According to Mr Fei Xiaotong, the people who invented this dish are beggars. These beggars carry broken crocks everywhere every day and collect all kinds of leftovers in restaurants.

It is said that one day, when a restaurant owner went out, he happened to smell a strange fragrance floating in the street and found that the wine left in the broken crock was poured with all kinds of leftovers. Inspired by this, the boss went back to the store and mixed all kinds of raw materials and wine to build a wall of jumping Buddha.

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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.

Fotiaoqiang, also known as Fushouquan, is a famous local dish in Fuzhou, Fujian Province, which belongs 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.