Buddha jumping wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years. Why is such delicious food called "Buddha jumps over the wall"? The following are all kinds of allusions circulated by the people and studied by scholars.
There are three kinds of folklore in Fuzhou:
Let's make it clear that at the end of Tongzhi (1876), an official from Guanqianzhuang, Fuzhou hosted a banquet in honor of Zhou Lian, Chief Secretary of Fujian. His wife personally cooked a dish called "Fushouquan" from Shaoxing, which contained chicken and duck meat and several kinds of seafood, and put it in a jar filled with Shaoxing wine.
Zhou Lian was so full of praise after eating it that she ordered official chef Zheng Chunfa to imitate this dish. Zheng Chunfa went to the door for advice and reformed the materials, using more seafood and less meat to make the dishes more delicious. Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to open Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Just because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world.
The second is: Fujian custom, the third day after the new wife gets married, she should cook in person, show off her tea and rice skills, serve her in-laws and gain appreciation. Legend has it that there was a rich girl who was spoiled and didn't learn to cook. She was worried on the eve of her wedding. Her mother took out all the delicacies at home and cooked all kinds of dishes, wrapped them in lotus leaves and told her how to do it. Who knows that the young lady forgot all the cooking methods, so she poured all the dishes into a Shao jar, covered it with lotus leaves and put it on the stove. The next day, the aroma was overflowing, and the whole family praised the cooking well. This is the origin of the "Buddha jumps over the wall" of "cooking 18 dishes in one pot".
Third, a group of beggars beg around with clay pots every day, and pour all kinds of leftovers together to cook, which is steaming and fragrant. When the monk heard it, he couldn't help being tempted by the fragrance, jumping out of the wall and feasting. There is a poem to prove it: "the fragrance of meat floats around, and the Buddha hears that he abandons Zen and jumps over the wall."
The fourth one is not exactly the same as the first one: "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of Yangqiao Lane official bank held a banquet at home, inviting Zhou Lian, the chief secretary, and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jar and carefully simmered into a meat dish. Zhou Lian was full of praise after tasting it.
After that, Zhou Lian took the official chef Zheng Chun to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised. One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. When the lid of the altar was opened, the dish was full of meat, and the scholar was intoxicated by the fragrance. Someone asked the name of this dish. A: It has not been named yet. So the scholar improvised a poem and wrote one. One of the poems said: "The altar is full of meat and incense, and the Buddha heard that he abandoned Zen and jumped over the wall." Everyone was surprised. Since then, quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years.