Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a local famous dish in Fuzhou, Fujian Province, belonging to Fujian cuisine.
According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty.
Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic.
The process of making this delicious food is very complicated. The raw materials of the Buddha jumping wall are abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs.
To fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours on low fire, so that the taste can truly achieve mellow characteristics.
Buddha jumping wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years.