The main ingredients of the Royal Buddha Jumping Over the Wall: abalone, shark fin, sea cucumber, fish maw, fish lips, deer whip, deer tendons, crab roe, lake shrimp meat, scallops and other 18 kinds of raw materials and secret blended soup. The secret history of the palace: the famous Fujian dish Buddha Jumping Over the Wall.

After being introduced to the Qing Dynasty, due to the more prominent characteristics of southern cuisine and the large proportion of seafood, it could not completely win the favor of the royal family.

So the steward of the imperial kitchen ordered the Manchu chefs to improve it according to the Manchu eating habits, and on the basis of retaining the production technology, added venison, birds and other game that the Manchu royal family liked to eat.

After many adjustments and improvements, the Imperial Buddha Jumping Over the Wall was created, which was very popular among the royal family at that time.

Eater experience: The soup is rich and thick, the ingredients are elegant and soft, and the refreshing feeling will not leave you for a long time after eating.

Personally, I think it can be regarded as the ultimate in Chinese cuisine. If you think about it carefully, there are many interesting things.

Not to mention the many precious seafood and game, the combination of more than thirty seasonings and the mutually reinforcing heat are amazing.

The effort of preparation is much greater than the effort of burning. This coincides with the principle of life, the so-called thick accumulation makes little progress.

Ingredients for Braised Shark's Fin: Luzon Island Yellow Pork Fin, Family Chicken Soup, etc. Secret History of the Palace: In the late Qing Dynasty (the 13th year of Tongzhi), Hanlin Academy bureaucrat Tan Zongjun and his son created a famous official dish because they were very particular about diet -

One of the most famous dishes in Tan's cuisine is "braised shark's fin".

At that time, whoever cooked delicious food would serve it to the royal dining room of the palace to please Long Yan. This is how "braised shark's fin" was absorbed as a court dish of the Qing Dynasty.

The Tan family delivered the dish to the imperial dining room in the form of a food box. The emperor praised it after tasting it, so the dish was included in the imperial dining menu by the imperial chef. It has been passed down for more than a hundred years.

Customer experience: The Luzon yellow meat fin is a precious shark fin that is sent to the imperial dining room. It is elastic, golden and bright, soft and easy to absorb; the shark fin soup is a chicken soup that has been simmered for 12 hours, which is both fresh and fresh.

It's fragrant, and the thick and smooth feeling is wonderful and indescribable.

Braised shark's fin has the effect of replenishing qi, strengthening muscles and bones, and is of high taste value.

Ingredients for Prince Yongzheng's Mansion Roast Deer Tendon: Sika deer tendon, cabbage, wolfberry, pheasant, old chicken thick soup. Secret history of the palace: When Emperor Yongzheng of the Qing Dynasty was still a prince, he led his troops to hunt in Changbai Mountain or Mulan Paddock every year, and every time he harvested a harvest.

Many prey.

As for the famous martial arts emperor Yongzheng in history, his favorite food was deer tendons. He believed that men need to constantly strengthen their muscles and bones and replenish their physical strength to practice martial arts.

So the soldiers stewed pheasant and deer sinews together, served them with cabbage and wild wolfberry from the mountains, and drank together.

After Yongzheng succeeded to the throne, the chef in the imperial kitchen processed this dish more carefully and included it in the menu.

Customer experience: The tendons of the sika deer are very elastic. After being simmered with radish and apple, they are very fresh without any fishy smell.

The soup is still as rich and fragrant as usual, but because it is stewed with pheasants and domestic chickens, it is not greasy and not fat, but also has a gamey aroma. I wonder if it is a psychological effect.

Deer tendon is a good thing for health. It not only strengthens the muscles and bones, removes rheumatism, but also benefits the intestines and stomach and can help lose weight.

Ingredients for the Qing Palace Wanfu Pork: Selected pork belly, Huairou chestnuts, Shandong golden jujubes, and West Lake lotus palace.

An imperial chef named Zhao from Shandong created this dish based on the traditional Chinese auspicious character " ". After steaming, boiling, boiling, frying, simmering and other processes, all the fat in the pork belly was extracted.

It makes pork belly fat but not greasy, and it will not make people fat even if it is eaten regularly.

Since the name of this dish also means having a child early, it was very popular with the Empress Dowager Cixi and her concubines, and they impromptuly nominated it as "Wanfu Pork".