Dried fish belly as thin as a piece of paper can not be bought for 10,000 yuan? Listen to the famous chefs of the food festival talk about the doorway behind the soup "Buddha Jumping the Wall"

A large piece of dried fish belly as thin as a piece of paper cannot be bought for 10,000 yuan; if you want to stew this fish belly, it will take two or three days before and after? At this year's East Lake Food Festival, a new thick soup "Buddha Jumping the Wall" was unveiled, and Fan Daxiang, executive chef of Ruijin InterContinental Hotel, told the story behind the food for diners, which was eye-opening.

Buddha Jumping Wall, also known as Fu Shou Quan, is a special dish in Fujian. According to legend, the dish was developed by Zheng Chunfa, the owner of Fuzhou Juchun Garden Restaurant, during the light years of the Qing Dynasty, and was named after someone who gave the poem "The altar opens the meat and incense floats around the neighborhood, and the Buddha abandons Zen and jumps off the wall". Fan Daxiang's mini "Buddha Jumping Wall" called The Soup is a dish in the "Taste of the Sea" master feast at the East Lake Food Festival, and has now entered the homes of ordinary people.

Shark fin and wild turtles are essential in the traditional "Buddha Jumping The Wall" soup ingredients, but neither of these ingredients is allowed to be sold now. Therefore, Fan Daxiang switched to ham, old hen, pork knuckle and other ingredients, and used the method of shark fin soup to simmer slowly, and boiled to make a fresh and fragrant broth. Coupled with high-grade ingredients such as Liao ginseng, flower glue, Yaozhu and abalone, it was named as a soup mini "Buddha Jumping Wall", which was well received by diners. In this mini "Buddha Jumping Wall", the flower glue also known as fish belly is quite exquisite.

"Fish belly is divided into male belly and female belly, and people in Fujian and Hong Kong, China, prefer to eat male belly." Fan Daxiang said that the female belly is strip-shaped and barrel-shaped, and the male belly is like a fan, which looks thin after drying, but the price is not cheap. Generally speaking, the price of a larger area after drying can exceed 10,000. Even so, there are very few such ingredients on the market, and some of them are collected by gourmets, and if properly preserved, they can be preserved for more than ten years. Fan Daxiang said that the best fish maws are basically unpalatable, and the restaurant uses four or five thousand fish maws, which is very good.

In addition to being expensive, another feature of fish maw is that cooking is relatively troublesome. The general fish maw can be raised with cold or hot water before cooking, but the superior fish maw needs to be constantly switched between the stewing and stewing procedures, and it takes two or three days to cook it completely, which is where it really comes from. In fact, many of the high-end ingredients in "Buddha Jumping the Wall" have doorways behind them, and their cooking itself is also a process of excellence, containing the creativity, craftsmanship and thinking of famous chefs.

Of course, today's diners don't have to do it themselves to eat a meal like the Soup Mini "Buddha Jumping the Wall" at the East Lake Food Festival. As one of the promotion projects of the Shanghai Tourism Festival, the East Lake Food Festival has been held regularly since 2015, and with the great influence of the special theme activities of the hotels under the East Lake Group, it has become an important festival for some citizens and tourists to taste the early adopters every year.

In addition to new dishes such as the soup "Buddha Jumping the Wall", there are also many autumn seasonal dishes at the food festival. For example, the golden crab fighting dance silver tongs, the main season of hairy crabs; the black liver fungus buckle jade melon preserved, the main autumn mushrooms and melon fruits, etc., coincide with the Tradition of "Not Eating from Time to Time" in Chinese food culture.

According to reports, during the food festival, The West Suburbs Hotel, The East Suburbs Hotel, the East Lake Hotel, the Ruijin Intercontinental Hotel, the Hengshan Jiushi Hotel, the International Guidus Hotel, the Hongqiao State Guest House, the Xingguo Hotel, the Shanghai Tower and other hotels under the East Lake Group have launched a number of catering products with distinct themes and distinctive characteristics in combination with their respective historical and cultural characteristics and superior resources. Food has also brought real passenger flow, during the food festival, the restaurant attendance rate of these hotels has increased, of which the restaurant attendance rate of Xingguo Hotel and Jiushi Hengshan Hotel has reached more than 80%. Many of these hotels also have their own characteristics, becoming a place for some citizens and tourists to "read the building" punch card.

Column Editor-in-Chief: Li Baohua Text Editor: Li Baohua

Source: Author: Li Baohua