If you buy a raw Buddha jumping wall, you need to cook it for at least two hours and stew it for another half an hour to an hour before you can eat it.
Because "Buddha jumps over the wall" is a pot of dozens of raw materials, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious.
There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with various fragrances, and the fragrance floats four times, rotten but not rotten, and the taste is endless.
The origin of the dishes:
First of all, during the Daoguang period of the Qing Dynasty, officials of Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, Fujian's diplomatic envoy to China. There is a dish called "Fushouquan" at the dinner party, which is made of chicken, duck, sheep elbow, pig's trotters, spareribs, pigeon eggs and so on. Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dishes according to law, reducing the consumption of meat and adding a variety of seafood to make the finished dishes richer and more delicious.
Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" in Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou today) to serve this dish at a banquet of literati gathering. Literati cheered after tasting wine, and some people improvised a poem and said, "The altar is full of meat fragrance floating around, and the Buddha abandoned Zen and jumped over the wall." From then on, this dish is called "Buddha jumps over the wall".