ingredients: 500g of shark's fin in water, 6 clean duck gizzards, 250g of sea cucumber in water, pigeon eggs 12, net fat hen 1 bird, 200g of mushroom in water, 250g of pork knuckle tendon in water, 95g of fat pork, and large pork belly/kloc. Boiled scallops 1 25g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, fish lips made with water 250g, crystal sugar 75g, bream125g, high-quality soy sauce 75g, and abalone1.
[Edit this paragraph] Production process
1. Remove the sand from the shark's fin, pick it up and arrange it on a bamboo grate, put it in a boiling water pot, add 30g of onion, ginger slices15g and Shaoxing wine100g for 0/0 minute, remove its fishy smell, and pick off the onion and ginger, so that the juice is not needed.
2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g10min to remove fishy smell, and take them out, and pick up the onions and ginger.
3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small basin, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-0, steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.
4. Cut off the head, neck and feet of chickens and ducks respectively. The pig's trotters are shelled, plucked and washed. Scrape and wash the sheep's elbows. Cut each of the above four ingredients into 12 pieces, blanch them in a boiling water pot together with the clean duck gizzards, remove the blood and scoop them up. Wash the pork belly inside out, blanch it with boiling water twice, remove the foul smell, cut it into 12 pieces, put it in the pot, add 250g of soup and boil it, and add 85g of Shaoxing wine to scoop it up at once, without using the soup and sweat.
5. Wash Stichopus japonicus and cut each into two pieces. Wash the pork trotters' tendons and cut them into 2-inch long sections. Add water 1 50g to the clean ham tenderloin, put it in a steamer, steam it for 30min, remove the steamed juice, and cut it into pieces with a thickness of about1cm. Boil the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put in the pot and burned to 70% heat, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and pick them up. Then, put the fish in the pot, fry until the hands can be broken, pour it into a colander to drain the oil, then soak it in clear water and take it out, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm.
6. Leave 50 grams of residual oil in the pot. When the heat is 70%, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot, add chicken, duck, sheep elbow, pig's hoof tip, duck gizzard and pork belly for a few times, and add 75 grams of soy sauce, monosodium glutamate 10 gram, 75 grams of crystal sugar and 2 Shaoxing wine.
7. Wash a Shaoxing jar, add 500 grams of clean water, heat it on a low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly pieces, flower mushrooms and bamboo shoots, and then add shark's fin, ham slices and scallops. After loading, put the jar on a charcoal stove, simmer for 2 hours with low fire, then open the lid, quickly put Stichopus japonicus, tendons, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour, and take it out. When serving, pour the jar mouth cabbage into a big basin, open the gauze bag and put pigeon eggs on the top. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, and silver coils and sesame seed cakes.
[Edit this paragraph] Process Tips
This product has a frying process, and it needs to prepare about 300 grams of vegetable oil.
[Edit this paragraph] Diet Nutrition
Shark's fin (dry): Shark's fin is a kind of high-grade food with high protein, low sugar and low fat, which is rich in gum, refreshing and soft. Shark fin contains lipid-lowering, anti-arteriosclerosis and anti-coagulation components, which have preventive and therapeutic effects on cardiovascular diseases; Shark fin is rich in collagen, which is beneficial to nourish and soften skin and mucosa, and is a good beauty food. Shark's fin is sweet, salty and flat in nature. It can moisten water, stimulate appetite, clear phlegm, eliminate fish accumulation, tonify the five internal organs, strengthen the waist and benefit deficiency and tuberculosis.
Abalone: Abalone is rich in protein and contains more nutrients such as calcium, iron, iodine and vitamin A; Has the functions of nourishing yin, clearing away heat, benefiting essence and improving eyesight.
