Recipe name: Buddha Jumps over the Wall Fó tiào qiáng (English name: Buddha Jumps over the Wall)
Cuisine: Fujian cuisine
Recipe effect: tonic and body conditioning Malnutrition conditioning
[Edit this paragraph] Production materials
There are 18 kinds of raw materials for Buddha Tiaoqiang: sea cucumber, abalone, shark fin, scallop, fish lip, fish maw, razor clam, Ham, pork belly, sheep elbows, hoof tips, tendons, chicken breasts, duck breasts, chicken gizzards, duck gizzards, mushrooms, winter bamboo shoots, etc. The cooking process is very complicated: 18 kinds of raw materials are first fried, stir-fried, boiled and deep-fried to make various dishes with their own characteristics, and then they are piled layer by layer in a large Shaoxing wine jar. Pour in an appropriate amount of soup and Shaoxing wine to fully integrate the soup, wine and vegetables, then seal the mouth of the jar with lotus leaves and cover it tightly, and put it on the fire to heat. The use of fire is also very particular. You need to use white charcoal that is solid and does not emit smoke. It is first brought to a boil on a strong fire, and then slowly simmered on a slow fire for five or six hours, and then it is done.
Ingredients: 500 grams of shark fin, 6 clean duck gizzards, 250 grams of sea cucumber, 12 pigeon eggs, 1 clean fat hen, 200 grams of mushrooms, and pig 250 grams of tendons, 95 grams of pork fat, 1 large pork belly, 75 grams of ginger slices, 500 grams of lamb knuckles, 95 grams of green onions, 150 grams of clean ham tendons, 10 grams of cinnamon, 125 grams of cooked scallops, 2500g Shaoxing wine, 500g pure winter bamboo shoots, 10g MSG, 250g water-fat fish lips, 75g rock sugar, 125g bream tripe, 75g fine soy sauce, 1000g golden abalone, 1000g pork bone soup, pig trotter tip 1000g, 1000g cooked lard, 1 clean duck.
[Edit this paragraph] Production process
1. Remove the sand from the water-coated shark fins, cut them into rows on a bamboo grate, put them into a boiling water pot and add 30 grams of green onions and ginger. Boil 15 grams of slices and 100 grams of Shaoxing wine for 10 minutes. Take out the fishy smell, remove the green onion and ginger. Do not use the juice. Take out the grate and put it into a bowl. Place the pork fat on the shark fin and add 50 grams of Shaoxing wine. Put it in a basket and steam it over high heat for 2 hours. Take it out, remove the fat and fat, and decant the steaming juice.
2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onions, 100 grams of Shaoxing wine, and 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, and remove , pick out the onions and ginger.
3. Put the money abalone into a cage, steam it over high heat and take it out. After washing, cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add 250 grams of bone broth, 15 grams of Shaoxing wine, put in a steamer over high heat and steam for 30 minutes, take out and decant to remove the steaming juice. Boil the pigeon eggs and remove the shells.
4. Chop off the heads, necks and feet of chickens and ducks respectively. Remove the shell from the tips of the pig's trotters, pluck the hair and wash them thoroughly. Scrape and wash the lamb knuckles. Cut each of the above four ingredients into 12 pieces, put them into a boiling water pot together with the clean duck gizzards, remove the blood and fish them out. Turn the pork belly inside out and wash it, boil it twice with boiling water, remove the turbidity, cut it into 12 pieces, put it in the pot, add 250 grams of soup and bring it to a boil, add 85 grams of Shaoxing wine and boil it for a while, remove it, and leave it out. .
5. Wash the sea cucumbers and cut each into two pieces. Wash the boiled pork trotters and cut into 2-inch long sections. Add 150 grams of water to the clean ham tendon, steam it in a basket over high heat for 30 minutes, take it out, drain off the steaming juice, and cut it into slices about 1 cm thick. Cook the winter bamboo shoots in a pot of boiling water, take them out, cut each bamboo shoot into four pieces, and flatten them gently. Put the pot on a high fire, put the cooked lard in the pot and heat it until it is 70% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry them for about 2 minutes. Remove them. Then, put the fish belly into the pot and fry until it can be broken by hand. Pour it into a colander to drain off the oil, then soak it in water and take it out. Cut it into pieces 4.5 cm long and 2.5 cm wide.
