Buddha Jumps Over the Wall began in the Daoguang period of the Qing Dynasty and was originally cooked by Zheng Chunfa of Juchunyuan Restaurant in Fuzhou City.

In his early years, Zheng worked as a cook in the mansion of Zhou Lian, the Qing governor.

Once, the Fuzhou Official Money Bureau invited Zhou Lian to a banquet at his home. During the banquet, there was a dish made by processing chicken, duck, mutton knuckles, ham and other raw materials, then simmering them in a Shaoxing wine jar.

Zhou Lian couldn't stop praising her after eating.

After returning home, he asked Zheng Chunfa to try making this dish, but the taste was not good, so Zhou took Zheng to the Guanqian Bureau for advice.

When Zhou returned to the Yamen, he studied carefully and added delicacies from mountains and seas. The result was a stronger aroma and better flavor.

In 1877, Zheng Chunfa resigned from his position as a government cook and opened Juchunyuan Restaurant in Dongjiekou. He used 18 kinds of precious raw materials such as sea cucumber and squid, added old wine, ginger, cinnamon, fennel and other ingredients, and put them in clay pots.

Simmered into a dish, the flavor is delicious.

More and more people come to taste it.

At that time, a group of scholars also came to Juchun Garden to taste this dish.

When the dish was brought to the table and the lid of the altar was opened, a fragrant aroma suddenly filled the nostrils. Everyone tried to taste it and found it extremely delicious.

The scholars composed poems on the spot, including a sentence that goes: "The altar is opened, and the fragrance of meat is floating around. When the Buddha hears abandoning Zen, he jumps over the wall." This dish, originally named Fu Shou Quan, was renamed "Buddha Jumps Over the Wall."