Monday, October 9.

By the time I finished my phone call, it was almost 12 noon, and my colleagues in the office were gone, and I was about to lock the drawer and go home for dinner.

Suddenly, I heard Mr. Mo's voice: "Xiao Lu, you are still taking risks, let's go, let's have dinner together!" I looked back and saw Mr. Mo coming out of his small office with a few guests.

"Okay!" I was a little flattered, but this was a rare opportunity for me to learn from the leader.

So I walked a few steps first, went up to press the elevator and waited, and then followed them to the "Sanming Buddha Jumping Over the Wall Restaurant".

Entering a large box called Jin Baoyin, after everyone sat down, Mr. Mo introduced me and said, "This is the famous Principal Liu of the Wanzhong Martial Arts Gym. ”

I remember when I was in college, I could see "Changde Wanzhong Martial Arts Hall, Hanshou Army Mountain Shop" every day in Taipei, province! That's a big customer of our station.

I heard that the number of people who signed up was large, and the school's benefits were very good, so Principal Liu spared no expense in advertising on the provincial TV station for several years.

In the advertising and interview reports, Liu Wanzhong, the principal and head coach of the school, said that he was amazing, he had won many national championships, and the peach and plum were all over the world, which was simply the rebirth of Huo Yuanjia and the reincarnation of Jingwumen.

Today I finally saw the real body of Mr. Liu, he was medium height, short hair, and his body was tightly wrapped like a dumpling in a suit, showing that his body was still full of strength, like a practitioner.

Liu Jiaotou's alcohol consumption is very good, but the little secretary next to him is even more of a heroine, and Mr. Mo and another female colleague who accompanied him, Qin Mi, are not very good at serving glasses; Sister Qin is not a secretary, but she revolves around Mr. Mo all day long, and she feels that she is also the secretary of life, so everyone calls her this way half-jokingly.

During the banquet, I kept toasting and accompanying the wine, so that the first time I ate Buddha and jumped over the wall, I didn't taste anything.

Everyone is happy, and the words are slowly increasing, Liu Jiaotou's "German" (Changde dialect, which is a popular "official dialect" in today's southern Chunan) strings, the general meaning is that everyone wants to have fun, he came to pay for this meal, thank Mr. Mo for his strong support in the past two years.

"I think I was a poor boy dressed in rustic clothes, and I started my business with a few thousand yuan borrowed in my pocket, and the security guard at the door of the TV station refused to let me in...... Don't always dislike me......"

"Mr. Liu is so polite, I should thank you for your love for our channel all the time. Having said that, in the social environment at that time, it was the first to advertise martial arts schools; Besides, you didn't have a lot of money in your hands at that time, and it takes courage to dare to come to Satellite TV to invest heavily in advertising! ”

"Mr. Liu's courage is admirable, I propose that everyone toast to Mr. Liu, and wish the martial arts school a prosperous business." The positive performance of my colleague Sister Qin annoyed her more, she basically only drinks Sprite, of course, a lot.

The door of the private room opened, and the waiter came in with the manager of the restaurant. He came in to toast, "Mr. Mo, what kind of wind blew you here today, and you didn't say hello first." ”

"I'm afraid you won't welcome me, and I don't drink any alcohol every time I come...... Hehe. ”

"Where, where, you say this to cause us to be criticized. You are a rare guest to invite you, and you are welcome to guide the work. ”

"Today, Mr. Liu is the guest of honor, Manager Li, you have to toast him for two glasses." Mr. Mo said with a smile.

"That's as it should be, if you don't tell me, you have to respect, all the guests who come are guests", said and handed her business card to everyone present except Mr. Mo, and while speaking, he picked up the bottle of Jinliufu wine on the table and filled it with Mr. Liu: "I see that you are the big boss, and you are welcome to come to take care of us often, I will do it first." Then he toasted everyone again.

Mr. Liu drank with great interest, and insisted on dragging Manager Li to sit down and eat with him, "I'm from the countryside, and it's the first time I've come to your store, so you want to tell me about your signature dishes...... How did you get the name? ”

"Of course, it's no problem to introduce you, but we can't sit during working hours," said Manager Li with a smile while standing on the side.

