“中国八大菜系之一的“闽菜”，其最著名的，就是一道蜚声海内外的大菜叫做“佛跳墙”。“One of the eight major cuisines of China” Fujian cuisine “, the most famous, is a renowned dishes at home and abroad called “Buddha jump wall”。Buddha Jumps Over the Wall, or fo tiao qiang, is a variety of shark fin soup in Cantonese and Fujian cuisine. Since its creation during the Qing Dynasty (1644 – 1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.
“佛跳墙”，既“坛烧八宝”也叫做“福寿全”。它始创于清朝初年，它的诞生地就是福建省福州市的“聚春园酒楼”。
当年，师傅们创制了这道菜时，老板给起名叫做“坛烧八宝”，后来为了图个吉利改名叫做“福寿全”。而“佛跳墙”是文人墨客们在饮酒当中一时性起给起的雅号，没想到一直沿用流传至今！Origin
There are many stories on the origin of the dish. Among them, a common story is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks who was tempted by the smell jumped over the wall to where the scholar gathered for cooking. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.
当年，在我国福建省福州市的“聚春园酒楼”，做这道菜是很有名气的，一些文人墨客闻名而来。这些文人品尝后，赞不绝口，免不了要以诗助兴，这是古时的习俗。
有一次，秀才们轮流赋诗。其中一位秀才赋诗曰：“坛启荤香飘四邻，佛闻弃禅跳墙来。”意思是，此菜的香味太诱人了，就连“佛”闻到之后，都会启动凡心，呵呵！
话休絮烦，咱们书归正传，今天开篇第一小品就做这道鼎鼎大名的闽南第一风味儿“佛跳墙”。在这里事先声明一下，由于材料不太齐全，其中缺了两味原料，一款是蹄筋还有就是海参，不过无关紧要，在这里只是点到为止，在家制作也不是那么严谨，趁此机会，我先喝一碗补一补再说，呵呵！其主要做法如下；”
食材明细Ingredients
- 口味：其他 Taste: other
- 工艺：焖 Process: braise
- 耗时：数小时 Hours: hours
- 难度：神级 Difficulty: God level
佛跳墙的做法步骤Step
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1先把姜片铺在罐底。Put the ginger on the bottom of the can.
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2
然后铺上冬笋片。Sheet is then covered with bamboo shoots.
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3
依次铺上香菇。In turn covered with mushrooms.
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4
再放入熟鸡肉。Add cooked chicken.
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5
同时放入虾肉。Add the shrimp at the same time.
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6
放入瑶柱。Put scallop in
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7
再放入鹌鹑蛋。Put the quail eggs .
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8
然后放入广肚。And then put Tripe in
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9
铺上鱼翅，并把鱼翅铺平。Paving the fins.
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10
最上面放上一只小鲍鱼。Put a small abalone on top.
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11
把一半花雕酒舀入罐内。Put half of the flower carving wine into the can.
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12
炒勺上火注入上汤。The wok lit, pour into soup of served at the end of a feast by the cook
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13
倒入另一半花雕酒煮开。Pour in the other half of the flower carving wine to boil.
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14
用少许盐调味。Season with a pinch of salt.
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15
再撒入少许胡椒粉。Sprinkle a little pepper.
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16
把汤舀入罐内。Put the soup into the can.
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17
盖好罐的盖子。Cover the lid of the can.
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18
用保鲜膜把罐子包上。Wrap the jar with plastic wrap.
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19
要把罐子密封的严谨一些。It is necessary to seal the jar tightly.
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20
把密封好的罐子放入笼中。Put the sealed jar in the steamer.
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21
盖好锅盖，用中火蒸两小时。Cover the lid and steam for two hours with medium heat.
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22
蒸好后取出，用剪刀剪开保鲜膜。After steaming, take it out and cut the plastic wrap with scissors.
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23
在罐子下垫上垫盘便可上桌食用。Place the pad on the underside of the jar and serve it on the table to eat.
小窍门
温馨提示；
1、鱼翅是软骨鱼类的鳍和尾的软骨组织部分，可分为鲨鱼翅和鳐鱼翅两大类。其营养成份主要以胶原蛋白为主，一般在海产品的干货市场有售，价格贵贱都有，便宜的建议使用黄肉翅为好，此翅骨少肉厚，此翅虽出翅率不高但肉多，而出翅率高的价格很贵，如天九翅、沙虎翅等价格不菲，天九翅鲁菜管叫劈刀翅（过不了多久，可能国家就会禁售此类食材）。
2、“佛跳墙”里面的用料没有统一规定，通常都以海产类和山珍类各占一半。海产类如；鱼翅、鲍鱼、乌参、瑶柱等为主，山珍类早已不用了，一般都用鸡肉、牛蹄筋等代替，通常使用如；牛蹄筋、熟鸡肉、鹌鹑蛋（或鸽蛋）、香菇（羊肚菌）、冬笋、猪前肘等。
3、此菜，过去是使用酒坛加绍酒来焖制的，一坛有十几斤，供十几位同享，现在都用专用的小罐来制作。制作此菜一定要用绍兴的花雕酒或加饭酒才行，“佛跳墙“本身就是一道传统的含有酒香的菜肴。
