According to legend, Fujian's main famous dish originated in the Qing Dynasty and has a history of more than 200 years. It is said that this dish was originally made by a famous chef in a restaurant in Fuzhou. When it was served, it was full of fragrance, which made the monks in the partition wall drool. They ignored the rules and regulations of Buddhism, followed the precedent of jigong living Buddha eating meat, and climbed over the wall to ask for seats. In addition, it is said that Lai Yuan's restaurant has been appraised by many scholars and enjoyed poetry. In the poem, it is said that "the altar is fragrant with meat, and the Buddha abandons Zen and jumps over the wall", hence the name Buddha jumps over the wall.

Buddha jumping wall is a kung fu dish with exquisite materials, complicated production process and long cooking time. Many production versions, exquisite selection of ingredients and rich nutrition can promote development, delay aging and enhance immunity. This is a good tonic.

There are dozens of raw materials for traditional Buddha jumping wall dishes: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon egg, duck meat, fish belly, gelatin, bamboo pole, pigeon, sparerib, pork belly, sheep elbow, toe of hoof, tendon, breast of domestic old hen, etc.

The simple version of the Buddha Leaping Wall has dozens of raw materials, such as sea cucumber, abalone, hooves, scallops, turtle skirts, pigeon eggs, duck meat, fish maw, gelatin, bamboo, pigeons, ribs, razor clam, ham, pork belly, beef tendon, breast of domestic old hen, breast of domestic yellow-billed duck, chicken gizzard and duck gizzard.

Production method: More than a dozen precious raw materials, such as shark's fin, abalone, scallop ham, Kaiyang, mushrooms, chicken, duck, bacon, etc., are processed separately, and then put into a ceramic urn made in a temple. The ceramic urn is specially sprinkled with old Shao Ming Ji and writing style, and then spices such as old Shao Ming Liquor are added, sealed and simmered for 5-6 hours. The dishes are rich in flavor, delicious and nutritious. They have the effects of improving eyesight, nourishing blood, regulating qi, nourishing yin and appetizing, especially in winter.

In fact, the exercise is quite complicated, but the exercise at home is relatively simple, and you can do it in the following order.

Spread ginger slices on the bottom of the pot, spread winter bamboo shoots, spread mushrooms in turn, then add cooked chicken, shrimp, scallops, quail eggs, wide belly, spread shark's fin, and smear shark's fin with a small abalone.

Spoon half a spoonful of Huadiao wine into the jar, stir fry with a spoon, pour the other half of Huadiao wine into the soup, season with a little salt, sprinkle with a little pepper, scoop the soup into the jar, cover the jar with plastic wrap, carefully seal it, put the sealed jar into a cage, cover it, steam for two hours on medium heat, take it out after steaming, and cut the plastic wrap with scissors.

Then you can eat at the table. But to tell the truth, unless you eat the most authentic food, the water table in our village also has this kind of Buddha jumping wall, which is really not delicious. To be delicious, ingredients are more important.