Buddha jumps over the wall [Fujian Fuzhou Specialty]

What is Buddha jumps over the wall? Authentic Fujian Fuzhou specialty: Buddha jumps over the wall? This article is a special article about Buddha jumps over the wall, a special product of Fuzhou, Fujian Province, which was reviewed and edited by the editorial team of China Specialty Products Network, which collected relevant information about Buddha jumps over the wall. It takes about 12 minutes to read the full text, mainly including the basic introduction of Buddha jumps over the wall and what is the nutritional value of Buddha jumps over the wall? What are the product characteristics of Buddha jumps over the wall? The production method of Buddha jumps over the wall, and the award-winning honor of Buddha jumps over the wall

Basic Introduction to Buddha jumps over the wall

The original name of Buddha jumps over the wall was Fu Shouquan, which was translated into God use VPN. In the 25th year of the Guangxu reign (1899), an official from the Fuzhou Official Money Bureau hosted a banquet for the Fujian Governor Zhou Lian. In order to curry favor with Zhou Lian, he ordered his family members to personally cook and use Shaoxing wine jars to prepare more than 10 types of raw and auxiliary ingredients, including chicken, duck, lamb, pork belly, pigeon eggs, and seafood, which were then simmered and named Fushouquan. After tasting it, Zhou Lian couldn't stop praising it. Later, after learning how to cook this dish, the yamen chef Zheng Chunfa improved it. When Zheng Chunfa opened the "Juchun Garden" restaurant, this dish caused a sensation in Rongcheng

What is the nutritional value of Buddha jumps over the wall

Extremely high, with the effects of nourishing qi and blood, clearing lungs and moistening intestines, and preventing and treating deficiency cold. When serving, if you add a dish of coir raincoat radish (silk cut from white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with winter mushrooms, and then use Steamed rolls(bread)look like silver threads and sesame Shaobing (Baked cake in griddle) with food, it is more wonderful and delicious

When it comes to Buddha jumps over the wall, almost all people know and have made all kinds of imaginations, but few people have actually eaten Buddha jumps over the wall. For example, Mr. Liang Shiqiu, who is knowledgeable, talks about Buddha jumps over the wall in his elegant house, and finally turns to Braised pork belly, let alone ordinary people like me. Fortunately, the Chinese characters with rich connotations and extensions describe the famous Fuzhou dish "Tan Shao Ba Bao" at that time<27

18 main materials and 12 auxiliary materials are fused together. Almost all of them include human delicacies, such as chicken and duck, lamb elbow, pork belly, hoof tips, tendons, ham, and chicken and duck gizzards; Such as fish lips, shark fins, sea cucumbers, abalone, dried scallops, and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots, and razor clams. After processing and blending over thirty types of raw materials and accessories, they are layered and packed into a jar, just like an ambitious New Year's greeting film, where big names gather naturally and stand out

The simmer of Buddha jumps over the wall has been using Shaoxing wine jar for many years, in which Shaoxing famous wine and ingredients are mixed. Buddha jumps over the wall simmer is particular about storing fragrance and flavor. After the materials are loaded into the jar, seal the opening of the jar with lotus leaves, and then cover it. The fire for burning Buddha jumps over the wall is a strictly pure smokeless charcoal fire, which is simmered for five or six hours with low fire after being boiled with high fire. Nowadays, some hotels publicize how their dishes smell, which is a little less subtle than Buddha jumps over the wall. The real Buddha jumps over the wall has almost no fragrance in the process of simmering. Instead, when it is simmering to open the jar, just slightly lift the lotus leaf, and the wine will smell right into the heart and spleen. The soup is thick and brown in color, but not greasy. When eating, the aroma of wine is mixed with various fragrances, and the fragrance wafts around. It is rotten but not rotten, and the taste is endless

What are the product characteristics of Buddha jumps over the wall

Because "Buddha jumps over the wall" is to simmer dozens of raw materials in one jar, it has the same meat flavor and maintains its own characteristics. It tastes soft, tender, and smooth, with a rich meaty aroma, and is meaty yet not greasy; Each ingredient permeates each other, and there is a flavor in the taste

Preparation of Buddha jumps over the wall 75g, 125g bream maw maw, 75g superior soy sauce, 1000g Qian Qian Bao, 1000g pig bone soup, 1000g pig hoof tip, 1000g cooked lard, and 1 clean duck

