Tiaoqiang is the name of a dish. The dish of Buddha Jumps Over the Wall is said to have originated during the Daoguang period of the Qing Dynasty and has a history of two hundred years. This dish uses 18 main ingredients and 12 auxiliary ingredients. Its raw materials include chicken, duck, sheep, pig tripe, hoof tips, tendons, ham, chicken and duck gizzards; fish lips, shark fins, sea cucumbers, abalone, scallops, fish tripe; and pigeon eggs, shiitake mushrooms, bamboo shoot tips, and razor clams. . More than 30 kinds of raw materials and auxiliary materials are processed and prepared separately, and then put into the jar in layers. The simmering vessel for Buddha Jumping Over the Wall has been using Shaoxing wine jars for many years. There are famous Shaoxing wines mixed with ingredients in the jars. Simmering Buddha Tiaoqiang pays attention to storing fragrance and preserving taste. After loading the ingredients into the altar, seal the mouth of the altar with lotus leaves and then cover it. The fire used to simmer Buddha Jumping over the Wall is strictly pure smokeless charcoal fire. It is boiled over a high fire and then simmered over a low fire for five or six hours. After simmering, open the jar and slightly lift the lotus leaves, and the aroma of wine will hit your nostrils. This vegetable soup is rich in color and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around. It is rotten but not rotten, and the taste is endless.
There are many opinions about the origin of this dish. According to Mr. Fei Xiaotong, it is said that the inventor of this dish was a group of beggars. These beggars carry broken earthen pots and go out begging for food every day, collecting all the leftovers from the restaurants. It is said that one day, a restaurant owner went out and accidentally smelled a strange fragrance coming from the street. He escaped from the fragrance and discovered that the leftover wine and various leftovers in the broken earthen jar were poured together, and there was an unusual aroma. The boss became enlightened and went back to the shop to mix various raw materials into a vat and mix it with wine to create Buddha Jumping over the Wall.
Secondly, there is a custom in Fujian called "test cooking". According to this rule, a newlywed daughter-in-law comes to the house on the first day, returns on the second day, and on the third day she must go to her husband's house to test the cooking in front of the public. This is a test of the new daughter-in-law's housekeeping skills, and it is related to her future status in the eyes of her parents-in-law. According to legend, there was a woman who had been pampered since childhood and could not cook. Before getting married, I was worried about the upcoming kitchen trial. In order for her daughter to take the exam, the mother tried her best to find all the delicacies in the family collection, prepare them one by one, pack them into small packets with lotus leaves, and repeatedly told her daughter how to cook the various ingredients. Unexpectedly, the bride completely forgot all the cooking methods in her panic the day before the kitchen test. She didn't go to the kitchen until late in the evening, unpacking the various ingredients her mother had packed, and piling them all on the table without knowing what to do. When she was at her wits' end, she heard her parents-in-law want to enter the kitchen. The new daughter-in-law was afraid that her parents-in-law would be picky. When she saw a wine jar next to the table, she hurriedly put all the ingredients she had brought into the jar. She wrapped the mouth of the jar with lotus leaves and put the wine jar on the fire. on the stove. Thinking about the kitchen test tomorrow, the new daughter-in-law was afraid that she would not be able to cope with it, so she quietly slipped back to her parents' house. The next day, the guests all arrived, but the new wife was missing. My parents-in-law went into the kitchen and found a wine jar on the stove, which was still hot. As soon as the lid was opened, a strong fragrance overflowed, and the guests cheered in unison when they smelled the fragrance. It was like Buddha jumping over the wall.
These two theories are folk legends, so don’t listen to them.
The other theory comes from notes, which may be more reliable. According to the notes, this dish was created in the Bingzi year of Guangxu. At that time, an official from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the then chief envoy. The wife of this official was a master of cooking. She put chicken, duck, and pork into the Shaoxing wine jar and cooked it. The aroma lingered after serving. At that time, Zhou Lian was famous in Rongcheng for her poetry and drinking skills. After tasting it, she was full of praise and ordered her chef Zheng Chunfa to imitate it. Zheng Chunfa studied cooking at the age of thirteen. He went to Beijing, Hangzhou, Jiangsu, Guangdong and other places to study cooking and was also a good cook. Zheng Chunfa sought advice from officials' relatives and came back to modify the raw materials, using more seafood and less meat, and named this dish "Tan Shao Ba Bao". In the reign of Emperor Guangxu and Ding Chou, Zheng Chunfa pooled his shares to open Sanyouzhai Restaurant, which he later became a sole proprietor and renamed Juchun Garden. Juchun Garden mainly hosted official banquets held by the four divisions of Fuzhou at that time: the Chief Secretary, the Chief Secretary, the Liang Road, and the Salt Road. The dish "Eight Treasures Burned on the Tantar" is the first dish in Juchun Garden. Zheng Chunfa continued to improve the ingredients of this dish at Juchun Garden. Finally, some gourmets complained that this dish was too heavy and greasy. Eight side dishes of fragrant snail slices, fish soup with shellfish sauce, drunken chicken with fragrant fermentation, ham mixed with cabbage sum, and stir-fried bean sprouts with winter mushrooms, plus two plates of snacks, sweets, rock sugar agar-agar, and seasonal fresh fruits, making the meal full of meat and vegetables. Some are plain, some are sour and some are sweet, well-proportioned.
