“佛跳墙”一菜由来久矣,至少出现在百年之前。据《中国名菜谱》载,清末福州扬桥巷官钱局一官员宴请上司布政司周莲时,此员之妻下厨烹制此菜,周很爱食。事后携衙厨郑春发登门求教,学得此法后又加以改进。光绪三年,郑与人合开“聚春园”菜馆,将此菜推向市场。食客高兴,吟诗称赞,说此菜飘香诱人,“佛闻弃禅跳墙来”,此菜遂被命名为“佛跳墙”。 “Buddha jumping wall” a long history of food, at least a hundred years ago. According to “Chinese cookbook,” set forth in the late Qing Dynasty Fuzhou Yangqiao Lane official money bureau officials to dinner, the boss George ZHOU Lian-time, the wife of this member chef cooking this dish, weeks love. Zheng Ya hair afterwards with the Ya door to ask for advice, after learning this method to be improved. Guangxu three years, Zheng and people together “Poly Spring Garden” restaurant, this dish to the market. Diners happy, Yin poetry praised, saying this dish attractive fragrance, “Buddha smell Zen jumped to the wall”, the dish was named “Buddha jumping wall.”