A min amazing Buddha jumped off the wall
Speaking of Fujian cuisine, it is absolutely difficult to say if this dish is not on the "imperial list".
I heard that someone improvised the poem "The altar opens the meat and incense floats around the neighborhood, and the Buddha smells the abandonment of Zen and jumps off the wall" to praise this dish. Whether it is talking about the wind and the moon or talking about the government affairs of the temple, it can be seen that the literati and scholars are intertwined, and it is like having a pearl.
Buddha Jumping Wall, originally named Fu Shou Quan, was later renamed Buddha Jumping Wall because of the Homophony of Fu Shou Quan and Buddha Jumping Wall in Fuzhou dialect. There is more than one version of its story about this dish.
Buddha Jumping Wall, originally named Fu Shou Quan, was later renamed Buddha Jumping Wall because of the Homophony of Fu Shou Quan and Buddha Jumping Wall in Fuzhou dialect. There is more than one version of its story about this dish. First, eight ingredients are melted into a furnace and boiled into a soup, and there are ten kinds of ingredients that are dazzling and presented on the noodles, which makes people feast. Then ten plus eight equals eighteen, alluding to the number of eighteen arhats, so it is called 'Buddha jumping off the wall'. "The master's understanding of the Buddha jumping off the wall is like this. It is not only a collection of mountain and seafood ingredients, but also a collection of Chinese food culture, which is indispensable in the state banquet, and many foreign dignitaries also want to witness its true appearance. Collecting mountain treasures and seafood to make a dish, it is a treasure of the world, it is easy to listen to its story, but it is not simple to enjoy it. This dish requires a lot of patience and meticulous operation, not only that, but following the ancient law and so on are the procedures that this dish needs to go through.
Where is the expensive dish of Buddha jumping off the wall? How complicated is its manufacturing method? Let's follow the master to unveil its mystery. Master takes you to make Buddha jumping off the wall //
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Lin Qingxiang
Fujian Fujian cuisine master
China's Top 10 Celebrity Chefs were awarded the Title of Chinese Master of Cooking in 2003
In 2005, he was awarded: National Outstanding Chef
In 2006, he was awarded: Fujian Fujian Cuisine Master
In 2006, he won: China Golden Chef Award
2007 Winner: International Gold Crown Top Master
In 2009, he was awarded: Chinese Culinary Artist Lin Qingxiang, Fujian Xiamen, Chinese Culinary Master, International Golden Crown Top Chef, China's Top Ten Catering Chefs, National Catering Industry First-class Judges, National Outstanding Chefs, Special Consultant of China Celebrity Chef Strategy Promotion Association, Vice President of Xiamen Technicians Association, Liaison Officer of Asian Chef Association China (Fujian), Executive Director of Asian Chefs Association of Hong Kong, China's first batch of 100 culinary artists, Highest Honorary President of Greater China of The French International Gastronomy Association, Honorary President of Esquire Chef King Gourmet Society , Founding President of China Golden Chef Association, former Senior Chef Consultant of Unilever Food Planning East China, Former Nestlé (China) Co., Ltd. As National Chef Manager, Former Xiamen Ruyi Sancao Food Co., Ltd. as R&D Chef and Brand Operation Director, Former Xiamen Nenglong Food Co., Ltd. as R&D Chef and Brand Operation Director, founded Fujian Xiang Kitchen Trading Co., Ltd. in 2015. In 2017, Lin Shimen was established, with 57 apprentices, respecting teachers, inheriting innovation, in order to better promote Chinese food culture to the world. (The above is the introduction of the master part)
Master Lin Qingxiang's Buddha jumped off the wall, and the most insightful thing is that its production process is calculated in the unit of time in days.
Day 1
— Boiling soup —
Cut fresh raw materials, native chicken, duck, pig's trotters, pig skin, pork, keel, chicken feet, fish.
Blanch the ingredients in water, blanch the water quickly after washing, // Master takes you to make Buddha jumping off the wall //
Blanch the ingredients, blanch the water quickly after washing,
These eight things have to be fed (soup) twice, because on the first day we have to hang the milk white soup, hang out its aroma, and when the material is released, the pig's trotters, the keel, and the bones are a little more.
On the first day, we usually boil soup for eight hours, and at the beginning we can use the fire to roll, lock its time, and watch its heat. After two hours, the fried crucian carp is put in.
(The master suggests following the older generation's approach, and adding crucian carp soup would be better.) The last hour to make soup, is to stir constantly, all the raw materials stirred to the bone, and the soup is all integrated
It is then filtered out and becomes the soup for the first day.
"Buddha jumping off the wall is a big dish, so the time it goes through, you have to have a heart that can withstand it." Master Lin said. Many masters think that Buddha jumping off the wall is a one-time soup, but it is really not. The first time it is hanging is the white soup, the next day the white soup is changed into a clear soup through wine, and then by removing the residue by removing the oil, the result is the golden soup. This reflects the ten changes of Fujian cuisine.
Day 2
— Re-boiling —
The parts close to the meat are added and the soup of the first day begins to boil, add a little earth rock sugar, the ginger is to be fried in oil, add the star anise cinnamon and a little fragrant leaves, simmer for an hour and then start stir-frying.
Many people say that why the Buddha jumping the wall is sour, and the acid is not well controlled when controlling the wine. This time, the master also followed the ancient method, all simmered, and the next day it also needed an eight-hour boiling. Such a heat it will control just right.
After boiling, the soup is filtered up, and if possible, it is taken to freeze, which can remove the oil more cleanly.
What emerges at this time is a jelly-shaped, soft and tender, crumbling mouthful of good soup.
Seasoning with fish sauce, tinting with old smoke, and everything else is a snake. Day 3
— Entering the altar —
Entering the altar of ten ingredients (ten ingredients have been prepared in advance), abalone wings and stomachs were definitely wanted (in accordance with tradition, it is necessary to choose to meet national standards).
Simmering the soup is only given two hours.
— Cooking —
Finally put it out, the Buddha jumped the wall and did it like this
"Buddha jumping off the wall is actually a dish that seeks the same thing and saves little differences, and it embodies a harmonious beauty." Master Lin told us. Not only cooking, but also passing on traditional delicacies also needs to be tolerated. With the change of the times, the collision of the tip of the tongue is also increasing. Tasting baiwei requires an all-encompassing mouth, and making hundred dishes requires a heart that embraces all kinds of rivers.
"To keep time with delicious food, you have to use a lonely heart to lock your ingenuity, in order to make a good Buddha jumping wall." 」