Buddha jumping wall is a famous dish in Fuzhou, Fujian Province, also known as Fushouquan, which belongs 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's records, the people who invented this dish were beggars. The main ingredients of this dish are sea cucumber, Pleurotus eryngii, abalone, cuttlefish, quail eggs, Niu Pijiao, Yaozhu, etc. After gathering these ingredients together, add broth and Fujian old wine, and then simmer with slow fire.

The Buddha jumps over the wall by putting dozens of raw materials together and stewing them in an altar, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and tender, and is rich in meat flavor, but also meat but not greasy. The ingredients are permeated with each other, and the taste is delicious.