The main ingredients in the Buddha Leaping Wall are abalone, sea cucumber, Niu Pijiao, Pleurotus eryngii, cuttlefish, pork belly, tendon, fish lips, bamboo shoots, etc. The ingredients are onion, ginger slices, scallops, monosodium glutamate, soy sauce, rock sugar, Shaoxing wine, cinnamon and fragrant leaves.

What materials are there in the Buddha jumping wall?

Buddha jumps over the wall, also known as Fushouquan, is a famous specialty dish in Fujian Province, belonging to Fujian cuisine.

After the Buddha jumps over the wall and becomes a dish, it is soft, tender and moist, full of meat and fragrance, but not greasy, and it tastes delicious.

There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when it is simmered into the altar, it is only necessary to slightly open the lotus leaf, and the wine will smell fragrant and straight into the heart and spleen.