Why is it said that the Buddha jumping over the wall that is usually eaten outside can only be said

China's food culture has a long history, there are many famous dishes, among which there is a famous dish, which is very famous in the world, is a dish containing Chinese food culture, this dish is the Buddha jumping over the wall, I believe that many people have eaten the Buddha jumping over the wall, but there are very few people who have really eaten the authentic Buddha jumping over the wall, because this authentic Buddha jumping over the wall is very luxurious, extravagant to the extent that many people can't afford to eat.

There are a lot of ingredients in the Buddha jumping over the wall, there are probably dozens of kinds, and they are all very expensive ingredients, including abalone, sea cucumber, shark fin, fish maw, scallops, hoof tips, scallops, fish lips, pigeon eggs, mushrooms, pork ribs, etc., the ingredients in the Buddha jumping over the wall have to be the best, the sea cucumber inside has to be Liaoshen, and it has to have six rows of thorns, two sharp ends, and this kind of sea cucumber that meets the requirements costs thousands of dollars a pound, abalone to "nine abalone", and the ingredients are ready to start making.

But it's not just one person who can do it, because these are very expensive ingredients, and if you accidentally break it, the price will be great. Being a Buddha jumping over the wall is a waste of time and effortless. To make the Buddha jump over the wall, the Shaoxing wine altar should be used, and the appearance of the wine altar corresponds to the name of the dish of the Buddha jumping over the wall.

Then add stock and cooking wine to the raw materials, simmer for more than ten hours, so that the stewed soup absorbs the nutrients of all the ingredients, in the local area, a small Gu Buddha jumping over the wall ** in about 400 yuan.

There are more expensive, seven or eight hundred or thousands of yuan, ** is based on the raw materials in the Buddha jumping over the wall, but there are also cheap, ** in about 100 yuan, relatively, the ingredients in it are relatively ordinary, pigeon eggs have been replaced with quail eggs, conpoy has become ordinary dried scallops, a penny for a penny, you can't afford to eat good, it's good to eat something cheap, after all, there are still many ordinary people in this world.

In addition to using the Shaoxing wine jar as a container, the Buddha jumping over the wall should also use Shaoxing old wine when cooking the soup, in short, the dish of Buddha jumping over the wall is very particular from the inside out, and the nutrients contained are also very rich. It is said that the soup in this Buddha jumping over the wall is pure natural collagen, if the soup is accidentally spilled on the back of the hand, as long as you rub it a few times, it will be completely absorbed, and the hand will become very smooth. Have you ever eaten the dish of Buddha jumping over the wall?

Because the person who really knows how to do it should not be in the folk, he should be inherited as a culture.

It is far inferior to the authentic Buddha jumping over the wall in terms of materials and taste. Buddha jumping over the wall is a representation of luxury. This is a very cumbersome dish to make, and it takes you a lot of precious time to make such a dish, and it takes more than ten hours to simmer, so a pure Buddha jumping over the wall requires enough patience.

Because the practice of eating outside is not authentic.

Because there are not many people who can really be a Buddha jumping over the wall.

Really do Buddha jumping over the wall, very troublesome.

Genuine Buddha jumping over the wall is not easy to eat.

The process of making an authentic Buddha jumping over the wall is very complicated.

This is because genuine Buddha jumping over the wall cannot be bought.

The process of making Buddha jumping over the wall is very complicated.

Buddha jumping over the wall is a representation of luxury. It's a very tedious dish to make, and it takes a lot of your valuable time to make such a dish.

A dish. An FQ accelerator.

Buddha jumping over the wall. The origin of the name, there are three kinds of folk legends in Fuzhou:

Claim one. Buddha jumped over the wall, formerly known as "Fu Shou Quan", in the twenty-fifth year of Guangxu (1899), the Fuzhou Official Money Bureau invited a ** banquet for the political envoy of Fujian.

Zhou Lian, he was the first chef of Zhou Lian, and used Shaoxing wine jars to serve chicken, duck, mutton, pork belly, and pigeon eggs.

And more than 20 kinds of raw and auxiliary materials such as seafood, simmered, named Fushouquan. After Zhou Lian tasted it, she was full of praise. When asked about the name of the dish, the ** said that the dish takes the meaning of "auspicious Ruyi, Fushou Shuangquan", and the name is "Fushouquan".

Later, the chef Zheng Chunfa learned how to cook this dish and improved it, and the taste was better than the first. When Zheng Chunfa opened the "Juchun Garden" restaurant, it caused a sensation in Rongcheng with this dish.

Once, a group of literati and ink writers came to taste this dish, when Fu Shou Quan went to the altar, the meat fragrance overflowed, one of the show was fascinated, triggered the poetry, immediately chanted: "The altar Qi meat incense floats in the neighborhood, and the Buddha hears the abandonment of Zen and jumps over the wall." At the same time, in Fuzhou dialect.

The pronunciation of "Fu Shouquan" and "Buddha jumping over the wall" is also similar. Since then, quoting the meaning of the poem: "Buddha jumping over the wall" has become the correct name of this dish, which has a history of more than 100 years.

