What is the metaphorical meaning of the modern Chinese Buddha jumping over the wall

It is a metaphor for the spirit of Chinese food culture and Chinese culture.

The spirit is colorful, blooming, broad and profound.

For example, this text:

Of course, you have to rely on a genius to write poetry, otherwise how can there be a poet and a poet.

Eternal fragrance? Therefore, it is not easy to learn to write poetry well, and to write poetry well. However, not being able to write poetry is not a big deal, but if you can't appreciate poetry, then go for it. I have a metaphor that good poetry is like a Buddha jumping over the wall with all the color and flavor, and the most delicious one.

The original flavor of the cup, you have to chew and taste it carefully to really know the taste. If someone tries to translate a poem into the vernacular, then it is like adding boiled water to a cup where the Buddha jumps over the wall, and the scenery is ruined. ”

Addendum: Buddha jumping over the wall is a very famous Fujian dish.

According to legend, it originated from Qing Daoguang.

It has a history of 200 years.

There are as many as 18 kinds of raw materials for Buddha jumping over the wall, including chicken, duck, abalone, duck paws, shark fin, sea cucumber, and dried scallops.

Fish maw, water fish, shrimp meat, wolfberry, longan, shiitake mushrooms, bamboo shoot tips, razor clams.

Wait a minute. Seasonings include: oyster sauce, salt, ice pond, rice wine, ginger, green onion, dark soy sauce, raw oil, soup, etc.

More than 30 kinds of raw materials are processed and modulated separately and packed into Shaoxing wine jars in layers. There is Shaoxing famous wine in the jar and the material is mixed, first sealed with lotus leaves, and then covered. Boiled with pure and smokeless charcoal fire (wanghuo) and then simmered over a slight fire.

Five or six hours.

It is said that this dish was originally made by a ** family member of the Fuzhou Official Money Bureau at that time. This ** set up a family banquet to invite the political envoy.

Zhou Lian, after the dish was served, the fragrance overflowed, Zhou Lian was full of praise after tasting it, and ordered the chef Zheng Chunfa to imitate it. Zheng Chunfa began to learn art when he was a teenager, and studied in Beijing, Hangzhou, Jiangsu and Guangdong, with extremely high skills. After consulting the inner family of **, he went home and transformed this dish, using more seafood and less meat as raw materials, and named it "Eight Treasures of Altar Roast".

Later, Zheng Chunfa raised shares to open Sanyouzhai Restaurant, which was later renamed Juchunyuan. According to the suggestions of some gourmets, Zheng Chunfa continued to improve the ingredients of this dish, and officially named it "Fu Shou Quan", which was the first dish of Ju Chunyuan. Many gourmets, literati and ink writers have come from afar, after tasting this dish, they are amazed, and there is a show in the banquet to help the fun with poetry:

The altar opens the meat incense and floats around the neighborhood, and the Buddha hears that he abandons Zen and jumps over the wall", and this dish has been passed down to this day in the name of "Buddha jumping over the wall".

Buddha jumped over the wall: "The altar opens the meat incense and floats around the neighborhood, and the Buddha hears that he abandons Zen and jumps over the wall." ”

Personally, I feel like it's a bit exaggerated.

As for the figurative meaning, it seems from this sentence that it is obviously not a word, but a phrase, and it has a subject-verb-object structure.

In general, if you want to study the nature of a word, it must first be a word.

You may also ask about the rhetorical device, which I personally think has no figurative device except for a bit of exaggeration.

"Buddha jumping over the wall" is a historical dish.

The dishes are delicious and the cooking skills are superb.

The original name of Buddha jumping over the wall"Fu Shou Quan"In the twenty-fifth year of Guangxu (1899), Fuzhou Guanqian Bureau invited Zhou Lian, the political envoy of Fujian, to tie Zhou Lian, and ordered his relatives to personally cook with Shaoxing wine jar chicken, duck, mutton, pork belly, pigeon eggs and seafood, etc., more than 20 kinds of raw and auxiliary 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"。

History of the cuisine. 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 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 floated around, the Buddha heard the abandonment of Zen and jumped over the wall"。

At the same time, in the Fuzhou dialect,"Fu Shou Quan"with"Buddha jumping over the wall"The pronunciation is also similar. From then on, the meaning of the verse is quoted:"Buddha jumping over the wall"It has become the name of this dish, which has a history of more than 100 years.

An important feature of goat meat is that the cholesterol content is lower than that of sheep, so it can play a role in preventing arteriosclerosis and heart disease, especially suitable for patients with hyperlipidemia and the elderly.

