Buddha jumps over the wall
- Buddha jumps over the wall
Buddha jumps over the wall is an umbrella term for a type of highly complex Chinese soup or stew consisting of many ingredients of non-vegetarian origins and requiring one to two full days to create.
Name
The name of the soup implies that it is so appealing, even a vegetarian monk ("Buddha") himself could not restrain himself and would sneak out of the monastery ("jump over the wall") to taste itFact|date=May 2008.
Ingredients
A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallop, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taroFact|date=May 2008. When served in restaurants, the more expensive ingredients are emphasized to justify the lofty price normally charged for this soupFact|date=May 2008.
Origin
Buddha jumps over the wall is a traditional Fujian cuisine that has approximately two hundred years of historyFact|date=May 2008. It came from a chef from one of the government official in FujianFact|date=May 2008. At first, he used about twenty ingredients, primarily chicken, duck, other meats, and Shaoxing wine. Later, he also added seafood.
ee also
* Hoi sam
* Bao yu
* Shark fin soup
External links
* [http://www.loonsing.com.my/loonsing.com.my/index.html 佛跳墙 (Buddha Monk Jumps Over The Wall) Restaurant in Malaysia ]
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