According to people from Juchun Garden, the name of the dish changed three times before and after the Buddha jumped over the wall. At first it was called "Burning Eight Treasures on the Altar", later it was called "Fushouquan", and later it was called "Buddha Jumps over the Wall".
From "burning eight treasures on the altar" to "full blessing and longevity", Zheng Chunfa met the needs of the officialdom.
A name like "Fu Shou Quan" is more suitable for officialdom. As for the change from "Fushouquan" to "Buddha jumps over the wall", there are two opinions.
It is said that after this dish became a delicacy in Juchun Garden, it was often visited by literati and poets. After these literati commented on it, they were so impressed that they inevitably wrote poems to entertain them. One day, a group of scholars took turns composing poems while having a feast. One of them wrote a poem: "When the altar is opened and the fragrance of meat floats around, the Buddha will jump over the wall when he hears abandoning Zen." This means that the fragrance of this dish is so attractive that even the Buddha will activate his ordinary mind. Another theory is that after the dish was opened, the aroma overflowed, and there happened to be a temple across the wall. The aroma made the monks on the wall salivate, so he ignored all the rules and regulations, crossed the wall, and asked to be seated. Of these two statements, the latter is of course much clumsier.
In Fuzhou accent, the pronunciations of "Fushouquan" and "Buddha jumps over the wall" are actually very similar.
Buddha Jumps Over the Wall is a great winter product. It is said to have the effects of improving eyesight and nourishing the skin, promoting blood circulation and relaxing Qi, nourishing yin and nourishing yang.
In fact, this dish is a chowder that combines delicacies from mountains and seas. "Qingyi Leichao" records, "Fujian and Guangdong people eat a lot of seafood, and they must accompany their meals with soup." "Shoulders carry cooked food to the market, and people buy it as a side dish, which is a common occurrence in various places. They can chew it at will. Food items include snacks, grains, and fruits. In contrast, in Fujian, chickens, ducks, and seafood are cooked and displayed on a basket, and sauces, vinegar and other condiments are prepared. There are also small stools with daggers and chopsticks for people to sit on and sing and sell along the street. " This shoulder bag is also a chowder, also prepared with wine, but the raw materials are not so particular and cannot be sealed in the exquisite Shaoxing wine jar, so the aroma is constantly lost.
Recipe of "Buddha Jumps Over the Wall"
Ingredients:
500 grams of shark fin, 250 grams each of fish lip, sea cucumber, and pork trotters , 100 grams of fish maw, 1 clean fat hen (weighing about 1250 grams), 6 golden abalone, 1000 grams each of pig's trotters and sheep knuckles, 1 pork belly (weighing about 500 grams), 1 clean fat duck
(weight about 1250g), 150g clean ham tendon, 12 pigeon eggs, 500g clean winter bamboo shoots, 200g flower mushrooms, dried with water
< p>100 grams of clams, 1500 grams of white radish, 135 grams of fine soy sauce, 75 grams of rock sugar, 125 grams of green onions, 75 grams of ginger slices, 1 star anise, a little cinnamon skin, 600 grams of Shaoxing wine, 15 grams of MSG, 750 grams of soup, 1500 grams of chicken broth, appropriate amounts of cooked lard and pork fat, and two fresh lotus leaves.Method:
1. Wash and remove the sand from the shark's fins, cut them into rows on bamboo counters, put them into a boiling water pot, add 30 grams of green onions, 15 grams of ginger slices, and 150 grams of wine, and cook for 10 minutes
If there is no fishy smell, remove the green onions and ginger, decant the juice, take out the shark fins and bamboo shoots and put them in a soup bowl, put pork fat on top, add 100 grams of wine, and steam for 2 hours. Take it out, remove the fat and decant the juice. Cut the fish lips into 7 cm long and 4.5 cm wide pieces. Put them in a pot of boiling water, add 30 grams of green onions and 150 grams of Shaoxing wine. , 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, remove the ginger and green onion,
decant to remove the juice
2. Put the golden abalone in a basket, steam over high heat. Take it out and wash it, cut each piece into two pieces, cut it with a cross cutter, put it in a small bowl
Add 250g of soup and 15g of wine, steam it in a basket for 30 minutes, take it out and decant to remove the juice. . Wash the pigeon eggs and put them in a bowl. Add 100 grams of water. Steam them for 30 minutes. Take them out and soak them in water for 20 minutes. Remove the egg shells and dye them with a little soy sauce. /p>
3. Remove the heads, necks, feet and internal organs of chickens and ducks (retain duck gizzards), remove the hooves from pig trotters, pluck the hair, and wash the sheep elbows
Clean, cut each of the above four ingredients into 12 pieces. Cut the duck gizzards and remove the gizzard membrane, wash them and put them in a pot of boiling water with the chicken, duck, pig's trotters and lamb knuckles
Put them in boiling water to remove the blood and water. Wash and drain the pork belly, blanch it twice in boiling water to remove the turbidity, cut it into 12 pieces, add it to 250 grams of boiling soup, add 12 grams of Shaoxing wine, and add Dish it up and leave out the soup.
