"Buddha jumps over the wall" is the leading brand-name dishes in Fujian cuisine. Because of the materials, unique method of preparation, flavorful and famous. This dish is popular, but also with its magical legend is not unrelated.

That is still in the Tang Dynasty more than 1300 years ago. It is said that an unknown origin of the monk, visited Fujian to preach the Dharma, and his temple adjacent to a restaurant, there is often a dish floating out of the unusual flavor, so that he was stupid idea of the mortal world. Finally, one day, he could not hold back, jumped over the wall, a taste, to break the precepts. The legend is not seen, but in folklore, which more fully explains the Buddha jumped over the wall of this dish enduring charm.

"Buddha jumped over the wall" can be verified history, more than 200 years ago. During the Daoguang period of the Qing Dynasty, Zheng Chunfa of Fuzhou City Juchunyuan Restaurant was famous for cooking this dish. Zheng Chunfa was originally a cook in the Zhou Lian House, the Chief Secretary of the Qing Dynasty.

One day, Zhou Lian was invited to a banquet at the home of the owner of the largest local money changer. The boss's wife of the bank has always had a hand of excellent cooking skills. That day in order to show off their skills, take the opportunity to flatter Zhou Lian, they showed the ancient simmering dishes with the wine altar masterpiece. This dish on the table after opening the lid of the altar, the immediate aroma, mouth-watering swallow liquid, straight to eat the bottom of the altar sky, Zhou Lian still can not bear to put down chopsticks.

After returning to the house, he described the form and flavor of the dish to Zheng Chunfa in vivid colors. The heart of Zheng Chunfa, according to Zhou Lian said the ingredients, cooking methods and finished dishes of color, flavor and shape of the characteristics of the repeated trials, repeated adjustments, and finally felt that the ideal situation, they will be Zhou Lian offer this carefully prepared dishes. Zhou Lian do not eat it, a eat the table, praised Zheng Chunfa dexterity, live up to the cultivation. Zheng is not satisfied with the pattern of painting gourds, and then continue to think, the main ingredients are not confined, auxiliary materials to add the appropriate mountain treasures and sea food, processing methods according to the material appropriate, through a number of procedures, and finally simmered with Shaoxing wine, the effect is much more than the money boss lady.

Into the world of vicissitudes, Zhou Lian later broke behind, Zheng Chunfa also left the Chief Secretary. In order to live, opened their own Juchunyuan restaurant, will be developed over the years altar simmering dishes as a signature dish out of business, soon to be famous.

One day, a few people came to taste the famous dish that had been rumored to be famous for a long time. When the shopkeeper brought out a old wine altar, guests open the lid to enjoy, the showman not only ignore, but on the old altar ridiculed a turn. Attentive shopkeeper went up to open the lid of the altar, that smothered enough of the aroma of the nose, frivolous showmen immediately put down the frame, stretching his head, sniffing, drooling, and even said that the beauty of the strange. One said off the cuff: "Even if the Buddha smelled the fragrance of the dish, but also will jump the wall to break the fast to steal a taste". Another moved to ask the name of the dish, the shopkeeper replied that it was "altar simmering vegetables", the showman waved his hands and shook his head: too straight and vulgar, indecent and improper, so improvised singing: "altar Kai dish aroma wafting the four neighbors, the Buddha heard the abandonment of Zen jumped over the wall to". The crowd said wonderful, this dish to "Buddha jumped over the wall" named the most resistant to the spiritual flavor. From then on, "altar simmering vegetables" will get "Buddha jumped over the wall" elegant name.

2, "Buddha jumps over the wall" practice

Raw materials:

fin, fish lips, fish maw, abalone, ginseng, scallops, chicken, duck, lamb elbow, ham, pig's trotters, flowers, mushrooms, asparagus, and so on, each in appropriate quantities.

Seasoning:

Cinnamon, rock sugar, wine, soy sauce, moderate amount.

Method:

①After the ingredients are prepared, put them into the Shaoxing wine altar with seasoning in layers and seal it with lotus leaf.

②The altar is placed on a charcoal fire to boil, and then simmered slowly, the original altar on the table, open the lid, and add the pigeon eggs in oil to the small altar to eat.

Features: food variety, soft and crispy, meat flavor, soup thick and fresh, taste in the taste, aftertaste, nutritious, and

Can brighten the eyes and nourish the face, blood and tendons, nourishing Yin body, enhance appetite.