The origin of the food name "Buddha jumps over the wall"

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 used Shaoxing wine jar to fill chicken, duck, mutton, pork belly, pigeon eggs seafood and other raw materials 10, which were simmered with slow fire and named 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 hears it and abandons 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.

[Edit this paragraph] Nutritional components

Calorie (4293.09 kcal), vitamin B6 (2.22 mg), protein (594.52 g), vitamin B 12 (26.46 μ g), fat (152. 19 g), pantothenic acid (0. Folic acid (191.40g), dietary fiber (1.68g), cholesterol (2780.80mg), vitamin A (1223.92g) and vitamin K (1. Thiamine (1.15mg), riboflavin (3.16mg), nicotinic acid (122.94mg), vitamin c (27.75mg), vitamin e (23.44mg) and calcium (23.44mg). Potassium (6091.98mg), sodium (16.35mg), iodine (773.8 1 microgram), magnesium (152.94mg) and iron (42.1microgram).

English name

Steamed abalone with shark's fin and fish belly