1, statement 1
The original name of the Buddha Leaping Wall was "Fushouquan". In the 25th year of Guangxu (1899), an official of Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the envoy of Fujian Province. In order to curry favor with Zhou Lian, he made his wife personally cook, and used Shaoxing jars to fill more than 20 kinds of raw materials and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs and seafood, and simmered them, named Fushou.
After Zhou Lian tasted it, she was full of praise. Asked about the name of the dish, the official said that the dish means "good luck, good luck and longevity" and is called "Fushouquan".
Later, the chef Zheng Chunfa learned how to cook this dish and improved it. The taste was better than the first one.
When Zheng Chunfa opened the "Juchunyuan" restaurant, it was a sensation in Rongcheng. On one occasion, a group of literati came to taste this dish. When Fushou went to the Xi Qitan, the meat and fragrance overflowed. One of the scholars was ecstatic, which triggered poetry. Immediately, he chanted: "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall."
At the same time, in Fuzhou dialect, the pronunciation of "Fu Shou Quan" and "Buddha jumps over the wall" is similar. Since then, quoting the meaning of the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years.
2. Statement 2
It is a custom in Fujian that on the third day after a new wife gets married, she should cook in person to show off her tea and rice skills, serve her in-laws and gain appreciation.
Legend has it that a rich girl, spoiled, did not learn to cook, and was worried on the eve of her marriage. Her mother took out all the delicacies at home and made all kinds of dishes, wrapped them in lotus leaves and told her how to cook them.
Who knows that this young lady forgot all the cooking methods, so she poured all the dishes into a Shao wine jar, covered it with lotus leaves and left it on the stove. The next day, the aroma wafted out, and the whole family even praised the good dishes. This is the origin of the "18 dishes cooked in one pot".
3. Statement 3
Every day, a group of beggars beg around with earthenware pots, and pour all kinds of leftovers together to cook, which is steaming and fragrant. When the monk heard it, he couldn't help being lured by the fragrance, jumping out of the wall and feasting. There is a poem to prove it: "When the fragrance of meat floats around, the Buddha hears that he abandoned Zen and jumped over the wall."
Extended data:
The practice of Buddha jumping over the wall:
1, we simply prepare ingredients, which can be selected: chicken feet, fish skin, quail eggs, scallops, red dates, mushrooms, chicken wings, bamboo shoots, Chinese cabbage, ginger slices, pepper, salt, cooking wine, soy sauce and so on. Then the first step is to wash and steam the fish skin and chicken wings; Soak scallops and red dates in water; Stir-fry Chinese cabbage, quail eggs and bamboo shoots.
2, first prepare a small pot of water, then pour in cooking wine, soy sauce, soy sauce, salt, pepper, sugar and ginger slices and add a small amount of broth, and then turn on a small fire to heat up the soup.
When the broth in the pot boils, we can put the processed ingredients into the pot in layers. It is better to have lotus leaves, which can be placed on the top layer, so as to increase the fragrance of vegetarian food. Then boil over medium heat for 20 minutes, then simmer over low heat until the soup in the pot is close to the bottom.
3. When the soup is close to the bottom, you can smell the strong aroma of meat and vegetables. At this time, you can take it out of the pot and taste it. Use a spoon to scoop out the ingredients and soup together, then pour sesame oil and put a few parsley to taste. Finally, you can add garlic slices and peanut beans according to your own tastes, so that the Buddha jumps over the wall.