Fujian cuisine is one of the Chinese Great Eight Cuisines and originated from Minhou County in Fuzhou City, in Fujian province. It had begun to take shape in the Tang and Song Dynasties. Fujian cuisine is mainly based on Fuzhou cuisine, having the local flavor of both the south and the west of Fujian. Fuzhou cuisine is fresh, less salty and sweet and sour. Represented by Xiamen flavor, cuisine in the south of Fujian is fresh, sweet and spicy. Among which the Buddha Jumps Over the Wall is the representative dish of Fujian cuisine.
Fuzhou located on the southeastern coast of China, its front is seashore, facing the sea. Here have four well-known counties, and they are Fuqing County, Changle County, Lianjiang County and Luoyuan County. They are four fishing areas producing fish. The four fishing areas provide Fuzhou with a wealth of seafood. Flowing through the city, Minjiang River produces dozens of inlaid rivers in Fuzhou, which in turn provide Fuzhou people with rich freshwater fishes on the table.
Furthermore, Fuzhou is surrounded by mountains. Various delicacies from the mountainside become Fuzhou people’s inexhaustible food resources. It is because of the geographical advantages of the joining of rivers and the sea, and of being surrounded by mountains that being good at cooking delicacies becomes the most prominent feature of Fujian cuisine.
The significant amount of seafood. The dish which makes full use of the geographic resources of Fuzhou is no more than the famous Buddha Jumps over the Wall. What Buddha Jumps over the Wall is made by choosing top-grade raw materials like sea cucumbers, abalones, sharks fins, scallops, shark lips and fish maws, and then having those materials cooked in several steps of pan-frying, salting, and boiling and deep frying respectively, and finally stewing them in a jar. The dish tastes delicious because of all the meat is unforgettable.
Therefore it is regarded as the first of Fujian cuisine. What Buddha Jumps over the Wall is particular about its cooking materials, and its cooking process is very complicated. There are as many as dozens of kinds of raw materials.
Preparation of materials
These are all the main and auxiliary materials for making Buddha Jumps over the Wall. The five kinds materials are used to make the first soup. First is to take its colloid, and its flavor of the meat is also taken part. The three kinds of materials ahead are fresh. These are cuttlefish, soles pork tripe and the part of the pork tripe for use. And the shark lip, usually known by many people as shark’s skin. These are some dry materials for making Buddha Jumps over the Wall. They are also quite nutritious. They include dry abalones, shark’s fins, tendons, fish maws, Stichopus, Japonicus, scallops, flower mushrooms, and the most special ones, pigeon eggs. And also need Shaoxing Wine, scallion and ginger, and some other spices are also required.
How to cook the Buddha Jumps over the Wall
One dish which could gather so many precious cooking materials including land animals, water animal, and animals flying in the sky is nothing else, but Buddha Jumps over the Wall. No wonder some people consider Buddha Jumps over the Wall as gourmet and cultural feast. Buddha Jumps over the Walls particular about its raw materials, which are also precious. Its cooking process is even extremely complicated.
Merely expanding dry goods by immersing them in water takes three or four days. And using the raw materials like chicken, duck, pig trotters and pork hoof to make primary soup also takes six or seven hours. However, these are merely the preparatory work.
To cook the “Buddha Jumps over the Wall,” the most important thing is to carry out a layered stewing of the cooking materials. Different materials, according to the period, should be divided into three layers for stewing respectively. During the process of sewing, except for the well-prepared pottage and little soy sauce, there is no need to add too many flavorings. The aroma comes completely from the raw materials themselves by mixing. However, there is one necessary thing, which is also the secret skill in making the Buddha Jumps over the Wall.
That is Shaoxing Wine. Because the cooking materials chief use in this course are seafood and poultry, and they have more and less a little peculiar smell. They use this wine to remove the peculiar smell and then integrate these raw materials fully. Thus, the wine plays a role as a connection and mediator in this course. To add Shaoxing Wine in it is not enough. By doing this, the alcohol will be partially evaporated at the high temperature.
