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About Buddha Jumping over the Wall Verses and Calligraphy

1. Verses about Buddha jumping over the wall

Verses about Buddha jumping over the wall 1. What two kinds of verses does the dish "Buddha jumps over the wall" come from?

It does not come from poetry.

There are two theories about the origin of Buddha Jumping over the Wall:

1. Theory 1

During the Daoguang period of the Qing Dynasty, officials from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the governor of Fujian. . During the banquet, there was a dish called "Fu Shou Quan", which was made from chicken, duck, lamb knuckles, pig trotters, ribs, pigeon eggs, etc. simmered over slow fire. Zhou Lian was very satisfied after eating. After returning home, he ordered chef Zheng Chunfa to imitate the original dish in accordance with the law, reducing the amount of meat and adding a variety of seafood to make the finished dish richer, more delicious and delicious.

Later, Zheng left the Chief Envoy's Yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou). Serve this dish. The literati applauded after tasting it, and someone impromptuly wrote a poem: "The altar is opened and the fragrance of meat is floating around. The Buddha heard that he abandoned his Zen and jumped over the wall." From then on, this dish was called "Buddha Jumps over the Wall".

2. Theory 2

According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars. These beggars carry broken earthen pots and go around begging for food every day, collecting all kinds of 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 found leftover wine and various leftovers in a broken earthen jar. The boss became enlightened and went back to the shop to mix various raw materials and mix them with wine to create Buddha Jumping Over the Wall.

Extended information:

Features:

Buddha jumps over the wall usually uses abalone, sea cucumber, fish lip, yak hide glue, king oyster mushroom, tendon, flower mushroom, cuttlefish , scallops, quail eggs, etc. are brought together, added with broth and Shaoxing wine, and simmered over a slow fire.

After being cooked, it is soft and tender, with a rich meaty aroma, meaty but not greasy, and has a savory taste.

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.

During the simmering process of Buddha Jumping Over the Wall, there is almost no aroma. On the contrary, when it is simmered and opened, you only need to slightly lift the lotus leaf, and the aroma of wine will hit your nose and penetrate directly 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.

Baidu Encyclopedia-Buddha Jumps Over the Wall

2. What two kinds of poems does the dish "Buddha Jumps Over the Wall" come from?

It does not come from poems.

There are two theories about the origin of Buddha Jumping Over the Wall: 1. The story is that during the Daoguang period of the Qing Dynasty, officials from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the governor of Fujian. During the banquet, there was a dish called "Fu Shou Quan", which was made from chicken, duck, lamb knuckles, pig trotters, ribs, pigeon eggs, etc. simmered over slow fire.

Zhou Lian was very satisfied after eating. After returning home, he ordered chef Zheng Chunfa to imitate the original dish in accordance with the law, reducing the amount of meat and adding a variety of seafood to make the finished dish richer, more delicious and delicious.

From then on, this dish was called "Buddha Jumps over the Wall". 2. The second statement: According to Mr. Fei Xiaotong’s account, the inventor of this dish was a group of beggars.

These beggars carry broken earthen pots, beg for food everywhere every day, and collect all kinds of 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 found leftover wine and various leftovers in a broken earthen jar.

The boss became enlightened and went back to the store to mix various raw materials together with wine to create Buddha Jumping Over the Wall.

Extended information: Features: Buddha jumps over the wall usually uses abalone, sea cucumber, fish lips, yak hide glue, king oyster mushroom, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to gather them together, add broth and Shaoxing wine is made by simmering it over a slow fire.

After being cooked, it is soft and tender, with a rich meaty aroma, meaty but not greasy, and has a savory taste.

Since "Buddha Jumps Over the Wall" simmers dozens of raw materials in one pot, it not only has a different meaty taste, but also maintains its 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. There is almost no aroma emerging from the Buddha Jumping Over the Wall during the simmering process. On the contrary, when it is simmered and opened, you only need to slightly lift the lotus leaf, and the aroma of the wine will hit your nose and penetrate directly into your heart and spleen.

