Buddha jumps over the wall and can be stewed in pot. After the water boils, put the quick-frozen and ready-to-eat Buddha leaping wall into the iron pot, wait for about eight minutes after the fire boils, and then thaw the Buddha leaping wall.

Take the Buddha jumping wall out of the iron pot, put it in a casserole, simmer for 5 minutes, and then take it out. If you like the strong taste of soup, you can extend the time appropriately.

The origin of dishes

During the light year of Qing Dynasty, officials of Fuzhou Bureau of Official Money hosted a banquet in honor of Fujian Public Security Minister Zhou Lian. During the dinner, there was a dish called Fushouquan, which was stewed with chicken, duck, sheep, elbow, pig's trotters, ribs and pigeon eggs. Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dishes according to law, reducing the consumption of meat and adding a variety of seafood to make the finished dishes richer and more delicious.

Later, Zheng left the official residence and opened a Sanyouzhai restaurant in Fuzhou East Street, which was the predecessor of Fuzhou Juchunyuan Restaurant, and served food at a banquet for scholars. Literati cheered after tasting it, and some people improvised poems saying that the altar was full of meat fragrance floating around, and the Buddha abandoned Zen and jumped over the wall. From then on, this dish is called Buddha jumping over the wall.