Chinese culture is broad and profound
"Eating" accompanies the development of human beings
Become an integral part
Experienced hundreds of years of interpretation and development in the folk
For example, Cantonese cuisine based on fresh flavor
Sichuan cuisine known for its spicyness
The taste is salty and fresh
The taste is mainly fresh and fragrant
……
One of the most popular dishes
It is "to take taste as the core, to nourish as the purpose"
Buddha jumped off the wall
"Buddha Jumping the Wall" was once listed as a royal banquet of the Qing court
The first delicacy in the whole table of Man Han
More than a hundred years have passed
However, it is still the best in the Fujian cuisine system
It enjoys the reputation of "China's first soup"
It not only shows the delicacy and ingenuity of Fujian cuisine
It also reflects the profound Chinese food culture
Today, this Buddha, which has been passed down for a hundred years, jumped off the wall
It is already the highlight of the major banquets
At the Shang Yao Hotel
Whether it is a family banquet, a private banquet, a wedding banquet
The figure of the Buddha jumping off the wall is indispensable
The Buddha smelled the aroma of vegetables
He will also jump over the wall and break the ring to steal
Buddha Jumping Wall, also known as Fu Shou Quan, is a special dish of Fuzhou, Fujian Province, which belongs to the Fujian cuisine family.
The history of "Buddha jumping off the wall" can be verified, which is more than 200 years old. During the light years of the Qing Dynasty, Zheng Chunfa was famous for cooking this dish.
Zheng Chunfa originally worked as a cook in the Zhou Lian Mansion of the Cloth Secretary. One day, Zhou Lian was invited to the family banquet of the owner of the largest local money house. The lady owner of the money house is known for her exquisite cooking skills. On that day, in order to show his skills, he showed his best dishes that imitated the ancients' simmering dishes with wine altars. After this dish was served, the altar lid was opened, and the aroma was immediately overflowing, making people salivate and swallow, and eating it straight to the bottom of the altar, Zhou Lian still couldn't bear to put down the chopsticks.
After returning home, he described the shape and taste of this dish to Zheng Chunfa in a colorful way. According to the materials, cooking methods and the color, aroma and shape characteristics of the finished dishes that Zhou Lian talked about, Zheng Chunfa repeatedly tried and adjusted, and finally felt that he had reached the ideal realm, so he offered Zhou Lian this elaborate dish. Zhou Lian did not eat it, and when she ate it, she clapped the table and applauded Zheng Chunfa for her ingenuity and cultivation. Zheng is not satisfied with painting gourds in the same way, and then continue to ponder, the main material is eclectic, the accessories add appropriate mountain treasures and sea flavors, the processing method is suitable for the material, after multiple processes, and finally simmered with Shaoxing wine, the effect greatly exceeds the Qianzhuang boss lady.
Zhou Lian later fell in the middle of the family road, and Zheng Chunfa left the Cloth Administration Department. In order to live, he opened his own Juchun garden restaurant, and took the simmered dishes developed for many years as a signature dish, and soon became famous.
One day, several show talents came to visit. The shopkeeper held out an old wine jar and invited guests to enjoy it, and Xiucai not only ignored it, but laughed at the old jar. The shopkeeper opened the altar cover, and the suffocating aroma came to his nose, and the light-hearted show talents immediately put down the shelf, stretched out their heads, and even called it strange and beautiful. One blurted out, "Even if the Buddha smelled the aroma of vegetables, he would jump off the wall and break the vows to steal it." Another person asked the name of the dish, the shop Xiao Er replied that it was "the jar is simmered", Xiu Cai even waved his hand and shook his head: too straight and too vulgar, indecent and inappropriate, so he improvised: "The altar is fragrant and floating around, and the Buddha smells the zen and jumps off the wall." The crowd shouted that it was wonderful, and this dish was named after "Buddha Jumping off the Wall".
Take taste as the core, take nourishment as the purpose
Buddha jumping off the wall also has a name called "full altar incense", tracing back to the roots, which is similar to the Xie Ji jar soup of heze. It is also a must-have hard dish for banquets at ShangYao Hotel. The ingredients used are all nutritious and are a dish that is very conducive to good health. The reason why the Buddha jumping wall is expensive and delicious, in addition to the exquisite ingredients, its production method is also very cumbersome and exquisite.
Buddha jumping off the wall is usually made by using several ingredients such as sea cucumber, abalone, apricot abalone mushroom, etc., adding broth and old wine, and simmering over low heat. After the dish is cooked, it is soft and tender, rich and fragrant, and the meat is not greasy, and the taste is flavorful.
Modern life is fast-paced, and I believe that many people have little time to cook such a delicious and healthy dish. When you have time to come to Shangyao, you may wish to order a Buddha jumping off the wall, whether it is as a "nutritious meal", "afternoon snack" or "casual and delicious", "overtime energy" or "banquet guests", it is a rare enjoyment!
Food makes life full of surprises
Stop the busy footsteps
Pick up the little details of life
Enjoy every meal carefully
Man cooks food, but it is food that heals man