The origin of the name "Buddha jumping over the wall" has three kinds of legends in Fuzhou folklore.

Say one, Buddha jumping over the wall Buddha jumping over the wall was originally called "Fu Shou Quan", Guangxu twenty-five years (1899), an official of the Fuzhou Official Money Bureau invited Fujian political envoy Zhou Lian, he was the knot Zhou Lian, so that the family personally cooked, with Shaoxing wine jar chicken, duck, mutton, pork belly, pigeon eggs and seafood and other more than 20 kinds of raw and auxiliary materials, simmered, named Fu Shouquan.

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 "auspicious and longevity", and the name is "Fushouquan".

Later, the chef Zheng Chunfa learned how to cook this dish and improved it, and the taste was better than the first. When Zheng Chunfa opened the "Juchun Garden" restaurant, it caused a sensation in Rongcheng with this dish. Once, a group of literati and ink writers came to taste this dish, when Fu Shou Quan went to the altar, the meat incense overflowed, one of the show talents was fascinated, triggered the poetry, and immediately chanted: "The altar Qi meat incense floats in the neighborhood, and the Buddha hears and abandons Zen and jumps over the wall."

At the same time, in Fuzhou dialect, the pronunciation of "Fu Shou Quan" and "Buddha jumping over the wall" is also similar. Since then, quoting the meaning of the poem: "Buddha jumping over the wall" has become the correct name of this dish, which has a history of more than 100 years.

The second saying is that Fujian customs, on the third day after the new daughter-in-law gets married, she must personally cook and show her tea and rice skills, serve her in-laws, and win appreciation.

Legend has it that a rich girl, pampered, not accustomed to cooking, was sad on the eve of her marriage.

Her mother took out all the delicacies from the mountains and seas at home and made all kinds of dishes, wrapped them in lotus leaves one by one, and told her how to cook them. Who knew that this young lady had forgotten the firing method, and in a hurry, she poured all the dishes into a Shaojiu jar, covered them with lotus leaves, and put them on the stove.

The next day, the fragrance wafted out, and the family praised the good dishes, which was the origin of the "Buddha jumping over the wall" of "eighteen dishes cooked in one pot".

The third theory is that a group of beggars carry clay bowls and clay pots around every day to beg for food, and pour all kinds of leftovers together to boil, steaming hot and fragrant.

When the monk smelled it, he couldn't help the temptation of the fragrance, jumped out of the wall, and feasted. There is a poem as evidence: "The incense of the meat floats around, and the Buddha abandons Zen and jumps over the wall." ”

Of course, there is another folk saying.

It is said that the Tang Dynasty's high monk Xuanquan, on the way to the Shaolin Temple in Fujian, passed through the "Fujian capital" Fuzhou, stayed overnight in the hotel, just across the wall of the noble official's house to "full altar incense" banquet guests, the monk smelled the salivation, abandoned Buddhism for many years of practice, jumped over the wall and entered to enjoy the "full altar incense". Hence the name "Buddha jumping over the wall".

So what does Qi Mei's family do?

Legend has it that the ancestor of the Qi family was the imperial chef who cooked for Qianlong!

What mandarin duck five treasures stew, lychee white kidney, quail soup, smoked chicken legs, eight treasures fat duck and other royal dishes, that is called a good one!

At that time, when Emperor Qianlong was in power, he was bitten by the ancestors of the Qi family, and he couldn't eat the dishes made by other chefs.

One day, the imperial chef of the Qi family was sick and couldn't cook, and the imperial doctors of the whole hospital had to serve this lord well, and even the prince at that time did not have the treatment of his imperial chef!

This royal Buddha jumping over the wall is the Qi family's specialty!

The Qi family also has a thousand-year-old soup stock that has been passed down from generation to generation since the Qianlong era.

With the thousand-year-old broth as the guide, the Buddha jumping over the wall fired is ten times more delicious than the Buddha jumping over the wall made by ordinary chefs!

At that time, even the prime minister came to Handong to inspect and ate the Buddha jumping over the wall of the Qi family was full of praise, calling it "the treasure of the country"!

Such a perfect dish, you go to point out?

Are you going to find fault?

Just kidding, it's not just finding fault, it's embarrassing!

Everyone looked at Lu Yifan's eyes, and they couldn't help but have a hint of banter.

Thinking about it, it is also very interesting to see this beautiful woman flirting with the master, and let the master have some innocuous little embarrassment.

Lu Yifan opened the casserole, only to smell a delicious smell of seafood and dry goods.

With a sweep of the eyes, the abalone, shark fin, sea cucumber, fish lips, yak skin gum, king oyster mushrooms, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs and other ingredients are laid out on the soup stock so beautifully that people can move their appetite at a glance!

Picking up the soup spoon, Lu Yifan first took a sip of soup, put some seafood meat in his mouth and chewed it beautifully, and then couldn't help but admire: "Wonderful!

Sister Mei, your Buddha jumped over the wall, first used 18 kinds of raw materials to fry, fry, cook, and fry a variety of methods, and concocted various flavors with the characteristics of frying, stir-frying, cooking, and frying.

Then layer by layer stacked in a large Shaoxing wine jar, inject an appropriate amount of soup and Shaoxing wine, so that the soup, wine, and dishes are fully integrated, and then the mouth of the altar is sealed with lotus leaves and covered tightly, and heated on the fire.

The use of fire is also very particular, it is necessary to choose white charcoal that is solid and heavy and does not smoke, first boil on the fire, and then slowly simmer for five or six hours on the simmer.

Compared to the Buddha jumping over the wall casually made in other restaurants, it can indeed be called a first-class good dish!"

Groove !!

Everyone looked at Lu Yifan in shock with a monster-like look!

After just a few bites, I was able to tell you how to make it so clearly!

It's as if he was looking at the dish made by Qi Mei!

This Nima is too terrifying!

If Lu Yifan goes out to be a chef and tastes the specialty dishes made by others, wouldn't this be tantamount to stealing a teacher?

Others still do hair!

Qi Mei was stunned for a moment, and then smiled proudly: "It's worthy of Brother Fan, what he said is not bad at all!"

This Buddha jumping over the wall took me a full 10 hours to make yesterday.

If I hadn't known that Brother Fan was coming, no matter how much money I gave, I wouldn't have bothered to cook it myself.

Hearing Brother Fan's praise like this, Sister Mei, I think it's worth it!"

"Hehe, the royal Buddha of the Qi family jumped over the wall, it was for Emperor Qianlong to eat back then, and now a few of us are also stained with the light of Master Deer, taste it!"

"Such a perfect dish, I'm afraid Master Deer can't find fault with it, right?"

"Of course, even the real god of food can't find the slightest fault!!

Everyone sighed.

"But ......"

But seeing Lu Yifan's words, "This Buddha jumps over the wall, if you want to achieve perfection, there is still a gap of 108,000 miles!"

What the?!

Everyone was stunned.

Qi Mei also pouted, looked at Lu Yifan and said, "Brother Fan, you have to make it clear to me!

At the beginning, the prime minister said yes after eating!"

Lu Yifan first picked up an abalone and said, "Let's talk about the ingredients first, how do you think your ingredients are?"

"Naturally, it's the top on the market!" Qi Mei said unconvinced.

"In the case of this abalone, it's just seven abalone available on the market, and it's three points short of the most delicious nine-head abalone in the wild!

The same is true for other shark fins and sea cucumbers, which are not the top.

Although the taste of each ingredient is only a little different, when it is mixed into a dish, it is a big difference from the word 'perfect'!"

(End of chapter)