The famous Min dish known as Fushouquan is Buddha Jumping Over the Wall.

Fo jumps over the wall, also known as Fushouquan, is a specialty dish of Fuzhou City, Fujian Province, belonging to the Min cuisine family. It is usually made with abalone, sea cucumber, fish lips, yak skin glue, apricot mushrooms, hoof tendons, flower mushrooms, cuttlefish, scallop pillars, quail eggs, etc. It is simmered with broth and Fujian old wine over a mild fire. Because "Buddha jumps over the wall" is dozens of raw materials simmered in one altar, both **** the same meat flavor, but also to maintain their own characteristics. Eat up soft and tender, rich meat aroma, but meat and not greasy, each material for each other to penetrate, taste in flavor.

It is worth mentioning that the Buddha jumped over the wall in the simmering process almost no flavor out, but in the simmering into the open altar, just slightly lift the lotus leaf, there will be a wine aroma pouncing on the nose, straight into the heart of the spleen grip or. The soup is thick and brown in color, but thick and not greasy. When you eat the wine and all kinds of aroma mix, the aroma floats all over, rotten but not rotten, the taste is endless.

Legend of Buddha jumps over the wall

During the Daoguang period of the Qing Dynasty, the officials of the Fuzhou Bureau of Officials invited Zhou Chun, the Minister of Fujian Province, to a banquet. There was a dish called "Fukushouquan", which was made of chicken, duck, sheep's elbow, pig's trotters, pork ribs and pigeon eggs simmered over a slow fire. Zhou Lian ate and was very satisfied. After returning home, he ordered the chef Zheng Chunfa to imitate the original dish on the basis of the law, reducing the amount of meat, but also added a variety of seafood, so that the content of the dish is richer, more flavorful and tasty.

Later, Zheng left the Buzheng Minister Yamen, to Fuzhou East Street opened a "Three Friends Zhai" restaurant (today's Fuzhou, "Juchunyuan" predecessor of the restaurant), in a gathering of the literati on the feast sent Duan Senwu this dish. Literati tasted have called good, some people on the occasion of a poem said: "altar open meat aroma wafting four neighbors, Buddha heard abandoned Zen jumped over the wall." This dish is called "Buddha jumped over the wall".

Features of Min Cuisine

1, sea and land rich: Min Cuisine focuses on both land and sea, cooking food raw materials are extremely rich and diverse. Its "one belt, three oceans" that is centered in Xiamen with the East China Sea, the South China Sea, the Diaoyu Islands waters with three marine resources, adjacent to the Pacific Ocean, coupled with the Fujian mountainous areas rich in wildlife and plant resources, providing a rich source of food materials.

2, taste fresh: Fujian cuisine focuses on fresh taste, good at stir-fry, fresh fire, slightly acidic taste, to the color of tender, fresh taste as a characteristic, especially good at playing the freshness of the ingredients and the natural flavor.

3, fine production: Min Cuisine pays attention to fine production, the taste, texture, shape of each dish are carefully carved, rigorous and exquisite, and skillful in the use of knives, patience, artistic embellishment and modification.

4, selection of materials: Min cuisine selection of materials, the most famous is seafood and poultry. In the selection of ingredients, Fujian cuisine to pursue high-grade ingredients, cooking materials, not only good use of a variety of seasonal things, but also the selection of meat and seafood with a high level, for the dishes to retain the original flavor and texture.