Claim two. Fujian customs, on the third day after the new daughter-in-law gets married, she must personally cook and show her tea and rice skills, serve her in-laws, and win appreciation. Legend has it that a rich girl, pampered, not accustomed to cooking, was sad on the eve of marriage.

Her mother took out all the delicacies of the family and made all kinds of dishes, wrapped them in lotus leaves one by one, and told her how to cook them. Who knew that this young lady had forgotten the firing method, and in a hurry, she poured all the dishes into a Shaojiu jar, covered it with lotus leaves, and put it on the stove. The next day, the strong fragrance wafted out, and the family praised the good dishes, which was the origin of the "Buddha jumping over the wall" of "eighteen dishes cooked in one pot".

Claim three. A group of beggars carry clay bowls and clay pots around every day to beg for food, and pour all kinds of leftovers together to boil, steaming hot and fragrant. When the monk smelled it, he couldn't resist the temptation of the fragrance, jumped out of the wall, and feasted on it.

There is a poem as evidence: "The incense of the meat floats around, and the Buddha abandons Zen and jumps over the wall." ”

Other sayings. It is said that Xuanquan, a high monk of the Tang Dynasty, was on his way to Shaolin Temple in Fujian.

On the way, pass through the "Fujian capital" Fuzhou, stay in the hotel overnight, just across the wall of the noble official's house to "full altar incense" banquet guests, high monks smell the salivation, abandon Buddhism for many years of practice, jump over the wall and enjoy a "full altar incense". Hence the name "Buddha jumping over the wall".

Reason: Buddha jumped over the wall, which began in the Daoguang period of the Qing Dynasty, and was originally cooked by Zheng Chunfa of the Juchunyuan Restaurant in Fuzhou City.

Because of the abundance of materials, so the original name is "Fu Shou Quan", later there are literati to eat, smell the smell of strange aroma, so on the spot chant a poem "Jar Qi fresh fragrance floats around, Buddha abandons Zen and jumps over the wall".

The Buddha who can attract vegetarians to jump over the wall, and it makes people greedy to think about it, so "Fu Shouquan" has become the "Buddha jumping over the wall" that has been handed down to this day.

The mysterious aroma is only the introduction of the Buddha jumping over the wall, and its production is extremely strict from the beginning of the selection of materials.

Abalone should be dried abalone from South Africa, and sea cucumber should be made with 6 rows of spiny cucumber; Fish maw should be female ray belly instead of male; Mushrooms should be fleshy and thick. Not to mention the precision knife work, more than a dozen complicated processing steps, and the charcoal fire for simmering the soup.

Buddha jumping over the wall was originally called Fu Shouquan, in 1899, a ** banquet in the money bureau invited the political envoy Zhou Lian, so that the family personally cooked, with Shaoxing wine jar chicken, duck and so on more than 20 kinds of raw and auxiliary materials fired, later the kitchen Zheng Chunfa learned the cooking method of this dish and then improved, the taste is better than the first.

invited literati and ink writers to taste, and one of them triggered the poem, so he chanted: The altar opens the meat incense and floats in the neighborhood, and the Buddha abandons Zen and jumps over the wall. In Fuzhou dialect, the pronunciation of Fushouquan and Buddha jumping over the wall is similar. Quoting the meaning of the poem, the Buddha jumped over the wall and became the correct name of this dish.

Summary. Hello dear <>

Buddha jumping over the wall, also known as Fu Shouquan, is a special dish in Fuzhou City, Fujian Province, belonging to Fujian cuisine. It is usually made with abalone, sea cucumber, fish lips, yak skin gum, oyster mushrooms, hoof tendons, cuttlefish, scallops and other ingredients, added to the broth and Fujian old wine, and simmered. <>

What is a Buddha jumping over a wall.

Hello pro [big red laughing acacia flower] Buddha jumping over the wall, also known as Fushou Bu Yingquan, is a special dish in Fuzhou City, Fujian Province, belonging to Fujian cuisine. It is usually made of abalone, sea cucumber, fish lips, yak skin gum, king oyster mushroom, hoof tendons, cuttlefish, scallops and other ingredients gathered together to meet friends, add broth and Fujian old wine, and simmer. <>

Extended information: During the Daoguang period of the Qing Dynasty, Fuzhou ** hosted a banquet for Zhou Lian, the political envoy of Fujian. During the banquet, there is a dish called "Fu Shou Quan", which is made by simmering chicken, duck, pig's trotters, pork ribs, pigeon eggs, etc. over a slow fire.

Zhou Lian was very satisfied after eating, and when she returned home, she ordered the chef to imitate it according to the law, and he reduced the amount of meat on the basis of the original dish, and added a variety of seafood, which made the taste more delicious and delicious. Later, the chef went to Fuzhou East Street to open a restaurant called "Hungry Sanyou Zhai". Once, after the literati tasted it, "Fu Shouquan" applauded one after another, and some people wrote poems

The altar opens the meat incense and floats around the neighbors, and the Buddha hears the abandonment of Zen and jumps over the wall. Since then, this dish has been called "Buddha jumping over the wall". <