Buddha jumping wall is generally made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Fujian old wine, and simmering with slow fire.
Flavor features: As the "Buddha jumps over the wall" is a pot of dozens of raw materials, it not only has a common meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious.
There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various scents, and the scent floated four times, rotten but not rotten, with endless aftertaste.
Nutritional efficacy: Fotiaoqiang has the effects of enhancing immunity, regulating menstruation and moistening intestines, beauty beauty, inhibiting thrombosis, inhibiting the growth of cancer cells, lowering the three highs, lowering cholesterol, softening blood vessels, preventing and treating male prostate diseases, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease.