Chinese food story: Chinese Fotiaogiang Soup
Many years ago, I had my first taste of Chinese food called Bulldojang (Chinese Fotiaogiang Soup) at Baekga Daewon, a famous restaurant in Beijing, China.
However, many people were curious about this dish, after a actor of a TV sitcom told that he had eaten Bulldojang.
During the Qing Dynasty, a scholar kept all food in a jar of wine while walking with his friends in the walk tour, and whenever he was hungry, he always roasted these food in jars with various ingredients. At last they arrived in Fuzhou, Fujian province, and as soon as the scholar arrived, they began baking food. As a result, the Buddhist monks attracted by the delicious smell could not endure their appetite and crossed the fence to eat bulldojang.
Like this, the name of this food was derived from this story.
Bull(Fo:佛) meant Buddhist monks.
Do(Tiao:跳) meant the crossing fence.
Jang(Jiang:墻) meant the fence.
However, it is correct that the name of the dish was derived from this story, but the name comes from the poetic expression that the monk did not actually go beyond the wall and this name meant that bulldojang is delicious very much.
There is another story as follow.
This food is about 140 to 150 years old. In the Qing Dynasty, a official, who worked at the managing currency authorities in Fuzhou, the capitol city of Fujian province, invited the official named Ju-yeon, who works in the upper office, to serve food.
Because he entertained this official of the supervisory authorities, his wife went directly to the kitchen and cooked Chinese Fotiaogiang Soup (Bulldojang) with 18 kinds of ingredients. Ju-yeon, who had eaten this food, told his chef,Jung Chun-bal, to learn how to cook this food.
Jung Chun-bal, who learned how to cook from a official's wife, continued to research and developed cuisine. Then he resigned the office
and opened a restaurant in 1865 with his friend. In 1905, he started his own business and renamed the restaurant as Ju Chun Yuan (聚春園), which still operates in Fuzhou. At this time, a guest gave the words, "壜啓葷香飄四鄰, 佛聞棄禪跳墻來" (When opening a jar, a special scent floats nearby, and even the Buddhist monks abandon goodness and cross over the wall). Maybe, from this story,it appeared that the name of this food was become as Bulldojang.
Ju Chun Yuan's representative food was the dish he learned from the wife of official in the managing currency authorities. But, at this time, the name of this dish was Fu Shou Quan (福壽全 : this means Happiness, Life and All things), not Bulldojang.
One day, the guests gathered for eating Fu Shou Quan, and when the lid was opened, the delicious food aroma filled the room. An exciting guest immediately wrote a poem.
"When opening the lid of the bowl, the fragrant smell spread all over the place, and the monk who smelt gave up the Zen-Buddhist meditation and jumped over the wall."
Since then, admiring people have begun to call the dish Bulldojang, and this means that it is delicious as much as the monk gives up the religional training and jump over the wall to eat this food.
Among the many stories about Bulldojang, the most representative of them is the one on Ju Chun Yuan's homepage. The history of cooking is short, so there is no record in Ancient Writings. However, the "Fu Shou Quan" is a real traditional Fujian dish, and Ju-yeon and Jung Chun-bal are also real figures.
It is said that the traditional bulldozers are made of 18 different materials. It includes sea cucumber, abalone, shark fin, dried shell, shark lip, lavored shell, chicken leg, pig leg, lamb, pigtail, pig breast, duck breast, chicken breast, shiitake mushroom, bamboo shoots and so on. Then, add 12 auxiliary ingredients and cook with the traditional fermented soybean paste, Xiao Xingju. No matter how you cook, you can't taste bad just looking at the ingredients.
Meanwhile, Bulldojang was widely known because it was served to the head of many foreign countries when they visited China.
Process of cooking:
1. Place 50 grams of cooking oil in a pot and warm about 70 percent over high heat.
2. Add 35 grams of green onion and 45 grams of ginger and stir-fry until it smells aromatic.
3. And then add chicken, duck, lamb, pig's feet, duck gizzard, and Pork Tripe to stir-fry.
4. Add 75 grams of soy bean sauce, 10 grams of natural seasoning, 75 grams of ice candy, 2150 grams of meat soup, 500 grams of cinnamon and boil for 20 minutes.
5. Discard the green onions, ginger, and cinnamon, place the ingredients in a bowl and keep the meat soup separate.
6. Prepare a pot and pour 500 grams of water and heat it over low heat.
7. Drain the water in the pot and place the bamboo crosspiece on the bottom. Put sea cucumber, dried shell, shark lip, chicken leg, pig leg, lamb, pigtail, pig breast, duck breast, chicken breast, shiitake mushroom, bamboo shoots on top of the pot and spread the shark fins, ham, lavored shell, abalone on top of it.
8. Pour meat soup made by boiling chicken and duck, and seal the pot lid with lotus leaves, and heat the pot over the fire, and simmer it on low heat for 3 hours, and then put it on the table.
Many years ago, I had my first taste of Chinese food called Bulldojang (Chinese Fotiaogiang Soup) at Baekga Daewon, a famous restaurant in Beijing, China.
However, many people were curious about this dish, after a actor of a TV sitcom told that he had eaten Bulldojang.
During the Qing Dynasty, a scholar kept all food in a jar of wine while walking with his friends in the walk tour, and whenever he was hungry, he always roasted these food in jars with various ingredients. At last they arrived in Fuzhou, Fujian province, and as soon as the scholar arrived, they began baking food. As a result, the Buddhist monks attracted by the delicious smell could not endure their appetite and crossed the fence to eat bulldojang.
Like this, the name of this food was derived from this story.
Bull(Fo:佛) meant Buddhist monks.
Do(Tiao:跳) meant the crossing fence.
Jang(Jiang:墻) meant the fence.
However, it is correct that the name of the dish was derived from this story, but the name comes from the poetic expression that the monk did not actually go beyond the wall and this name meant that bulldojang is delicious very much.
There is another story as follow.
This food is about 140 to 150 years old. In the Qing Dynasty, a official, who worked at the managing currency authorities in Fuzhou, the capitol city of Fujian province, invited the official named Ju-yeon, who works in the upper office, to serve food.
Because he entertained this official of the supervisory authorities, his wife went directly to the kitchen and cooked Chinese Fotiaogiang Soup (Bulldojang) with 18 kinds of ingredients. Ju-yeon, who had eaten this food, told his chef,Jung Chun-bal, to learn how to cook this food.
Jung Chun-bal, who learned how to cook from a official's wife, continued to research and developed cuisine. Then he resigned the office
and opened a restaurant in 1865 with his friend. In 1905, he started his own business and renamed the restaurant as Ju Chun Yuan (聚春園), which still operates in Fuzhou. At this time, a guest gave the words, "壜啓葷香飄四鄰, 佛聞棄禪跳墻來" (When opening a jar, a special scent floats nearby, and even the Buddhist monks abandon goodness and cross over the wall). Maybe, from this story,it appeared that the name of this food was become as Bulldojang.
Ju Chun Yuan's representative food was the dish he learned from the wife of official in the managing currency authorities. But, at this time, the name of this dish was Fu Shou Quan (福壽全 : this means Happiness, Life and All things), not Bulldojang.
One day, the guests gathered for eating Fu Shou Quan, and when the lid was opened, the delicious food aroma filled the room. An exciting guest immediately wrote a poem.
"When opening the lid of the bowl, the fragrant smell spread all over the place, and the monk who smelt gave up the Zen-Buddhist meditation and jumped over the wall."
Since then, admiring people have begun to call the dish Bulldojang, and this means that it is delicious as much as the monk gives up the religional training and jump over the wall to eat this food.
Among the many stories about Bulldojang, the most representative of them is the one on Ju Chun Yuan's homepage. The history of cooking is short, so there is no record in Ancient Writings. However, the "Fu Shou Quan" is a real traditional Fujian dish, and Ju-yeon and Jung Chun-bal are also real figures.
It is said that the traditional bulldozers are made of 18 different materials. It includes sea cucumber, abalone, shark fin, dried shell, shark lip, lavored shell, chicken leg, pig leg, lamb, pigtail, pig breast, duck breast, chicken breast, shiitake mushroom, bamboo shoots and so on. Then, add 12 auxiliary ingredients and cook with the traditional fermented soybean paste, Xiao Xingju. No matter how you cook, you can't taste bad just looking at the ingredients.
Meanwhile, Bulldojang was widely known because it was served to the head of many foreign countries when they visited China.
Process of cooking:
1. Place 50 grams of cooking oil in a pot and warm about 70 percent over high heat.
2. Add 35 grams of green onion and 45 grams of ginger and stir-fry until it smells aromatic.
3. And then add chicken, duck, lamb, pig's feet, duck gizzard, and Pork Tripe to stir-fry.
4. Add 75 grams of soy bean sauce, 10 grams of natural seasoning, 75 grams of ice candy, 2150 grams of meat soup, 500 grams of cinnamon and boil for 20 minutes.
5. Discard the green onions, ginger, and cinnamon, place the ingredients in a bowl and keep the meat soup separate.
6. Prepare a pot and pour 500 grams of water and heat it over low heat.
7. Drain the water in the pot and place the bamboo crosspiece on the bottom. Put sea cucumber, dried shell, shark lip, chicken leg, pig leg, lamb, pigtail, pig breast, duck breast, chicken breast, shiitake mushroom, bamboo shoots on top of the pot and spread the shark fins, ham, lavored shell, abalone on top of it.
8. Pour meat soup made by boiling chicken and duck, and seal the pot lid with lotus leaves, and heat the pot over the fire, and simmer it on low heat for 3 hours, and then put it on the table.
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