What is the Buddha jumping wall? Why is it called Buddha jumping over the wall? What materials are there? How come?

Menu name: Buddha jump the Wall (English name: Buddha jump the wall)

Gourmet: Fujian cuisine

Efficacy of recipes: tonify deficiency, nourish the body and regulate malnutrition [edit this paragraph] There are as many as 18 kinds of raw materials for making Buddha-leaping wall dishes: sea cucumber, abalone, shark's fin, scallop, fish lips, donkey-hide gelatin, razor clam, ham, pork belly, sheep elbow, hoof tip, tendon, chicken breast, duck breast and chicken gizzard. The production process is very complicated: first, stir-fry, fry, boil and fry 18 kinds of raw materials to make dishes with their own characteristics, then stack them in a big Shaoxing wine jar layer by layer, and inject a proper amount of Shang Tang and Shaoxing wine to make the soup, wine and vegetables fully integrated, and then seal the jar mouth with lotus leaves and heat it on the fire. The use of fire is also very particular. Be sure to choose heavy smokeless white charcoal. Boil it with high fire first, and then simmer it for five or six hours with low fire. This is the end of the story.

Ingredients: 500g clean shark's fin, 6 clean duck gizzards, 250g clean sea cucumber, pigeon eggs 12, fat-free hen 1 each, 200g clean mushroom, 250g clean pig's feet, 95g fat pork, and large pork tripe 1 each. Cooking scallop125g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, fish lip water 250g, crystal sugar 75g, snapper belly125g, superior soy sauce 75g, abalone 1000. [Edit this paragraph] Production process 1. Remove the sand from shark's fin, pick it up and arrange it on a bamboo grate (the silver grate is a bamboo steamer, or round or square), put it in a boiling water pot, add 30g of onion, 0/5g of ginger slices 100g of Shaoxing wine100g, and cook for10 minute.

2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.

3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-,steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.

4. Cut off the heads, necks and feet of chickens and ducks respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250 grams of soup, boil it, and add 85 grams of Shaoxing wine to pick up the soup.

5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of residual oil in the pot. When it is 70% hot, stir-fry 35g of onion and 45g of ginger slices in a pot, add chicken and duck, elbow of sheep, tip of pig's trotters, duck gizzard and pork belly a few times, and add 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,75g of rock sugar and 265433 of Shaoxing wine.

7. Wash a Shaoxing jar, add 500 grams of clean water, heat it with low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. Add cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then add shark's fin, ham slices and scallops. After loading, put the jar on the charcoal stove, simmer for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour and take it out. When serving, pour the jar-mouth cabbage into a big basin, open the gauze bag and put the pigeon eggs on it. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame seeds. [Edit this paragraph] Process Tips This product has a frying process, and it needs to prepare about 300 grams of vegetable oil. [Edit this paragraph] Recipe Nutrition Shark's fin (dry): Shark's fin is a high-grade food with high protein, low sugar and low fat, rich in gum, refreshing and soft. Shark fin contains lipid-lowering, anti-arteriosclerosis and anticoagulant components, which can prevent and treat cardiovascular diseases; Shark fin is rich in collagen, which is beneficial to nourish and soften skin and mucosa, and is a good beauty food. Shark fin is sweet, salty and flat. It can nourish water, stimulate appetite, clear phlegm, eliminate fish accumulation, tonify five internal organs, strengthen waist, and benefit fatigue and tuberculosis.

Abalone: Abalone is rich in protein and contains more nutrients such as calcium, iron, iodine and vitamin A; Has the effects of nourishing yin, clearing away heat, and benefiting the mind.

Pheasant: Pheasant's calcium, phosphorus and iron content is much higher than normal, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution. Pheasants also have the effects of strengthening the spleen and nourishing the stomach, appetizing and stopping diarrhea. Pheasant has the special function of eliminating phlegm and strengthening brain, which can cure expectoration and prevent Alzheimer's disease. Pheasant is a treasure among game. Chinese medicine believes that pheasants are warm and sweet; Has the effects of invigorating middle energizer, invigorating spleen and stopping diarrhea; Suitable for people with diarrhea such as spleen and stomach weakness, physical weakness after illness, loss of appetite and frequent urination.

Chicken: Chicken meat is tender, delicious and nutritious, which has the function of nourishing and strengthening the body. The content of protein in chicken is very high, and its digestibility is high. It is easy to be absorbed and utilized by human body, and it has the functions of strengthening physical strength and keeping fit. Chicken contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Chinese medicine also believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.

Scallop: Scallop contains protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallop is rich in sodium glutamate, and its taste is extremely fresh. Compared with fresh scallops, its fishy smell is greatly reduced. Scallop has the effects of nourishing yin and tonifying kidney, and regulating stomach, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and strengthen the body; According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.

Ham: Ham has bright color, distinct red and white, salty and sweet lean meat, delicious fat and easy to be absorbed by human body. Has the effects of nourishing stomach, promoting fluid production, tonifying kidney, strengthening yang, strengthening bone marrow, strengthening foot strength, and healing wounds.

Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and high dietary fiber, which can absorb a lot of oil and improve the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat every meal will be absorbed by it, thus reducing the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight. Moreover, bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food accumulation and prevent constipation, but also be a good product for obese people to lose weight and reduce high-fat related diseases. In addition, bamboo shoots are rich in nicotinic acid and dietary fiber, which can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so they have a certain effect on preventing digestive tract tumors. [Edit this paragraph] The recipe is similar to abalone: abalone should not be eaten with chicken, wild boar and beef liver.

Pheasant: Pheasant should not be eaten with venison, buckwheat, onion, walnut, fungus, pig liver and fish.

Chicken: Chicken should not be eaten with pheasant, turtle, carp, crucian carp, rabbit meat, shrimp, onion and garlic.

Eating sesame and chrysanthemum together is easy to be poisoned;

It is not suitable to eat with plums and rabbit meat, which will lead to diarrhea;

Eating with mustard will get angry.

Bamboo shoots: Bamboo shoots should not be eaten with sheep liver.

Chinese yam (dry): Chinese yam, Euphorbia, should not be taken with alkaline drugs.

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube. [Edit this paragraph] Health Tips 1. Soak scallops: wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.

2. Flower mushrooms: mushrooms produced in late spring and early spring, with chrysanthemum patterns on the surface.

3 fish belly should be soaked in oil. When soaking sea cucumbers, sea cucumbers should not be stained with oil.

Finally, when all kinds of raw materials are put into the altar, they must be simmered slowly and not impatient, otherwise the effect will not be achieved. [Edit this paragraph] The historical and cultural "Buddha jumps over the wall", namely "Manxiang", also known as "Fushouquan", is the chief famous dish in Fuzhou. It is said that the monk Xuanquan of the Tang Dynasty passed through Fuzhou, the capital of Fujian Province, on his way to Shaolin Temple, and stayed in a hotel, just across the wall. Your official gave a banquet full of incense. The monk smelled it and made his mouth water. He abandoned the Buddha for many years and jumped over the wall to enjoy the "full altar incense." Buddha jumps over the wall, hence the name.

A brief history of Buddha jumping wall;

Buddha jumping wall was originally named Fu Shouquan. In the 25th year of Guangxu reign (1899), an official of Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the Fujian envoy. In order to please Zhou Lian, he asked his wife to cook in person, and made it with Shaoxing wine jar filled with chicken, duck, mutton, pork belly, pigeon eggs seafood and other raw and auxiliary materials 10, and named it Fushouquan. After Zhou Lian tasted it, he was full of praise. Later, official chef Zheng Chunfa learned the way of this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng with this dish. Once, a group of scholars came to taste this dish. Fushou arrived at the Xi gas altar, and the meat was fragrant. One of the scholars was ecstatic, which led to poetry, and immediately sang: "The altar is full of meat, and the Buddha has abandoned Zen and jumped over the wall." From then on, it was renamed Buddha jumping wall. 1965 and 1980 In Nanyuan, Guangzhou and Hong Kong, respectively, Fuzhou cuisine, which mainly cooks the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever around the world. Restaurants run by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha jumps over the wall, which was once sat at the state banquet of Prince Sihanouk, President Reagan of the United States, Queen Elizabeth of Britain and other heads of state, and was greatly appreciated, making this dish more famous all over the world.

Alluding to the Buddha jumping over the wall:

Buddha jumping wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years.

Why is such delicious food called "Buddha jumps over the wall"? There are three kinds of folklore in Fuzhou.

Let's make it clear that at the end of Tongzhi (1876), an official from Guanqianzhuang, Fuzhou hosted a banquet in honor of Zhou Lian, Chief Secretary of Fujian. His wife personally cooked a dish called "Fushouquan" from Shaoxing, which contained chicken and duck meat and several kinds of seafood, and put it in a jar filled with Shaoxing wine. Zhou Lian was so full of praise after eating it that she ordered official chef Zheng Chunfa to imitate this dish. Zheng Chunfa went to the door for advice and reformed the materials, using more seafood and less meat to make the dishes more delicious. Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to open Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world.

The second is: Fujian custom, the third day after the new wife gets married, she should cook in person, show off her tea and rice skills, serve her in-laws and gain appreciation. Legend has it that there was a rich girl who was spoiled and didn't learn to cook. She was worried on the eve of her wedding. Her mother took out all the delicacies at home and cooked all kinds of dishes, wrapped them in lotus leaves and told her how to do it. Who knows that the young lady forgot all the cooking methods, so she poured all the dishes into a Shao jar, covered it with lotus leaves and put it on the stove. The next day, the aroma was overflowing, and the whole family praised the cooking well. This is the origin of the "Buddha jumps over the wall" of "cooking 18 dishes in one pot".

Third, a group of beggars beg around with clay pots every day, and pour all kinds of leftovers together to cook, which is steaming and fragrant. When the monk heard it, he couldn't help being tempted by the fragrance, jumping out of the wall and feasting. There is a poem to prove it: "the fragrance of meat floats ten miles, and the Buddha hears that he abandons Zen and jumps over the wall."

