Which cuisine does Buddha jumps over the wall belong to?

Fo jumps over the wall belongs to the Min cuisine.

It is also called "Fukushouquan" and "Mantan Xiang". According to legend, the Tang Dynasty monk Xuan Tsuen, on the way to Shaolin Temple in Fujian Province, just passing through the "Min capital" Fuzhou, night, because next door is your official family is using "full of incense" to entertain guests, the monk smelled after a long time can not forget, and then will be the Buddhist disciples for many years! Then he abandoned his practice and jumped over the wall to enjoy the "altar full of incense", because of which he got the name of Buddha jumping over the wall.

About Buddha jumps over the wall:

Buddha jumps over the wall is usually used abalone, sea cucumber, fish lips, yak skin glue, apricot abalone mushrooms, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs and so on together, adding soup and Fujian old wine, simmered over a fire and made.

Because "Buddha jumps over the wall" is dozens of ingredients simmered in one altar, both **** the same meat flavor, but also to maintain their own characteristics. Eat up soft and tender, rich meat aroma, but meat and not greasy; each material for each other to penetrate, taste in flavor.

Buddha jumps over the wall in the simmering process almost no flavor out, but in the simmering into the open altar, just slightly lift the lotus leaf, there will be wine aroma pouncing nose, straight into the heart and spleen. The soup is thick and brown, but not greasy. Eating wine and various aromas mixed, the fragrance of the four seats, rotten but not rotten, the flavor is infinite.