佛跳墙 Fótiàoqiáng

山珍海味聚一坛，文火慢煨数时辰，开坛荤香飘四邻

闽菜 · 2天（含泡发），实煨约5-6小时 · 6人份 · 较难 · 醇厚鲜香

用料

水发鱼翅 30克
小鲍鱼 6个（约150克）
水发海参 200克
干贝 30克
水发鱼肚 50克
熟鸡肉 150克
猪蹄尖 200克
猪肚 150克
鸭胗 100克
鹌鹑蛋 10个
鲜冬笋 100克
水发香菇 50克
绍兴花雕酒 200毫升（传统之选，福建老酒亦可）
上汤/高汤 800毫升
姜片 20克
葱段 2根
盐适量
冰糖 10克
荷叶 1张（封坛用）

做法

干货提前一天泡发；鱼翅、海参、鱼肚、干贝、鲍鱼分别洗净，猪蹄、猪肚、鸭胗冷水下锅焯水去腥。
坛底垫小竹箅，先铺鸡、蹄、肚、胗等耐煮主料，再放鱼翅、干贝、鲍鱼用纱布包好置于其上，加冬笋、香菇。
注入绍兴酒与上汤至没过食材，坛口盖荷叶再扣盖，置炭火或小火慢煨2小时。
启盖放入海参、鱼肚、鱼唇等易烂料，再封坛续煨1小时。
鹌鹑蛋煮熟去皮油炸至金黄，临上桌前与主料同盛盆中，淋少许热酒增香即可。

小贴士

正宗讲究分层装坛、绍兴酒坛配荷叶封口、炭火微火煨足五六小时，家庭可用砂锅替代但火候别急。
干货须分别泡发、分开焯水，去腥又不串味是汤清味醇的关键。
酒是灵魂，传统多用药材与绍兴花雕，家庭用福建老酒亦行，临出锅再点酒提香（传统多整坛慢煨，家庭可分步煨制）。

这道菜的故事佛跳墙创于清光绪年间福州聚春园名厨郑春发，原名“坛烧八宝”，后以“福寿全”行世，因秀才赋诗'坛启荤香飘四邻，佛闻弃禅跳墙来'而更名，是闽菜首席大菜，其制作技艺已是国家级非遗。

标签：宴客菜山珍海味汤菜福州菜经典闽菜

English version

Buddha Jumps Over the Wall

A clay jar gathers land and sea delicacies, slow-simmered for hours until the aroma fills the lane.

2 days (soaking included), about 5-6 hours simmering · 6 · Hard · Rich and savory

Ingredients

Rehydrated shark fin 30g
Small abalone 6 pcs (about 150g)
Rehydrated sea cucumber 200g
Dried scallops 30g
Rehydrated fish maw 50g
Cooked chicken 150g
Pig trotters 200g
Pork tripe 150g
Duck gizzards 100g
Quail eggs 10
Fresh winter bamboo shoots 100g
Rehydrated shiitake 50g
Shaoxing huadiao wine 200ml (traditional, Fujian laojiu works too)
Stock 800ml
Ginger 20g
Scallion 2 stalks
Salt to taste
Rock sugar 10g
Lotus leaf 1 (for sealing)

Steps

Soak all dried goods a day ahead; blanch fin, sea cucumber, fish maw, scallops and abalone; parboil trotters, tripe and gizzards to remove gaminess.
Line the jar with a bamboo mat, layer the sturdy meats (chicken, trotters, tripe, gizzards), then wrap fin, scallops and abalone in cloth on top with bamboo shoots and mushrooms.
Pour in wine and stock to cover, seal with a lotus leaf then the lid, simmer over charcoal or low heat for 2 hours.
Open, add the tender items (sea cucumber, fish maw), reseal and simmer 1 more hour.
Boil quail eggs, peel and deep-fry to golden; plate with the main ingredients and splash a little hot wine before serving.

Tips

Authentic version layers ingredients in a Shaoxing wine jar sealed with lotus leaf over charcoal for 5-6 hours; a home clay pot works but do not rush the heat.
Each dried item is soaked and blanched separately so the broth stays clear and clean.
Wine is the soul; traditional recipes use Shaoxing huadiao or Fujian laojiu, splash more at the end (traditional jar-simmering can be done in stages at home).

BackgroundCreated in the Guangxu reign by Zheng Chunfa of Fuzhou's Juchunyuan restaurant, this dish was first called 'Tan Shao Ba Bao' then 'Fu Shou Quan'; a poet's line that even Buddha would leap the wall for its aroma gave it the famous name, making it the head dish of Fujian cuisine.

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太平燕

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