Buddha jumping over the wall is a traditional dish originating from Fuzhou City, Fujian Province, China, which is famous for its unique flavor and tedious production process. This dish uses a variety of high-quality ingredients such as shark fin, abalone, sea cucumber, etc., and is carefully prepared to give it a mellow flavor and aroma.
The origin of the Buddha jumping over the wall can be traced back to the end of the Qing Dynasty, it is rumored that a ** was full of praise after tasting this dish, saying that it was so delicious that "the Buddha abandoned Zen and jumped over the wall", and since then this dish has been named "Buddha jumping over the wall". In the years that followed, the craft of making this dish was perfected and improved, and it became a treasure in Chinese cuisine.
When making Buddha jumping over the wall, dozens of precious ingredients need to be selected, and after many times of boiling and slow cooking, the flavors of various ingredients can be blended with each other to form a unique taste. The soup of Buddha jumping over the wall is rich and the taste is rich, which makes people unforgettable. In addition, the production process of Buddha jumping over the wall is very tedious, requiring many processes and a long time of preparation, so it is also regarded as one of the representatives of chef skills.
In addition to being delicious, Buddha jumping over the wall is also rich in nutritional value. It is rich in protein, collagen, calcium, iron, zinc and other nutrients, which have a good tonic effect on the body. Buddha jumping over the wall is often an indispensable delicacy at various banquets in China, and is seen as a symbol of respect and enthusiasm for the host's guests.
Overall, Buddha jumping over the wall is a traditional dish that combines deliciousness, nutrition and cultural heritage. Its unique flavor and intricate craftsmanship not only demonstrate the breadth and profundity of Chinese culinary culture, but also make this dish a shining pearl in Chinese cuisine.
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