6. Leave 50 grams of oil in the pot. When it is 70% hot, add 35 grams of green onions and 45 grams of ginger slices to the pot and stir-fry until fragrant. Add chicken, duck, and mutton. Stir-fry the elbow, pig's trotter tip, duck gizzard and pork belly for a few times. Add 75g soy sauce, 10g MSG, 75g rock sugar, 2150g Shaoxing wine, 500g bone broth and cinnamon. Cover and cook for 20 minutes, then remove. Take out the onion, ginger, and cinnamon from the pot and put them into a basin. Set aside the soup.
7. Wash a Shaoxing wine jar, add 500 grams of water, heat it over low heat, pour out the water in the jar, put a small bamboo grate at the bottom of the jar, first put the cooked chicken and duck , sheep, elbows, pig's hoof tips, duck gizzards, pork belly pieces and flower mushrooms and winter bamboo shoots are put in, then the shark's fin, ham slices, scallops, abalone slices are wrapped in gauze into a rectangle, and placed on the chicken, duck and other ingredients. Then pour in the soup of boiled chicken, duck and other ingredients, cover the mouth of the jar with lotus leaves, and top it with a small bowl. After installation, place the wine jar on the charcoal stove, simmer over low heat for 2 hours, then open the lid. Quickly add sea cucumbers, tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, and simmer again. Take it out after an hour. When serving, pour the vegetables from the altar into a large basin, open the gauze bag, and put the pigeon eggs on top. At the same time, add a plate of coir raincoat radish, a plate of bean sprouts mixed with ham, a plate of stir-fried bean sprouts with mushrooms, a plate of spicy mustard, as well as silver rolls and sesame sesame pancakes.
[Edit this paragraph] Process Tips
This product involves a frying process, so you need to prepare about 300 grams of vegetable oil.
[Edit this paragraph] Recipe nutrition
Shark fin (dried): Shark fin is rich in gum, refreshing and soft. It is a high-quality food with high protein, low sugar and low fat.
Shark's fin contains anti-hyperlipidemia, anti-arteriosclerosis and anti-coagulant ingredients, which can prevent and treat cardiovascular system diseases. Shark's fin is rich in collagen, which is beneficial to nourishing and softening skin and mucous membranes, making it a good beauty food. Shark's fin is sweet, salty, neutral in nature, can exude dampness and move water, stimulate appetite, clear phlegm and eliminate fish accumulation, nourish the five internal organs, increase waist strength, and benefit deficiency and tuberculosis.
Abalone: ??Abalone is rich in protein, as well as more calcium, iron, iodine, vitamin A and other nutrients; it has the functions of nourishing yin, clearing away heat, replenishing essence, and improving eyesight.
Pheasant: The calcium, phosphorus, and iron content of pheasant meat are much higher than ordinary ones, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution. Pheasant meat also has the effects of strengthening the spleen and stomach, increasing appetite, and stopping diarrhea. Pheasant meat has the special effect of eliminating phlegm and replenishing the brain. It can cure phlegm and prevent Alzheimer's disease. It is a valuable product in game. Traditional Chinese medicine believes that pheasant meat is mild in nature and sweet in taste; it has the effect of tonifying the middle and replenishing qi, strengthening the spleen and stopping diarrhea; it is suitable for people who suffer from diarrhea due to spleen and stomach qi deficiency, are weak after illness, have loss of appetite, and frequent urination.
Chicken: Chicken meat is tender, delicious, nutritious and nourishing. The protein content in chicken is very high and has high digestibility. It is easily absorbed and utilized by the human body and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids, which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in the Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine also believes that chicken has the effects of warming the body and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones.
