At that time, when the masters created this dish, the boss named it Tanshao Babao, and later renamed it Fushouquan for Geely. Buddha jumps over the wall, which is the nickname given by literati when drinking. It has never been used until now!
In the eyes of China people who love to eat, even a potato can be taught and teased, and there are dozens of ways to make it at will.
The first time I ate Buddha jumping over the wall, I left a deep memory. Thick soup wraps the taste buds on the tip of the tongue. Abalone plays with teeth, sea cucumber plays with Q, and even the meat of rattlesnake slices is delicious. Finally, I mixed a bowl of delicious rice and soup, and there was no SEI! I'm sure the taste buds at that time were more sensitive and tender than they are now, and they were certainly better than my understanding of any Chinese food. Later, if someone asked me what was the best food I had ever eaten, I came as soon as I opened my mouth, and a jar of Buddha jumped over the wall. This beautiful taste left in memory always makes people want to stop.
There are dozens of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon eggs, duck gizzard, donkey-hide gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly, sheep elbow, hoof toe, tendon, preserved old hen and yellow-billed duck.
A variety of raw materials are cooked in the same pot, which not only has the same meat flavor, but also maintains their own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious.
Shaoxing wine jar has been selected as the stewing apparatus of Buddha jumping wall for many years, and Shaoxing famous wine is mixed in it. Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it.
The practice of Buddha jumping over the wall is obvious. The practice of Buddha jumping over the wall is complicated, and it is difficult to succeed without profound cooking skills.
The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire. Now some hotels advertise how delicious their food smells, which is a bit implicit compared with the Buddha jumping over the wall.
Because the Buddha jumps over the wall and adds a lot of exotic game, it is very nutritious. It can be said that Xian Yi in Xian Yi, old and young, is memorable, can improve eyesight and beauty, nourish yin, invigorate the body, promote blood circulation and relax tendons, and really deserves its price, so it should be the king of Fujian cuisine.
When simmering in the altar, just gently lift the lotus leaf, and the wine will smell 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 various fragrances, and the fragrance floats four times, rotten but not rotten, and the taste is endless. This is the highest level of food.
Buddha jumping wall is rich in nutrition. It can promote development, beautify and delay aging. Regular consumption can enhance immunity and inhibit thrombosis. Most importantly, Buddha jumping over the wall can improve coronary heart disease, lower blood pressure, lower blood fat and cholesterol, and it is an excellent tonic for the elderly. While improving human immune function, it can inhibit the growth of cancer cells and prevent male prostate diseases.
The price of Buddha jumping wall depends on its market position. Different restaurants will have different prices. The lowest price of Buddha jumping wall is around 200 yuan, and the most expensive is 400 yuan. Eating in different places will have different prices, so the Buddha jumping wall eaten in different places will have different prices.
The truly primitive Buddha jumping wall is clear soup type. In Fujian cuisine, the authentic natural Buddha jumping wall must be a clear soup made from the original soup. In Fuzhou, the Buddha jumps over the wall and incense is at its peak. This fragrant word is the refreshing word of Buddha jumping over the wall.
Especially this kind of thick soup, when you take a sip, it is fresh and fragrant, thick but not greasy. The natural colloidal taste is sticky between your lips and tongue, and you feel that collagen has melted into the soup.
Features: The food is diverse, soft and tender, with rich meat flavor, delicious soup, delicious taste, endless aftertaste and rich nutrition, and it can improve eyesight and beauty, promote blood circulation and relax tendons, nourish yin and strengthen body, and stimulate appetite.
Now, besides Fujian, Shanghai, Zhejiang, Beijing, Guangzhou and other places have this dish. Every winter, overseas Chinese and foreign guests will go to Fujian to taste it.