The other side of the Wall.

One thing constantly on everybody's mind is; just why do they call the dish, "Buddha Jumps Over the Wall" ?


The power of really big nipples.


If it wasn't before, it sure as hell is now, anyway.

But, yes. Your favourite goat, three people and small yappy-type dog, has tasted of it today. And he has spoken to the chef! And he knows now, why.

Gotta love the whole refer-to-self-in-third-person thing.

Smack me if I get off the track again. The famous Chinese dish "Buddha Jumps Over the Wall" is a literal translation. Sadly, the etymology is nothing fun, like it being made from the remnants of a fat bald man that hopped over a wall and went splat.

The key word is Four. I say this because the chef explaining it started by saying, "In Chinese, there are four...", and proceeds to firmly hold up four fingers. He then furrows his brow at them for a good two minutes, mumbling the word "four" a few times in between. It seemed like he was trying to figure out why he was holding up four fingers.

He continues, of course. Four. In Chinese, there are four Kings of seafood, and they are Fish Maw, Shark's Fin, Abalone and Sea Cucumber. I agree the other three are nice enough, but sea cucumber?

Did you know?
That sea cucumbers vomit up their intestines as a self-defense mechanism when threatened?

Ow. Look, it's relevant. It explain why they taste so crap.

But the dish, you see, contains all four of these Kings of Chinese Seafood. And when you cook it properly, with pork and chicken, the aroma that wafts up is supposed to be heavenly.

Now, Buddha is vegetarian. He is One with all things and does not eat any form of meat. Yet even he, upon smelling the...smell I suppose, of the cooking, will go OMGWTFHEALPLZ. And jump over the wall to get at it.

That is why the people cooking it constantly look over their shoulder. Because nobody wants a sweaty fat man smacking into them unawares. .

I finally got to eat it, after having heard about it since I was little. It's a class dish you see, wot with all the fancy ingredients. Costs a pretty penny too. And oh it was...

Nothing spectacular, really. Bit of a letdown after so many years of hype. Sure they were class ingredients, but those are just terribly overpriced in themselves, really. Definitely not wall jumping stuff.

I'd perhaps hop over a small ditch for it. And that's just a maybe.