Statement 1:

During the Daoguang period of the Qing Dynasty, officials from Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, Fujian Minister of Public Security. There is a dish called "Fushouquan" at the dinner, which is made of chicken, duck, sheep elbow, pig's trotters, ribs, pigeon eggs and so on by slow fire. Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dish according to law, reducing the consumption of meat and adding a variety of seafood.

Make the finished dishes richer and more delicious. Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou today), and served this dish at a banquet of literati gathering. Literati cheered after the tasting, and some people improvised poems, saying, "The altar is full of meat and incense floating around, and the Buddha heard that he abandoned Zen and jumped over the wall."

From then on, this dish is called "Buddha jumps over the wall".

Statement 2:

According to Mr Fei Xiaotong, the people who invented this dish were beggars. These beggars carry broken crocks and beg everywhere every day, collecting all kinds of leftovers in the restaurant. It is said that one day, when a restaurant owner went out, he happened to smell a wisp of strange incense floating in the street and found that the wine left in the broken crock was poured together with all kinds of leftovers.

The boss was enlightened by this, and went back to the store to mix all kinds of raw materials together with wine, creating a Buddha jumping wall.