Generally, abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs are selected for the Buddha leaping wall, and some secret seasonings are added. The Buddha leaping wall practices in different regions may be different, but the local Buddha leaping wall in Fuzhou is the most authentic.
About the origin of the Buddha jumping wall, some people say that during the Daoguang period of the Qing Dynasty, officials of Fujian's official money bureau hosted a banquet for Zhou Lian, Fujian's envoy to China. During the dinner, there was a dish called "Fushouquan", which was made of chicken, duck, sheep's elbow, pig's trotters, ribs, pigeon's eggs, etc. After eating it, Zhou Lian was very satisfied. When she went home, she asked her cook to reduce the use of meat and add a variety of seafood on the basis of the original dish.
Later, after Zhou Lian's chef left the yamen, he opened a restaurant called "Sanyouzhai", and then he put this dish on the table. At a gathering of literati, the literati ordered this dish and cheered after eating it, so this dish became famous at once.