Buddha jumped over the wall.

Fujian’s Fujian cuisine is one of the eight major cuisines in my country and was formed through the fusion of Han culture in the Central Plains and Fujian-Vietnam culture. Fujian cuisine is famous for cooking delicacies from the mountains and seas, especially for its "fragrance" and "taste". Its light, fresh, meaty and delicious characteristics are unique among southern cuisines. Buddha Jumps Over the Wall, also known as Fu Shou Quan, is a famous specialty dish in Fuzhou City, Fujian Province. It is said that this dish was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty.

Buddha jumps over the wall usually uses abalone, sea cucumber, fish lips, yak hide glue, king oyster mushroom, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to bring together, add broth and Fujian old wine, and simmer Made from. It is rich in nutrients, has a rich fragrance, can beautify the skin, delay aging, enhance immunity, nourish yin and nourish the kidneys, and is a good tonic.