Origin of Buddha Jumps Over the Wall

Legend has it that in Fujian, there is a group of literati picnic dinner, they each brought food from home in a wine jar, simmering with a small fire, the smell floated to a nearby ancient temple, the temple of a group of monks smelled the aroma immediately across the wall, so one of the literati named this dish Buddha jumped over the wall.

The origin of Buddha jumps over the wall

We all know that Buddha jumps over the wall is a very famous traditional dish with a long history. Buddha jumps over the wall in the cuisine belongs to Fujian cuisine, Fujian cuisine is one of the eight major Chinese cuisines, by the Han and Min Yue two food culture mixed and formed, because Fujian and other places in the coastal area, so many dishes in Fujian cuisine are based on seafood and river food.

Buddha jumped over the wall of the dish first originated in the Qing Dynasty during the Daoguang period, Fujian, a group of local literati gathered together for an outing, they will be brought from home together with different foods in a wine jar, slowly simmering over a small fire to heat up, and then the aroma wafted to a nearby ancient temple, the temple of a group of monks smelled the aroma and immediately came across the wall, so one of the literati gave this dish named Buddha jumped over the wall, and the dish was named Buddha jumped over the wall. So one of the literati named the dish Buddha jumped over the wall.

Buddha jumps over the wall is only so famous, not only in flavor and nutrition is better, there is another reason is that the Buddha jumps over the wall is very difficult to make. It is usually made of abalone, sea cucumber, fish lips, yak skin glue, apricot mushrooms, trotters, mushrooms, cuttlefish, scallops, quail eggs and so on brought together and then simmered over low heat.