Buddha jumps over the wall
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Buddha jumps over the wall | |||||||||||||||
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Traditional Chinese: | 佛跳牆 | ||||||||||||||
Simplified Chinese: | 佛跳墙 | ||||||||||||||
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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.
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[edit] 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 it[citation needed].
[edit] 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 taro[citation needed]. When served in restaurants, the more expensive ingredients are emphasized to justify the lofty price normally charged for this soup[citation needed].
[edit] Origin
Buddha jumps over the wall is a traditional Fujian cuisine that has approximately two hundred years of history[citation needed]. It came from a chef from one of the government official in Fujian[citation needed]. At first, he used about twenty ingredients, primarily chicken, duck, other meats, and Shaoxing wine. Later, he also added seafood.