Pheasant: The content of calcium, phosphorus and iron in pheasant is much higher than that in general, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution. Pheasant also has the effects of strengthening the spleen and nourishing the stomach, stimulating appetite and stopping diarrhea. Pheasant chicken has the special function of eliminating phlegm and nourishing brain, can cure expectoration and prevent Alzheimer's disease, and is a valuable product in game. Chinese medicine believes that pheasant is warm and sweet; It has the effects of invigorating the middle energizer, invigorating the spleen and stopping diarrhea; It is suitable for people with diarrhea due to deficiency of spleen and stomach, weakness after illness, loss of appetite and frequent urination.
Chicken: Chicken meat is tender, delicious, nutritious and has the function of nourishing and keeping fit. The content of protein in chicken is very high, and the digestibility is high, so it is easy to be absorbed and utilized by human body, and it has the function of strengthening physical strength and body. Chicken contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness. Motherland medicine also believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles.
Scallop: scallop contains nutrients such as protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium, etc. scallop is rich in sodium glutamate, and its taste is extremely fresh. Compared with fresh scallop, its fishy smell is greatly reduced. Scallop has that function of nourishing yin and tonify kidney, regulating stomach and regulating middle warmer, and can be use for treating dizziness, dry throat and thirst, consumptive tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular eating is helpful for lowering blood pressure, cholesterol, tonifying body building; According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.
Ham: Ham is bright in color, distinct in red and white, salty and sweet in lean meat, delicious in fat meat, and easy to be absorbed by human body. It has the functions of nourishing stomach, promoting fluid production, tonifying kidney and strengthening yang, consolidating bone marrow, strengthening foot strength and healing wounds.
Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and more dietary fiber, which can absorb a lot of oil to enhance the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat every meal will be absorbed by it, which will reduce the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight. Moreover, bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food stagnation and prevent constipation, but also be a good product for obese people to lose weight and reduce diseases related to high fat. In addition, because bamboo shoots are rich in nicotinic acid and dietary fiber, they can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so they have certain effects of preventing digestive tract tumors.
[Edit this paragraph] Recipe phase grams
Abalone: Abalone should not be eaten with chicken, boar and beef liver.
Pheasant: Pheasant should not be eaten with venison, buckwheat, onion, walnut, fungus, pig liver and fish.
Chicken: Chicken should not be eaten with pheasants, soft-shelled turtles, carp, crucian carp, rabbit meat, shrimp, onion and garlic.
Eating with sesame and chrysanthemum is easy to be poisoned;
It is not suitable to eat with plums and rabbit meat, which will lead to diarrhea;
Eating with mustard will get angry.
Bamboo shoots: Bamboo shoots should not be eaten with sheep liver.
Yam (dry): Yam, Euphorbia, should not be taken with alkaline drugs.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many tea-warm supplements such as longan, red ginseng and jujube.
[Edit this paragraph] Health tips
1. Soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.
2. Flower mushrooms: mushrooms produced in late spring and early spring, with chrysanthemum patterns on their faces.
3 Fish belly should be soaked in oil. When soaking Stichopus japonicus, Stichopus japonicus should not be stained with oil.
4. Finally, when all kinds of raw materials are put into the altar, they must be simmered on a small fire, and they should not be impatient, otherwise the effect will not be achieved.
[Edit this paragraph] History and culture
"Buddha jumps over the wall" means "full of incense", also known as "Fushouquan", which is the chief famous dish in Fuzhou. It is said that Xuanquan, a monk of the Tang Dynasty, passed through Fuzhou, the capital of Fujian Province, on his way to Shaolin Temple, and stayed at the hotel, just across the wall, where your official gave a banquet with "full altar incense". The monk sniffed it and coveted it. He abandoned Buddhism for many years and jumped over the wall to enjoy the "full altar incense". The Buddha jumps over the wall, hence the name.
