Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local 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. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars.
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The founder of the Buddha jumping wall is said to be a beggar. Because beggars don't have enough to eat, they have to beg around with broken crocks. When eating, they put all the food they want back together and cook it in a pot.
After the beggar cooked the meal, he was smelled by the owner of a restaurant. After the boss smelled the fragrance, he found that the beggar mixed some leftover food with wine, so the cooked food was particularly fragrant. So the restaurant owner went back to the store himself, stewed together according to the ingredients in the beggar's crock, and made a hodgepodge with the right amount of wine. A famous Buddha jumping wall is famous.
However, there are other sayings and practices. Every region has a different saying, but beggar is the most common one. And its composition is different. In some places, chicken, duck, tendon, toe of hoof, chicken gizzard, duck gizzard, or scallop, fish with a high belly, pigeon eggs, mushrooms, bamboo shoots, bamboo sole and other ingredients are basically the same, but the taste is different.
The name Buddha jumps over the wall comes from a group of literati who ate this dish and wrote poems after drinking. The poem is "the altar is full of meat and incense, and the Buddha hears that he abandons Zen and jumps over the wall." The main meaning is that the fragrance is so strong that even monks who don't eat meat will be tempted by it, and even the Buddha will feel indifferent when he smells its fragrance, so it is also called Buddha jumping over the wall.
Reference source Baidu Encyclopedia-Buddha jumps over the wall