最早知道“佛跳墙”这道菜是从梁实秋先生的《雅舍谈吃》中读到的,梁实秋先生在书中讲了一个笑话,从前有一个常年吃素的老和尚忍不住想吃荤,有一天他偷偷地买回了几斤猪肉,夜里趁众僧熟睡以后,将猪肉放入坛中,用佛堂里的蜡烛点火炖之。为了不使肉的香气溢出,老和尚将坛密封,使之不透气。大半夜下来,一盒蜡烛已经烧完,坛中的猪肉也完全酥烂。 The earliest to know “Buddha jumping wall ” This dish is read from “Mr. Liang Shiqiu’s” Ya She talked about eating ", Mr. Liang Shiqiu told a joke in the book, in the past there is a perennial vegetarian monk could not help but want to eat meat , One day he secretly bought a few pounds of pork, after the monks slept at night, the pork into the altar, with a candle lit in the temple stew. In order not to overflow the smell of meat, the old monk seal the altar, so that airtight. Most of the night down, a box of candles have been burned, altar pork is also completely crisp.