There are many legends around the birth of Buddha's Temptation but the crux of them all is this: when it's being cooked, a lot of ingredients are gathered into one pot, and their flavors fuse together in a pinnacle of deliciousness, which is why people like it more than anything. In the 60s-80s in the 20th century, Buddha's Temptation started catching on, and this exquisite dish was spread all over the world, becoming beloved by even more people.

Story #1

During the Daoguang period of the Qing Dynasty, officials from the Fuzhou Government Money Bureau hosted a banquet for Zhou Lian, a minister of Fujian Province. During the banquet, Zhou Lian was served a dish called "Fu Shou Quan", which was made of chicken, duck, sheep's knuckle, pig's feet, pork ribs, pigeon eggs, etc. simmered over a slow fire. Zhou Lian was very satisfied after eating it. When Zhou Lian returned home, he ordered the chef Zheng Chunfa to make a copy of the original dish, reducing the amount of meat and adding various kinds of seafood to make the dish richer, tastier and more delicious. Later, Zheng left the magistrate's court, to Fuzhou East Street opened a "three friends fasting" restaurant (now Fuzhou "Spring Garden" the predecessor of the restaurant), in a gathering of literati at a banquet to deliver this dish. Literati have hailed after the product, someone instantly composed a poem: "jar Kai meat fragrance floating four neighbors, Buddha heard abandoned Zen to jump the wall.". From then on, this dish was called "Buddha jumping over the wall”, aka Buddha’s Temptation.

Story #2

According to Mr. Fei Xiaotong's record, the inventor of this dish was a group of beggars. These beggars with a broken pot, every day begging everywhere, the rice shop in all kinds of leftovers all together. It is said that one day, a rice shop owner went out and smelled a strange fragrance coming from the street, and found leftover wine and vegetables in the broken jar. The owner was enlightened and returned to the shop with a variety of raw materials in a past, with wine, creating the Buddha’s Temptation.

Characteristics

As Buddha’s Temptation is a simmering jar of dozens of raw materials, it shares the common meat flavor and maintains its own characteristics. It tastes tender and soft, with rich meat flavor, but not greasy; the ingredients penetrate each other, and there is taste in taste.

In the simmering process, there is almost no fragrance coming out, on the contrary, when the simmering is finished, you only need to lift the lotus leaf slightly, and the fragrance of wine will overwhelm your nose and enter your heart. The soup is thick and brown in color, but thick and not greasy. The aroma of wine mixed with various aromas when eating it, and the fragrance would float around, rotten but not rotten, with endless tastes.

Nutritional Benefits

Buddha’s Temptation has the effect of enhancing immunity, regulating menstruation and moistening the intestines, beautifying and nourishing the skin, inhibiting the formation of thrombus, inhibiting the growth of cancer cells, lowering triglycerides, lowering cholesterol, softening blood vessels, preventing and treating male prostate disease, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease.

Achievements

In 1990, Buddha’s Temptation was awarded the Golden Tripod Award for Quality Products by the Ministry of Commerce of the People's Republic of China.

In 2002, Buddha’s Temptation was awarded the Chinese Banquet in the 12th National Cuisine Festival.