Dried scallops: Dried scallops contain protein, fat, carbohydrates, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Dried scallops are rich in sodium glutamate and have a very fresh taste, which is similar to fresh scallops. In comparison, the fishy smell is greatly reduced. Scallops have the functions of nourishing yin, nourishing the kidneys, and regulating the stomach. It can treat dizziness, dry throat, thirst, constipation, hemoptysis, and weakness of the spleen and stomach. Regular consumption of scallops can help lower blood pressure, lower cholesterol, and improve fitness. According to records, scallops also It has the effects of anti-cancer, softening blood vessels, and preventing arteriosclerosis.
Ham: Ham is bright in color, distinct in red and white, lean meat is salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easily absorbed by the human body, and has the functions of nourishing the stomach and promoting body fluids. It has the functions of strengthening kidneys, strengthening bone marrow, strengthening feet, and healing wounds.
Bamboo shoots: Bamboo shoots are rich in signature nutrients such as B vitamins and niacin. They have the characteristics of low fat, low sugar, and high dietary fiber. They can absorb a large amount of oil to increase the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat with each meal will be absorbed by it, reducing the absorption and accumulation of fat by the gastrointestinal mucosa, thereby achieving the purpose of losing weight. Bamboo shoots also contain a large amount of cellulose, which not only can It promotes intestinal peristalsis, removes food accumulation, and prevents constipation. It is also a good weight loss product for obese people and can reduce diseases related to high fat. In addition, because bamboo shoots are rich in niacin, dietary fiber, etc., they can promote intestinal peristalsis, help digestion, eliminate food accumulation, and prevent constipation, so they have a certain effect in preventing digestive tract tumors.
[Edit this paragraph] Compatible recipes
Abalone: ??Abalone should not be eaten with chicken, wild boar, and beef liver.
Pheasant: Pheasant meat should not be eaten with venison, buckwheat, onions, walnuts, fungus, pork liver, fish, etc.
Chicken: Chicken should not be eaten with pheasant, soft-shell turtle, carp, crucian carp, rabbit meat, shrimp, onions, garlic, etc.;
Eating with sesame seeds and chrysanthemums can lead to poisoning;
It is not advisable to eat it with plums and rabbit meat, as it will cause diarrhea;
Eating it with mustard will cause internal heat.
Bamboo shoots: Avoid eating bamboo shoots with sheep liver.
Yam (dried): Yams such as Kansui and Euphorbia should not be taken together with alkaline drugs.
Wolfberry: Wolfberry is generally not suitable for consumption with too many tea-warming supplements such as longan, red ginseng, jujube, etc.
[Edit this paragraph] Health Tips
1. Soak scallops: Wash the scallops, put them into a bowl, add a little stock, green onions and ginger, put them in a basket and steam them till tender. That’s it.
2. Flower mushrooms: Shiitake mushrooms produced in late spring and early early spring, with chrysanthemum patterns on the surface.
3. Fish maw should be soaked in oil. When soaking sea cucumbers, the sea cucumbers should not be soaked in oil.
4. Finally, put all the raw materials into the jar and simmer over low heat. Don't be impatient, otherwise the effect will not be achieved.
[Edit this paragraph] History and Culture
"Buddha Jumps Over the Wall" is the "Fu Tan Xiang", also known as "Fu Shou Quan", which is the chief famous dish in Fuzhou. It is said that Xuan Quan, an eminent monk from the Tang Dynasty, passed by Fuzhou, the "capital of Fujian", on his way to the Shaolin Temple in Fujian Province. He stayed overnight in a hotel. Just across the wall, a noble official's house was feasting guests with "an altar full of incense". The eminent monk was salivating after smelling it. After many years of practicing Buddhism, he jumped over the wall and enjoyed the "altar full of incense". That's why "Buddha Jumps Over the Wall" got its name.