4. Wash the sea cucumbers and cut them into two pieces. Wash the pork trotters and cut them into 7 cm long sections.
Shitake mushrooms, with patterns on the surface), boil with water and wash. Put the ham meat in a bowl, add 150 grams of water, put it in a basket and steam it over high heat for 3
0 Take it out after 1 minute, drain off the juice, and cut into 1 cm thick slices including the skin.
Put the winter bamboo shoots in a pot of boiling water until cooked, scoop them out, cut each one into 4 pieces, flatten them gently with a knife. Peel the white radish and trim it into balls with a diameter of about 2.8 cm. Each weighs 50 grams. Turn the wok on high heat
and add an appropriate amount of cooked lard until it is 70% hot. Add the colored pigeon eggs and fry them for two minutes. Remove them and add the bamboo shoots and radish balls.
Fry for two minutes, drain off the oil, put the pot back on the stove, add the pigeon eggs, pour in 250 grams of stock, add 5 grams of MSG and 50 grams of soy sauce
, and simmer until cooked Remove and serve in a bowl.
5. Heat the wok over high heat, heat the cooked lard until it is 80% hot, deep-fry the fish maw until it can be broken, pick it up and drain off the oil. Soak the fish maw
in clean water, take it out, and cut it into 4.5 cm long and 0.8 cm wide pieces. Put the wok on high heat, add 50 grams of cooked lard, and heat it until it is 70% hot. Add 35 grams of green onions and 45 grams of ginger slices. Stir until fragrant. Add chicken, duck, and mutton. Stir-fry elbows, pig's trotters, chicken gizzards
, pork belly, etc., add 75 grams of soy sauce, 10 grams of MSG, rock sugar, 150 grams of Shaoxing wine, chicken broth, star anise, and cinnamon and stir-fry evenly.
< p>Cover and cook for 20 minutes, remove the onion and ginger, put it in a small basin, and set aside the soup.6. Wash a medium-sized Shaoxing wine jar, pour 500 grams of water into it, place it on a charcoal-burning stove, and heat it over low heat until the water in the jar is hot.
Pour off the hot water in the jar, take a small bamboo grate and put it on the bottom. First put the cooked chicken, duck, lamb knuckles, pig's trotters, pork belly, chicken gizzards, etc., then put the shark's fin, Wrap ham, scallops, and abalone in a rectangular shape with clean gauze and place them on top of chicken, duck and other meat pieces
. Arrange mushrooms, winter bamboo shoots, and white radish balls on the gauze wrap. Finally, pour in the soup and use Put the lotus leaf cover on the mouth of the jar to seal tightly, then cover it with a small bowl. Place the wine jar filled with raw materials on the charcoal stove, simmer over low heat for 2 hours, then open the lid and quickly remove the thorns. Put the ginseng, tendons,
fish lips and fish maw into the jar, seal the mouth of the jar, and simmer for another hour before taking it out. When serving, pour the ingredients from the altar into a vegetable basin and place the
fried pigeon eggs on top. When serving, you can have a plate of coir raincoat radish, mustard, cooked ham slices mixed with bean sprouts, and stir-fried bean sprouts with mushrooms
As well as silver rolls and sesame pancakes (this is a traditional food in Fuzhou Method. It is better to use more materials to make a large-scale "Buddha Jumps Over the Wall".
For small and medium-sized ones, the materials can be reduced accordingly).
Features: Various foods, soft, glutinous and crispy, rich in meat flavor, thick and delicious soup, flavorful, endless aftertaste, rich in nutrients, and
can improve eyesight, nourish the skin, and activate blood circulation Relaxes the muscles, nourishes yin and nourishes the body, and increases appetite.