Buddha jumps over the wall, and it is called burning eight treasures in the altar, which is a blessing for life. Founded in the early Qing Dynasty, the birthplace is Juchunyuan Restaurant in Fuzhou, Fujian Province. At that time, when the masters created this dish, the boss named it Tanshao Babao, and later renamed it Fushouquan for Geely. Buddha jumps over the wall, which is a nickname given by literati when drinking, and has never been used until now.

There are as many as 18 kinds of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark fin, scallop, fish lip, gelatin, razor clam, ham, pork belly, sheep elbow, sheep toe, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushrooms, bamboo shoots and so on.

Flavor characteristics of Buddha jumping wall

Because "Buddha jumps over the wall" is a stew of dozens of raw materials, which 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 flavors, which floated four times, rotten but not rotten, and the taste was endless.