A brief history of Buddha Jumping over the Wall:
The original name of Buddha Jumping over the Wall is Fu Shou Quan. In the 25th year of Guangxu's reign (1899), an official from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the chief envoy of Fujian Province. In order to curry favor with Zhou Lian, he ordered his family members to cook the dishes themselves, using Shaoxing wine jars to prepare chicken, duck, mutton, pork belly, and pigeon. It is made by simmering more than 10 kinds of raw and auxiliary ingredients such as eggs and seafood, and named Fu Shou Quan. After Zhou Lian tasted it, she was full of praise. Later, the Yamen chef Zheng Chunfa learned how to cook this dish and improved it. When Zheng Chunfa opened the "Ju Chunyuan" restaurant, this dish made a sensation in Rongcheng.
Once, a group of literati and poets came to taste this dish. When Fu Shouquan came to the banquet and opened the altar, the aroma of meat overflowed. One of the scholars was so ecstatic that he inspired poetry. He immediately chanted: "The altar is opened and the aroma of meat is floating around. Buddha Hearing Qi Chan jump over the wall." From then on, it was renamed Buddha Jumping over the Wall. In 1965 and 1980, Fuzhou cuisine, which featured Buddha jumping over the wall, caused a sensation in Guangzhou Nanyuan and Hong Kong respectively, setting off the Buddha jumping over the wall craze around the world. Restaurants opened by overseas Chinese in various places often use self-proclaimed authentic Buddha Jumping Over the Wall dishes to attract customers. Buddha Jumps Over the Wall has also been served at state banquets hosted by heads of state such as Prince Sihanouk, US President Ronald Reagan, and Queen Elizabeth of the United Kingdom. It has been highly praised, and this dish has become even more famous around the world.
The allusion of Buddha jumping over the wall:
Buddha jumping over the wall is a traditional famous dish in Fuzhou that combines all kinds of delicacies from mountains and seas. It is well-known at home and abroad. It is listed as the "chief dish" of Fujian recipes by the culinary circles in various places. It is still popular today. It has a history of more than a hundred years.
Why is such a delicious dish called "Buddha Jumps over the Wall"? There are three folk legends in Fuzhou.
The first is: It is said that in the late Tongzhi period of the Qing Dynasty (1876), an official from Guanqianzhuang, Fuzhou hosted a banquet for Fujian Chief Secretary Zhou Lian, and his Shaoxing wife personally cooked a dish named It is called "Fu Shou Quan", which contains chicken, duck, meat and several kinds of seafood, and is simmered in a jar containing Shaoxing wine. Zhou Lian was full of praise after eating it, so she ordered the Yamen chef Zheng Chunfa to imitate it. Zheng Chunfa came to ask for advice and made changes in the ingredients. He used more seafood and less meat to make the dish more meaty and delicious. Later, Zheng Chunfa left Zhoulian Yamen and raised funds to run Juchunyuan Restaurant. "Fushouquan" became the main dish of this restaurant. Just because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to "Buddha Jumps over the Wall", over time, "Fushouquan" became more and more popular. It was replaced by "Buddha Jumps Over the Wall" and became famous all over the world.
The second is: It is a custom in Fujian that on the third day after the new daughter-in-law gets married, she must cook and show off her cooking skills to serve her parents-in-law and win their appreciation. Legend has it that a rich girl was spoiled and was not good at cooking. She was very sad on the eve of her wedding. Her mother took out all the delicacies at home and made them into various dishes. She wrapped them one by one in lotus leaves and told her how to cook them. Unexpectedly, this young lady forgot all about the cooking methods. In a hurry, she poured all the vegetables into a Shaoxing wine jar, covered it with lotus leaves, and put it on the stove. The next day, the aroma wafted out, and the whole family praised the delicious food. This is how the "Buddha Jumps over the Wall" of "eighteen dishes cooked in one pot" came about.
The third is: a group of beggars carry earthenware bowls and jars to beg for food every day. They pour the various leftovers and cook them together, making them steaming and fragrant. The monk smelled it and could not resist the temptation of the fragrance. He jumped out of the wall and ate happily. There is a poem to prove it: "The fragrance of meat is brewing for ten miles, and the Buddha hears abandoning Zen and jumps over the wall."