The soup is rich and brown in color, 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.

Baidu Encyclopedia-Buddha jumped over the wall.

3. Use an idiom to describe Buddha jumping over the wall

Overflowing with fragrance, oily but not greasy, crispy, delicious, salty and sweet, moderately sweet, crisp and refreshing, all five flavors, sweet and sour, delicious, juicy and refreshing Delicious, tender, refreshing, spicy, fragrant, sweet and glutinous. Delicious delicacies. Delicious and gluttonous feast. Delicious, delicious, sweet, refreshing, fragrant in the mouth, endless aftertaste. Delicious delicacies on a jade plate. Beautiful appearance, good color and taste, mouth-watering. Bazhen Jade Food , its taste is endless. Mouth-watering, fresh, fat and tender, original jade plate, delicacies, phoenix marrow, dragon liver and relish. 1. Unique flavor Pinyin: bié yǒu fēng wèi Definition: flavor: originally refers to the beautiful taste, extended to the characteristics of things.

There is another wonderful taste. It is a metaphor for the special color or interest that something has.

2. Not aware of the taste of meat Pinyin: bù zhī ròu wèi Definition: Originally refers to being intoxicated by beautiful music and therefore unable to discern the taste of meat. Later, he was described as concentrating on studying and not being able to distinguish the taste of food.

It also describes a difficult life with no meat to eat. 3. Bland Pinyin: dàn ér wú wèi Definition: bland: thin, opposite to "thick".

The dishes have no taste due to lack of salt. Also generally refers to bland and tasteless.

It also describes speaking and writing articles that are dull and uninteresting. 4. Among them the taste Pinyin: gè zhōng zī wèi Definition: Among them: Among them; The taste: taste, sentiment.

The taste of it. Refers to the joys and sorrows experienced personally.

5. Endless aftertaste Pinyin: huí wèi wú qióng Definition: Aftertaste: refers to the aftertaste after eating something. It is a metaphor for recalling something. The more you think about it, the more interesting it becomes.

6. Pinyin: jīn jīn yǒu wèi Definition: It means eating very tastefully or talking with great interest. 7. Boring Pinyin: kū zào wú wèi Meaning: boring: monotonous.

Describes monotonous and uninteresting. 8. Thought-provoking Pinyin: nài rén xún wèi Definition: to endure: to be able to withstand; to explore and appreciate.

The meaning is profound and worthy of careful consideration. 9. Its flavor is endless Pinyin: qí wèi wú qióng Definition: It describes something with profound meaning and endless aftertaste.

10. Smell congenial Pinyin: qì wèi xiāng tóu Definition: Smell: a metaphor for personality and interests; Tou: congeniality. It means that people have the same thoughts and styles and get along well with each other.

11. The comfort of one’s knees and the taste of meat Pinyin: róng xī zhī ān,yī ròu zhī wèi Definition: Describes that living conditions are not good. 12. I don’t know the taste of meat in three months. Pinyin: sān yuè bù zhī ròu wèi Definition: I don’t feel the taste of meat after eating it for three months.

It means focusing on one thing and forgetting other things. It is also used to describe not eating meat for several months.

13. Pinyin of delicacies from mountains and seas: shān zhēn hǎi wèi Definition: Haicuo: refers to various kinds of seafood. A variety of precious foods produced in the mountains and sea.

Generally refers to rich dishes. 14. Food does not emphasize flavor Pinyin: shí bù chóng wèi Definition: Flavor: Dishes.

Don’t eat two different dishes. Describes a frugal life.

15. The Pinyin of "不吃不干" (pinyin: shí bù gān wèi) means: "Sweetness": I feel it tastes good. Everything I eat feels tasteless.

Describes something on one’s mind, and eating doesn’t taste good. 16. Uninterested Pinyin: suǒ rán wú wèi Definition: Uninterested: without meaning or interest.

To describe things as boring (mostly articles). 17. Taste like chicken ribs Pinyin: wèi rú jī lèi Definition: Chicken ribs: The ribs of a chicken, without meat. It is a metaphor for something that has little meaning but cannot bear to be discarded.

