Buddha Jumps Over the Wall: Difference between revisions
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| course = soup |
| course = soup |
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| served = |
| served = |
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| main_ingredient = [[shark finning|shark fin]], [[quail egg]]s, [[bamboo shoot]]s, [[scallop]]s, [[sea cucumber (food)|sea cucumber]], [[abalone]], [[Swim bladder|fish maw]], [[Chicken (food)|chicken]], [[Jinhua ham]], pork [[Tendon as food|tendon]], [[ginseng]], [[mushroom]]s, |
| main_ingredient = [[shark finning|shark fin]], [[quail egg]]s, [[bamboo shoot]]s, [[scallop]]s, [[sea cucumber (food)|sea cucumber]], [[abalone]], [[Swim bladder|fish maw]], [[Chicken (food)|chicken]], [[Jinhua ham]], pork [[Tendon as food|tendon]], [[ginseng]], [[mushroom]]s, and [[taro]] |
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| variations = [[Shark fin soup]] |
| variations = [[Shark fin soup]] |
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| calories = |
| calories = |
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| mr = Pultochang |
| mr = Pultochang |
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'''Buddha Jumps Over the Wall''', also known as '''Buddha's Temptation''' or '''Fotiaoqiang''' ({{zh|p=fó tiào qiáng |s=佛跳牆}}), is a variety of [[shark fin soup]] in [[Fujian cuisine]].<ref name="Origins of Chinese cuisine">{{cite book|url=https://books.google.com/books?id=Lu7MWvPdjdMC&pg=PA7 |title=Origins of Chinese cuisine |author=Shidao Xu |author2=Chunjiang Fu|author3=Qingyu Wu |publisher=Asiapac Books Pte Ltd |isbn=981-229-317-5 |year=2003 |pages =7–16}}</ref><ref name="Street criers">{{cite book|url=https://books.google.com/books?id=V-Y3ihm2J38C&q=%22Fotiaoqiang%22&pg=PA73 |title=Street criers: a cultural history of Chinese beggars |publisher=Stanford University Press |author=Hanchao Lu|year=2005 |isbn=0-8047-5148-X |pages=73–74}}</ref> Since its creation during the [[Qing dynasty]] (1644–1912),<ref name="Origins of Chinese cuisine" /> the dish has been regarded as a [[Chinese cuisine|Chinese]] [[delicacy]] known for its rich taste,<ref name="NYT Zagat">{{cite news|url=https://www.nytimes.com/2007/06/15/opinion/15zagat.html |title=Eating Beyond Sichuan |work=[[The New York Times]] |date=15 June 2007 |author=Nina Zagat |author-link=Nina Zagat |author2=Tim Zagat |author2-link=Tim Zagat }}</ref> and special manner of cooking.<ref name="Origins of Chinese cuisine" /> The dish's name is an allusion to the dish's ability to entice the vegetarian Buddhist monks from their temples to |
'''Buddha Jumps Over the Wall''', also known as '''Buddha's Temptation''' or '''Fotiaoqiang''' ({{zh|p=fó tiào qiáng |s=佛跳牆}}), is a variety of [[shark fin soup]] in [[Fujian cuisine]].<ref name="Origins of Chinese cuisine">{{cite book|url=https://books.google.com/books?id=Lu7MWvPdjdMC&pg=PA7 |title=Origins of Chinese cuisine |author=Shidao Xu |author2=Chunjiang Fu|author3=Qingyu Wu |publisher=Asiapac Books Pte Ltd |isbn=981-229-317-5 |year=2003 |pages =7–16}}</ref><ref name="Street criers">{{cite book|url=https://books.google.com/books?id=V-Y3ihm2J38C&q=%22Fotiaoqiang%22&pg=PA73 |title=Street criers: a cultural history of Chinese beggars |publisher=Stanford University Press |author=Hanchao Lu|year=2005 |isbn=0-8047-5148-X |pages=73–74}}</ref> Since its creation during the [[Qing dynasty]] (1644–1912),<ref name="Origins of Chinese cuisine" /> the dish has been regarded as a [[Chinese cuisine|Chinese]] [[delicacy]] known for its rich taste,<ref name="NYT Zagat">{{cite news|url=https://www.nytimes.com/2007/06/15/opinion/15zagat.html |title=Eating Beyond Sichuan |work=[[The New York Times]] |date=15 June 2007 |author=Nina Zagat |author-link=Nina Zagat |author2=Tim Zagat |author2-link=Tim Zagat }}</ref> and special manner of cooking.