A brief history of Buddha jumping over the wall;
Buddha jumping wall was originally named Fu Shouquan. In the 25th year of Guangxu reign (1899), an official of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. In order to curry favor with Zhou Lian, he asked his wife to cook in person, and used Shaoxing jars to fill chicken, duck, mutton, pork tripe, pigeon eggs and seafood with 10 kinds of raw materials and auxiliary materials, and it was named Fushouquan. After Zhou Lian tasted it, she was full of praise. Later, Zheng Chunfa, an official chef, learned how to cook this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, he made a sensation in Rongcheng with this dish. On one occasion, a group of literati came to taste this dish. When Fushou went to the Xi Qitan, the meat and fragrance overflowed. One of the scholars was ecstatic, which triggered poetry, and immediately sang: "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall." From then on, it was renamed Buddha jumping wall. 1965 and 1980, respectively, in Guangzhou Nanyuan and Hong Kong, Fuzhou cuisine, which mainly cooked the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever all over the world. Restaurants opened by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha jumps over the wall and has been seated at the state banquet for the heads of state such as Prince Sihanouk, President Reagan of the United States and Queen Elizabeth of England, which has been greatly appreciated, making this dish even more famous in the world.
Allusions to Buddha jumping over the wall:
The Buddha Jumping Wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local cooking circles and has a history of more than 100 years.
So delicious food, why is it called "Buddha jumping over the wall"? There are three kinds of folk legends in Fuzhou.
First, it is said that at the end of Tongzhi in the Qing Dynasty (1876), an official of Fuzhou Guanqianzhuang hosted a banquet for Zhou Lian, the chief secretary of Fujian, and his wife from Shaoxing personally cooked a dish called "Fushouquan", which contained chicken, duck, meat and several kinds of seafood, and simmered it in a jar filled with Shaoxing wine. Zhou Lian was full of praise after eating it, so she ordered Zheng Chunfa, an official chef, to imitate it. Zheng Chunfa went to the door for advice and reformed the materials, using more seafood and less meat to make the dishes more delicious. Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to run Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Because the pronunciation of "Fushouquan" in Fuzhou dialect was similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world.
The second is: Fujian custom, on the third day after the new daughter-in-law gets married, she should cook in person to show off her tea and rice skills, serve her in-laws and gain appreciation. Legend has it that a rich girl, spoiled, did not learn to cook, and was worried on the eve of her marriage. Her mother took out all the delicacies at home and made all kinds of dishes, wrapped them in lotus leaves and told her how to cook them. Who knows that this young lady forgot all the cooking methods, so she poured all the dishes into a Shao wine jar, covered it with lotus leaves and left it on the stove. The next day, the aroma wafted out, and the whole family praised the good dishes. This is the origin of the "Buddha jumps over the wall" of "eighteen dishes cooked in one pot".
Thirdly, a group of beggars beg around with earthenware pots every day, and pour all kinds of leftovers together to cook, which is steaming and fragrant. When the monk smelled it, he couldn't help but be tempted by the fragrance, jumping out of the wall and feasting. There is a poem to prove it: "When the fragrance of meat floats ten miles, the Buddha hears that he abandoned Zen and jumped over the wall."
The fourth is not exactly the same as the first: "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of the official bank of Yangqiao Lane in Fuzhou hosted a banquet at home to invite Chief Secretary Zhou Lian and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jars and carefully simmered into a meaty dish. Zhou Lian was full of praise after tasting it. Afterwards, Zhou Lian took Zheng Chun, the official chef, to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. In 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he continued to study and enrich the raw materials of this dish, and the dishes made were rich in flavor and widely praised. One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. The lid of the altar was opened, and the dishes were full of meat and fragrance, and the scholar was intoxicated by the smell. Someone asked the name of this dish. A: It hasn't been named yet. So the scholar improvised a poem and wrote a poem, among which there is a poem saying: "The altar is full of meat and incense floating around, and the Buddha hears that he abandoned Zen and jumped over the wall." Everyone was amazed. Since then, quoting the meaning of the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years.
Because the "Buddha jumps over the wall" is to simmer dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy; The ingredients are permeated with each other, and the taste is delicious. At the same time, it has high nutritional value, and has the effects of invigorating qi and nourishing blood, clearing away lung heat and moistening intestines, and preventing and treating deficiency and cold. When serving, it is even more wonderful to serve with a dish of hemp fiber radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and then accompanied by silver rolls and sesame cakes. Its taste is endless.