The fourth is not exactly the same as the first: "Buddha jumps over the wall" is the first traditional famous dish in Fujian cuisine . It is said that this dish originated in the late Qing Dynasty. An official from the Guan Yin Bureau in Yangqiao Lane, Fuzhou hosted a banquet for Chief Secretary Zhou Lian at his home. The official’s wife personally cooked the dish, using more than 20 kinds of raw materials such as chicken, duck, and meat. The meaty dishes were carefully simmered in Shaoxing wine jars, and Zhou Lian was full of praise after tasting them. Afterwards, Zhou Lian took the Yamen chef Zheng Chunfa to visit the Guan Yin Bureau. After returning to Yamen, Zheng Chunfa studied carefully and reformed the ingredients. He used more seafood and less meat. The effect was especially better than the former. After Zheng Chunfa opened the "Ju Chun Yuan" restaurant in 1877, he continued to research and enrich the raw materials of this dish. The dishes he produced were rich in fragrance and widely praised. One day, several scholars came to the hall to drink and taste food. The official brought a jar of dishes to the scholar's table. When the lid of the altar was opened, the hall was filled with meaty and fragrant dishes. The scholars were intoxicated by the aroma. Someone quickly asked what the name of this dish was, and the answer was: It hasn't been named yet. So the scholar impromptuly recited poems and composed poems. One of the poems said: "The altar is opened and the fragrance of meat is floating around. When the Buddha heard that he had abandoned his Zen, he jumped over the wall." The crowd cheered. Since then, quoting the meaning of the poem: "Buddha Jumps Over the Wall" has become the correct name of this dish, which has a history of more than 100 years.
Since "Buddha Jumps Over the Wall" simmers dozens of raw materials in one pot, it not only has different meaty flavors, but also maintains their own characteristics. It tastes soft and tender, with a rich meaty aroma, meaty but not greasy; all the ingredients are interpenetrated, and the taste is delicious. At the same time, it has extremely high nutritional value and has the functions of nourishing qi and blood, clearing the lungs and moistening the intestines, preventing and treating deficiency and cold. When serving the meal, you can serve it with a plate of coir raincoat radish (white radish cut into shreds), a plate of spicy mustard, a plate of ham mixed with bean sprouts, and a plate of stir-fried bean sprouts with mushrooms, and then serve with silver rolls and sesame sesame pancakes. It is indescribably wonderful and its flavor is endless.
Speaking of the dish Buddha Jumps Over the Wall, almost everyone knows it and has imagined it in various ways, but very few people have actually tasted Buddha Jumps Over the Wall. For example, Mr. Liang Shiqiu, an erudite man who talked about Buddha Jumps Over the Wall, ended up talking about Buddha Jumping Over the Wall. When it comes to braised pork, let alone me and other mortals. Fortunately, Chinese characters with rich connotations and denotations can describe for us the famous Fuzhou dish of that time, "Tan Shao Ba Bao".
There are so many allusions about Buddha Jumping over the Wall that they resemble the Chinese names of Hollywood blockbusters, but whether it is "Burning Eight Treasures on the Altar" or "Fushouquan", there is no such three-character "Buddha Jumping Over the Wall" as bringing Our endless imagination and enjoyment.
Eighteen kinds of main ingredients and twelve kinds of auxiliary ingredients are integrated with each other. It includes almost human delicacies, such as chickens and ducks, sheep knuckles, pork belly, hoof tips, tendons, ham, chicken and duck gizzards; such as fish lips, shark fins, sea cucumbers, abalone, scallops, and fish belly; such as pigeon eggs, mushrooms, and bamboo shoots. Pointed, razor clam. More than 30 kinds of raw materials and auxiliary materials are processed and prepared separately, and then put into the jar in layers. It is like an ambitious New Year's film. The gathering of big names is naturally extraordinary.
