Allusions to food

Buddha jumps over the wall, which began in the Qing Dynasty. It was originally made by Zheng Chunfa of Juchunyuan Restaurant in Fuzhou.

Zheng worked as a cook in Zhou Lianfu, the special envoy of the Qing government.

On one occasion, Fuzhou Finance Bureau invited Zhou Lian to have a potluck at home. During the dinner, chicken, duck, sheep elbow, ham and other raw materials were processed into a dish and simmered in a Shaoxing jar.

Zhou Lian praised it after eating.

After returning home, Zheng Chunfa was asked to try this dish, but it tasted bad, so Zhou took Zheng to the official money bureau for advice.

Zhou went back to the yamen, studied it carefully, and added delicacies. As a result, the fragrance was stronger and the taste was better.

1877, Zheng Chunfa resigned as a formal chef and opened Juchunyuan Restaurant in Dongjiekou Scenic Resort Scenic Area. Eighteen kinds of precious raw materials, such as sea cucumber and squid, are added with old wine, ginger, cinnamon and fennel, and then simmered in a ceramic crock, which is extremely delicious.

More and more people go to taste.

At that time, there was also a group of scholars who praised Juchunyuan for tasting this dish.

When this dish was served on the dining table and the lid of the altar was opened, a strange smell suddenly came to the nose, and everyone rushed to taste it, which was extremely delicious.

Scholars wrote poems on the spot, including one sentence: "The altar is full of meat and incense, and the Buddha heard that he abandoned Zen and jumped over the wall."

"This dish was originally named Fushouquan, and later renamed' Buddha jumps over the wall'.

It has been popular all over the country for nearly a hundred years and enjoys a high reputation at sea.