Speaking of the dish "Buddha jumps over the wall", almost all people know it and have made various imaginations, but few people have really eaten it. They are knowledgeable, such as Mr. Liang Shiqiu, who talks about Buddha jumps over the wall, but finally turns to braised pork, not to mention waiting for mortals. Fortunately, China's Chinese characters with rich connotations and denotations describe the famous Fuzhou dish "Eight Treasures of Burning Tans" for us at that time.
The allusions about the Buddha jumping over the wall are much like the Chinese names of Hollywood blockbusters, but neither "burning eight treasures in the altar" nor "blessing the whole life" bring us endless imagination and enjoyment.
Eighteen main materials and twelve auxiliary materials are integrated with each other. In the meantime, it almost includes human delicacies, such as chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham, chicken and duck gizzard; Such as fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots and razor clams. More than 30 kinds of raw materials and accessories are processed and modulated separately, and put into the altar in layers, just like an ambitious New Year's film. The gathering of big names is naturally extraordinary.
For many years, Shaoxing wine jar has been selected as the stewing device of Buddha jumping wall, in which Shaoxing famous wine is mixed with materials. Stewed Buddha jumps over the wall and pays attention to storing fragrance and preserving taste. After filling the altar, the mouth of the altar is sealed with lotus leaves and then covered. The fire for the Buddha jumping over the wall is a strict, pure and smokeless charcoal fire, which is simmered for five or six hours with low fire after boiling. Nowadays, some hotels publicize how their dishes smell fragrant, which is indeed a little implicit compared with the Buddha jumping over the wall. The real Buddha jumping wall has almost no fragrance during the simmering process. On the contrary, when it is simmered into the altar, it is only necessary to slightly open the lotus leaf, and the wine will be fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless. I think this is the highest level of food.
Mr. Fei Xiaotong studied the founding of the Buddha Leaping Wall, and said that the inventors of this dish were beggars. These beggars carry broken crocks and beg for food every day, collecting all kinds of leftovers in the restaurant. It is said that one day, when a restaurant owner went out, he accidentally smelled a wisp of strange incense floating in the street, and found that the wine left in the broken crock was poured together with all kinds of leftovers, which would have a different fragrance. The boss was enlightened by this, and went back to the store to mix all kinds of raw materials in an urn, accompanied by wine, and created the Buddha jumping wall. It seems that the Buddha jumps over the wall and the beggar chicken are related.
The second statement is related to a spoiled woman. In Fujian customs, there is a rule called "trying to cook". On the third day after marriage, the new daughter-in-law must go to her husband's house to try out the kitchen in public. This is a test of the new wife's housekeeping skills, which is related to her future position in the eyes of her in-laws. According to legend, there was a spoiled woman who couldn't cook. Before getting married, I was worried about the upcoming kitchen trial. For her daughter's exam, the mother tried her best to find out all the treasures of the family, prepared them one by one and packed them into small bags with lotus leaves, and repeatedly told her daughter how to cook all kinds of raw materials. Who knows that the bride completely forgot all kinds of cooking methods in her panic the day before the kitchen trial. She didn't go to the kitchen until the evening, unpacked all kinds of raw materials wrapped by her mother, piled up a table, and when there was nothing she could do, she heard that her in-laws wanted to enter the kitchen. Fearing that her in-laws were picky, the new wife saw a jar at the table, so she hastily put all the raw materials into the jar, wrapped the jar mouth with lotus leaves wrapped with raw materials, and put the jar on the fast-extinguishing stove. Thinking about the kitchen trial tomorrow, the new wife sneaked back to her family for fear that she could not cope. The next day, all the guests arrived, but the new wife was gone. When my in-laws entered the kitchen, they found a jar on the stove, which was still hot. As soon as the lid was lifted, the fragrance was overflowing, and the guests cheered in unison when they smelled the fragrance, which became the Buddha jumping over the wall. I think this new daughter-in-law has been well received, otherwise, we wouldn't be able to enjoy this delicious food on earth, which is "the altar is full of meat and incense floating around, and the Buddha hears it and abandons Zen and jumps over the wall." Even my Buddha participated in the promotion, so it is no wonder that the Buddha jumping wall in the north and south of the Yangtze River is so famous.