Buddha Jumps Over the Wall has been using Shaoxing wine jars for many years, and there are Shaoxing famous wines mixed with ingredients in the jars. Simmering Buddha Tiaoqiang pays attention to storing fragrance and preserving taste. After loading the ingredients into the altar, seal the mouth of the altar with lotus leaves and then cover it. The fire used to simmer Buddha Jumping over the Wall is strictly pure smokeless charcoal fire. It is boiled over a high fire and then simmered over a low fire for five or six hours. Nowadays, some hotels advertise how fragrant their dishes are, which is indeed a little less subtle than Buddha Jumping Over the Wall. The real Buddha Jumps Over the Wall has almost no aroma during the simmering process. On the contrary, when it is simmered and opened to the altar, you only need to slightly lift the lotus leaf, and the aroma of the wine will hit your nose and go straight into your heart and spleen. The soup comes out thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around. It is rotten but not rotten, and the taste is endless. I think this is the highest level of gourmet food.
Mr. Fei Xiaotong studied the origin of Buddha Jumping Over the Wall and said that the inventor of this dish was a group of beggars. These beggars carry broken earthen pots and go out begging for food every day, collecting all the leftovers from the restaurants. It is said that one day, a restaurant owner went out and accidentally smelled a strange fragrance coming from the street. He escaped from the fragrance and discovered that the leftover wine and various leftovers in the broken earthen jar were poured together, and there was an unusual aroma. The boss became enlightened and went back to the shop to mix various raw materials into a vat and mix it with wine to create Buddha Jumping over the Wall. It seems that the Buddha Jumping over the Wall is related to the "Beggar Chicken".
The second theory is related to a pampered woman. According to Fujian custom, there is a rule called "test cooking". On the third day after marriage, the new daughter-in-law must go to her husband's house to try out the cooking in front of a large audience. This is a test of the new daughter-in-law's housekeeping skills, and it is related to her future status in the eyes of her parents-in-law. According to legend, there was a woman who had been pampered since childhood and could not cook. Before getting married, I was worried about the upcoming kitchen trial. In order for her daughter to take the exam, the mother tried her best to find all the delicacies in the family collection, prepare them one by one, pack them into small packets with lotus leaves, and repeatedly told her daughter how to cook the various ingredients. Unexpectedly, the bride completely forgot all the cooking methods in her panic the day before the kitchen test. She didn't go to the kitchen until late in the evening, unpacking the various ingredients her mother had packed, and piling them all on the table without knowing what to do. When she was at her wits' end, she heard her parents-in-law want to enter the kitchen. The new daughter-in-law was afraid that her parents-in-law would be picky. When she saw a wine jar next to the table, she hurriedly put all the ingredients she had brought into the jar. She wrapped the mouth of the jar with lotus leaves and put the wine jar on the fire. on the stove. Thinking about the kitchen test tomorrow, the new daughter-in-law was afraid that she would not be able to cope with it, so she quietly slipped back to her parents' house. The next day, the guests all arrived, but the new wife was missing. My parents-in-law went into the kitchen and found a wine jar on the stove, which was still hot. As soon as the lid was opened, a strong fragrance filled the air, and the guests cheered in unison when they smelled the fragrance. It was like Buddha jumping over the wall. I think this new daughter-in-law has also received good reviews, otherwise we would not be able to enjoy this worldly delicacy. Even my Buddha participates in the promotion. No wonder this Buddha Jumping Over the Wall is so famous all over the country.
Anyway, if I were a Buddha, I would never be forced to jump over the wall. I would do it myself. I hope that the essence of Chinese culture will always be continuous, and Buddha Jumps Over the Wall is one of them.
