There are many opinions about the origin of this dish. According to Mr Fei Xiaotong, the inventor of this dish was a group of 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.
Second, there is a custom in Fujian called "trying to cook". According to this rule, the newly married daughter-in-law comes to the door on the first day, returns to the door on the second day, and tries to cook in front of the public at her husband's house on the third day. 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.
These two stories are folklore, so I listen to them in error.
On the other hand, it comes from notes, which may be more reliable than others. According to the notes, this dish was created in the year of Guangxu Bingzi. At that time, an official of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the then Minister of Political Affairs. The official's wife is a master cook. She cooked chicken, duck and pork in Shaoxing jar, and the aroma lingered after serving. Zhou Lian was famous for her poetry and good drinking in Rongcheng at that time. After tasting it, she was full of praise and ordered her chef Zheng Chunfa to copy it. Zheng Chunfa studied art at the age of thirteen, and went to Beijing, Hangzhou, Jiangsu, Guangdong and other places to study in the kitchen. He is also a good cook. Zheng Chunfa consulted officials' families and came back to transform raw materials, using more seafood and less meat, and named this dish "Eight Treasures of Burning Tans". In the year of Emperor Guangxu's Ding Chou, Zheng Chunfa collected shares to open Sanyouzhai Restaurant, which was later wholly-owned and renamed Juchunyuan. Juchunyuan mainly hosted official banquets in Fuzhou at that time. These four roads were: Chief Secretary, Inspection Department, Food Road and Salt Road. The dish "burning eight treasures in an altar" is the first dish in Juchun Garden. Zheng Chunfa was in Juchunyuan, constantly improving the ingredients of this dish. Finally, according to some eaters, this dish was too thick and greasy. Zheng Chun sent this dish with walnut kernel in sauce, sweet and sour shredded radish, preserved abalone with maihua, drunk snail slices, fish soup with shellfish sauce, fragrant and drunk fat chicken, ham mixed with cabbage, fried bean sprouts with mushrooms, and two dishes of snacks, rock candy swallowtail and seasonal fresh fruit.
According to Juchunyuan, the name of this Buddha jumping over the wall has changed three times. At first, it was called "burning eight treasures in the altar", later it was called "Fushouquan", and later it was called "Buddha jumping over the wall".
From "burning eight treasures in the altar" to "longevity", Zheng Chunfa met the needs of officialdom. The name "Fushouquan" is more suitable for officialdom. As for the change from "longevity" to "Buddha jumps over the wall", there are also two kinds of views.
On the one hand, after this dish became a good product in Juchun Garden, it was often famous by literati. After the evaluation, these literati were amazed, and it was inevitable to entertain with poetry. One day, a group of scholars took turns to compose poems after feasting. One of them wrote a poem: "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall." It means that the smell of this dish is so tempting that even the Buddha will start the mortal heart. On the other hand, after the opening of the altar, the dish was full of fragrance, and it happened that there was a temple in the partition wall, and the aroma made the monks in the partition wall salivate, so they went over the wall and asked for a seat. Of course, the latter is much more clumsy than the latter.
Fuzhou accent, "Fushouquan" and "Buddha jumps over the wall" are actually very similar in pronunciation.
Buddha jumping wall is a good winter product. It is said that it has the effects of improving eyesight and beauty, promoting blood circulation and soothing qi, nourishing yin and tonifying yang.
In fact, this dish is a hodgepodge that combines delicacies and delicacies in one altar. "Clear barnyard grass banknotes" records that "the food of Fujian and Guangdong people is rich in seafood, and the meal must be accompanied by soup." "Shoulder-to-shoulder cooked food and the market, people buy every meal, which is constant for all localities. To chew at will, but snacks, grain, fruit ears. The difference in Fujian is that chicken, duck and seafood are cooked and displayed, and seasonings such as sauce and vinegar are prepared, and there are small stools for people to sit on and sing and sell along the street. " This shoulder bearer is also a hodgepodge, and it is also prepared with wine, but the raw materials are not so particular, and it is not sealed in the exquisite Shaoxing jar, so that the aroma is constantly lost.
Buddha jumps over the wall ".
Raw materials:
500g of shark's fin, 250g of fish's lip, 250g of Stichopus japonicus and 250g of pig's trotters tendon, 50g of fish's belly 1 00g of net fat hen1hen (
Weight 1 250g), 6 abalone, pig's trotters and sheep's elbows 1 000g, pig's belly1bird (weight about 500g), and net fat duck1bird.
(weight: about 1250g), clean hamstring150g, pigeon eggs12, clean winter bamboo shoots 500g, flower mushrooms 200g, dried by water.
Shell 1 00g, white radish1500g, superior soy sauce135g, crystal sugar 75g, onion125g, ginger slices 75g, star anise1grain, cinnamon.
A little skin, 600g of Shaoxing wine, 0/5g of monosodium glutamate/kloc, 750g of soup, 0/50g of chicken soup/kloc, appropriate amounts of cooked lard and pork fat, fresh.
Two lotus leaves.
Practice:
1, shark's fin is washed, the sand is removed, the whole row is counted in bamboo, and it is put into a boiling water pot. Add 30g of onion, 5g of ginger slices150g of wine150g and cook.