Anyway, if I were a Buddha, I would never jump over the wall. I would do it myself. I hope that the essence of China's culture will last forever, and the Buddha jumps over the wall is one of them.
[Edit this paragraph] Nutritional components
Calories (4,293.09 kcal), vitamin B6 (2.22 mg), protein (594.52 g), vitamin B 12 (26.46 μ g), fat (152. 19 g), pantothenic acid (0. Kloc-0/ g) Folic acid (19 1.40 μ g) Dietary fiber (1.68 μ g) Cholesterol (2780.80 mg) Vitamin A (1223.92 μ g) Vitamin K. 0.20 μ g) Thiamine (1.15mg) Riboflavin (3.16mg) Nicotinic acid (122.94mg) Vitamin C (27.75mg) Vitamin E (23.44). Potassium (6091.98mg) sodium (16.35mg) iodine (773.8 1 microgram) magnesium (152.94mg) iron (42./kloc-0).
English name
Buddha Jumps over the Wall
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Buddha jumps over the wall (prose)/Chu Guoqing
There was once a meat dish with a collection of delicacies and delicacies, which was full of strange fragrance, causing the monks in the temples in the neighboring hospitals to drool and lose their concentration. They ignored the Buddhist precepts and sought incense and climbed over the wall, hence the name "Buddha jumping over the wall".
It is this "Buddha jumps over the wall" that makes some people very impressed. Mr. Liang Shiqiu, who is famous for writing Essays on Elegant Rooms and Talking about Eating with Elegant Rooms, didn't know this dish before he went to Taiwan Province, but when he arrived in Taiwan Province, he regretted that he couldn't eat the authentic "Buddha jumps over the wall" and had to compare it with "jar meat". 1In July, 983, Taiwan Province's Reader's Digest quoted a short article about "Buddha jumping over the wall", in which she said: "That thing is really a sin, it is all meat, pig's feet, chicken, sea cucumber and tendon, and it is stewed into a big pot. ..... This is all advertising gimmicks, saying that this dish is so fragrant that even the Buddha jumped over the wall to steal it. "
I don't know what overseas people think of this dish, regardless of how many "advertising gimmicks" it is named, but at least it is not "stewed into a big pot". If it is appropriate and affordable, it should be called "pot stew", which is what I feel after eating it.
Tracing back to the history of "Buddha jumping over the wall", at least it should be 100 years. It should be called "Fushouquan" at first. According to legend, at the end of Tongzhi in the Qing Dynasty (1874), Zhou Lian, the chief secretary of Fujian, once went to an official's house in Yangqiao Lane, Fuzhou for a dinner. The host's wife was from Shaoxing, and specially prepared a special dish-"Fushouquan" for this family dinner. The practice is to put chicken, duck, pork and several kinds of plum blossoms into the jar where Shao wine was once held and simmer for more than two hours. When this dish was served, the fragrance overflowed the room, and Zhou Lian was secretly amazed after eating it. After returning to the house, Zheng Chunfa, the chef, did the same. But it doesn't taste as good as it did when it was in the official bank. Helpless, Zheng Chunfa had to go to the official bank to teach and seek the true meaning. After I came back, I repeatedly tried to improve the materials, using more seafood and less meat, and added 18 main ingredients and 16 auxiliary materials such as abalone, tendon, sea cucumber and shark's fin. After this improvement, the taste is more delicious. Later, Zheng Chunfa founded the "Juchunyuan" restaurant, which featured this dish. Just after the opening of the business, several local scholars met in his restaurant for a party. After eating several dishes, they felt stale and asked for a fancy one. Zheng Chunfa brought out "Fushouquan" for everyone to taste. Unexpectedly, when the altar cover was opened, the strange fragrance was overflowing, which made several scholars exclaim, both eye-opening and delicious. Just then, several monks came in and gathered together to eat with the scholars. It turns out that these monks secretly jumped off the wall from the temple in the neighboring courtyard, and the strange fragrance actually made them throw down the scriptures and forget the temple rules. When the scholars saw this, they sang poems to praise the scene. Among them, there is a saying: "The altar is full of meat and incense, and the Buddha hears that he abandoned Zen and jumped over the wall."
