As for the nutritional content of Sixi balls, it is also very high. Pen "Fun" Pavilion www.biquge.info

Among them, energy 1379.09 kcal, vitamin B 60.02 mg, protein 49.94 g, fat 111.81 g, carbohydrates 50.16 g, folic acid 15.32 mcg, dietary fiber 8.12 g, cholesterol 240 mg, vitamin A 63.44 mcg, carotene 57.8 mcg, thiamine 0.75 mg, riboflavin 0.75 mg, niacin 11.84 mg, vitamin C 5.25 mg, vitamin E 2.57 mg, calcium 111.72 mg, phosphorus 611.42 mg, potassium 1052.02 mg, sodium 3929.25 mg, iodine 0.72 mcg, magnesium 128.53 mg, iron 11.47 mg zinc, 7.07 mg, selenium, 40.59 mcg, copper, 0.36 mg, manganese, 1.6 mg.

And, there is also an allusion about the four happy balls.

It is said that one year, Zhang Jiuling referred to the opening examination of the imperial court, and was appreciated by the emperor and recruited as a concubine. At this time, it happened that Zhang Jiuling's hometown was hit by a flood, and his parents did not know the news, until the day of the wedding, Zhang Jiuling just got the whereabouts of his parents, and immediately sent someone to take his parents to live in the capital.

Zhang Jiuling was a little puzzled when he saw this dish, so he asked the chef what it meant, and the smart chef replied: "This dish is 'four circles'." Yixi, the title of the old man's head list; two happiness, getting married in a family; Sanxi, who was a fast son-in-law of Chenglong; Four joys, family reunion. ”

Zhang Jiuling laughed when he heard this, praised again and again, and said: "'Siyuan' is not as loud and beautiful as 'Sixi', so let's just call it 'Sixi Pill'." Since then, this dish has been a must-have at banquets for major celebrations such as weddings.

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A dish with such an impact makes the chef very happy.

And Zhao Shen, the ingredients he chose this time are so ordinary, because the food he makes is also very special!

The food he made was the famous dish of Fujian cuisine, Buddha jumping over the wall! Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belongs to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of the Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty. Buddha jumping over the wall is rich in nutrients, which can promote development, beauty, delay aging, enhance immunity, and is a good tonic.

The process of making this dish is very complicated. There are more than a dozen kinds of raw materials for Buddha jumping over the wall, such as abalone, sea cucumber, fish lips, yak skin glue, oyster mushroom, hoof tendon, flower mushroom, cuttlefish, scallop, quail eggs, etc. In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these more than a dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, so that the taste can truly achieve mellow characteristics.

In 1965 and 1980 in Guangzhou South Park and Hong Kong respectively, Fuzhou cuisine, which was mainly cooked by Buddha jumping over the wall, caused a sensation and set off a craze for Buddha jumping over the wall all over the world. Restaurants opened by overseas Chinese in various places mostly use self-proclaimed authentic Buddha jumping over the wall dishes to attract customers. Buddha jumped over the wall and also received Prince Sihanouk, US President Ronald Reagan, Queen Elizabeth and other heads of state.

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

Said a Buddha jumping over the wall was originally called "Fu Shou Quan", Guangxu 25 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 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.

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".

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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." ”

Other sayings

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".

There are dozens of raw materials for the traditional method of Buddha jumping over the wall: sea cucumber, abalone, shark fin, dried scallops, fish lips, turtle skirt, deer tendon, pigeon eggs, duck treasure, fish maw, fish maw, scallops, pigeons, ribs, razor clams, ham, pork belly, lamb's elbow, hoof tip, hoof tendon, domestic care hen chicken breast, domestic yellow-billed duck duck breast, chicken gizzard, duck gizzard, mushroom, winter bamboo shoots and so on.

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It's also extraordinary!

500 grams of shark fin, 6 duck gizzards, 250 grams of water spiny cucumber, 12 pigeon eggs, 1 net fat hen, 200 grams of shiitake mushrooms, 250 grams of water pig trotter tendons, 95 grams of pork fat, 1 large pork belly, 500 grams of lamb elbow, 150 grams of ham tendon

75 grams of ginger slices, 95 grams of green onions, 10 grams of cinnamon, 125 grams of boiled scallops, 2500 grams of Shao wine, 500 grams of net winter bamboo shoots, 10 grams of monosodium glutamate, 250 grams of fish lips, 75 grams of rock sugar, 125 grams of bream belly, 75 grams of fine soy sauce, 1000 grams of abalone, 1000 grams of pork bone broth, 1000 grams of pig's trotter tips, 1000 grams of cooked lard, 1 duck.

First, the 18 kinds of raw materials are used in a variety of methods of frying, frying, cooking and frying, and concocted into various flavors with the characteristics of frying, stir-frying, cooking and frying, and then stacked layer by layer in a large Shaoxing wine jar, injected with an appropriate amount of soup and Shaoxing wine, so that the soup, wine and vegetables 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, and then it is done.

And this is just a simple beginning of the Buddha jumping over the wall.