What kind of dish is Buddha Jumping Over the Wall?

Buddha Jumps Over the Wall is an important dish in Fujian cuisine, one of the eight major cuisines.

Buddha Jumps Over the Wall is a famous local dish in Fuzhou, Fujian Province. It is made by simmering over a slow fire.

Some say it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou during the Daoguang period, while others say this dish was invented by beggars.

After the dish is finished, it is soft and tender, with a rich meaty aroma, meaty but not greasy, and has a savory taste.

Buddha Jumps Over the Wall is also known as Fushouquan.

The raw materials include sea cucumber, abalone, shark's fin, scallops, fish lips, gelatin, razor clams, ham, pork belly, sheep elbows, hoof tips, tendons, chicken breasts, duck meat, chicken gizzards, duck gizzards, and shiitake mushrooms. , winter bamboo shoots, etc.

6. Before placing the dishes on the altar, the raw materials should be fried, fried, cooked and deep-fried respectively. The manufacturing process is very complicated.

7. It combines a variety of meat dishes in one pot, borrowing flavors from each other while maintaining the original flavor, and is regarded as a signature dish of Fujian.

8. According to legend, during the Qing Dynasty, a group of poets and writers went to the outskirts of Fuzhou for a picnic in the spring. They put more than 20 different delicacies and seafood they brought in a jar and slowly simmered them while chanting poems. After the food in the wine jar is cooked, the aroma comes to your face and floats to the nearby Zhonggu Temple, luring a group of monks to try the smell. When one of the scholars saw this scene, he couldn't help but recite a poem: "The fragrance of vegetables overflows in the altar, and the Buddha abandons his Zen and jumps over the wall." Hence the name "Buddha Jumps over the Wall".