From then on, this hodgepodge simmered in jars was named "Buddha jumping wall", which was delicious and unique, and became the "chief representative" of Fujian cuisine.
The most prominent feature of "Buddha jumps over the wall" is fragrance. Anyone who has eaten this dish says that in Chinese food, fragrance should be the first to be promoted. The reason is mainly due to its material selection and cooking skills.
In the selection of materials, the Buddha Leaping Wall selects shark's fin, sea cucumber, abalone, fish belly, scallop, fish skin, deer tendon, pork belly, pigeon eggs, ham, mushrooms, winter bamboo shoots, white radish, etc. 18 as the main raw materials, supplemented by ice cream, cinnamon, longan meat, Shaoxing wine, ginseng, wolfberry fruit, etc. The preparation and cooking process is rigorous and complicated. Some materials are limited to products from specific regions and meat is limited to specific parts, and the knife method is exquisite, with strict requirements on shape, size, thickness and length. After steaming, frying, soaking and other cooking methods, the materials are put into a jar filled with Shao wine in a certain order, poured with soup made of fresh goose, fresh duck, old hen and pork elbow, and finally covered with lotus leaves, sealed, boiled with high fire, and simmered slowly for 6 hours.
With such fine ingredients, this dish is more soup, fresh and mellow, salty and sweet, but not greasy. After eating, the lips and teeth remain fragrant, the taste is delicious and wonderful, and the nutritional value is naturally quite high.
Nowadays, the "Buddha jumps over the wall" is well-known and has become a top-grade dish at Chinese banquets at home and abroad. The authentic "Buddha jumping wall" in Fuzhou has spread to the seventh generation, and its representative is the strong roots and strong songs of Fuzhou Grand Restaurant. President Mao Zedong had specially tasted their "Buddha jumping over the wall"; Li Xiannian hosted a banquet for US President Ronald Reagan at Diaoyutai, and he also preferred the "Buddha jumping over the wall" made by the two of them. After eating, the distinguished guests were full of praise and would never forget it. In the 3rd National Cooking Competition held in 1993 10, Mr. Liu Zhangli, the deputy head chef of the hot food processing room in the dining room of the Great Hall of the People, once entered the competition with the work of "Buddha jumping over the wall" and won the gold medal.
Since the fragrance of "Buddha jumping over the wall" can make Buddha jump over the wall, what should mortals do? What you can't eat is naturally eager to try. Finally, one day, I ate the "Buddha jumping over the wall", which was in the "Tiantian Fishing Port" in Shenyang. As far as I know, this is the only hotel in Shenyang that has a "Buddha jumping over the wall", but the price is very scary. Every small altar can reach the bottom with three or five mouthfuls, and the price is 385 yuan. It tastes delicious, and what is particularly meaningful is the name of the menu-"Mini Buddha jumps over the wall". This "mini" is very puzzling. Originally, "mini" was a transliteration of English mini, meaning "the smallest of its kind". Such as "mini skirt" (the ultra-short one in the skirt family); There is also a prefix used as a word formation, which means "small", such as "mini bus" (small bus). This is an excellent translation with skillful sound and meaning, but most Chinese people understand it literally. With the qualifier "mini" added to the "Buddha jumping over the wall", you have nothing to say, so you have to be fascinated.
The "mini-Buddha jumping over the wall" shows the wisdom of businessmen, and different opinions depend on the understanding of the eater. Those who understand the true meaning of "mini" and those who don't know the mystery can be "mini" and return with satisfaction.