One of the five famous dishes of Fujian cuisine, "Buddha Jumps Over the Wall" is the top famous dish in Fujian cuisine. It is famous both at home and abroad because of its exquisite ingredients, unique preparation method, strong flavor and rich nutrition. It is famous at home and abroad. There are many legends about the origin of the name of this dish. There are

It is said that an eminent monk came to Fujian in the Tang Dynasty. There was a restaurant next to the temple where he lived, which cooked and sold this dish. The eminent monk smelled the aroma of the dish and salivated, so he jumped over the wall to eat it, thus breaking his precepts.

It is impossible to test, but the appreciation for this famous dish is vivid. According to insiders, the dish "Buddha Jumps Over the Wall" originated in the Daoguang period of the Qing Dynasty and has a history of nearly 200 years.

Zheng Chunfa cooked and sold it in the Garden Restaurant. In his early years, Zheng Chunfa worked as a cook in the house of Zhou Lian, the chief minister of the Qing Dynasty. One day, Zhou Lian was invited to his home by the owner of Guan Qianyue. The owner of the bank was very knowledgeable in cooking skills.

Following the example of the ancients who cooked the dishes in a wine jar, Zhou Lian was full of praise when he tasted them. After he returned home, he asked Zheng Chunfa to make the gourds in the same way. However, after several attempts, Zhou Lian took Zheng with him.

I went to Guanqianyue Qianzhuang to see what was going on. When I returned to the office, I carefully studied the simmering technique, skillfully added the delicacies of mountains and seas, and took the essence of each main ingredient. After multiple processes, I finally used Shaoxing wine jars to carefully simmer it. The effect greatly exceeded

The proprietress, Zhou Lian, tasted it and praised Zheng Chunfa. Later, Zheng Chunfa resigned from the office and opened the Juchunyuan Restaurant.

When they heard that the Juchunyuan restaurant had delicious dishes with unique aromas, they rushed into the restaurant and asked the waiter to give them a taste. When the waiter saw it, the scholar laughed at how the wine jar could produce delicious food.

The aroma suddenly hit their nostrils, and the scholars were intoxicated. They stretched their heads to watch and clapped their hands in agreement: How wonderful! How wonderful! Even if the Buddha heard the fragrance, he would break his precepts and taste it.

After receiving his name, he rushed to compose a poem. The last sentence of one of the poems roughly means: The altar is full of meat and the fragrance is floating around. The Buddha heard that he abandoned his Zen and jumped over the wall. This is the origin of "Buddha Jumps over the Wall".

It uses more than thirty kinds of raw materials and ingredients. After each raw material undergoes more than a dozen preliminary processes, it is put into Shaoxing wine jars and simmered over low heat according to the nature and characteristics of the raw materials. The main preparation method is: water.

Wash and remove the sand from the shark fins, place them in rows on the bamboo grate, cover with another bamboo grate, clamp the shark fins, then put them into a pot of boiling water, add appropriate amount of green onion, ginger and Shaoxing wine, cook for ten minutes, remove

If there is any fishy smell, remove the green onion and ginger, and use the juice. Take out the whole basket of shark fins and put them in a basin, then cover the wings with fat meat, add Shaoxing wine, put them in a cage, steam them over high heat for two hours, take them out and remove them.

Remove the fat and fat (reserve it for other uses), decant and remove the juice. Cut the fish lips into two-inch long and one-inch wide pieces, put them into a pot of boiling water, add onions, ginger, and Shaoxing wine, and cook for ten minutes to remove the fishy smell.

Taste, remove the ginger and green onion, and set aside the juice. 2. Put the abalone in a pot, steam it over high heat, take it out, wash each piece, cut it into two pieces, cut it with a cross knife, and put it in a basin.

, add bone soup and Shaoxing wine, put it in the basket, put it in the pot and steam it for one hour. Decant and remove the juice. Wash the scallops, add water, put them in the basket, put it in the pot and put it in the pot over high heat.

Steam for 30 minutes, take out and decant to remove the juice.

Put the pigeon eggs into a pot of cold water and cook them over warm fire for thirty minutes. Remove them and soak them in water for twenty minutes to peel off the eggshells and dye them with a little soy sauce.

3. Remove the heads, necks, feet and internal organs of chickens and ducks.

Pick off the hooves from the tips of the pig's trotters, pluck out any stray hairs, and wash them thoroughly.

Scrape and wash the lamb knuckles.

Cut each of the above four ingredients into twelve pieces.

Cut the whole duck gizzards into pieces, remove the membrane and wash them. Boil them together with the four ingredients in a pot of boiling water until the blood is removed and fish them out.

Wash the pig's internal organs, blanch them twice in boiling water to remove the turbid smell, cut them into pieces, put them in a pot, add bone soup and Shaoxing wine and simmer them for a while.

4. Wash each sea cucumber and slice it into slices.

Wash the pork trotters and cut into two-inch pieces.

Wash the mushrooms and remove the stems.

Put the clean ham tendon meat in a basin, add water, put it in a basket, steam it in a pot for 30 minutes, take it out, drain off the juice, cut it into three-thirds thick slices, including the skin.

Boil the winter bamboo shoots in a pot of boiling water and scoop them out. Cut each bamboo shoot into four pieces and flatten them gently with a knife. Peel the white radish and cut it into eight-inch diameter balls. After the fish maw oil is cooked, soak it in water and cut into pieces.

Grow into blocks one and a half inches tall and eight inches wide.

5. Place the wok on a high fire, add cooked lard and when it is 70% hot, fry the pigeon eggs for two minutes and drain off the oil.

Add the balls and winter bamboo shoots and fry for two minutes, then drain off the oil.

Add bone broth, monosodium glutamate, and soy sauce and simmer, remove and put into a bowl for later use.

Clean the wok, put it back on high heat, add lard, heat it to 70% heat, add onions and ginger and stir-fry until fragrant, add chicken, duck, lamb knuckles, pig's hoof tips, duck gizzards, and pork belly and stir-fry for a few times

Next, add soy sauce, monosodium glutamate, rock sugar, Shaoxing wine, bone broth (one pound), star anise, and cinnamon, stir-fry a few times, cover and simmer for 20 minutes, remove the onions and ginger, remove from the pot, put it in a basin, and add the juice

Reserved.