The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Shaoxing wine, and simmering. After the dish is finished, it is soft and moist, rich in meat and fragrance, but not greasy, and has a good taste.

Fotiaoqiang, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, this dish 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.

Extended data:

Origin of dishes:

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, which reduced the consumption of meat and added a variety of seafood to make the finished dish 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 wrote an impromptu poem 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".