What does it mean for Buddha to jump over the wall in addition to the dish?

Buddha jumping over the wall, Buddha jumping over the wall, the original name"Fu Shou Quan", Guangxu twenty-five (1899), Fuzhou official money bureau a ** banquet to Fujian political envoy Zhou Lian, he for the knot Zhou Lian, so that the family personally cooked, with Shaoxing wine jar chicken, duck, mutton, pork belly, pigeon eggs and seafood and other more than 20 kinds of raw materials, simmered, named Fu Shouquan. After Zhou Lian tasted it, she was full of praise. When asked about the name of the dish, the ** said that the dish was taken"Auspicious and longevity"Meaning, name"Fu Shou Quan"。

Later, the chef Zheng Chunfa learned how to cook this dish and improved it, and the taste was better than the first. to Zheng Chunfa opened"Juchun Garden"When the restaurant is a restaurant, it is a sensation in Banyan City with this dish. Once, a group of literati came to taste this dish, when Fu Shouquan went to the altar, the meat fragrance overflowed, one of the show was fascinated, triggered the poetry, and immediately chanted:

The altar opens the meat incense and floats around, and the Buddha hears the abandonment of Zen and jumps over the wall"。

In fact, it can be explained in one sentence, the Buddha jumping over the wall is actually a pot of stew, although this is a bit general and a bit cheap, but this sentence is still concise and concise to explain the essence of the Buddha jumping over the wall. Because the Buddha jumping over the wall was originally made by simmering more than a dozen kinds of raw materials, including abalone, fish lips, kraft gum, king oyster mushrooms, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs, and sea cucumbers.

Buddha jumping over the wall can be said to be a very well-known dish in Chinese cuisine. From the elderly to the children, almost everyone can name the dish of Buddha jumping over the wall, in Stephen Chow's movie "God of Food", Buddha jumping over the wall has become a dish that Stephen Zhou and Tang Niu both want to make in the God of Food finals, so what kind of dish is Buddha jumping over the wall? In fact, Buddha jumping over the wall is an important dish in Fujian cuisine, one of the eight major cuisines, which was originally developed by Zheng Chunfa, the owner of Fuzhou restaurant in the Qing Daoguang period, and has a history of nearly 200 years, which is really a century-old dish.

Buddha jumping over the wall has the effects of enhancing immunity, regulating menstruation and moistening the intestines, beautifying and nourishing the skin, inhibiting the formation of blood clots, inhibiting the growth of cancer cells, reducing the three highs, lowering cholesterol, softening blood vessels, preventing and treating male prostate diseases, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease.

Buddha jumping over the wall caused a sensation in Hong Kong in 1980, and for the first time, Hong Kong residents were able to see this cumbersome and mellow dish. Therefore, in the subsequent Hong Kong film and television dramas, there have been many figures of Buddha jumping over the wall, such as "God of Food", "Full of Gold and Jade" and so on. It's all an eye-opener.

The name of "Buddha jumping over the wall" is so thunderous that I forget when I heard about this dish, as if I saw it on TV when I was a child. At that time, I was very impressed by this dish itself, which combines all kinds of luxurious and delicious ingredients, and today we will talk about "Buddha jumping over the wall".

"Buddha jumping over the wall" was originally a local famous dish in Fuzhou, which belonged to the first series of Fujian cuisine, and also had the praise of "the first of Fujian cuisine". In the traditional sense, Buddha jumping over the wall is not simply putting all kinds of ingredients together and stewing, but processing more than a dozen kinds of raw materials separately, and then combining them into a jar after the most socks are raised, and simmering for more than ten hours with broth and Shaoxing wine.

The current practice, many of which are improved practices, the most primitive method is not so easy to operate, and if there is a stew pot or something at home, you can make a super simplified version.

The simplified version also has a lot of raw materials to prepare, including chicken thighs, pork ribs, bamboo shoots, chicken gizzards, small abalone, dried scallops, taro, white fungus, red dates, pig's feet, beef tendons, etc., which are relatively common. Of course, you can also prepare the relevant ingredients according to your preference.