The fourth one is not exactly the same as the first one: "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of Yangqiao Lane official bank held a banquet at home, inviting Zhou Lian, the chief secretary, and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jar and carefully simmered into a meat dish. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised. One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. When the lid of the altar was opened, the dish was full of meat, and the scholar was intoxicated by the fragrance. Someone asked the name of this dish. A: It has not been named yet. So the scholar improvised a poem and wrote one. One of the poems said: "The altar is full of meat and incense, and the Buddha heard that he abandoned Zen and jumped over the wall." Everyone was surprised. Since then, quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years.

Because "Buddha jumps over the wall" is a pot of dozens of raw materials, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious. At the same time, it has high nutritional value, and has the effects of invigorating qi and nourishing blood, clearing away lung heat and moistening intestines, and preventing and treating deficiency and cold. When serving, it is even better to serve with a dish of hemp fiber radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and a silver roll and sesame cake. Its taste is endless.

Speaking of the dish "Buddha jumps over the wall", almost everyone knows it and has done all kinds of imagination, but few people have actually eaten it. They are knowledgeable, such as Mr. Liang Shiqiu, who talks about jumping over the wall, but finally turns to braised pork, not to mention waiting for mortals. Fortunately, China's Chinese characters with rich connotations and extensions described the famous Fuzhou cuisine "Burning Eight Treasures of the Altar" at that time.

The allusions about the Buddha jumping over the wall are very similar to the Chinese names of Hollywood blockbusters, but neither "burning eight treasures in the altar" nor "a lifetime blessing" has brought us endless imagination and enjoyment.

Eighteen main materials and twelve auxiliary materials are integrated with each other. In the meantime, it almost includes human delicacies, such as chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham, chicken and duck gizzard, etc. Such as fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots and razor clam. More than 30 kinds of raw materials are processed and modulated separately and put into the altar layer by layer, just like an ambitious New Year film. The gathering of big names is naturally extraordinary.

Shaoxing wine jar has been selected as the stewing apparatus of Buddha jumping wall for many years, and Shaoxing famous wine is mixed in it. Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire. Now some hotels advertise how delicious their food smells, which is a bit implicit compared with the Buddha jumping over the wall. The real Buddha jumping wall has almost no fragrance during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various flavors, which floated four times, rotten but not rotten, and the taste was endless. I think this is the highest level of food.

Mr. Fei Xiaotong studied the founding of the Buddha jumping wall and said that the inventor of this dish was a beggar. These beggars beg for food with broken crocks on their backs every day and collect all kinds of leftovers in restaurants. It is said that one day, when a restaurant owner went out, he accidentally smelled a strange smell coming from the street and found that the wine left in the broken crock would have a different smell when poured with all kinds of leftovers. Inspired by this, the boss went back to the store and mixed all kinds of raw materials in an urn with wine to create a Buddha jumping wall. It seems that the Buddha jumps over the wall and the beggar chicken are related.

The second statement is related to a spoiled woman. In Fujian Customs, there is a rule called "trial cooking". On the third day after marriage, the new wife must go to her husband's house to try out the kitchen in public. This is a test of the new wife's housekeeping skills, which is related to her future position in the eyes of her in-laws. According to legend, there is a spoiled woman who can't cook. Before I got married, I was worried about the upcoming kitchen trial. For her daughter's exam, the mother tried her best to find out all the treasures at home, prepared them one by one, put them in small bags with lotus leaves, and repeatedly told her daughter how to make all kinds of raw materials. Who knows that the bride completely forgot all kinds of cooking methods in her panic the day before the kitchen trial. She didn't go to the kitchen until the evening. She unpacked all kinds of raw materials wrapped by her mother and piled up a table. When there was nothing she could do, she heard her in-laws coming into the kitchen. The new wife was afraid that her in-laws would be picky. When she saw a jar on the table, she quickly put all the raw materials into the jar, wrapped the jar with lotus leaves wrapped with raw materials, and put the jar on the quenching furnace. Thinking about tomorrow's kitchen trial, the new daughter-in-law sneaked back to her family for fear that she could not cope. The next day, all the guests arrived, but the new wife disappeared. When my in-laws entered the kitchen, they found a jar on the stove, which was still hot. When the lid was lifted, the fragrance was overflowing, and the guests cheered in unison when they smelled the fragrance, turning it into a Buddha jumping over the wall. I think this new daughter-in-law has been well received, otherwise, we will not enjoy this delicious food on earth, that is, "the smell of altar meat wafts everywhere, and the Buddha abandons Zen and jumps over the wall." Even my Buddha participated in the promotion, no wonder the Buddha jumping wall in the north and south of the river is so famous.

Anyway, if I were a Buddha, I would never climb the wall. I'll do it myself. I hope the cultural essence of China will last forever, and the Buddha jumps over the wall is one of them.