History of Buddha jumps over the wall

During the reign of Emperor Guangxu (1899), an official from the Fuzhou Money Management Bureau hosted Zhou Lian, the Fujian Governor General. His private kitchen used Shaoxing wine jars to serve more than 20 types of raw materials, including chicken, duck, pork, pigeon eggs, abalone, sea cucumber, and gelatin, and was simmered using various methods such as frying, stir frying, cooking, and deep frying. After tasting it, Zhou Lian praised it endlessly and was very satisfied. She named it "Fu Shou Quan", which means "good luck and both good fortune and good life". After being improved by private kitchen, the taste is even better. After opening a restaurant, "Fu Shou Quan" became the preferred dish for officials and tycoons to receive guests, creating a delicious sensation in Rongcheng.

One day, a group of literati and literati tasted this dish, and when "Fu Shou Quan" came to the table and opened the altar, the meat aroma overflowed. One of the scholars was ecstatic and immediately said in a loud voice: "When the altar was filled with meat and fragrance, the Buddha jumped over the wall when he heard that he had abandoned Buddhism." From then on, it was named "Buddha jumps over the wall".

Buddha jumps over the wall

When it comes to the revitalization of Fujian cuisine, it is necessary to mention the "double strength" of strong wood roots and strong Ququ brothers. In 1983, in order to inherit and promote Chinese culinary culture, the Ministry of Commerce organized the "First National Culinary Master Technical Performance Appraisal Conference". Fujian representatives Qiang Mugen and Qiang Ququ stood out and were both awarded the title of "National Best Chef", making them famous for a while.

Strong wooden root, which is good at cooking innovation, has boldly reformed the world-famous Fujian head dish "Buddha jumps over the wall", transforming the animal based high fat, high cholesterol Buddha jumps over the wall into the traditional seafood Buddha jumps over the wall.

In 1984, Qiang Mugen and Qiang Ququ went to Beijing to host the state banquet. The improved Buddha jumps over the wall became the number one on the state banquet menu. Afterwards, the two of them were summoned multiple times to Beijing to host the Fujian cuisine state banquet, receiving VIPs such as Nakasone and Sihanouk.

Wang Deguan, the inheritor of "Qiangpai" Fujian cuisine

In 1974, inheriting his father Wang Kangying's legacy, Wang Deguan became an apprentice to the chefs of Fuzhou Hotel, the predecessor of Fuzhou Restaurant, and studied under the national treasure level Fujian cuisine chef Qiang Mugen.

In the 1980s, in order to make Fujian cuisine fragrant both domestically and internationally, Wang Deguan spread Fujian cuisine with his master, the "Double Strong", during the Southern and Northern Expeditions. In 1980, a delegation from Nagasaki, Japan visited Rong and established a friendly city. Wang Deguan and Yao Jianming jointly hosted and cooked three tables of traditional Fuzhou style vegetarian dishes in Gushan, which were praised by guests as "strong" Fujian cuisine with successors. In November 1988, Wang Deguan and eight other people went to Singapore as a month long Fujian cuisine performance, and the production of Fujian cuisine, mainly Buddha jumps over the wall, caused a sensation in the local area. In May 1988, he went to the Regal Hotel in Hong Kong to participate in the "Fuzhou Food Festival", and produced Fujian cuisine with Buddha jumps over the wall as the main dish, which was unanimously appreciated by people from all walks of life. "Buddha jumps over the wall" has also become a representative of Fujian cuisine and is known by more and more diners.

Today, with the convenient logistics and the development of food industrialization, in order to make it more convenient for more food lovers to eat authentic Fujian cuisine Buddha jumps over the wall, Wang Deguan accepted Haiwen Ming's invitation to become a product consultant in 2013, opening another reform path of "Buddha jumps over the wall". As the most difficult "internal skill dish" in Fujian cuisine, Buddha jumps over the wall is famous for its many materials, complicated process of soaking hair and simmering soup, which usually takes 5 days to make. Through the deployment of Wang Deguan and the technical research and development of Hai Wenming's team, Buddha jumps over the wall has been made into prefabricated dishes, and has achieved industrial production while retaining the original mountain and sea food, becoming the first frozen Buddha jumps over the wall product exported overseas.