Buddha jumping wall can be stewed in iron pot. Wait for the water to come to a boil and throw the frozen instant wall of Buddha's jumping out of the package into the iron pot, boil over high heat and wait for about eight minutes to defrost the wall of Buddha's jumping out of the jelly.

Remove the wallflies from the wok and place them in a casserole dish and simmer over low heat until they come to the boil, then cook for 5 minutes. If you like the flavor of the soup a little thicker, you can extend the time appropriately.

Origin of the dish

During the Daoguang period of the Qing Dynasty, officials from the Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the Minister of Fujian Province. There was a dish called "Fukushouquan", which was made by simmering chicken, duck, goat, pig's trotters, pork ribs, pigeon eggs, etc. Zhou Lian was very satisfied with the dish. Zhou Lian ate very satisfied. After returning home, that is, ordered the chef Zheng Chunfa imitation in accordance with the law in the original dish on the basis of reducing the amount of meat, but also added a variety of seafood, so that the content of the dish is more rich and delicious.

Later Zheng left the Buzheng Minister Yamen, to Fuzhou East Street, opened a three friends Zhai restaurant in Fuzhou, the predecessor of the Spring Garden restaurant, in a gathering of the literati on the feast to send this dish. Literati tasted have called good, some people said altar Kai meat aroma wafting four neighbors, Buddha heard abandoned Zen jumped over the wall. From then on this dish is called Buddha jumped over the wall.