Buddha jumps the wall is a Chinese “rich son” soup when it is cooked from many expensive ingredients and has an extremely sophisticated way of processing.
What is Buddha jumping the wall?
Buddha jumps the wall (佛跳墙), also known by the name Buddha jumps on the wall, is one of the dishes with a history of more than 200 years of Fujian. With the main ingredients of 8 types of “Bai Buu My Vi”, which are shark fin, sea cucumber, abalone, fish bubbles, ginseng, shiitake mushrooms, Kim Hoa ham and scallops, to cook a bowl of Buddha To jump the wall, the chef also has to use taro, bamboo shoots, chicken and 12 other special spices.
It is because of the use of high-quality ingredients and sophisticated processing that Buddha Jumps the Wall is always at the top of the list of delicious dishes of Chinese cuisine.
The origin of the name Buddha jumped the wall
Although there are many different anecdotes to explain the dish’s name of Buddha jumping the wall, this is the one that is most well known and passed around: During the Qing Dynasty, a disciple traveled around the world. place and often use a wine bottle to store the ingredients for the meal. When he was hungry, he boiled all these ingredients in a wine jar and enjoyed it on the spot.
When he went to Fuzhou, Fujian, this person felt hungry and used the old way of cooking. Accidentally, the place where he was cooking was close to a temple, the attractive aroma of the dish flew up, making the monks in the temple unable to hold back and had to climb the wall to see where this aroma originated. And the name Buddha jumping the wall was also born since then.
The feat of making Buddha jumps the wall
In addition to the delicious taste from rare ingredients, Buddha jumping the wall is also famous for his sophisticated and complicated processing. After preparing all the ingredients, the chef will put them together in a small clay pot and stew for about 5 to 6 hours. Besides 12 special spices, they also have to add to the bowl of Shaoxing wine cellar to bring out the aroma of the dish.
Before stewing, the chef will use lotus leaves to cover the earthen bowl tightly to limit the aroma released during the stewing process. Thanks to the meticulousness in each stage, the Buddha Jumping Wall retains the sweetness secreted from the ingredients and has an unforgettable characteristic aroma.
If in the past, to have a bowl of Buddha jumping the wall, people needed to spend 2 to 3 days to complete, now, chefs can shorten the stages thanks to the use of canned goods.
In the aristocratic families of the past, Buddha jumped the wall as a dish often used in winter because of its heat. If used in the summer, it can lead to nosebleeds. Currently, Buddha Jumps the Wall is still popularly sold in Chinese restaurants at a high price, and people only eat many of these dishes from after the Mid-Autumn Festival to mid-March.
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