Classic stories and legends of Buddha jumping over the wall;
The dish "Buddha jumps over the wall" is said to have a history of more than 200 years. This dish consists of eighteen main ingredients and more than ten auxiliary materials. Its raw materials are chicken and duck, pork belly, hoof tip, tendon, ham and chicken and duck gizzard. There are shark's fin, sea cucumber, abalone, scallop and fish belly; There are more than 30 kinds of raw materials and auxiliary materials, such as pigeon eggs, mushrooms, bamboo shoots, and razor clam, which are processed and prepared respectively.
There are different opinions about the origin of this dish. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars. These beggars carry broken crocks everywhere every day and collect all kinds of leftovers in restaurants.
It is said that one day, when a restaurant owner went out, he happened to smell a strange fragrance floating in the street and found that the wine left in the broken crock was poured with all kinds of leftovers. Inspired by this, the boss went back to the store and mixed all kinds of raw materials in an urn with wine to create a Buddha jumping wall.
Second, there is a custom in Fujian called "trial cooking". According to this rule, the newly married daughter-in-law comes to the door on the first day, comes to the door again the next day, and tries to cook in front of everyone on the third day. This is a test of the new wife's housekeeping skills.
According to legend, there is a spoiled woman who can't cook. Before I got married, I was worried about the upcoming kitchen trial. The mother tried her best for her daughter, and finally turned out all the treasures at home, prepared them one by one, put them in small bags with lotus leaves, and repeatedly told her daughter how to make all kinds of raw materials. Who knows that the bride forgot all kinds of cooking methods in her panic the day before the kitchen trial. She didn't go to the kitchen until the evening, unpacked all kinds of raw materials wrapped by her mother and piled a table. When she was at a loss, she heard her in-laws coming into the kitchen.
Afraid that her in-laws were picky, the new wife saw a jar on the table and quickly put all the raw materials into it. She had to wrap the jar with lotus leaves wrapped with raw materials and put the jar on the stove that was about to put out the fire. Thinking about tomorrow's kitchen trial, the new daughter-in-law sneaked back to her family for fear that she could not cope. The next day, all the guests arrived, but the new wife disappeared. When my in-laws entered the kitchen, they found a jar on the stove, which was still hot. When the lid was lifted, the fragrance was overflowing, and the guests cheered in unison when they smelled the fragrance, becoming a Buddha jumping over the wall.
The other comes from notes. According to the notes, this dish was created in the year of Guangxu Bingzi. At that time, an official in Fuzhou hosted a banquet in honor of Zhou Lian, then Minister of State. The official's wife is a cooking expert. She cooked chicken, duck and pork in Shaoxing jar, and the aroma was overflowing after serving. Zhou Lian was full of praise for its taste, and she ordered the chef Zheng Chunfa to imitate it. Zheng Chunfa asked officials' families to come back and transform raw materials, using more seafood and less meat, and named it "burning Tan Babao".
It is said that this Buddha jumps over the wall and changed the names of three dishes. At first, it was called "burning eight treasures in the altar", later it was called "Fushouquan", and later it was called "Buddha jumping over the wall". As for the transition from "longevity" to "Buddha jumping over the wall", there are also two views.
On the one hand, this dish is often praised by literati after it has become a good product in Juchun Garden. These literati were amazed after tasting it and inevitably entertained with poetry. One day, a group of literati took turns to write poems after a banquet. One of them wrote a poem: "The altar is full of meat, and the Buddha hears it and abandons Zen and jumps over the wall." It means that the smell of this dish is so tempting that even the Buddha will start the mortal heart. On the other hand, after the altar was opened, the food was fragrant, and there happened to be a temple in the partition wall. The aroma made the monks in the partition wall salivate, so they climbed over the wall and asked to be seated.
This dish has a variety of foods, soft and crisp, delicious soup, delicious taste, endless aftertaste and rich nutrition, and can improve eyesight and beauty, promote blood circulation and relax tendons, nourish yin and strengthen the body, and stimulate appetite.
The origin of the Buddha jumping wall has to start from sweeping the road light years. It has a history of more than 200 years now. Its preparation is made of 18 materials, and its origin is very ingenious. This is really a mistake. It has become a favorite dish of thousands of people.