& quot; Buddha jumps over the wall &; quot; What dish is it? # Call for Food #?

What can I say?

Many good friends have heard of this name but have never eaten this dish, including me. . . .

Especially after watching the Michael Chen issue of Life I yearn for, people seem to be more interested in the Buddha jumping over the wall.

"Buddha jumps over the wall" means "full of incense", also known as "Fushouquan", which is the chief famous dish in Fuzhou.

There are many theories about the origin of this dish.

There is a saying:

On the way to Shaolin Temple in Fujian, Xuanquan, a monk of the Tang Dynasty, passed through Fuzhou, the capital of Fujian, and stayed at a hotel for the night. Just across the wall, your official family feasted on guests with "full altar incense", and the monk was salivating at it. He abandoned Buddhism for many years and jumped over the wall to enjoy "full altar incense".

That's why the Buddha jumps over the wall.

hahaha, of course, this is just a legend, and now it can't be verified. . .

A brief history of the Buddha leaping wall:

The Buddha leaping wall was originally named Fu Shouquan.

in the 25th year of Guangxu (1899), an official of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. In order to curry favor with Zhou Lian, he asked his wife to cook in person, and used Shaoxing jars to contain more than 1 kinds of raw materials and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs and seafood, which were simmered and named Fushouquan. After Zhou Lian tasted it, she was full of praise.

Later, Zheng Chunfa, an official chef, learned how to cook this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng.

once, a group of literati came to taste this dish. When Fushou was all at the Xiqi altar, the meat and fragrance were overflowing. One of the scholars was ecstatic, which triggered poetic interest. He immediately chanted: "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall."

From then on, it was renamed Buddha jumping wall.

In p>1965 and 198, in Guangzhou Nanyuan and Hong Kong respectively, Fuzhou cuisine, which mainly cooked the Buddha leaping over the wall, caused a sensation and set off the Buddha leaping over the wall fever all over the world.

Restaurants opened by overseas Chinese in various places often use self-proclaimed authentic Buddha jumping wall dishes to attract customers.

The Buddha Leaping Wall was also honored at the state banquet in honor of Prince Sihanouk, President Reagan of the United States, Queen Elizabeth of England and other heads of state, which made it even more famous in the world.

Allusions to the Buddha Leaping Wall:

The Buddha Leaping Wall is a famous traditional dish in Fuzhou, which is well-known both at home and abroad. It has been listed as the "chief dish" of Fujian recipes by cooking circles all over the world and has a history of more than 1 years.

why is it called "Buddha jumps over the wall" when it is so delicious?

There are three kinds of folk legends in Fuzhou.

firstly, it is said that in the last years of Tongzhi in Qing Dynasty (1876), an official of Fuzhou Guanqianzhuang hosted a banquet for Zhou Lian, the chief secretary of Fujian, and his wife from Shaoxing personally cooked a dish called "Fushouquan", which contained chicken, duck, meat and several kinds of seafood, and put it in a jar filled with Shaoxing wine.

Zhou Lian was full of praise after eating it, so she ordered Zheng Chunfa, the official chef, to imitate it. 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 run Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Because of the similar pronunciation of "Fushouquan" and "Buddha jumping over the wall" in Fuzhou dialect, over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world.

hahaha, it seems that the origin of this name is related to the Mandarin of Fuzhou people. . . . .

Secondly, it is a custom in Fujian that on the third day after a new wife is married, she should cook in person, show off her tea and rice skills, serve her in-laws and gain appreciation.

It's said that a rich girl was spoiled and didn't know how to cook, and she was very sad on the eve of her marriage.

Her mother took out all the delicacies at home and made all kinds of dishes, wrapped them in lotus leaves and told her how to cook them.

Who knows that this young lady forgot all the cooking methods, so in a hurry, she poured all the dishes into a Shao wine jar, covered it with lotus leaves and left it on the stove.

The next day, the aroma wafted out, and the whole family praised the good dishes, which was the origin of the "Buddha jumping over the wall" of "cooking 18 dishes in one pot".

It seems that behind the invention of everything, there is a person who is too lazy to be lazy. . . . .

thirdly, a group of beggars beg around with clay pots every day, and pour all kinds of leftovers together to cook, which is steaming and full of fragrance.

when the monk heard it, he couldn't resist the temptation of the fragrance, jumped out of the wall and feasted. There is a poem to prove it: "When the fragrance of meat floats ten miles, the Buddha hears that he abandoned Zen and jumped over the wall."

The fourth one is not exactly the same as the first one:

"Buddha jumps over the wall" is the top traditional dish in Fujian cuisine.

It is said that this dish originated in the late Qing Dynasty. An official of the official bank bureau in Yangqiao Lane, Fuzhou hosted a banquet at home for the Chief Secretary Zhou Lian, and the official's wife personally cooked it. More than 2 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jars and carefully simmered to make a delicious dish. Zhou Lian was full of praise after tasting it.

After the event, Zhou Lian took Zheng Chun, the official chef, 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.