It is a metaphor that it would be a pity not to do something, but it would not be of much benefit to do it. 18. The taste is like chewing wax Pinyin: wèi tóng jiáo cù Definition: Like jealousy, without any taste.

To describe language or writing as boring. 19. Xingweisuoran Pinyin: xìng wèi suǒ rán Definition: Xingwei: interested, interesting; Xingwei: uninterested.

Not interested at all. 20. Pinyin of stinky and congenial: xiù wèi xiāng tóu 21. Pinyin of profound meaning: yì wèi shēn cháng Definition: Meaning: mood, fun.

The meaning is profound and thought-provoking. 22. Endless aftertaste Pinyin: yú wèi wú qióng Definition: Describes wonderful poems, songs or delicious food that are lingering aftertaste.

23. Language is boring Pinyin: yǔ yán wú wèi Definition: It means the words are boring or vulgar.

4. Feelings of eating the Buddha and jumping over the wall

The original name of Buddha Jumping over the Wall is Fu Shou Quan.

In the twenty-fifth 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 chicken and duck in Shaoxing wine jars. It is made by simmering more than 10 kinds of raw materials and auxiliary materials, such as mutton, pork belly, pigeon 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 "Juchun Garden" 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 Jumps Over the Wall. In 1965 and 1980, Fuzhou cuisine featuring Buddha Jumping Over the Wall caused a sensation in Nanyuan, Guangzhou 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 famous traditional 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 has a history of more than 100 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 last years of Tongzhi in the Qing Dynasty (1876), an official from Guanqianzhuang in Fuzhou hosted a banquet for Zhou Lian, the Chief Secretary of Fujian. His wife from Shaoxing 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. "Fu Shou Quan" became the main dish of this restaurant, because the pronunciation of "Fu Shou Quan" in Fuzhou dialect is similar to "Buddha Jumps over the Wall" , over time, "Fushouquan" was replaced by "Buddha Jumps Over the Wall" and became famous all over the world. The second is: It is a Fujian custom that on the third day after getting married, a new daughter-in-law must cook and show her cooking skills to serve her parents-in-law and win their appreciation.

It is said 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 from the family and made them into various dishes. She wrapped them one by one in lotus leaves and told her how to cook them.

Unexpectedly, this 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 earthenware 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 most famous traditional dish in Fujian cuisine. .

It is said that this dish originated in the late Qing Dynasty. An official of 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 food, using chicken, duck, and meat. More than 20 kinds of raw materials were put into the Shaoxing wine jar and carefully simmered to create a meaty and fragrant dish. Zhou Lian was full of praise after tasting it. Afterwards, Zhou Lian took the Yamen cook 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 pavilion to have a drink and a meal. The official brought a jar of dishes to the scholar's table. When the lid of the jar was opened, the hall was filled with meaty and fragrant dishes. 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 hears it, he bounces off the wall." Everyone responded and 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 a different meaty taste, but also maintains its own characteristics.

It tastes soft and tender, with a rich meaty aroma, meaty but not greasy; all the ingredients are interpenetrated with each other, 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, it is best to 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, a plate of stir-fried bean sprouts with mushrooms, and then roll them with silver thread. , served with sesame sesame pancakes, it is even more wonderful and has endless flavor. When it comes to the dish of Buddha Jumping Over the Wall, almost everyone knows about it and has imagined it in various ways, but very few people have actually eaten Buddha Jumping Over the Wall. The erudite Mr. Liang Shiqiu, who talked about Buddha Jumping Over the Wall, ended up switching to braised pork, not to mention us. mortal.

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 "Eight Treasures Burning on the Altar" or "Fushouquan", these three words "Buddha Jumps Over the Wall" bring us endless imagination and enjoyment.

Smart businesses should register these three words. Their intangible value may be comparable to "Coca-Cola", right? Eighteen kinds of main ingredients and twelve kinds of auxiliary ingredients are combined 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. Sharp, razor clam.

