First, the smell is too strong. The composition of Buddha jumping wall is very rich. Ten kinds of ingredients such as abalone, sea cucumber, Pleurotus eryngii, beef tendon, cuttlefish and scallop need to be added. These ingredients are precious and fishy. Therefore, if the Buddha jumping wall is not handled properly and cooked improperly, it will inevitably smell fishy. And these ingredients are all heavy-flavored foods. Even after cooking for a long time, there is still no way to synthesize its taste, and various ingredients are mixed together. Second, the taste is complicated.
Abalone itself is sticky, while sea cucumber and abalone taste similar. When cooked, the tendons will melt in the soup until they are tender, so the soup of Buddha jumps over the wall is very thick. After adding meat and fungi to seafood, the whole taste is difficult for ordinary people to accept. Buddha jumping over the wall is a famous dish in Fujian. It has been hundreds of years since it was born, and it can still survive, which shows that this dish can still capture people's hearts, but it is only popular among the people. After this taste, I feel full and rich.
In addition, many people begin to admire fresh flavor now, and the production of Buddha jumping wall is not as common as before. In Fujian, the Buddha jumping wall will only be made on holidays, and everyone has no previous expectations for it. It seems that the Buddha jumps over the wall has penetrated into the people. Cold palace? .
In fact, it is not difficult to understand that although the Buddha jumping wall is rich in nutrition, it belongs to a dish with heavy taste and full of meat. The Buddha jumping wall is made of fine materials and not all families can afford it. Therefore, it makes sense for the Buddha to jump over the wall as the main course of the state banquet. Buddha jumps over the wall, but it is inevitably greasy.