The Buddha jumps over the wall (a famous dish of Fujian cuisine).

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.

The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Shaoxing wine, and simmering.

after the dish is finished, it is soft and moist, rich in meat and fragrance, but not greasy, and has a delicious taste. Chinese name: The main ingredients of the Buddha's Leaping Wall: sea cucumber, abalone, shark's fin and fish lips. Classification: Fujian cuisine taste: the origin, preparation, required ingredients, cooking steps, key points, characteristics, flavor characteristics, nutritional efficacy, honor and origin of Fujian cuisine. During the Daoguang period of the Qing Dynasty, officials of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. There is a dish called "Fushouquan" at the dinner, which is made of chicken, duck, sheep elbow, pig's trotters, ribs, pigeon eggs and so on by slow fire. Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dish according to law, which reduced the consumption of meat and added a variety of seafood to make the finished dish richer and more delicious. Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou), which was served at a banquet of literati gathering. Literati cheered after the tasting, and some people improvised a poem day: "The altar is full of meat and incense floating around, and the Buddha heard that he abandoned Zen and jumped over the wall." From then on, this dish is called "Buddha jumps over the wall". According to Mr Fei Xiaotong, the inventor of this dish was a group of beggars. These beggars carry broken crocks and beg everywhere every day, collecting all kinds of leftovers in the restaurant. It is said that one day, when a restaurant owner went out, he happened to smell a wisp of strange incense floating in the street and found that the wine left in the broken crock was poured together with all kinds of leftovers. The boss was enlightened by this, and went back to the store to mix all kinds of raw materials together with wine, creating a Buddha jumping wall. Ingredients required for dish preparation: 5g of shark's fin with water, 6 clean duck gizzards, 25g of sea cucumber with water, 12 pigeon eggs, 1 clean fat hen, 2g of mushroom with water, 25g of pork tendon with water, 95g of fat pork, 1 big pig's belly, 5g of sheep's elbow and 15g of clean ham tendon. 25 grams of Shaoxing wine, 5 grams of clean winter bamboo shoots, 1 grams of vegetarian food, 25 grams of fish lips with water, 75 grams of crystal sugar, 125 grams of fish maw, 75 grams of superior soy sauce, 1 grams of abalone, 1 grams of pig bone soup, 1 grams of pig's trotters, 1 grams of cooked lard and 1 clean duck. Cooking step 1: Remove shark's fin from water. Take out the fishy smell, remove the onion, ginger and juice, take out the grates and put them in a bowl, put pork fat on the shark's fin, add 5 grams of Shaoxing wine, steam them in a steamer for 2 hours, take them out, remove the fat meat and drain the juice. 2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 3 grams of onion, 1 grams of Shaoxing wine and 15 grams of ginger slices, cook for 1 minutes to remove the fish, and pick up the onions and ginger. 3. Put the abalone in a steamer, steam it with strong fire and take it out. After washing, each piece is cut into two pieces. Put it on a cross knife, put it in a small basin, add 25 grams of bone soup and 15 grams of Shaoxing wine, steam it in the steamer for 3 minutes, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled. 4. Chickens and ducks cut off their heads, necks and feet respectively. The pig's trotters are shelled, plucked and washed. Scrape and wash the sheep's elbows. Cut 12 pieces of each of the above four ingredients, boil them in a boiling water pot together with the clean duck gizzard, remove the blood and pick them up. Wash the pork belly inside and out, blanch it in boiling water twice, remove the foul smell, cut it into 12 pieces, put it in the pot, add 25 grams of soup, boil it, and add 85 grams of Shaoxing wine to scoop it up, and the soup is not needed. 5. Wash Stichopus japonicus and cut each into two pieces. Wash the pork trotters' tendons and cut them into 2-inch long sections. Add 15g of clean ham tenderloin with clear water, steam it on a steamer for 3min, remove the steamed juice, and cut it into pieces with a thickness of about 1cm. Boil the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put in the pot and burned to 7% heat, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and pick them up. Then, put the fish in the pot, fry until the hands can be broken, pour it into a colander to drain the oil, then soak it in clear water and take it out, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm. 6. Leave 5 grams of residual oil in the pot. When the fire is 7% hot, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot, add chicken, duck, sheep elbow, pig's trotters, duck gizzard and pork belly for a few times, and add 75 grams of soy sauce, 1 grams of monosodium glutamate, 75 grams of crystal sugar, 2,15 grams of Shaoxing wine and 5, pieces of bone soup. 7. Wash a Shaoxing jar, add 5 grams of clean water, heat it on a low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork tripe, flower mushrooms and bamboo shoots, and then add shark's fin, ham slices and scallops. After loading, put the jar on a charcoal stove, simmer it for 2 hours, then open the lid, quickly put Stichopus japonicus, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer it for another hour, and take it out. When serving, pour the jar mouth cabbage into a big basin, open the gauze bag and put pigeon eggs on the top. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, and silver coils and sesame seed cakes. Key points: 1. Soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer. 2, flower mushrooms: mushrooms that can be produced in late spring and early spring, with chrysanthemum patterns on their faces. 3, fish belly should be soaked in oil, when soaking sea cucumber, sea cucumber can not be stained with oil. 4, finally put all kinds of raw materials into the altar, must be simmered on a small fire, not impatient, otherwise it will not achieve the effect. Characteristics and flavor characteristics of dishes Because the "Buddha jumps over the wall" is to stew dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy; The ingredients are permeated with each other, and the taste is delicious. There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when it is simmered into the altar, it is only necessary to slightly open the lotus leaf, and the wine will be fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine aroma is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless. Nutritional Efficacy The Buddha Leaping Wall has the effects of enhancing immunity, regulating menstruation, moistening intestines, beauty beauty, inhibiting thrombosis, inhibiting cancer cell growth, lowering three highs, lowering cholesterol, softening blood vessels, preventing and treating male prostate diseases, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease. Dishes honor In 199, "Buddha jumps over the wall" won the Jinding Award for quality products of the Ministry of Commerce. In 22, "Buddha jumps over the wall" won a famous Chinese banquet in the 12th National Cooking Festival.