Buddha jumps over the wall in different ways and with different main ingredients.
1. The main ingredient of traditional methods.
500 grams of shark fin, 6 clean duck gizzards, 250 grams of sea cucumber, 12 pigeon eggs, 1 clean fat hen, 200 grams of white mushrooms, 250 grams of pork trotters grams, 95 grams of pork fat, 1 large pork belly, 500 grams of lamb knuckles, and 150 grams of clean ham tendon.
2. The main ingredient of home-cooked recipes.
Shuifa ray shark fin (30g), small abalone (15g), dried scallops (10g), Shuifa tripe (15g), prawn meat (20g), quail eggs (20g).
3. Ingredients for other methods.
1 five-headed abalone, 1 boiled and peeled pigeon egg, 1 flower mushroom, 3-4 medium-sized scallops, 1 piece of ham about 15 grams, and 2 sea cucumbers.
Extended information:
Buddha Jumps Over the Wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian and belongs to the Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty. Buddha Jumps Over the Wall is rich in nutrients, which can promote growth, beautify, delay aging, and enhance immunity. It is a good tonic. There are three theories among Fujian folk about the origin of the name "Buddha Jumps Over the Wall".
1. The first theory
The original name of Buddha Jumping Over the Wall was "Fushouquan". In the 25th year of Guangxu (1899), an official from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the governor of Fujian. , in order to curry favor with Zhou Lian, he ordered his wife to cook it himself, using Shaoxing wine jars to fill more than 20 kinds of raw and auxiliary ingredients such as chicken, duck, mutton, pork belly, pigeon eggs and seafood, and simmered it, named Fu Shou Quan. After Zhou Lian tasted it, she was full of praise. When asked about the name of the dish, the official said that the dish means "good luck, good fortune and longevity", so it is named "Fushouquan".
The Yamen chef Zheng Chunfa learned how to cook this dish and improved it, making it taste better than the previous one. When Zheng Chunfa opened the "Juchunyuan" restaurant, a group of literati came to taste this dish at a time. When Fu Shouquan came to the table to open the altar, one of the scholars was inspired to write poems and immediately chanted: "The fragrance of meat floats around when the altar is opened, and the Buddha hears it and abandons it." Zen jumps over the wall." In Fuzhou dialect, "Fushouquan" and "Buddha jumps over the wall" have the same pronunciation. Quoting the meaning of the poem: "Buddha jumps over the wall" became the correct name of this dish.
2. The second theory
It is Fujian custom that on the third day after getting married, a new daughter-in-law must cook herself and serve her parents-in-law to win their appreciation. It is said that there was a rich girl who was not good at cooking. Her mother took out all the delicacies at home and made them into various dishes, wrapped them in lotus leaves, and told her how to cook them.
The lady forgot all about the cooking methods, and in a hurry, she poured all the vegetables into a Shaoxing wine jar, covered it with lotus leaves, and put it on the stove. The next day, the aroma wafted out, and the whole family praised the delicious food. This is how the "Buddha Jumps Over the Wall" of "eighteen dishes cooked in one pot" came about.
3. The third theory
A group of beggars carry earthenware bowls and pots to beg for food every day. They pour the various leftovers and leftovers together and cook them, making them steaming hot. , the fragrance is overflowing. When the monk smelled it, he couldn't help but be tempted by the fragrance. He jumped out of the wall and ate happily. There is a poem to prove it: "The fragrance of meat is brewing and floating around. The Buddha heard that he abandoned his Zen and jumped over the wall."
Reference: Baidu Encyclopedia-Buddha Jumps over the Wall