<ref name="Origins of Chinese cuisine" /> The dish's name is an allusion to the dish's ability to entice the vegetarian Buddhist monks from their temples to partake in the meat-based dish, and implies that even the strictly vegetarian [[Gautama Buddha]] would try to jump over a wall to sample it.<ref name="Chosun Ilbo">{{cite news |url=http://spn.chosun.com/site/data/html_dir/2007/11/10/2007111000469.html |title=(Why) 내일 세상 떠난다면 무엇을 먹겠는가? (Why) What would you eat if you die tomorrow? |publisher=[[The Chosun Ilbo]] |date=9 November 2007 |author=Jo Jeong-hun (조정훈) |language=ko }}{{dead link|date=July 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> It is high in [[protein]] and [[calcium]].<ref>{{cite news|url=http://isplussvc.joins.com/asp/articles.asp?aid=465947 |archive-url=https://web.archive.org/web/20110831112249/http://www.newswire.co.kr/newsRead.php?no=123016 |archive-date=31 August 2011 |script-title=ko:호텔신라, 불도장과 제주 한라산 김치 신상품 출시 |publisher=News Wire/ [[JoongAng Ilbo]] |date=13 February 2006 |language=ko}}</ref> It is one of China's state banquet dishes. |
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Concerns over the [[Sustainable seafood|sustainability]] and [[Animal welfare|welfare]] of sharks limited its consumption and led to various modified versions without the shark fin as ingredient.<ref>{{cite web|url=http://roll.sohu.com/20120210/n334311713.shtml |title=佛跳墙”该不该剔除鱼翅？ |website=Sohu News |date=10 February 2012 |first=Xiyin |last=Zhou |language=Chinese }}</ref> |
Concerns over the [[Sustainable seafood|sustainability]] and [[Animal welfare|welfare]] of sharks limited its consumption and led to various modified versions without the shark fin as ingredient.<ref>{{cite web|url=http://roll.sohu.com/20120210/n334311713.shtml |title=佛跳墙”该不该剔除鱼翅？ |website=Sohu News |date=10 February 2012 |first=Xiyin |last=Zhou |language=Chinese }}</ref> |
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==Origin== |
==Origin== |
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There are many different stories about the origin of the dish. A common one 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 [[Chinese alcoholic beverages|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, tempted, jumped over the wall |
There are many different stories about the origin of the dish. A common one 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 [[Chinese alcoholic beverages|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, tempted, jumped over the wall. A poet among the travelers said that even [[Gautama Buddha|Buddha]] would jump the wall to eat the delicious dish.<ref name="Origins of Chinese cuisine" /><ref name="The Age" /> |
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==Consumption outside China== |
==Consumption outside China== |
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In [[South Korea]], the dish is known as ''Buldojang'' (the Korean [[pronunciation|reading]] of the same [[Chinese character]]s). It was first introduced in 1987 by Hu Deok-juk ({{linktext|侯|德|竹}}), an [[Ethnic Chinese in Korea|ethnic Chinese chef]] from Taiwan at the Chinese restaurant Palsun, located in the [[Shilla Hotel]] in [[Seoul]].<ref name="Chosun Ilbo" /><ref>{{cite web|url=http://english.donga.com/srv/service.php3?bicode=020000&biid=2003112656618|title=The Cuisine of Ching Dynasty Imperial Household Visit to Seoul|access-date=22 January 2018}}</ref> The dish played an important role in changing the mainstream of [[Korean Chinese cuisine|Chinese cuisine]] consumed in South Korea from [[Sichuan cuisine]] to [[Cantonese cuisine]]. However, in 1989, the [[Jogye Order]], the representative order of traditional [[Korean Buddhism]], strongly opposed the selling of the dish because the name is considered a [[blasphemy]] to |
