传四言昊： 据传清光绪年间(1875~1908年)为福 浓香四溢，刚巧隔墙有寺，春 隔墙和尚垂涎欲滴，于是不顾 后使切 清规戒律，越墙而入，吃了满满 豌，即所谓：“坛启荤香飘四邻 佛闻弃禅跳墙来。”因此得名。 The recipe is said to be the invention of Zheng Chunfa,a chef with Quchunyuan (All-Spring) Restaurant in Fuzhou in the Qing Dynasty over 100 years ago.A monk in the next-door temple was so entranced by the stew's aroma that, even though he was a vegetarian,he leaped the wall for a bowl full of this irresistible dish, hence the name of the dish. 据传清光绪年间(1875～1908年)为福 州聚春园厨师郑春发所创。启坛后 浓香四溢，刚巧隔墙有寺，香气使 隔墙和尚垂涎欲滴，于是不顾一切 清规戒律，越墙而入，吃了满满一 碗，即所谓：“坛启荤香飘四邻， 佛闻弃禅跳墙来。 ”因此得名。 The recipe is said to be the invention of Zheng Chunfa, a chef with Quchunyuan (All-Spring) Restaurant in Fuzhou in the Qing Dynasty over 100 years ago. A monk in the next-door temple was so entranced by the stew’s aroma that, even though he was a vegetarian, he leaped the wall for a bowl full of this irresistible dish, hence the name of the dish