Fotiaoqiang, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.
The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and simmering.
Flavor characteristics of Buddha jumping wall
Because the "Buddha jumps over the wall" is to simmer 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 jumping wall during the simmering process. On the contrary, when it is simmered into the altar, it is only necessary to slightly open the lotus leaf, and the wine will smell fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless.