The difference between family portrait and Buddha jumping over the wall

Family photo is an ordinary dish, and Buddha jumping wall is a high-grade dish.

Family portrait is one of the traditional famous dishes, which is often used as the first course at mid-to high-end banquets. This dish has many kinds of materials, complex and fine workmanship, bright color, strong salty taste, mellow taste and rich nutrition, and is deeply loved by the masses. A variety of materials, mainly seafood, comprehensive nutrition, suitable for all ages.

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars.

Buddha jumping wall is generally made by collecting abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Shaoxing wine, and simmering with slow fire. After cooking, the dish is soft and moist, rich in meat flavor, not greasy and has a good taste.

The origin of Buddha jumping wall:

"A dish rises to the altar, and the aroma is overflowing. When Buddha hears it, he abandons Zen and jumps over the wall." People familiar with Fujian cuisine should know immediately that it is the first dish of Fujian cuisine, "Buddha jumps over the wall". As a famous dish in Fujian, the Buddha Leaping Wall has a history of 100 years, and it is the first delicacy at the Manchu-Han banquet in Qing Dynasty.

Zhou Lian, secretary of Fujian Provincial Party Committee, inspected Guan Yin. In order to please her parents, the proprietress cooked in person and made a famous dish "Fushouquan" with delicacies and Shaoxing wine. Zhou Lian praised after eating, and instructed official's son chef Zheng Chunfa to copy this dish.