Buddha jumps over the wall, also known as "full altar incense" and "Fushouquan", which is the chief famous dish in Fuzhou and belongs to Fujian cuisine. It has a history of 100 years, which was developed by Zheng Chunfa, the owner of Juchunyuan Hotel. More than a hundred years have passed, and after the improvement of several generations of famous chefs, the main ingredients of the Buddha's Leaping Wall today are "shark's fin, abalone, sea cucumber, scallop, turtle skirt, fish belly, fish lips, deer tendon, pigeon eggs, mushroom, pork belly head, duck Jane and so on. , including the food that runs in the sky, swims in the water, grows on the mountain, all kinds of spices, and domestic old hens. In Guangzhou Nanyuan and Hong Kong at 1965 and 1980, respectively, Fuzhou cuisine, which mainly cooks the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever around the world. Restaurants run by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha Leaping Wall has also received Prince Sihanouk, US President Ronald Reagan, Queen Elizabeth and other heads of state. Buddha jumping wall has the dietotherapy function of tonifying deficiency, preserving health and regulating malnutrition.

Ingredients required for traditional practices

There are dozens of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon eggs, duck gizzard, donkey-hide gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly, sheep elbow, hoof toe, tendon, preserved old hen and yellow-billed duck. Details are as follows:

condiments

500g of shark's fin, 6 clean duck gizzards, 250g of sea cucumber, pigeon eggs 12, net fat hen 1 bird, 200g of water-soaked mushrooms, 250g of water-soaked pig's feet, 95g of fat pork, large pork tripe 1 bird's elbow.

condiment

75g of ginger slices, 95g of onion, 0g of cinnamon10g, 20g of steamed scallop120g, 2,500g of Shaoxing wine, 50g of boiled bamboo shoots, 0g of monosodium glutamate10g, 250g of water fish lips, 75g of crystal sugar, and 75g of mandarin fish belly/kloc.

Ingredients for home cooking

condiments

Shark's fin (30g), abalone (15g), scallop (10g), swollen belly (15g), shrimp (20g) and quail eggs (20g).

condiment

Fresh winter bamboo shoots (10g), water-soaked mushrooms (15g), cooked chicken (20g), two pieces of old ginger (5g), Shaoxing carved wine (50ml), Shangtang (150ml), salt (1g), etc.

Other ingredients needed for practice.

condiments

Abalone 1, boiled pigeon eggs 1, Lentinus edodes 1, 3-4 medium-sized scallops, ham 1, about 15g, and 2 sea cucumbers.

condiments

2 pieces of Ejiao, soup, chicken powder, chicken juice, ginger juice, Shao wine and pepper.

manufacturing method

Firstly, 65,438+08 kinds of raw materials were processed into various flavors with the characteristics of frying, frying, boiling and frying by various methods, and then stacked in a large Shaoxing wine jar layer by layer, and an appropriate amount of soup and Shaoxing wine were injected to fully blend soup, wine and vegetables, and then the jar mouth was sealed with lotus leaves and placed on the fire. The use of fire is also very particular. Be sure to choose heavy smokeless white charcoal. Boil it with high fire first, and then simmer it for five or six hours with low fire. This is the end of the story.