Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a special food in Fuzhou, Fujian Province, belonging to Fujian cuisine. It is said that it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. The Buddha Leaping Wall is a symbol of China traditional cuisine, because it is famous at home and abroad. The raw materials of the Buddha jumping wall are oysters, sea cucumbers, fish lips, wild yak hide glue, mushrooms, beef tendons, straw mushrooms, cuttlefish, scallops, eggs and so on, and the production process is also very complicated. Due to different practices, the main materials of the Buddha jumping wall have not changed much, and the auxiliary materials and condiments are slightly different.

The amount of food depends on the total number of guests you receive. Generally speaking, oysters and sea cucumbers are provided by one customer, and the amount of other foods is the same. The luxury of raw materials, the pure food of Buddha Leaping Wall includes oysters, sea cucumbers, dried abalone, scallops, straw mushrooms, scallops, beef tendon, fish glue, cuttlefish, pigeon eggs, raw pork, beef and mutton, chicken breast, old muscovy duck and so on. Yaozhu is 7800 yuan a catty, only 100 head. The sea cucumber is Japanese Kanto ginseng or Liaoshen, and it is specially used with six rows of sea cucumbers with two sharp ends, with a catty of 4,000-5,000 yuan. Sea cucumber is boiled with mineral water. Fo Yin's meat dishes are different in different seasons.

Unlike the eggs used by the Buddha in his daily life, the classic Buddha stamped his feet with pigeon eggs, which is more nutritious and delicious. The fish glue of the Buddha jumping wall is generally imported fish, and it takes more than ten kilograms of fish to coagulate one or two fish glue. The stewing utensil for making Buddha's stamp foot is Shao wine jar, and Shaoxing old wine was used as the base soup at that time. There are dozens of raw materials for Fotiaoqiang cuisine: sea cucumber, oyster, dried abalone, scallop, fish lips, turtle skirt, deer tendon, pigeon eggs, duck gizzard, fish skin, fish glue, scallop, pigeon, ribs, flounder, sausage, pork belly, sheep elbow, tendon, beef tendon and domestic foster chickens.

The details are as follows: main ingredients: 500g of dried abalone, 6 dried duck gizzards, 250g of dry sea cucumber, 0/2 pigeon eggs/kloc, 200g of clean fat old hen 1 bird, 200g of Pleurotus ostreatus, 250g of dried pig's trotters, 95g of pig's fat meat and a big pig's belly. Seasoning: 75g of ginger slices, 95g of Dongru, 0/0g of cinnamon bark/kloc-,25g of boiled scallops/kloc-,2500g of Shaoxing wine, 500g of clean bamboo shoots, 0/0g of chicken essence/kloc-,250g of fried fish lips, 75g of old rock sugar and 65438 of fermented beef omasum.