Buddha jumps over the wall, began in the Qing Dynasty during the Daoguang period, was originally cooked by Zheng Chunfa, Fuzhou City Juchunyuan restaurant.

In his early years, Zheng worked as a chef in the house of Zhou Lian, a minister in the Qing Dynasty.

Once, the Fuzhou Government Money Bureau invited Zhou Lian to a banquet at his home, where a dish was processed chicken, duck, lamb elbow, ham and other raw materials, placed in the Shaoxing wine altar, simmered.

Zhou Lien after eating praise.

After returning home, he asked Zheng Chunfa to try to do this dish, but the taste is not good, Zhou took Zheng to the official money bureau for advice.

Zhou returned to the Yamen will be carefully studied, added the sea food, the results of the aroma is stronger, the flavor is better.

In 1877, Zheng Chunfa resigned from his post as a government cook, and opened the Juchunyuan restaurant in Dongjiekou, where sea cucumbers, squid and other 18 kinds of precious raw materials, plus Chenjiu, ginger, cinnamon, fennel and other ingredients, put in ceramic pots simmered to make the dishes, with a delicious flavor.

More and more people went to taste it.

At that time, there were a group of Xiu Cai also famous to Ju Chun Yuan to taste this dish.

When the dish was brought to the table, open the lid of the altar, suddenly the fragrance of the nose, everyone scrambled to taste, think the taste is exceptionally delicious.

The showmen wrote a poem on the spot, one of the lines: "altar open meat aroma wafting four neighbors, the Buddha heard the abandonment of Zen jumped over the wall.

"The original name of the dish was Fushouquan, and it was renamed Buddha jumped over the wall.

For nearly a hundred years, it has been popular throughout the country, and is well known in the sea