10 minutes to remove the fishy smell, pick off the onion and ginger, decant the juice, take out the shark's fin and bamboo, put it in a soup bowl, put the pork fat on it, and add.
Wine100g, steamed in a cage for 2 hours, taken out, picked out fat meat, and decanted to remove juice. The fish lips are cut into pieces 7 cm long and 4.5 cm wide.
Putting into a boiling water pot, adding 30g of onion segments, 50g of Shaoxing wine15g of ginger slices15g, boiling for10min to remove fishy smell, and picking off ginger and onion.
Decapitate the juice.
2. Put the money abalone in the steamer, steam it over high heat, take it out and wash it, cut each piece into two pieces, put a cross knife on it and put it in a small bowl.
, add 250g of soup and 0/5g of wine/kloc-,steam for 30min, take out, and decant the juice. Wash pigeon eggs and put them in a bowl, and add water100g.
. Steam in a cage for 30 minutes, take it out and soak it in clear water for 20 minutes, take it out and peel off the eggshell, and dye it with a little soy sauce.
3, chicken, duck to head, neck, feet and internal organs (duck gizzard retained), pig's trotters to remove hoof shell, pluck hair, wash. Scraping and washing sheep elbow
Clean, cut each of the above four materials 12 pieces. Cut the duck gizzard to remove the gizzard membrane, wash it, and put it in a boiling water pot with chicken, duck, pig's trotters and sheep's elbows.
Soak it in the middle, remove the blood, wash it with clear water and drain it. Wash the pork belly, blanch it with boiling water twice, remove the foul smell, and cut it into 12 pieces.
Put it into 250g of boiling soup, add 0/2g of Shaoxing wine/kloc-,and scoop it up at once, without using the soup.
4. Wash the sea cucumbers and cut each into two slices. Wash pig's trotters and cut into 7 cm long segments. Mushrooms with flowers (produced in late winter and early spring)
Mushrooms, with patterns on their faces), are opened with water and washed. Put the ham in a bowl, add water150g, put it in a cage and steam it over high heat for 3 minutes.
Take it out in 0 minutes, decant the juice, and cut it into pieces with skin thickness of 1 cm. Boil the winter bamboo shoots in a boiling water pot and pick them up. Cut each bamboo shoot into 4 pieces.
Block, gently pat flat with a knife, peeled white radish, trimmed into balls with a diameter of about 2.8 cm, each weighing 50 grams. Chao Guo Shang Wang
Bring the cooked lard to 70% heat, fry the colored pigeon eggs for two minutes, then take out the bamboo shoots and radish balls.
Fry for two minutes, remove the oil, put the pan back on the fire stove, add pigeon eggs, pour in 250g of soup, 5g of monosodium glutamate and 50g of soy sauce.
, simmer and pick up the bowl.
5, the wok is on fire, the cooked lard is burned to 80% heat, the fish belly is fried in the pot until it can be broken, picked up, and the oil is removed. Jiang fish maw
Soak in clear water, take out, and cut into pieces 4.5 cm long and 0.8 cm wide. Put the wok on high heat and add 50% cooked lard.
G, heat to 70%, add 35g of onion and 45g of ginger slices, stir-fry until fragrant, and add chicken, duck, sheep elbow, pig's trotters and chicken gizzards.
, pork tripe, etc., adding 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,0/50g of crystal sugar, Shaoxing wine/kloc-,chicken soup, star anise and cinnamon, and stirring well.
Cover and cook for 20 minutes, remove the onion and ginger, put them in a small pot and use the soup for later use.
6. Take a medium-sized Shao wine jar, wash it, pour 500 grams of clean water, put it on a charcoal stove, and simmer it to the water in the jar.
After heating, pour out the hot water in the jar, take a small bamboo grate and put it on the bottom. First, cook the chicken, duck, sheep elbow, pig's trotters, pig's belly and chicken.
Put the meat in, then wrap the shark's fin, ham, scallop and abalone into a rectangle with clean gauze and put it on the chicken, duck and other meat pieces.
, gauze wrapped with flower mushrooms, winter bamboo shoots, white radish balls, and finally poured into the soup, covered with lotus leaves on the altar mouth sealed, and then covered.
A small bowl, put the jar filled with raw materials on the charcoal stove, simmer for 2 hours with low fire, then open the lid, and quickly mix the Stichopus japonicus, tendon,
Put the fish lips and belly into the jar, seal the jar mouth, and then simmer 1 hour and take it out. When serving, pour the concentrate from the jar into the dish basin, and put it into the bowl.
The fried pigeon eggs are served on top. When eating, you can stir-fry bean sprouts and mushrooms with water chestnut, spicy mustard, cooked ham slices.
Each dish, as well as silver rolls and sesame cakes (this is a traditional way to eat in Fuzhou. It is advisable to make a large-scale "Buddha jumping wall" with more materials.
To make small and medium-sized ones, the materials used can be reduced accordingly).
Features: the food is diverse, soft and tender, with rich meat flavor, thick and delicious soup, delicious taste, endless aftertaste, rich nutrition, and
It has effects in improving eyesight, caring skin, promoting blood circulation, relaxing muscles and tendons, nourishing yin, strengthening body, and stimulating appetite.