In 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he continued to study and enrich the raw materials of this dish, and the dishes made were rich in flavor and widely praised.

One day, several scholars came to the restaurant to drink and drink, and the hall official brought an altar of dishes to the scholar's table. The lid of the altar was uncovered, and the scholar was intoxicated by the smell of meat and fragrant dishes.

someone asked the name of this dish. A: It hasn't been named yet. So the scholar improvised a poem and wrote a poem, among which there is a poem saying: "The altar is full of meat and incense floating around, and the Buddha hears that he abandoned the bouncing wall." Everyone was amazed.

From then on, quoting the meaning of the poem: "Buddha jumps over the wall" became the proper name of this dish, which has a history of more than 1 years. . . . . .

There is another saying: after the altar was opened, the dish was full of fragrance, and it happened that there was a temple in the partition wall. The fragrance made the monks in the partition wall salivate, so they crossed the wall and asked to be seated.

This dish is rich in food, soft and tender, rich and delicious in soup, delicious in taste, endless in aftertaste, and nutritious, and can improve eyesight and beauty, promote blood circulation and relax muscles and tendons, nourish yin and strengthen the body, and stimulate appetite.

let's eat this summer vacation.

The name "Buddha jumps over the wall" is so famous that I forget when I heard about it. It seems that I saw it on TV when I was a child. At that time, I was very impressed by this dish itself, which combines all kinds of luxurious and delicious ingredients. Today, we will talk about "Buddha jumping over the wall".

what exactly is "Buddha jumping over the wall"?

There are many stories about the origin of the name "Buddha jumping over the wall", all of which are folklore. In fact, it is mainly to express that "the altar is fragrant and fragrant, and the Buddha hears it and abandons Zen to jump over the wall". This view to describe its rich, mellow and delicious taste is said to be named by a scholar who tasted it and recited poems. To put it bluntly, it is also said that it was named by a monk next door who smelled the fragrance and jumped over the wall. It is also said that its original name "Fushouquan" and "Buddha jumping over the wall" are homophonic in local dialects, which are almost all folk legends that are not well documented.

"Buddha jumps over the wall" was originally a famous local dish in Fuzhou, Fujian Province, which belongs to a series of Fujian cuisine and is also praised as "the first of Fujian cuisine". In the traditional sense, the Buddha's Leaping Wall is not simply to stew all kinds of ingredients together, but also to process at least a dozen raw materials separately, and finally to put them together in an altar and simmer the soup and Shaoxing wine for more than ten hours. In the traditional way, there are even dozens of raw materials, including many rare ingredients, such as fish lips, deer tendons, turtle skirts and shark fins (not recommended), etc. The more common materials are duck gizzards, pork bellies, tendons, mushrooms, winter bamboo shoots, taro and so on.

Now many of them are improved methods, but they are not easy to operate at home. If there are stews and the like at home, you can make a super simplified version.

these kinds of raw materials can be prepared: chicken legs, ribs, bamboo shoots, chicken gizzards, abalone, scallops (not expensive at all), taro, tremella, red dates, pig's feet, beef tendon and so on, which are relatively common. It's not a fixed combination of ingredients, it's just a suggestion.

That's the answer to the "Buddha jumps over the wall". You are welcome to comment and share your opinions. It is said that "Buddha jumps over the wall" is the most luxurious Chinese food. What do you think?

Buddha jumps over the wall. This is a local dish: shark's fin is the visible entrance ingredient, and there are more than ten kinds of abalone, sea cucumber, gelatin, scallop, pig's trotters, pigeon eggs, mushroom and pork belly, but even more invisible. The ingredients used in this dish are extremely expensive, such as chicken feet and beef, which are already high-grade ingredients in ordinary people, and have become "low-quality" in this dish, which is only used to adjust soup, and these dishes are not seen in the altar. Why is the Buddha jumping wall so local? I think this probably has a lot to do with the place where it was born. The Buddha Leaping Wall originated in Fuzhou, Fujian Province, which is surrounded by mountains and seas, so it can be willful to put all kinds of delicacies together to stew. The stew here is only a joke, and the seemingly chaotic ingredients are actually very particular about every step of making this dish. The order of cooking all kinds of ingredients is a typical example, and it must be strictly followed by frying, burning and stewing.

But it is a pity that the Buddha Leaping Wall is not the one that monks can't stand jumping into the wall. At first, it was more like "burning eight flavors in an altar". Now, in pursuit of luxury, the Buddha Leaping Wall has chosen rare ingredients such as shark's fin, abalone and sea cucumber, which were not available before, to some extent, satisfying the psychology of some diners. But instead, it has separated it from the common people. Now the price of an authentic "Buddha jumping over the wall" is about 2, yuan, which is really beyond the ordinary people's enjoyment. At the beginning, the ingredients used in the Buddha's Leaping Wall were only local products such as chicken and duck gizzard, but now most of these ingredients are gone, and now they have become the same as beef. In a sense, today's Buddha's Leaping Wall is only cooked according to the method of Buddha's Leaping Wall. As for whether it is a Buddha's Leaping Wall or not, there is no debate here.

