Luo Shiwei

01 · Lineage & Regional School

Luo Shiwei, Male, Unspecified, from Fuzhou, Fujian, is a third-batch national representative bearer of Juchunyuanfutiaoqiang Making Craftsmanship (Ⅷ-172). The tradition is documented in Fuzhou, Fujian. Within the regional tradition and school record of Juchunyuanfutiaoqiang Making Craftsmanship in Fuzhou, Fujian: Juchunyuan's Buddha Jumps Over the Wall is the authentic original of Fuzhou's jar-simmered dishes. The shop is at Dongjiekou in central Fuzhou; open since the fourth year of the Tongzhi reign (1865) and still one of the longest-enduring historic famous shops in Fujian, Juchunyuan's name sits right next to the busiest market around Dongjiekou, serving banquets and literary gatherings—so its jar-simmering technique was set from the start by guest-receiving standards rather than everyday meals. Its outward spread came not through branch shops but through the diffusion of its name: the same dish is now made in Beijing, Chengdu, Guangzhou, and Hong Kong, and has reached Singapore, the United States, Denmark, New Zealand, and Canada, carrying with it the name and the jar-simmering method. Luo Shiwei, representative inheritor of the third national batch, came from Juchunyuan; in 1978 he trained under famed chefs Qiang Zuhan, Guo Zexian, Zheng Yuchun, Yao Kuanyu, and Yao Xinrui, and later led the drafting of the "Buddha Jumps Over the Wall Quantitative Standard," turning the parts of material selection and simmering that had relied only on feel into verifiable measures—equipping the Fuzhou method with a scale that can be replicated across places. "Buddha Jumps Over the Wall" is a famous dish of Fuzhou City, Fujian Province; it took shape during the Daoguang reign of the Qing dynasty and is a classic of Fujian cuisine. The Juchunyuan teahouse stands at Dongjiekou in the center of Fuzhou; founded in the fourth year of the Tongzhi reign of the Qing dynasty (1865), it is the longest-enduring historic famous shop still existing in Fujian.

02 · Mastery & Signature Works

Male, of Han ethnicity, born in September 1949, a native of Fuzhou City, Fujian Province. He is a national representative bearer of the Juchunyuan Fotiaoqiang making technique, a third-batch national intangible cultural heritage project. He is a Fotiaoqiang making technician at Juchunyuan and a Master of Chinese Cuisine. In 1978 he received guidance from the renowned chefs of Juchunyuan, including Qiang Zugan, Guo Zexian, Zheng Yuchun, Yao Kuanyu and Yao Xinrui, and studied the cooking technique of Fotiaoqiang (Buddha Jumps Over the Wall). He made bold innovations in the selection of ingredients and in the simmering of Fotiaoqiang and issued Quantitative Standards for Fotiaoqiang, so that the reformed dish is richly savoury in aroma and light and refined on the palate, suited to modern tastes. He has consistently attached importance to transmitting the craft of Fujian cuisine and has trained a group of renowned Fujian chefs. He carries out research on Fujian cuisine, publishes academic papers and compiles related books. Within the documented technical tradition of Juchunyuanfutiaoqiang Making Craftsmanship in Fuzhou, Fujian: "Buddha Jumps Over the Wall" is a traditional signature dish of Juchunyuan; it inherited the traditional craft of making it, enriched and developed it, and has been passed down to this day. "Buddha Jumps Over the Wall" is representative of jar-simmered dishes; originally named "Fushou Quan" (Complete Blessing and Longevity), it was renamed because a line in a poem improvised by literati gathered at Juchunyuan—"the lane opens, meaty spring drifts to four neighbors; the Buddha smells it, forsakes Zen, and leaps the wall"—gave rise to the new name. "Buddha Jumps Over the Wall" uses fine ingredients—over thirty kinds of main and supplementary materials, both meat and vegetable: the meat includes pork, seafood, and the like, while the vegetable includes dried winter mushrooms, fresh fruit, and so on. In preparation, the ingredients are first given preliminary processing through a dozen-odd steps, then, according to the nature and traits of each, carefully placed in turn into a Shaoxing wine jar and simmered over a low fire. When the jar is opened after simmering, the meaty aroma wafts out, the taste is delicious, and it lingers long in memory. Today the craft of making Buddha Jumps Over the Wall has spread far and wide; beyond Beijing, Chengdu, Guangzhou, and Hong Kong, it has reached Singapore, the United States, Denmark, New Zealand, Canada, and other countries, winning broad popularity among people worldwide. Representative repertoire, works and technical entries recorded for the project include: "Archived Records of Process Steps": In preparation, the ingredients are first given preliminary processing through a dozen-odd steps, then, according to the nature and traits of each, carefully placed in turn into a Shaoxing wine jar and simmered over a low fire. "Slow stewing in a Shaoxing wine jar": Over a dozen preliminary steps, then the prepared ingredients are layered into a Shaoxing wine jar and simmered over a low fire until the aroma escapes on opening. "More than thirty meat and vegetable ingredients": Over thirty ingredients, from meat and seafood to mushrooms and fresh fruit, layered into the jar according to how well each withstands long stewing. "From Fushouquan to Fo Tiao Qiang": Originally called Fushouquan, it was renamed after a verse composed at a literati gathering in the restaurant.

03 · Transmission & Safeguarding Status

He received the Golden Goblet Award for Master of Chinese Cuisine conferred by the China Cuisine Association.

04 · Associated Heritage Item Dossier

05 · Fellow National Bearers Lineage

National representative bearers recorded under the same item code, ordered from the first to the sixth batch. Batch order is not a teacher–student relationship.

06 · Archival Sources & Bibliography

1. Luo Shiwei · National Representative Bearer Archive