And secondly, the raw materials are more delicious and taste fragrant as if they had been roasted. After simmering all the raw materials, wrap them with gauzes respectively and put them into the jar, and simmer with a small fire slowly. And then have to take out the cooking material according to different ripening time. Finally, pile the cooking materials up in the jar in layers and ass some soup in it, then “Buddha Jumps over the Wall” could be crowned with success.There was a joke goes like this: even the monks would jump over the wall as they smell it.
People serve soup before serving courses or vice versa in other places. There are at most two courses of soup in a general banquet. However, in the dining process, Fuzhou people eat soup from beginning to end. According to the statistics, there are at least five courses if soup in tonight’s banquet.
When did the soup tradition begin?
In the Tanshi Mountain Cultural Site which existed 5000 years ago, archaeologists discovered a large number of shells and terrines and pottery pots, which were used to make soup. The life appliances and food remain to prove that Fuzhou people ate seafood and made soup 5000 years ago.
Why Fuzhou people show particular preference to soup?
It is like Spring all the year round Fuzhou. Such a climate is useful for making soup. In northern China, especially when it comes to winter, it is not suitable for making soup in about half a year, because the soup becomes cool quickly when it is served on the table. However, people make more soup in Fuzhou. It accounts for 40 percent to reach.
Fujian cuisine is famous for its soup.
There is a saying: one course of soup can have ten flavors, and even one hundred courses of soup have one hundred tastes. The cook of Fuzhou cuisine can add appropriate ingredients in the original soup to make various delicious soups without losing its unique flavor.
Therefore some people declare soup as the marrow of Fujian cuisine. These are some soups which are commonly used in Fujian cuisine. They are soups stewed by a duck in blood sauce, old hen, and beef. Besides, there is soup stewed by fan-like pork chop. If we make vegetable dishes, we use soup stewed by beans. And this is bone soup; it is a thick soup. We divided thick soup into two kinds. One is soup stewed by poultry, and the other one is soup stewed by seafood, such as soups stewed by fish bones and fish, the two are different kinds of soups. The soup is widely used in making Fujian cuisine.
Chicken Soup Quick-boiled with Sea Clams
“the soup runs through Fujian cuisine” in other words; the soup links the whole Fujian cuisine. The most distinguished soup in Fujian cuisine is the Chicken Soup Quick-boiled with Sea Clams. This famous traditional dish of Fuzhou cuisine takes fresh sea clam as raw material, and cut it into thin slices. Pickle it with Shaoxing Wine and other condiments after boiled in boiling water to 60 percent. You can water it with cooking chicken soup when you are eating. That is to feed and water it at the same time. The meat of sea clam taste fresh and tender, and chicken soup taste aromatic and delicious, so it is an integration of aroma and freshness.
Besides rich seafood and abundant soup, Fujian cuisine is also plentiful in bitter and sweet flavors. On the one hand, has something to do with the fact that Fujian cuisine frequently uses dainties of every kind. As much delicious taste fishy more or less, sour and sweet flavors are used to remove the fishy flavor and keep the ingredients fresh and tasty. On the other hand, it has something to do with the climate of Fujian.
Why do Fujian people like to eat sour and sweet flavors?
After the Dragon Boat Festival, Fuzhou still keeps relatively hot for four months. During these four months, everybody has an excellent appetite. So during the time of these four months, which even lasts to autumn, before the winter comes. It’s very suitable to have this, especially have some soup. The same case is with assorted cold dishes, which are tasty and refreshing. They taste sweet and sour. It’s a primary reason why the dishes are sweet and sour.
This dish is called Litchi Meat, but its materials have no relationship with litchi. It’s called Litchi Meat because it has the same color, shape, and taste with litchi. Litchi Meat is made of pork and water chestnuts. This dish is an excellent test of skill to the chef. First, it tests the chef’s cutting skill. They have to cut the meat into cruciferous shape and then cut them into triangles. To do these steps is to make it much easier to absorb the condiment and form the shape of litchi. The cutting skill decides the taste of Litchi Meat. For the aspect of texture, if the chef cuts the meat into thick and rough ones, the meat will become hard after frying.