Guangzhou people like to make soup or stew soup, which is famous. In Guangzhou people's minds, a bowl of Guangzhou old fire soup is like a mother tongue, which is a unique way for Guangzhou people to strengthen their feelings. However, compared with the Buddha jumping over the wall, the variety and number of ingredients are much worse, and the cooking skills are not the same.

I was fortunate to have a meeting in Fuzhou, during which I took my clients out for dinner. I ate the Buddha jumping wall in a place with good evaluation, good environment and bad price.

in short, it's a cup of soup. I vaguely remember that the cheapest one is 498, and there are many specifications. The most expensive one is more than 2, cups. One cup per person, of course.

There are all kinds of precious ingredients in it, such as shark's fin and abalone. I can't remember clearly, but there seem to be more than a dozen ingredients in sight. There is also a ceremony before eating. Of course, it is organized by the store, and the form is greater than the content. There are so many dry goods in the soup, but there is not too much soup. After a cup is dried, the belly is full for seven points.

finally, the taste is really delicious, and the precious ingredients in it are also delicious. At that moment, it was nice to feel rich (I have no money, so I can only invite it occasionally). To sum up, this is a local soup.

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beauty, delay aging and enhance immunity. It is a good tonic. There are dozens of raw materials of Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon egg, duck gizzard, gelatin, scallop, pigeon, sparerib, razor clam, ham, pork belly, sheep elbow, toe of hoof, tendon of tendon, preserved old hen and yellow-billed duck.

Buddha jumping wall is a famous local dish in Fuzhou, Fujian province. According to legend, it was developed by a restaurant owner in Fuzhou during the Daoguang period. It has the effects of beauty beauty, enriching blood and lowering blood pressure.

Buddha jumps over the wall. The common practices are as follows: First, put ginger slices on the bottom of the tank. Second, then spread the winter bamboo shoots. Third, spread mushrooms in turn. Fourth, add cooked chicken and shrimp. Five, put the yaozhu, and then put the quail eggs. Sixth, then put it into the belly. Seven, spread the shark's fin, and smooth the shark's fin. Eight, put a small abalone on the top. 9. Spoon half of the carved wine into the jar. Ten, stir-fry spoon on fire into the soup. Eleven, pour the other half of the carved wine to boil. Season with a little salt and sprinkle with a little pepper. 13. Scoop the soup into the jar, cover the jar with plastic wrap, and seal the jar more tightly. 14. Put the sealed jar into the cage. Cover the pot and steam for two hours over medium heat. Fifteen, take it out after steaming, and cut the plastic wrap with scissors. 16. Put a saucer under the jar to serve.

The Buddha Leaping Wall is a mysterious and expensive dish in my impression.

Due to the limitation of economic level, I have never eaten it or imagined its taste.

I know it because I watched the life I yearn for. Huang Lei made this dish.

Step 1

Prepare the ingredients. Let's start to do

Step 2

Cook the whole chicken in cold water.

Step 3

Add the cut beef tendon and ribs at the same time.

Step 4

Stew for 2 hours, and remember to put aside the froth during the stewing.

Step 5

Cooked quail eggs and peeled them at the same time.

Step 6

Take out another pot, take out the stewed whole chicken, break it into pieces, and spread it on the bottom of the pot with ribs and beef tendon.

step 7

pour in the chicken soup just cooked.

Step 8

Put quail eggs, Tricholoma, Auricularia auricula, prawns, abalone and all semi-cooked food

Step 9

Pour in yellow wine, cover and continue stewing for 2 hours. You can enjoy the big meal!

what exactly is the Buddha jumping wall? Let's take a look at

Introduction: The Buddha Leaping Wall is a mysterious and expensive dish in my impression.

Due to the limitation of economic level, I have never eaten or imagined its taste.

I know it because I watched the life I yearn for. Huang Lei made this dish.

The Buddha Leaping Wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine department. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beauty, delay aging and enhance immunity. It is a good tonic.

In 1965 and 198, in Guangzhou Nanyuan and Hong Kong respectively, Fuzhou cuisine, which mainly cooked the Buddha leaping over the wall, caused a sensation and set off the Buddha leaping over the wall fever all over the world. Restaurants opened by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha Jumping Wall has also received heads of state such as Prince Sihanouk, US President Ronald Reagan and Queen Elizabeth.

There are three kinds of legends about the origin of the name "Buddha Leaping Wall" among the people in Fuzhou: [1]

One

Buddha Leaping Wall

The original name of Buddha Leaping Wall was "Fushouquan". In the 25th year of Guangxu (1899), an official of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. In order to curry favor with Zhou Lian, he asked his wife to personally cook and use Shaoxing jars. After Zhou Lian tasted it, she was full of praise. Asked about the name of the dish, the official said it was "auspicious"