Production process

1. Remove the sand from the shark fins and place them neatly on a bamboo grate (a bamboo steaming tool, round or square). Put them in a boiling water pot and add 30g of scallions, 15g of ginger slices, and 100g of Shaoxing wine. Cook for 10 minutes, remove the fishy smell, pick out the scallions and ginger, and do not use the sauce. Take out the grate and place it in a bowl. Place pig fat meat on top of the shark fins, add 50g of Shaoxing wine, steam on high heat for 2 hours in a steamer, remove the fat meat, and decant to steam the sauce

3. Place the money abalone in a steamer, steam it over high heat until it is tender, remove it, wash it, and divide each piece into two pieces. Use a cross shaped knife and transfer it to a small bowl. Add 250g of bone broth and 15g of Shaoxing wine, steam it over high heat for 30 minutes in a steamer, then remove and decant the steam. Boil pigeon eggs and shell them<4. Chop off the head, neck, and feet of the chicken and duck respectively. Pick the pig's trotters, remove the fur, and wash thoroughly. Scrape and clean the sheep elbow. Cut 12 pieces of each of the above four ingredients, and add them to the clean duck gizzard. Heat them in boiling water, remove the blood, and remove the water. Wash the pork belly thoroughly inside and outside, boil it twice in boiling water to remove any turbidity, cut it into 12 pieces, put it in a pot, add 250g of the same soup and bring to a boil, add 85g of Shaoxing wine, and then remove it. The soup is not needed

5. Wash the water soaked sea cucumber and cut each one into two pieces. Wash the water soaked pork trotters and cut them into 2-inch sections. Add 150g of clean ham tendon meat to water, steam on high heat for 30 minutes in a steamer, remove from the steam, and cut into slices about 1cm thick. Put the winter bamboo shoots in a boiling water pot until cooked and remove them. Cut each bamboo shoot straight into four pieces and gently pat them flat with force. Place the pot on high heat, add cooked lard to the pot and heat it up to 70%. Fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and remove. Subsequently, fry the fish belly until it can be broken by hand, pour it into a strainer to drain the oil, then soak it in clean water and take it out. Cut it into pieces that are 4.5 centimeters long and 2.5 centimeters wide

6. Leave 50 grams of remaining oil in the pot and heat it over high heat until 70% hot. Add 35 grams of scallions and 45 grams of ginger slices to the pot and stir fry until fragrant. Then add chicken, duck, lamb elbow, pig trotters, duck gizzards, and pork belly pieces and stir fry a few times. Add 75 grams of soy sauce, 10 grams of monosodium glutamate, 75 grams of rock sugar, 2150 grams of Shaoxing wine, 500 grams of bone broth, and cinnamon. Cover and boil for 20 minutes. Pick out the scallions, ginger, and cinnamon, remove the ingredients from the pot, and put them in a basin. Set aside the soup for later use

7. Take a Shaoxing wine jar and wash it, add 500 grams of water, heat it over low heat, pour out the water from the jar, and place a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, lamb, elbow, pig trotters, duck gizzards, pork belly pieces, as well as winter mushrooms and bamboo shoots. Then wrap the shark fin, ham slices, dried scallops, abalone slices in a rectangular shape with gauze and place them on top of the chicken, duck, and other ingredients. Then pour in the soup of the cooked chicken, duck, and other ingredients, cover the jar mouth with lotus leaves, and pour a small bowl over it. After installation, place the wine jar on a charcoal stove and simmer on low heat for 2 hours before opening the lid. Quickly put sea cucumbers, tendons, fish lips, and fish belly into the jar, immediately seal the jar mouth, and simmer for another hour before taking it out. When serving, pour the jar mouth vegetables into a large basin, open the gauze bag, and place the pigeon eggs on top. At the same time, follow a dish of coir raincoat radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, Steamed rolls(bread)look like silver threads, sesame Shaobing (Baked cake in griddle) with food

The Honors of Buddha jumps over the wall

Buddha jumps over the wall served as the main course of the state banquet for many times, receiving distinguished guests at home and abroad, including former President Li Xiannian, Cambodian Head of State Prince Sihanouk, and former US President Reagan. In 1999, Bill Gates, the world's top 500 business tycoon, tasted the first Chinese dish on his first day in China, which was "Buddha jumps over the wall"

In 1990, Buddha jumps over the wall won the Golden Tripod Award, the highest award for high-quality products from the Ministry of Commerce

In 2002, "Buddha jumps over the wall" won the highest award of the banquet - the Chinese Famous Feast in the 12th National Cooking Festival