Is Buddha jumping over the wall the most expensive in the list of state banquet dishes?

Hello, is the Buddha jumping over the wall the most expensive in the ranking of state banquet dishes? This is definitely not, although there are many types of ingredients for Buddha jumping over the wall, but they are all ordinary ingredients that can be bought, and there are not many expensive ones, and those dishes made of ingredients that cannot be bought on the market or are very rare, such as wild rare animals and plants, rare fish and so on. Thank you.

Buddha jumping over the wall in the ranking of state banquet dishes is not the most expensive. Not stronger, although it is made of fine materials and expensive. But his ** is compared to abalone bear's paw. Not too expensive.

Buddha jumped over the wall in the list of state banquet dishes, and it cannot be said that it is the most expensive, because there is no such thing as the most expensive, it can only be said to be relatively expensive.

Buddha jumping over the wall is indeed the most expensive in the ranking of state banquet dishes. Buddha jumping over the wall usually uses abalone, sea cucumber, fish lips, yak skin glue, king oyster mushroom, hoof tendon, mushroom, cuttlefish, scallops, quail eggs and other precious or rare ingredients, exquisite craftsmanship.

Personally, I think that Buddha jumping over the wall is the most expensive in the state banquet, because the ingredients and seasonings are very expensive. Buddha jumping over the wall is the representative of Fujian cuisine, but also the indispensable dish of the state banquet, originated in the Guangxu period of the Qing Dynasty, because of its special cooking methods, rich taste, delicious taste and famous, it has the verse ""altar Qi meat incense floats around, Buddha smells abandoned Zen jumping over the wall", so as to get the name of Buddha jumping over the wall. This dish is rich in more than 20 kinds of ingredients and more than 10 kinds of seasonings, including shark fin, sea cucumber, abalone, fish maw and other precious ingredients, very luxurious, many ingredients need to be processed in advance, relatively speaking, the preparation process is more cumbersome and complicated, so this dish is rare among the people, it is the food of the real rich.

As an indispensable dish for state banquets, Buddha jumping over the wall is famous in China's culinary circles, and the production of Buddha jumping over the wall also takes a certain amount of time, but why do people generally say that Buddha jumping over the wall is not delicious?

First, the taste is too strong.

The ingredients of Buddha jumping over the wall are very rich, you need to add abalone, sea cucumber, king oyster mushroom, hoof tendons, cuttlefish, scallops and other ten kinds of ingredients, these ingredients are very precious, but also very fishy ingredients, so Buddha jumping over the wall if the processing or cooking is not in place, fishy is inevitable, and these ingredients themselves are heavy food, even if the cooking is still not able to synthesize its taste, plus a variety of ingredients to each other, Buddha jumping over the wall often tastes too heavy, Not everyone will be able to try this taste. Second, the taste is complex.

The abalone itself is relatively viscous, and the taste of sea cucumber and abalone is similar, and the hoof tendons melt in the soup after being boiled until soft, so the soup is very thick. After seafood plus meat and mushrooms, the whole taste is difficult for ordinary people to accept, Buddha jumping over the wall is a famous dish in Fujian, from the birth to now has experienced hundreds of years, to be able to survive shows that this dish can still capture the hearts of the people, but in the folk it has a general reputation, such a taste after the entrance is full of richness.

In addition, many people now have begun to advocate the fresh taste, the production of Buddha jumping over the wall is not as common as before, in Fujian will only do Buddha jumping over the wall during the New Year's holidays, everyone has no expectations for the Buddha jumping over the wall, and the Buddha jumping over the wall seems to have been beaten into the "cold palace" in the folk.

In fact, it is not difficult to understand that although the Buddha jumping over the wall is nutritious, it belongs to a dish with a very strong taste, rich with meat fragrance, and the Buddha jumping over the wall is selected from the best ingredients, which not everyone can afford, so the Buddha jumping over the wall as a major dish for the state banquet also has its reasons. Buddha jumping over the wall has a taste, but the meat is still unavoidable.

Because to boil an authentic Buddha jumping over the wall, the energy required is too great. Even if the number of authentic Buddha jumping over the wall is very small, it will cost about a few hundred yuan, and some are more expensive or even thousands of yuan. The reason why people say that the Buddha jumping over the wall is not delicious is because they have not eaten the authentic Buddha jumping over the wall at all.

How many of our people can make a real Buddha Hall Buddha jumping over the wall? Not to mention the authentic Jinhua ham, it is also taken from that little place that is the most essence. And that abalone.

Old hens. This pot of Buddha jumped off the wall and couldn't cost thousands of dollars. The Buddha jumping over the wall that we don't eat is a simplified version of us.

Ham sausage. White chicken, cheap abalone for a few dollars a is of course not delicious.

The name is Buddha jumping over the wall. The material is far from good. So it's not tasty.

It is particularly luxurious, and there will be a lot of nutrients and seafood types added to it, and the way it is made is also more complicated, and it needs to be marinated through a variety of steps.

There are hundreds of authentic Buddha jumping over the wall ingredients, and they will be very expensive, and there will be some particularly luxurious ingredients.

The ingredients used in the Buddha jumping over the wall are abalone, sea cucumbers, etc., in addition to these seafood, some high-end dishes should be added, such as yak skin glue, hoof tendons, mushrooms, etc.

