Buddha jumping wall can be boiled, steamed, braised in oil, stir-fried and so on. You can also steam it into porridge with millet. Buddha jumping over the wall, also known as Fushouquan and Mantanxiang, belongs to Fujian cuisine. Generally, abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops, quail eggs, etc. are collected, added with broth and Fujian old wine, and simmered slowly. It is a famous dish in Fuzhou, Fujian Province. The Buddha jumps over the wall and tastes delicious.

Buddha jumping wall can be boiled, steamed, braised in oil, stir-fried and so on. You can also steam it into porridge with millet. Buddha jumping over the wall, also known as Fushouquan and Mantanxiang, belongs to Fujian cuisine. Generally, abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops, quail eggs, etc. are collected, added with broth and Fujian old wine, and simmered slowly. It is a famous dish in Fuzhou, Fujian Province. The Buddha jumps over the wall and tastes delicious.