"Mr. Mo, if I don't say it well, you have to help me add, you are an old friend here...... The signature features of our store must be known by looking at the name of the store, Buddha jumping over the wall is a very famous Fujian dish, is the highlight of the Manchu and Han Dynasty banquets, according to legend, originated in the Qing Daoguang period, has a history of more than 200 years......

I remember that there are many theories about the origin of this dish. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars who begged for food. The beggars carried the broken crockpot, and every day they went around asking for food, and when they were lucky, they could also beg for a drink, and one day they found that the leftover wine in the broken crockpot was poured together with all kinds of leftovers, and there would be an extraordinary fragrance. A restaurant owner was inspired to create this dish with a mixture of ingredients in one urn and wine.

Mr. Liang Shiqiu once told an old joke in "Yashe Talks about Eating", saying that once upon a time, there was an old monk who couldn't help but want to eat meat, he secretly bought back a few catties of pork, and at night when the monks were asleep, put the pork into the kettle, and stew it with the candle head burned in the Buddhist hall. In order not to let the aroma of the meat overflow, the old monk sealed the kettle so that it was not breathable. In the middle of the night, a can of candle heads had been burned, and when I opened it, the meat in the kettle was completely crispy. Because the meat is tender, soft and fat, and delicious, it is named "wax head stew" - this is probably the earliest blueprint for the name "Buddha jumping over the wall" and Buddhism.

Regardless of whether the original code patent of this dish belongs to the two major schools of beggars or Shaolin, it is more authentic to say that the final formation of "Buddha jumping over the wall" is still like the introduction on the title page of the restaurant's menu, which is a modern thing.

When Manager Li was talking, I had time to read the introduction text on the menu: it is said that during the Daoguang period of the Qing Dynasty, an official of the Fujian Prefecture Guanqian Bureau set up a family banquet to invite the political envoy Zhou Lian, during the banquet, a dish made by his relatives was fragrant after being served, which was mixed with chicken, duck, lamb's elbow, pig's trotters, pork ribs, pigeon eggs, etc. and simmered over a slow fire. Zhou Lian was full of praise after tasting it, and ordered the chef Zheng Chunfa to imitate it. Zheng has studied in Beijing, Hangzhou, Jiangsu and Guangdong, and his skills are extremely high. He reinvented the dish, using more seafood and less meat as raw materials, and named it "Eight Treasures of Tanyaki".

Later, Zheng went to Fuzhou East Street to open a "Sanyou Zhai" restaurant, and then changed its name to Juchunyuan. Zheng Chunfa continued to improve the ingredients of this dish, and officially named it "Fu Shou Quan", which was the first dish of Ju Chunyuan. Many gourmets, literati and artists came from afar to taste this dish and were amazed. This dish was served at a banquet of a literati gathering, and the literati applauded after tasting it, and some people impromptu wrote a poem saying: "The altar opens the meat incense and floats around the neighbors, and the Buddha hears and abandons Zen and jumps over the wall." Since then, this dish has been called "Buddha jumping over the wall" and has been famous to this day.

In fact, I think the taste is far less divine than the blowing, and the only thing I feel deeply about this dish is that I feel that the preparation of this dish is far greater than the cooking effort.

This dish is made with 18 kinds of main ingredients and 12 kinds of auxiliary materials. Among them, the raw materials are: chicken, duck, abalone, duck paw, shark fin, sea cucumber, dried scallops, fish maw, water fish, shrimp, wolfberry, longan, shiitake mushroom, bamboo shoot tip and so on. Seasonings include: oyster sauce, salt, ice pond, rice wine, ginger, green onion, dark soy sauce, raw oil, soup, etc. More than 30 kinds of raw materials are processed and modulated separately and packed into Shaoxing wine jars in layers.

There is Shaoxing famous wine in the jar and the material is blended, first sealed with lotus leaves, and then covered. It is made by boiling it in a pure and smokeless charcoal fire (wanghuo) and then simmering for five or six hours over a slight fire.

In fact, this is in line with the truth of life, the so-called thick accumulation and thin hair. People often only look at the ready-made delicacy in front of them and know that it is delicious when they eat it, but few people ask about the trivial and hard work of cooking in front of them.

When I drank the soup, I kept thinking about how I would complete this accumulation process in my life. Maybe it's not fast in the first place, and that's what you want.