In [[South Korea]], the dish is known as ''Buldojang'' (the Korean [[pronunciation|reading]] of the same [[Chinese character]]s). It was first introduced in 1987 by Hu Deok-juk ({{linktext|侯|德|竹}}), an [[Ethnic Chinese in Korea|ethnic Chinese chef]] from Taiwan at the Chinese restaurant Palsun, located in the [[Shilla Hotel]] in [[Seoul]].<ref name="Chosun Ilbo" /><ref>{{cite web|url=http://english.donga.com/srv/service.php3?bicode=020000&biid=2003112656618|title=The Cuisine of Ching Dynasty Imperial Household Visit to Seoul|access-date=22 January 2018}}</ref> The dish played an important role in changing the mainstream of [[Korean Chinese cuisine|Chinese cuisine]] consumed in South Korea from [[Sichuan cuisine]] to [[Cantonese cuisine]]. However, in 1989, the [[Jogye Order]], the representative order of traditional [[Korean Buddhism]], strongly opposed the selling of the dish because the name is considered a [[blasphemy]] to [[Buddhism]]. Although ''Buldojang'' temporarily disappeared, the dispute ignited the spreading of rumors among the public, and the dish consequently gained popularity.<ref>{{cite news|url=http://www.hankyung.com/news/app/newsview.php?type=2&aid=2001062093411&nid=910&sid=01183003 |script-title=ko:(제철맛집) `桃里`의 불도장 .. 참선스님도 유혹한 맛 |publisher=Hankyung.com|date=21 June 2001 |author=Han Eun-gu (한은구) |language=ko}}</ref><ref>{{cite web |url=http://www.mt.co.kr/mtasp/samsunglife_new/mt_stock_news_view.htm?no=2008070711280207173&tab=&m=&page=65 |script-title=ko:(명장·名匠) "요리는 내 인생" 신라호텔 요리명장 |publisher=Money Today |author=Park Hui-jin (박희진) |language=ko |title=Archived copy |access-date=1 May 2009 |archive-url=https://web.archive.org/web/20111007074052/http://www.mt.co.kr/mtasp/samsunglife_new/mt_stock_news_view.htm?no=2008070711280207173&tab=&m=&page=65 |archive-date=7 October 2011 |url-status=dead |df=dmy-all }}</ref> When President [[Moon Jae-in]] visited China, it was served at the state dinner. |
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[[Kai Mayfair]] in London was dubbed "home of the world's most expensive soup" when it unveiled its £108 version of Buddha Jumps Over the Wall in 2005. The dish includes shark's fin, Japanese flower mushroom, sea cucumber, dried scallops, chicken, |
[[Kai Mayfair]] in London was dubbed "home of the world's most expensive soup" when it unveiled its £108 version of Buddha Jumps Over the Wall in 2005. The dish includes shark's fin, Japanese flower mushroom, sea cucumber, dried scallops, chicken, Hunan ham, pork, and ginseng.<ref name="Khan" /> |
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==See also== |
==See also== |
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Revision as of 05:34, 20 October 2021
 | |
| Course | soup |
|---|---|
| Place of origin | China |
| Region or state | Fujian |
| Main ingredients | shark fin, quail eggs, bamboo shoots, scallops, sea cucumber, abalone, fish maw, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro |
| Variations | Shark fin soup |
| Buddha Jumps Over the Wall | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 佛跳牆 | ||||||||||||||||||
| Simplified Chinese | 佛跳墙 | ||||||||||||||||||
| |||||||||||||||||||
Buddha Jumps Over the Wall, also known as Buddha's Temptation or Fotiaoqiang (Chinese: 佛跳牆; pinyin: fó tiào qiáng), is a variety of shark fin soup in Fujian cuisine.[1][2] Since its creation during the Qing dynasty (1644–1912),[1] the dish has been regarded as a Chinese delicacy known for its rich taste,[3] and special manner of cooking.[1] The dish's name is an allusion to the dish's ability to entice the vegetarian Buddhist monks from their temples to partake in the meat-based dish, and implies that even the strictly vegetarian Gautama Buddha would try to jump over a wall to sample it.[4] It is high in protein and calcium.[5] It is one of China's state banquet dishes.