The authentic Buddha jumping over the wall is made of very precious stones, which need to fly on trees, walk on the ground and swim in the sea. And it is necessary to choose the freshest materials.

The authentic Buddha jumping over the wall is very luxurious, containing precious ingredients such as abalone, sea cucumber, and bear's paw, and is said to have been a royal meal for the imperial court in ancient times.

There are many ingredients needed for an authentic Buddha jumping over the wall, generally speaking, there will definitely be sea cucumbers, abalone, fish maw, razor clams, dried shellfish, etc., as well as shiitake mushrooms, bamboo shoots and other materials. Ordinary meat should also be refined, pork, chicken, and hoof tendons are also indispensable. The consommé also requires pork bones, duck bones, and chicken bones to be boiled alternately to create a fragrant consommé.

I've seen them all, they are braised lion's head, boiled cabbage, Buddha jumping over the wall, turtle egg soup, canned stewed Sanbao duck, puff pastry shark fin, safflower shark fin rice.

In addition to the above two, the dishes I also know are: braised lion's head, canned stewed Sanbao duck, mullet egg soup, safflower shark fin rice, puff pastry shark fin cup, I have only seen Buddha jumping over the wall and braised lion head.

I've seen it all, although I saw Wang Gang make boiling water cabbage on my mobile phone, it's so complicated.

Hello! Buddha jumping over the wall belongs to Fujian cuisine, Buddha jumping over the wall was originally called "Fu Shou Quan", Guangxu twenty-five years (1899), Fuzhou official money bureau a ** banquet 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 and auxiliary materials, simmered, named Fu Shouquan. After repeated improvements, open the altar fragrant, the taste is fresh and mellow, it has a history of more than 100 years, this dish selects abalone, shark fin, sea cucumber, fish maw, dried scallops, oyster mushrooms, pigeon eggs, skirts and other top raw materials, with the top soup to make, the soup production time is as long as three days and three nights, it is a state banquet dish loved by leaders of all countries.

What kind of dish does Buddha jump over the wall?

Buddha jumping over the wall is a very famous Fujian dish, which is said to have originated in the Daoguang period of the Qing Dynasty and has a history of 200 years. This dish is made with 18 kinds of main ingredients and 12 kinds of auxiliary materials. Among them, the raw materials are:

Chicken, duck, abalone, duck paw, shark fin, sea cucumber, scallops, fish maw, water fish, shrimp, wolfberry, longan, shiitake mushroom, bamboo shoot tips, razor clams, etc. 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, and the Buddha hears that the Zen jumps over the wall", and this dish is passed down in the name of "Buddha jumping over the wall".

Buddha jumping over the wall is an extremely precious dish made by carefully cooking a variety of precious ingredients, usually using abalone, sea cucumber, fish lips, yak skin gum, king oyster mushrooms, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs, etc.

Buddha jumping over the wall, also known as Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belonging to Fujian cuisine. It was developed in the Daoguang period of the Qing Dynasty by Zheng Chunfa, the owner of the Juchunyuan restaurant in Fuzhou, 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.

I also have a dish where Buddha jumps over the wall. What kind of dish? I seriously have a Buddha jumping over the wall. Be. Revenge is all there. This dish. **In. Before. In Guo Yan. A very famous dish.

What is the dish of Buddha jumping over the wall in the state banquet, the original name of Buddha jumping over the wall is "Fu Shou Quan", a famous dish made by a variety of precious foods, so the Buddha jumping over the wall is also called Fu Shou Quan.

However, he wants to strengthen this dish, which is actually a stew, and putting all kinds of high-protein dishes together is called Buddha jumping over the wall.

Buddha jumping over the wall can be said to be a very well-known dish in Chinese cuisine. From the elderly to the young, almost everyone can name the dish of Buddha jumping over the wall. Buddha jumping over the wall is one of the eight major cuisines of Fujian cuisine in the important dish, originally developed by Zheng Chunfa, the owner of Fuzhou restaurant in the Qing Daoguang period, has a history of nearly 200 years, is really a century-old famous dish.

Buddha jumps over the wall, the ingredients in this dish are actually a lot of kinds, and they are all particularly precious, such as abalone, sea cucumber and hoof tendons, etc., every bite of this dish is full of essence. The ingredients of tofu are relatively simple, but it is actually a test of the chef's knife skills, because it is not a simple task to shred tofu.

He belongs to the Buddha jumping over the wall in the state banquet, and it is still a very expensive dish, this kind of dish is still okay, I think. Delicious.

Buddha jumping over the wall is a collection of sea cucumbers, abalone, shark fins, fish maw, dried scallops, hoof tendons, mushrooms and other precious ingredients, added to the aged Huadiao wine secret production. 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.

Buddha jumping over the wall is a kind of soup dish in Fujian, where a variety of high-end ingredients are simmered, including essence ham, scallops, sea cucumber and abalone.

It is Cantonese cuisine, which is very nutritious, but it is also a high-fat and high-calorie dish, a dish with a long history.

There are in the state feast, like the one in the north. Sea cucumber abalone. Hoof tendons. This pours. The dishes against the wall are these northern.

What is the dish of the Buddha jumping over the wall in the state banquet? It is a kind of official cuisine that belongs to the official cuisine. In some there is still a past, there is a history, but there are many vegetable cuts that are now not allowed to be used.