Family photo is one of the traditional famous dishes, which is often used as the first course of high-end banquets. This dish has many kinds of materials, complex and fine technology, bright color, strong salty taste, mellow taste and rich nutrition, and is deeply loved by the masses. A variety of materials, mainly seafood, are nutritious and suitable for all ages.

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars.

The Buddha-jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon of beef, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Shaoxing wine, and slowly stewing. After the dishes are finished, they are soft and moist, full of meat flavor, but not greasy and delicious.

The origin of Buddha jumping wall:

"When a dish rises from the altar, the fragrance wafts everywhere, and the Buddha abandons Zen and jumps over the wall when he hears it." People who are familiar with Fujian cuisine should know immediately that it refers to the first dish in Fujian cuisine, "Buddha jumps over the wall". As a famous dish in Fujian, the Buddha Leaping Wall has a history of 100 years, and it is the first food at the Manchu-Han banquet in Qing Dynasty.

Zhou Lian, Party Secretary of Fujian Province, inspected the government-run banks. In order to please her parents, the proprietress cooked in person and made a famous dish "Fushouquan" with delicacies and Shaoxing wine. Zhou Lian praised after eating, and instructed official's son chef Zheng Chunfa to copy this dish.