In the 25th year of Guangxu (1899), Fuzhou Official Money Bureau hosted Zhou Lian, an envoy of Fujian, as a guest, and ordered his wife to cook in person. During the dinner, a dish made of rare materials such as chicken, duck, mutton elbow, pork belly, pigeon eggs and seafood was slowly stewed in a Shaoxing jar and named Fushouquan. After serving, the aroma was tangy, and Zhou Lian was full of praise after tasting it.
After returning home, Zhou Lian ordered chef Zheng Chunfa to try this dish. Zheng Chunfa made improvements when cooking this dish, reducing the meat composition and adding a variety of seafood on the basis of the original dish. Later, Zheng Chunfa resigned as the official chef and opened Juchunyuan Restaurant in Dongjiekou Scenic Resort Scenic Area, which caused a sensation in Rongcheng. Once, a group of literati came to a party. Fushou served the dinner table, and as soon as the lid of the altar was opened, the meat suddenly overflowed and everyone rushed to taste it. After the literati tasted it, they praised it in succession. One of the scholars aroused the interest in poetry and wrote a poem on the spot: "The altar is full of meat, and the Buddha hears it and abandons Zen and jumps over the wall." From then on, it was renamed Buddha jumping wall.
Eating Buddha jumps over the wall once in a restaurant ranges from hundreds to thousands. So, why is the Buddha jumping over the wall so expensive? First, the materials used in the Buddha jumping wall are not only varied, but also expensive.
1, Buddha jumps over the wall, this dish is very particular about the materials, not only a wide variety, but also most of the raw materials are expensive. Eighteen main materials and twelve auxiliary materials are integrated with each other. The main ingredients are: sea cucumber, abalone, shark's fin, fish lips, scallops, donkey-hide gelatin, razor clam, pork belly, sheep elbow, toe, tendon, chicken breast, duck breast, pigeon eggs, mushrooms, bamboo shoots and so on. Collect them together and put them in Shaoxing jar, then add broth and Shaoxing wine to simmer.
2. The authentic Buddha Leaping Wall should not only contain this 18 material, but also each material is very particular, requiring perfection and selecting its essence. For example, abalone should use "nine-headed abalone", sea cucumber should use Liaoshen, and fish lips are made of soft dried meat on the tails and lips of sharks, rays, sturgeons and bighead carp. Broth must be cooked alternately with pork leg bone, beef ham, Yaozhu, old hen and old duck for 8 hours.
Second, the production process of Buddha jumping wall is complicated and time-consuming.
This is a time-consuming dish, because there are many ingredients, and each ingredient needs to be treated separately. Fresh ingredients are easy to handle, and the dry soaking process is quite complicated. Handling these ingredients often requires a lot of manpower and material resources. For example:
After washing the sea cucumber, soak it in purified water for two days and put it in the refrigerator. Remember to change water every day. After soaking soft, take out and stew for half an hour. Turn off the fire (without opening the lid) and stew until the water is cold. Take out the sea cucumber and soak it in pure water for two days before taking it out.
And gelatin. After cleaning, soak in pure water for 5- 10 hour. After it is softened, the fish oil on the surface of the colloid is washed away, so that the gelatin will not have a fishy smell.
Third, the Buddha jumping wall also has very strict requirements on cooking techniques.
The high cost of the Buddha jumping wall has something to do with the complexity of its manufacturing process, and it also has very strict requirements on cooking technology. First, all kinds of ingredients are cooked by frying, frying, boiling, frying and other methods, and then all kinds of ingredients are wrapped with lotus leaves to prevent the loss of fragrance of all kinds of ingredients.
Then, the processed ingredients are stacked in the jar layer by layer. The simmering container of the Buddha jumping wall is made of Shaoxing wine jar which has been used for many years, and is filled with broth and Shaoxing wine. After the feed is put into the jar, seal the jar mouth with lotus leaves, and then cover it.
Finally, put it on the fire and heat it. The use of fire is also very particular. The fire of Buddha jumping over the wall is strictly pure smokeless charcoal fire. After the fire boils, simmer for five or six hours. The dishes and soups made by multiple processes are delicious, and the simmering process has almost no fragrance. As soon as the altar was opened, there was a smell of wine floating into the heart and spleen. It tastes soft and smooth, rich and fragrant, fleshy but not greasy, which makes people memorable.
Conclusion After seeing this, everyone should know why the authentic Buddha jumps over the wall is so expensive. If you want to make it yourself, it will take a lot of time, and its complicated production technology and precious ingredients make many foodies flinch. However, the Buddha jumping wall has been greatly improved, the materials used are not as refined as before, the price is lower, and the production steps are greatly reduced, saving time and effort. This gives many people who can't afford the Buddha jumping over the wall a chance to taste this expensive dish.