Buddha jumps over the wall, which began in the Qing Dynasty. It was originally made by Zheng Chunfa of Juchunyuan Restaurant in Fuzhou.
Because of its rich materials, it was originally named "Fushouquan". Later, some scholars came here for dinner and smelled that strange aroma, so they sang a poem on the spot, "The altar is full of fragrance floating around, and the Buddha abandons Zen and jumps over the wall."
It can attract a vegetarian Buddha to jump out of the wall, and it is tempting to think about it, so "Fushou Spring" has become a "Buddha jumping over the wall" that has been passed down to this day.
The mysterious fragrance is just an introduction to the Buddha jumping wall, and its production is extremely strict from the beginning of material selection.
Abalone should be dried abalone in South Africa, and 6 rows of sea cucumbers should be used for Liaoshen. Jelly should be the belly of the female ray, not the male ray; Mushrooms need rich mushrooms ... not to mention precise knife work, more than a dozen complicated processing steps, and charcoal fire for simmering soup.
Buddha jumping wall was originally named Fushouquan. 1899, an official of the Bureau of Money hosted a banquet for Zhou Lian, the special envoy of the Bureau of Finance, and asked his wife to cook in person, using Shaoxing wine jars to hold more than 20 kinds of raw materials such as chickens and ducks. Later, official chef Zheng Chunfa learned the cooking method of this dish and improved it. It tastes better than the first course.
Inviting literati to taste it, one of them aroused poetry and painting, and then recited: the altar is full of meat, and the Buddha hears it and abandons Zen and jumps over the wall. In Fuzhou dialect, the pronunciation of Fu Shouquan is similar to that of Buddha jumping over the wall. Quoting the meaning of the poem, Buddha jumps over the wall and becomes the proper name of this dish.