1. Buddha Jumps Over the Wall, also known as Fu Shou Quan, is a famous specialty dish in Fuzhou City, Fujian Province and belongs to the Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.

2. Buddha Jumps Over the Wall usually uses abalone, sea cucumber, fish lips, yak hide glue, king oyster mushroom, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to gather them together, add broth and Fujian old wine, Made by simmering.

3. When cooked, it is soft and tender, with a rich meaty aroma, meaty but not greasy, and has a savory taste.

4. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars. These beggars carry broken earthen pots and go everywhere begging for food every day, collecting all the leftovers from the restaurants. It is said that one day, a restaurant owner went out and accidentally smelled a strange fragrance coming from the street. He escaped from the fragrance and found leftover wine and various leftovers in a broken earthen jar. The boss became enlightened and went back to the shop to mix various raw materials and mix them with wine to create Buddha Jumping Over the Wall.