Concerns over the sustainability and welfare of sharks limited its consumption and led to various modified versions without the shark fin as ingredient.[6]
Ingredients
The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare.[2] A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, fish maw, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. As well as Yellow wine (Chinese: 黄酒；pinyin: Huángjiǔ), which is an extremely important element in the soup.[7] Some recipes require up to thirty main ingredients and twelve condiments.[2][8]
Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.[9][10] Imitation shark fin and farmed abalone are available as alternatives.
Origin
There are many different stories about the origin of the dish. A common one 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, tempted, jumped over the wall. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.[1][8]
Consumption outside China
In South Korea, the dish is known as Buldojang (the Korean reading of the same Chinese characters). It was first introduced in 1987 by Hu Deok-juk (侯德竹), an ethnic Chinese chef from Taiwan at the Chinese restaurant Palsun, located in the Shilla Hotel in Seoul.[4][11] The dish played an important role in changing the mainstream of Chinese cuisine consumed in South Korea from Sichuan cuisine to Cantonese cuisine. However, in 1989, the Jogye Order, the representative order of traditional Korean Buddhism, strongly opposed the selling of the dish because the name is considered a blasphemy to Buddhism. Although Buldojang temporarily disappeared, the dispute ignited the spreading of rumors among the public, and the dish consequently gained popularity.[12][13] When President Moon Jae-in visited China, it was served at the state dinner.
Kai Mayfair in London was dubbed "home of the world's most expensive soup" when it unveiled its £108 version of Buddha Jumps Over the Wall in 2005. The dish includes shark's fin, Japanese flower mushroom, sea cucumber, dried scallops, chicken, Hunan ham, pork, and ginseng.[10]
See also
References
Wikimedia Commons has media related to Buddha jumps over the wall.
- ^ a b c d Shidao Xu; Chunjiang Fu; Qingyu Wu (2003). Origins of Chinese cuisine. Asiapac Books Pte Ltd. pp. 7–16. ISBN 981-229-317-5.
- ^ a b c Hanchao Lu (2005). Street criers: a cultural history of Chinese beggars. Stanford University Press. pp. 73–74. ISBN 0-8047-5148-X.
- ^ Nina Zagat; Tim Zagat (15 June 2007). "Eating Beyond Sichuan". The New York Times.
- ^ a b Jo Jeong-hun (조정훈) (9 November 2007). "(Why) 내일 세상 떠난다면 무엇을 먹겠는가? (Why) What would you eat if you die tomorrow?" (in Korean). The Chosun Ilbo.[permanent dead link]
- ^ 호텔신라, 불도장과 제주 한라산 김치 신상품 출시 (in Korean). News Wire/ JoongAng Ilbo. 13 February 2006. Archived from the original on 31 August 2011.
- ^ Zhou, Xiyin (10 February 2012). "佛跳墙"该不该剔除鱼翅？". Sohu News (in Chinese).
- ^ How To Make The Classic Buddha Jumps Over The Wall, retrieved 3 June 2021
- ^ a b "Leap of taste". The Age. 26 September 2006.
- ^ "Saving the world's rarest shellfish". The Independent. 12 December 2005.[dead link]
- ^ a b Khan, Stephen (25 June 2006). "Fins for sale". Environment. The Independent. Archived from the original on 15 December 2008. Retrieved 13 May 2009.
- ^ "The Cuisine of Ching Dynasty Imperial Household Visit to Seoul". Retrieved 22 January 2018.
- ^ Han Eun-gu (한은구) (21 June 2001). (제철맛집) `桃里`의 불도장 .. 참선스님도 유혹한 맛 (in Korean). Hankyung.com.
- ^ Park Hui-jin (박희진). "Archived copy" (명장·名匠) "요리는 내 인생" 신라호텔 요리명장 (in Korean). Money Today. Archived from the original on 7 October 2011. Retrieved 1 May 2009.
{{cite web}}: CS1 maint: archived copy as title (link)
