The most expensive dish in Chinese cuisine is, of course, Buddha jumps over the wall from the Min cuisine family.

Nowadays, Buddha Jumping Wall is usually made of abalone, sea cucumber, fish lips, yak skin gelatin, apricot abalone mushrooms, trotters, mushrooms, cuttlefish, scallops and quail eggs, etc., which are simmered in a gentle fire with the addition of high broth and old Fujian wine.

All of them are top-notch, high-grade ingredients, and each one of them can be cooked separately to create a high-grade dish.

Preparing these ingredients is not an overnight task. Some ingredients, such as fish lips and yak skin glue, I have never seen or heard of. The average restaurant, the average chef, simply can not do it.

The price is expensive, the raw material is expensive, the labor is expensive, only the "nobleman" can afford to eat, the ordinary people simply can not afford to eat.

There is a saying that Buddha jumped over the wall from a famous dish in Fujian - Fushou Quan. It is made from chicken, duck, lamb's elbow, pig's trotters, pork ribs and pigeon eggs simmered over a slow fire. I have seen and eaten all of these ingredients before. Chicken, duck, goat's elbow, pig's trotters, pork ribs, each of these ingredients makes a hard dish that not only fills you up, but also quenches your appetite. Why bring them together to simmer the soup?

Liang Shiqiu wrote an article "Buddha jumped over the wall", said before and after doing this dish timed nearly two weeks. "Fo is no longer the original variety of different flavors, but is combined into one. Mellow and sweet, teeth and cheeks, two or three days is still memorable". It takes two weeks to savor the taste for two or three days. Ordinary people can afford to eat it, but few will put the effort into it.

"In that case, Buddha jumps over the wall seems to be a pot of high-class chowder cooked to perfection. "Indeed. But we the people can eat the low and middle level chowder that is cooked to a pulp ah. Such as northeastern cuisine of stew, messy fried, affordable, delicious and inexpensive.

Of course, nowadays eating is not just about filling your stomach, eating is also a culture -- food culture.

Also food culture, the cultural person Su Shi left a famous dish - Dongpo meat, or Dongpo elbow. In Su Shi's time, the mainstream food culture was to eat mutton, with class. Pork was cheap, not classy, and most people didn't know how to cook it. Su Shi took the cheap pork and cooked it into an ancient dish.

I dare not say that there is a difference between the essence and the dregs of culture, but there is certainly a difference between the masses and the niche of culture. The famous Buddha jumped over the wall, occasionally eat, not to mention.

There is also a saying that the inventor of this dish is a group of beggars. Beggars will be a day to come to a variety of leftovers together, reprocessing. A restaurant owner went out and smelled a strange fragrance. He was inspired, back to the store with a variety of raw materials braised together, with a wine, created the Buddha jumped over the wall.

This statement, people who can not afford to eat Buddha jumps over the wall, willing to accept; people who can afford to eat Buddha jumps over the wall, unwilling to accept.