[Edit this paragraph] Nutritional information
·Calories (4293.09 kcal)·Vitamin B6 (2.22 mg) ·Protein (594.52 g)·Vitamin B12 (26.46 micrograms) ·Fat (152.19 g) · Pantothenic acid (0.15 mg) · Carbohydrates (137.51 g) · Folic acid (191.40 mcg) · Dietary fiber (1.68 g) · Cholesterol (2780.80 mg) · Vitamin A (1223.92 mcg) · Vitamin K (1.05 mcg) · Carotene (10.20 μg) · Thiamine (1.15 mg) · Riboflavin (3.16 mg) · Niacin (122.94 mg) · Vitamin C (27.75 mg) · Vitamin E (23.44 mg) · Calcium (2473.34 mg) · Phosphorus (3968.94 mg) · Potassium (6091.98 mg) · Sodium (16.35 mg) · Iodine (773.81 μg) · Magnesium (152.94 mg) · Iron (42.10 mg) · Zinc (472.12 mg) · Selenium (5.21 μg) · Copper (2.45 mg) ·Manganese (0.00 mg)
English name
Buddha Jumps over the Wall
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Buddha Jumps Over the Wall (Prose) Text/Chu Guoqing
There was once a collection of delicacies from mountains and seas The meat dish was so fragrant that it made the monks chanting sutras in the neighboring temple salivate and lose their concentration. They ignored the Buddhist rules and climbed over the wall in search of the fragrance. This dish was named "Buddha Jumps over the Wall".
It is this "Buddha jumping over the wall" that actually makes some people take it seriously. Mr. Liang Shiqiu, who is famous for writing "Ya She Essays" and "Ya She Talks about Eating", did not know about this dish before going to Taiwan. After arriving in Taiwan, he regretted that he could not eat the authentic "Buddha Jumps Over the Wall", so he had to eat "Jar Meat". "Let's compare. In July 1983, Taiwan's "Reader's Digest" quoted a remarkable short article about "Buddha Jumps Over the Wall". In the article, she said: "That thing is really sinful. It's all meat, pig's feet, and... Chicken, sea cucumber and tendon are stewed into a big pot.
...This is all an advertising gimmick, saying that this dish is so fragrant that even Buddha would jump over the wall to eat it. ”
I don’t know how overseas people view this dish. I don’t care how much “advertising gimmick” its name is, but at least it is not “stewed into a big pot”. If it is more economical, it should be called "Hodgepodge cooked in a wine jar", this is what I felt after eating it.
Looking back at the history of "Buddha Jumping over the Wall", it should be said that it was originally called "Fushouquan" in the Qing Dynasty. In the last year of the year (1874), Fujian Chief Secretary Zhou Lian went to a banquet at the home of an official in Guanqianzhuang in Yangqiao Lane, Fuzhou. The host's wife was from Shaoxing and specially prepared a specialty dish for this family banquet - "Fu Shou Quan". The method is to put chicken, duck, pork and several kinds of plum blossoms into a jar that was once filled with Shaoxing wine, and simmer it for more than two hours. When the dish was served, the aroma filled the room. Zhou Lian was secretly amazed after eating it. After returning home, he asked his chef Zheng Chunfa to make the same recipe many times, but the taste was not as good as the one he had eaten at Guanqianzhuang. Zheng Chunfa had no choice but to go to Guanqianzhuang for advice. Use more seafood and less meat, and add 18 kinds of main ingredients and 16 kinds of auxiliary ingredients such as abalone, tendons, sea cucumbers, and shark fins. After this improvement, the taste became more delicious. Later, Zheng Chunfa founded the "Juchunyuan" restaurant. The dishes are special dishes. As soon as it opened, several local scholars gathered at his restaurant. After eating several dishes, they felt they were not fresh and asked for something different. Zheng Chunfa brought out "Fu Shou Quan" for everyone to taste. . Unexpectedly, as soon as the lid of the altar was opened, the wonderful aroma overflowed, which made several scholars gasp in admiration. It was both an eye-opener and a feast for the eyes. At this moment, several more monks came in and came to the table to eat with the scholars. It turned out that these monks secretly jumped over the wall from the neighboring temple, and the strange fragrance actually made them throw down their scriptures and forget the temple rules. Seeing this, the scholars became excited and began to sing poems praising this scene. There is a saying that goes: "When the altar is opened, the fragrance of meat floats around, and the Buddha jumps over the wall when he hears it."
