Buddha Jumps over the Wall is the first soup in China. The PK link between Stephen Zhou and Tang Niu in the movie “God of Cookery” was Li Ziqi‘s initial impression of Buddha skipping wall. Legend has it that this dish is so irresistible that Buddha jumped over the wall for a taste.
This is probably the impression most people have of Buddha jumping over the wall. Most Chinese people know this dish, but few can tell what it is.
Whenever Buddha Jumps over the Wall appears, it must be warmed in a deep clay pot. Because this delicacy must rely on the heat to stimulate the sweetness of fat, so that it is not congealed or greasy, and it is rich and sweet.
Soup is the first step in making Buddha Jump over the Wall. Be sure to boil the soup for six hours on low heat, and the meat must be fresh. I use chicken, old duck, spare ribs, pig feet and pork belly to make soup, add green onions and ginger to boil over high heat, and then simmer over low heat.
As shown in the video, the ingredients should be placed in the jar in layers according to the maturity time. The least cooked ones are placed at the bottom of the jar, and those that are easy to cook like ham are placed at the mouth of the jar. Shaoxing rice wine is the secret to the aroma of the ingredients, and the amount can be determined according to the acceptance of your own taste.
The aroma of the stew fills my mouth and nose, and my whole body warms up while drinking the soup. Thanks for reading. Liziqi wishes you a happy life.