China's vast territory and abundant resources have contributed to the achievements of Chinese cuisine. The altar is full of meat and incense, and the Buddha heard that he abandoned Zen and jumped over the wall, and the Buddha jumped over the wall among them. Buddha jumps over the wall, a traditional famous dish in Fujian, which is famous both at home and abroad. It has been listed as the chief dish of Fujian recipes by local cooking circles for more than 100 years.

The Buddha jumping wall is so expensive, which has something to do with its complicated production process, and has very strict requirements for the cooking process, and the raw materials are very precious, so the Buddha jumping wall is a luxury in the catering industry. At one time, the distance between the Buddha Leaping Wall and the family banquet was far away, with complicated and precious ingredients and a long and complicated production process. Now, you only need a bowl to serve the table and taste the Buddha Leaping Wall with abalone sauce. Every step from preparation to selection of ingredients is repeatedly considered, so that delicious food begins at the banquet and comes home.

The material of Buddha jumping wall

Fotiaoqiang, also known as Fushouquan, is a famous local dish in Fuzhou, Fujian Province, which belongs to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars. The Buddha jumping wall is usually made of abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop, quail eggs, etc. It is made by adding broth and Fujian old wine and simmering with slow fire. After the dish is made, it is rich in meat and fragrant, but not greasy, and has a good taste.

According to Mr. Fei Xiaotong, the inventor of this dish is a group of beggars who carry broken crocks and beg everywhere every day to collect 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.