The scallop is the basic, plus other ingredients such as mushrooms, and then added to the broth and old Fujian wine, simmered over a simmer. After the whole plate is cooked and cooked, the plate is heated continuously, and at the end of the meal, you can add some other ingredients to the soup while cooking, so as to make the most of it. The first time I heard the name of this delicacy, my first instinct was the word "confused".

Buddha jumps over the wall, a weird name. When this dish is served on the table, it fills the room with aroma. The smell is pleasant, very pleasant, and fills the appetite.

<> before, I always wanted to know what kind of treasure the Buddha jumped over the wall, and I thought it was very expensive, and I felt that I would bleed heavily if I ate it once. Later, I finally ate it in Guangzhou, and it was really a boutique in the world, and I felt that I had replenished collagen for more than half a year after eating it once! It's the pot pictured below!

Legend has it that the inventor of this dish was a group of beggars who asked for food every day, a piece of fish for the east and a piece of meat for the west. Then the bits and pieces that were about to arrive were gathered together and boiled indiscriminately to satisfy the stomach, until it was later discovered and improved by the owner of a restaurant, and there was a famous dish today--- Buddha jumped over the wall.

Wash the winter bamboo shoots and slice them, cut the mushrooms in half, put them in a pot with fish maw, acum, abalone and ginger, add chicken broth and a little cooking wine, boil over high heat for a few hours, add sea cucumber and cooked shrimp and continue to boil over medium heat for 20 minutes, and finally add salt to taste according to personal taste. Mainly to Fuzhou Juchunyuan Hotel signature dish "Buddha jumping over the wall" is the most famous, to Fuzhou must eat the dish, Buddha jumping over the wall was originally called Fu Shouquan, is a collection of mountains and sea delicacies of Fuzhou traditional famous dishes, but also the chief dish of Fujian cuisine.

Buddha jumping over the wall is a famous dish, the meat is fragrant and delicious, not greasy or greasy, extremely rich in nutrition, and has a great nourishing effect on the health of the body. But whether it tastes good or not mainly depends on personal taste, some people will find it fishy, but some people will feel very like. If you try it, you'll know if you like it, Buddha jumping over the wall, in northern terms, is a pot of stew, like what scallops, abalone, fish maw, ...... in itAll the scraps and scraps are used.

In fact, most northerners are not used to it, mainly because of its fame and high grade, so many people have the mentality of nouveau riche to try it.

After this dish became a good product in Juchun Garden, it was often famous by literati and artists. After tasting it, these literati were amazed, and inevitably wanted to use poetry to help their fun. One day, a group of talents feasted and drank and took turns to write poems.

One of them wrote a poem: "The altar opens the meat incense and floats around the neighborhood, and the Buddha hears that he abandons Zen and jumps over the wall." It means that the aroma of this dish is so enticing that even a Buddha will activate the mortal mind.

Another said, then this dish after the altar overflowing, it just happened that there was a temple on the wall, the aroma made the monk of the wall salivate, so regardless of all the rules and precepts, crossed the wall and asked to be seated.

"Buddha jumping over the wall" is "full altar incense", also known as "Fu Shouquan", is the chief famous dish of Fuzhou. It is said that the Tang Dynasty's high monk Xuanquan, on the way to the Shaolin Temple in Fujian, passed through the "Fujian capital" Fuzhou, stayed in the hotel overnight, just across the wall of the noble official's house to "full altar incense" banquet guests, the monk smelled the salivation, abandoned Buddhism for many years of practice, jumped over the wall and entered to enjoy the "full altar incense". Hence the name "Buddha jumping over the wall".

A brief history of Buddha jumping over the wall: Buddha jumping over the wall was originally known as Fu Shouquan. In the twenty-fifth year of Guangxu (1899), the Fuzhou official money bureau invited Zhou Lian, the political envoy of Fujian, to tie Zhou Lian, and ordered his relatives to personally cook the chicken, duck, mutton, pork belly, pigeon eggs and seafood and other more than 10 kinds of raw and auxiliary materials such as Shaoxing wine jar, simmered, named Fu Shouquan.

After Zhou Lian tasted it, she was full of praise. Later, the chef Zheng Chunfa learned to cook this dish and improved it, and when Zheng Chunfa opened the "Juchun Garden" restaurant, it caused a sensation in Rongcheng 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." Since then, it has been renamed Buddha jumping over the wall. In 1965 and 1980 respectively, in the South Garden of Guangzhou and Hong Kong, Fuzhou cuisine, which mainly cooks Buddha jumping over the wall, caused a sensation and set off a craze for Buddha jumping over the wall all over the world.

