Buddha jumping wall is a traditional dish in Fujian cuisine. According to folklore, this dish originated in Guangxu period of Qing Dynasty, and it has a history of more than 1 years. It was once a famous dish in China.

characteristics of dishes

1. Flavor characteristics

Because the "Buddha jumps over the wall" is to stew dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy; The ingredients are permeated with each other, and the taste is delicious.

There is almost no fragrance coming out of the Buddha's Leaping Wall during the simmering process. On the contrary, when the altar is simmered, you only need to slightly open the lotus leaf, and the wine will be fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine aroma is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless. ?

II. Nutritional efficacy

The Buddha Leaping Wall has the effects of enhancing immunity, regulating menstruation and moistening intestines, beauty beauty, inhibiting the formation of thrombus, inhibiting the growth of cancer cells, lowering the three highs, lowering cholesterol, softening blood vessels, preventing and treating male prostate diseases, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease.

Extended information:

History

According to legend, this dish was originally made by an official of Fuzhou Banking Bureau (said to be the owner of a money house in Fuzhou) when he hosted a banquet for Zhou Lian, the chief secretary of Fujian. The main ingredients were chicken, duck and pig, with about 1 kinds of raw materials, and it was carefully simmered with Shaoxing jars. After tasting it, Zhou Lian was full of praise and asked about the name of the dish. The official said that the dish was named "Fushouquan", which means "good luck and longevity".

Zheng Chunfa, Zhou Lian's chef, helped cook at this banquet. After studying and improving this dish, the taste was better than the first one. At a banquet, the guests felt extremely delicious when they tasted Zheng's improved "Fu Shou Quan". They sat in an impromptu poem and said, "The altar is full of meat and fragrance, and the Buddha hears it and abandons Zen and jumps over the wall." At the same time, in Fuzhou dialect, the pronunciation of "Fushouquan" and "Buddha jumping over the wall" is also similar.

From then on, people quoted the meaning of the poem and generally called this dish "Buddha jumps over the wall".

Legend

Legend has it that an emperor was tired of eating delicacies, and ordered the chef to cut off his head if he couldn't cook any new dishes. The chef pondered, rummaged through all kinds of cooking books and consulted many folk food experts, but there was still no good solution. Finally, he had to prepare to pack up and flee.

Anyway, I can't do it anymore. When the chef cooks for the last time, he simply puts all kinds of colored meat and vegetables into the pot and tries his best in cooking. I didn't expect this pot of vegetables to smell fragrant, which attracted the old monk who had been practicing for many years next door to climb the wall and look around. Therefore, the chef who has not been beheaded calls this dish "Buddha jumps over the wall".

Reference: Baidu Encyclopedia-Buddha jumps over the wall.