And the shape of meat is not easy to control. After cutting the meat, cut water-chestnut into a slice, add some chicken gravy, lees, egg white and cornstarch, and stir-fried them together. After that, begin to make the shape of the meat. Make the side with cruciferous shapes face outside. After rolling it into a round and placing it neatly, the shape of litchi is finished. After making the shape, it’s time to start making the sauce, which is the key to creating the taste of litchi. Vinegar, sugar, garlic and other sauce are prepared and used afterward. After frying the Litchi Meat that is shaped, the dish is made after adding some sauce and stirring them evenly. The finished Litchi Meat is the same with litchi both in shape and taste. It tastes sweet and sour, with fresh and crisp taste. Besides, the materials are inexpensive, so it’s highly popular dish in Fujian cuisine.
Fujian cuisine is also plentiful in the flavor of red rice wine dregs. In the countryside of Fuzhou areas, it’s a tradition to make home-brew Green and Red Wine. In the harvest season, the farmers always brew the Green and Red Wine with sticky rice and red yeast. When mentioning the Green and Red Wine, the people who leave Fuzhou will be filled with a broad sense of homesickness. This is the Green and Red Wine of our hometown. The longer the wine is, the better it tastes. At the last stage of making the Green and Red Wine, when the fermentation is done, there are derivatives.
After screening, the remaining dregs are red wine dregs. The smart Fuzhou people turn the dregs left from winemaking into a delicious sauce. It becomes a unique food flavor in Fuzhou. It can be used in the cooking dish. In the past festivals, people often made fish and duck in wine sauce. They can eat from New Year’s Eve to the fifteen days of the lunar month. It can be kept for such long time. Yeah, lee plays a particularly useful role in preventing corrosion. Yes, it does. Red Wine dregs are colorful and sweet. It can prevent corrosion, remove fishy smell, add aroma, and make food more tasty and colorful. There are many cooking methods about red wine dregs, such as dregs cooked in soy, pulling dregs, fried dregs, drunk dreg, quick-fried dreg, over ten kinds in total, especially fragrant sliced whelk in light dreg, drunken dreg chicken, and red dreg meat, which are the most famous.
Fuzhou snack is an essential part of Fuzhou cuisine, its history and influence like Fuzhou food attract more attention.
Rou Yan is a kind of traditional snack in Fuzhou. After waking up in the morning, standing or sitting by the street to eat a bowl of Rou Yan is the beginning of a day for many Fuzhou people. No matter it is in its shape or manufacture method, Rou Yan is very similar to wonton in North China. However, Rou Yan isn’t called wonton because its skin is very different from wonton skin made of standard flour. Rou Yan is also called Meat Wraps Meat vividly because the skin Pfizer Rou Yan which is very similar to wonton skin should be made of fresh pork and powder of sweet potato. To chop pork into very elastic muddy flesh is the key that skin of Rou Yan to tastes are fresh, aromatic and flexible.
Fish ball soup is very exquisite, seasoning sauce, onion, sesame oil, shrimp sauce with ingredients such as. The fish floating in the soup, very clean, tiny spots, the world honored "starfish ball."
Pan edges paste
Pan edges paste a different snack of Fuzhou. Pan edges stick shop in the Field such as Shanghai, Hong Kong, and other places, almost being opened by the locals in Fuzhou. Its main ingredient is rice paste. The surface is thin and volume. The soup is light and not pasty. Also, it tastes delicious. Long ago, e, the people around Fuzhou South Terrace under the Welcome Earth God Festival, doing Pan Edges paste in March. Pan edges stick still is the favorite breakfast in Fuzhou.
From the last course of a state banquet, Buddha Jumps over the Wall, to the most ordinary bowl of Extra-thin Noodles, Fujian cuisine makes the beautiful, mild and beautiful impression on people. These are charms of Fujian cuisine. Fujian cuisine is old. It has a long history and is gradually formed during the mixing and communication of Han culture in the Central Plains of China and the local ancient Yue culture. Fujian cuisine is also young. During migration and external exchange, it absorbs and blends flavors of different places gradually, which makes it become a unique cuisine with open characteristics. Besides, it is innovated and developed all the time.