Generally, abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs are selected for the Buddha jumping wall, and some secret seasonings are added. The practice of Buddha jumping wall in different areas may be different, but the local Buddha jumping wall in Fuzhou is the most authentic.
About the origin of the Buddha jumping over the wall, some people say that during Daoguang period of Qing Dynasty, officials of Fujian Bureau of Official Money hosted a banquet in honor of Zhou Lian, Fujian's diplomatic envoy to China. During the dinner, there was a dish called "Fushouquan", which was made of chicken, duck, sheep elbow, pig's trotters, ribs and pigeon eggs. After eating, Zhou Lian was very satisfied. After returning home, she asked her chef to reduce the use of meat and add a variety of seafood on the basis of the original dishes.
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.