"Buddha jumping over the wall" is "full altar incense", also known as "Fu Shouquan", is the chief famous dish of Fuzhou. It is said that the Tang Dynasty's high monk Xuanquan, on the way to the Shaolin Temple in Fujian, passed through the "Fujian capital" Fuzhou, stayed in the hotel overnight, just across the wall of the noble official's house to "full altar incense" banquet guests, the monk smelled the salivation, abandoned Buddhism for many years of practice, jumped over the wall and entered to enjoy the "full altar incense". Hence the name "Buddha jumping over the wall".

A brief history of Buddha jumping over the wall: Buddha jumping over the wall was originally known as Fu Shouquan. In the twenty-fifth year of Guangxu (1899), the Fuzhou official money bureau invited Zhou Lian, the political envoy of Fujian, to tie Zhou Lian, and ordered his relatives to personally cook the chicken, duck, mutton, pork belly, pigeon eggs and seafood and other more than 10 kinds of raw and auxiliary materials such as Shaoxing wine jar, simmered, named Fu Shouquan.

After Zhou Lian tasted it, she was full of praise. Later, the chef Zheng Chunfa learned to cook this dish and improved it, and when Zheng Chunfa opened the "Juchun Garden" restaurant, it caused a sensation in Rongcheng 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." Since then, it has been renamed Buddha jumping over the wall. In 1965 and 1980 respectively, in the South Garden of Guangzhou and Hong Kong, Fuzhou cuisine, which mainly cooks Buddha jumping over the wall, caused a sensation and set off a craze for Buddha jumping over the wall all over the world.

Once upon a time, there was a cook, cooking fragrant dishes, at night, there was a monk next to the neighbor, smelled the aroma, felt very intoxicated, but after a while, the chef made another dish, the monk couldn't help but go over the wall, ask what the dish was, the cook laughed, said that the Buddha jumped over the wall, meaning the fragrant food.

The origin of the Buddha jumping over the wall is an ancient poem, the altar puts meat incense floating in the neighborhood, and the Buddha hears and abandons Zen and jumps over the wall. So there is also the name Buddha jumping over the wall. This meaning represents the deliciousness of this food. Everybody's love for it.

The Buddha jumping over the wall is a metaphor for the spirit of Chinese food culture, the spirit of Chinese culture, colorful, blooming, broad and profound.

The dish Li Tan of Buddha jumping over the wall is said to have originated in the Daoguang period of the Qing Dynasty and has a history of more than 200 years. This dish is integrated with 18 kinds of main ingredients and more than 10 kinds of auxiliary materials. Its raw materials include chicken and duck, pork belly, hoof tip, hoof tendon, ham, chicken and duck gizzard; There are shark fins, sea cucumbers, abalone, dried scallops, and fish high belly; There are also pigeon eggs, mushrooms, bamboo shoots, razor clams, etc., a total of more than 30 kinds of raw materials and accessories are processed and modulated separately.

The food of this dish is diverse, soft and glutinous, crisp and tender, the soup is thick and delicious, the taste is delicious, the aftertaste is endless, the nutrition is rich, and it can brighten the eyes and nourish the skin, invigorate the blood and relax the tendons, nourish the yin and nourish the body, and enhance the appetite.

This refers to the very celery dust delicious, will have such a disgusting Zen name, you need to dry abalone, then let the dried sea cucumber, chicken breast, mushrooms, clams, pigeon eggs, dried scallops, put into the jar to add water, low heat and slow boil.

Once, the talents took turns to write poems to stop their brothers. One of them, Xiuzao and Caifu poems, briefly argued and said: "The altar opens the meat incense and floats around the neighborhood, and the Buddha abandons Zen and jumps over the wall."

Meaning, the fragrance of this dish is so tempting that even after the "Buddha" smells it, it will activate the mortal mind, hehe! Let's get back to business, and the first sketch at the beginning of today will be the famous first flavor of southern Fujian "Buddha jumping over the wall". Spread the ginger slices on the bottom of the jar first, and then spread the winter bamboo shoot slices; Spread the shiitake mushrooms in turn, then add the cooked chicken, and add the shrimp at the same time; Put in the scallops, then the quail eggs; Then put in the wide belly, spread the shark fin, and spread the shark fin flat; Put a small abalone on the top and scoop half of the Huadiao wine into the jar; Boil the pot, add the soup to the pot with a frying spoon, pour in the other half of the Huadiao wine and bring to a boil; Season with a pinch of salt and sprinkle with a pinch of pepper; Scoop the boiled soup into the jar; Close the lid of the jar; After steaming, take it out and cut the plastic wrap with scissors;