What is the taste of Buddha jumping over the wall, is it a sour taste of Buddha jumping over the wal

Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belongs to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of the Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty. Buddha jumping over the wall is rich in nutrients, which can promote development, beauty, delay aging, enhance immunity, and is a good tonic.

The process of making this dish is very complicated. There are more than a dozen kinds of raw materials for Buddha jumping over the wall, such as abalone, sea cucumber, fish lips, yak skin glue, oyster mushroom, hoof tendon, flower mushroom, cuttlefish, scallop, quail eggs, etc. In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these more than a dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, so that the taste can truly achieve mellow characteristics.

Personal feelings are still different from person to person, he is more suitable for the taste of southerners, because there are a lot of seafood ingredients in it, maybe northerners can not enjoy this famous dish, of course, I have not eaten Buddha jumping over the wall, there is no high right to speak, but combined with practical considerations should be like this, there is no high right to speak, but combined with practical considerations should be like this, regional differences are still very large.

This is a famous dish in Fujian, ** is still relatively expensive, and the overall taste is also very good, but the requirements for ingredients and heat are very high. It is likely that the heat or time is a little short, and the taste will be very different.

Food is the name of a dish; The taste is beautiful.

Buddha jumping over the wall, also known as Fu Shouquan, is a special dish in Fuzhou City, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of the Juchunyuan Restaurant in Fuzhou during the Daoguang period of the Qing Dynasty, and according to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars who asked for food.

Buddha jumping over the wall is usually made of abalone, sea cucumber, fish lips, yak skin glue, oyster mushrooms, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs, etc. [1]

Buddha jumping over the wallIt's not a sour taste.

The Buddha jumping over the wall itself does not have a sour taste, but if it is not preserved and deteriorated, it may make the Buddha jump over the wall have a peculiar smell, so it is best not to eat it when the blessing jumping over the wall becomes sour, it may be spoiled. The authentic Buddha jumping over the wall soup is quite rich, and the ingredients in it are quite delicious, and the whole gives people a very amazing feeling of respecting and doing. Eating bibimbap with the juice of Buddha jumping over the wall also has a unique flavor, which makes people feel unsatisfied, and even this feeling is difficult to surpass by other dishes.

Buddha jumping over the wall inside the material

Buddha jumping over the wall as a Fujian dish.

One of the most famous dishes in China contains precious ingredients, and the most classic combination is abalone, sea cucumber, shark fin, fish lips, and beef bush hoof tendons.

Scallops, yak skin glue, etc., and also with a variety of mushrooms.

To enhance freshness, such as oyster mushrooms, shiitake mushrooms, and of course, some common ingredients are indispensable as a foil, such as cuttlefish, quail eggs, etc.

The most special thing is that this pot of soup of Buddha jumping over the wall is made of secret broth.

and Fujian old wine to simmer, and finally simmered this pot of essence all the soft and soft, it formed the Buddha jumping over the wall rich meat flavor, but very strange is that although this dish looks luxurious, but in fact it was invented by a beggar, it was born in the Qing Dynasty Daoguang.

years of Fuzhou.

The above content refers to Encyclopedia - Buddha Jumping Over the Wall.

Buddha jumping over the wall has a sour smell that is not normal. Buddha jumping over the wall is a soup stewed with many ingredients, the taste is rich, and it is very delicious, generally speaking, there is no sour taste. Because the ingredients of Buddha jumping over the wall are generally abalone, sea cucumber, and dried scallops.

Shiitake mushrooms, as well as some chicken and other meat ingredients, are non-sour. Therefore, if you feel a sour taste when eating Buddha jumping over the wall, it is likely that the Buddha jumping over the wall has deteriorated, and it is recommended not to eat it.

The taste of Buddha jumping over the wallThe taste of Buddha jumping over the wall is generally very delicious, and the taste is very strong, which makes people have an endless aftertaste, and the taste is very silky. Because there are a lot of ingredients in the Buddha jumping over the wall, and the most chaotic difference is seafood, seafood is a very delicious ingredient, if it is used to make soup, it can add a very rich umami to the soup. In addition, chicken will be added, and the soup boiled out of chicken generally tastes very strong, and the color is bright, oily but not greasy, so the color and taste of Buddha jumping over the wall are very good.