Buddha Jumps Over the Wall: A Divine Culinary Masterpiece
ChenYuWei
Roots of Buddha Jumps Over the Wall
Buddha jumps over the wall is the most representative traditional food in our hometown, which is FuJian province. Perhaps you are puzzled by the name. According to the historical records in the Qing Dynasty Daoguang period, a chef named Zheng Chunfa in Fuzhou, Fujian Province ; who specialised in Juchunyuan Cuisine cooked a fragrant dish. The aroma escaped and attracted a Buddhist disciple who practised Buddhism. Since Buddhists were forbidden to eat meat and seafood, but the aroma of the dish was so tantalising that the disciple could not resist jumping over the wall and sneaking a taste.The story spread and the dish was named "Buddha Jumps Over the Wall". The dish is usually made with abalone, sea cucumber, fish lips, yak skin glue, apricot abalone mushrooms, trotters, mushrooms, cuttlefish, scallop pillars and quail eggs brought together, added with high soup and old Fujian wine, and stewed slowly over a low fire. It is famous for its luxurious ingredients, complex cooking process and delicious flavour, and is one of the eight most famous dishes in China.
At the first taste, one bite reveals a rich and full-bodied texture that is both soft and flavorful.The ingredients are tender and flavorful, and each layer blends together harmoniously.Initially, it gently captures the taste buds with delicate flavours, followed by a distinct freshness and aroma.The aftertaste is sweet and aromatic.
Original Version vs. Current Generation's Version
Formerly a palace imperial dish, a delicacy that could hardly fly into the homes of ordinary people, with the development of prepared dishes and the improvement of people's quality of life, more and more ordinary people can afford to consume it.In addition, many rare ingredients such as shark fins are on the verge of extinction, and although new alternatives have emerged, there may still be a difference in taste from the previous ones.