After more than 30 kinds of raw materials and auxiliary materials are processed and prepared separately, they are put into the jar in layers, just like an ambitious New Year's film. The gathering of big names is naturally extraordinary. The simmering vessel for Buddha Jumping Over the Wall has been using Shaoxing wine jars for many years. 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 bit less subtle than Buddha Jumping Over the Wall.

5. Buddha Jumps Over the Wall is Shen Ma Dong

Introduction to Buddha Jumps Over the Wall Buddha Jumps Over the Wall was originally called Fu Shou Quan.

From then on, it was renamed Buddha Jumps Over the Wall.

In 1965 and 1980, Fuzhou cuisine featuring Buddha Jumping Over the Wall caused a sensation in Nanyuan, Guangzhou and Hong Kong respectively, setting off the Buddha Jumping Over the Wall craze around the world.

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. "Fu Shou Quan" became the main dish of this restaurant, because the pronunciation of "Fu Shou Quan" in Fuzhou dialect is similar to "Buddha Jumps Over the Wall" , over time, "Fushouquan" was replaced by "Buddha Jumps Over the Wall" and became famous all over the world. The second is: It is a Fujian custom that on the third day after getting married, a new daughter-in-law must cook and show off her cooking skills to serve her parents-in-law and win their appreciation.

It is said 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 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 earthen pots 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.

One day, several scholars came to the pavilion 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 full of meaty and fragrant dishes. Zhou Lian was full of praise after tasting them. Afterwards, Zhou Lian took the Yamen cook Zheng Chunfa to visit the Guan Yin Bureau.

After returning to Yamen, Zheng Chunfa carefully researched 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 Chunyuan" restaurant in 1877, he continued to research and enrich the raw materials of this dish, and the dishes he produced were rich in fragrance and widely praised.

One day, several scholars came to the pavilion to drink and taste food. The official brought a jar of dishes to the scholar's table. The lid of the jar was opened, and the hall was full of delicious meat. Scholars are intoxicated by the fragrance.

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 floats around. When the Buddha hears it, he bounces off the wall."

Everyone responded in awe. 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.

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 oil, a plate of ham mixed with bean sprouts, and a plate of fried bean sprouts with mushrooms, and then serve with silver rolls and sesame sesame pancakes. It is indescribably wonderful and its flavor is endless.

When it comes to the dish of Buddha Jumping Over the Wall, almost everyone knows it and has imagined it in various ways, but very few people have actually tasted Buddha Jumping Over the Wall. For example, Mr. Liang Shiqiu, an erudite man who talked about Buddha Jumping 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. Smart businesses should register these three words. Their intangible value may be comparable to "Coca-Cola", right? Eighteen kinds of main ingredients and twelve kinds of auxiliary ingredients are combined 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, bamboo shoot tips, and razor clams. More than 30 kinds of raw materials and auxiliary materials are processed and prepared separately, and then loaded in layers.

6. The origin of the name of Buddha Jumps over the Wall

Buddha Jumps over the Wall was originally called "Fu Shou Quan". In the 25th year of Guangxu (1899), an official from the Fuzhou Official Money Bureau hosted a banquet for Fujian Governor Zhou Lian. , in order to curry favor with Zhou Lian, he ordered his wife to cook it himself, using Shaoxing wine jars to fill more than 20 kinds of raw and auxiliary ingredients such as chicken, duck, mutton, pork belly, pigeon eggs and seafood, and simmered it, named Fu Shou Quan. After Zhou Lian tasted it, she was full of praise. When asked about the name of the dish, the official said that the dish means "good luck, good fortune and longevity", so it is named "Fushouquan".

Later, the Yamen chef Zheng Chunfa learned how to cook this dish and improved it, making it taste better than the previous one. When Zheng Chunfa opened the "Ju Chun Yuan" 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." At the same time, in Fuzhou dialect, "Fu Shou Quan" and "Buddha Jumps over the Wall" have the same pronunciation. 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.

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