Buddha jumps the wall

Buddha jumps the wall

IN THE EYES OF A CHINESE MAN WHO LIKES TO EAT, EVEN A POTATO CAN SAY IT'S AN 18-STYLE MARTIAL ARTS TRICK. THE FIRST TIME I ATE THE FOWL WALL LEFT A DEEP MEMORY, THE THICK SOUP COVERED WITH TONGUE-TIP BUDS, THE ABALONE WITH TEETH, THE CUCUMBERS WITH Q-BALLS, THE SMELT OF SNAILS, AND FINALLY A BOWL OF RICE WITH SOUP. I'M SURE THE TASTE BUDS WERE DEFINITELY MORE SENSITIVE THAN ANY OTHER CHINESE DISH I KNOW. EVERY TIME I THINK OF THIS BEAUTIFUL SMELL IN MY MEMORY, I THINK IT'S IMPOSSIBLE TO STOP A FEW YEARS AGO. RIN ALWAYS COOKS 18 DISHES, EACH OF WHICH, FOR THE SAKE OF VALOR, IS A CHOICE OF MATERIAL, COLOUR, COOKING TECHNIQUE, SCULPTOR, TABLET, ALTHOUGH IT IS ALWAYS IN THE CIRCLE OF FRIENDS THAT STRANGLING AND GROANING, THE NUMBER OF TIMES IS NO LONGER STRIKING. THIS YEAR'S DINNER, I'VE ONLY MADE ONE DISH — THE BUDDHA JUMPING WALL, THREE SHORT WORDS, BUT IT TOOK ME 10 DAYS TO GET READY, TO HAVE HOOVES, SEA CUCUMBERS, MUSHROOMS, ABALONE, FISH FINS, ETC., AND THEN A LITTLE FIRE EVAPORATES FOR TWO HOURS. I THINK THE CHINESE LIKE ALL KINDS OF HAIRS AND STEAMS, AND MAYBE THEY'RE A TUNE. SINCE IT'S SPRING TIME, SOME FOOD IS MISSING. I TRY TO SPELL IT OUT