From then on, the hodgepodge cooked in the wine altar became known as "Buddha jumped over the wall". The delicacies were unique and unique. Becoming the "chief representative" of Fujian cuisine
The most outstanding feature of "Buddha Jumps Over the Wall" is its aroma. Anyone who has eaten this dish says that it should be recommended first among Chinese dishes in terms of aroma. The reason is mainly due to its material selection and cooking techniques.
In terms of material selection, Fo Tiao Qiang selects shark fin, sea cucumber, abalone, fish maw, scallops, fish skin, deer tendon, pork belly, There are 18 main raw materials such as pigeon eggs, ham, shiitake mushrooms, winter bamboo shoots, and white radish, accompanied by more than a dozen auxiliary ingredients such as ice brew, cinnamon, longan meat, Shaoxing wine, ginseng, wolfberry, pepper, salt, green onion, and ginger. The preparation process is rigorous and complicated. Some of the selected ingredients must be limited to products from specific regions, and the use of meat is also limited to specific parts. The knife skills must be particular, and the shape, size, thickness, and length of the ingredients must be steamed, fried, soaked, etc. After cooking according to the above cooking methods, put them into a jar filled with Shaoxing wine in a certain order, pour soup made with fresh geese, fresh ducks, old hens, pork knuckles, etc., and finally cover them with lotus leaves, seal them, and cook them over a high fire. Bring to a boil, then simmer over low heat for 6 hours.
This dish is soupy, fresh, and mellow, salty and sweet, meaty but not greasy, and leaves your lips and teeth lingering after eating. It's fragrant, flavorful, wonderful, and naturally has high nutritional value.
Today, "Buddha Jumps Over the Wall" has become famous and has become a top dish at Chinese banquets at home and abroad. The authentic Fuzhou "Buddha Jumps Over the Wall" has been passed down to the seventh generation, and its representative is Qiangbengen and Qiangququ of Fuzhou Restaurant. Chairman Mao Zedong once specially tasted their "Buddha Jumps Over the Wall"; Li Xiannian hosted a banquet for U.S. President Ronald Reagan at Diaoyutai, and also preferred their "Buddha Jumps Over the Wall". The distinguished guests were full of praise after eating and will never forget it. In the third national cooking competition held in October 1993, Mr. Liu Zhangli, the deputy chef of the hot food processing room of the Great Hall of the People restaurant, participated in the competition and won the gold medal with his work "Buddha Jumps Over the Wall".
Since the incense of "Buddha Jumps Over the Wall" can make Buddha jump over the wall, what should mortals do? Those who can't eat it will naturally be eager to try it. Finally one day, I tasted "Buddha Jumps Over the Wall" at "Tiantian Fishing Port" in Shenyang. As far as I know, this is the only hotel in Shenyang that has "Buddha Jumps over the Wall", but the price is very scary. Each person has a small altar, three or five mouths, and the price is 385 yuan. It tastes delicious, and what's particularly meaningful is the name of the menu - "Mini Buddha Jumps Over the Wall". This "mini" is very confusing. It turns out that "mini" is the transliteration of English mini, which means "the smallest of its kind". Such as "miniskirt" (the ultra-short one in the skirt family); it is also used as a prefix to form words, meaning "small", such as "minibus" (small bus). This is a superb translation with a clever combination of sound and meaning, but most Chinese people understand it literally. If you add the qualifying word "mini" to "Buddha Jumps Over the Wall", no matter how small the weight in the altar, you have nothing to say, so you have to be obedient. of being fascinated.
"Mini Buddha jumping over the wall" can clearly show the wisdom of the businessman. Different opinions depend on the understanding of the eater. Those who understand the true meaning of "mini" and those who don't know the secret can both "mini" and return satisfied.