Buddha jumping wall is a representative dish of Fujian, belonging to Fujian cuisine. The original dish of Buddha jumping over the wall is called Fushouquan. The Buddha jumps over the wall from a scholar who tasted this dish while eating in the "Juchunyuan" restaurant and improvised a poem: "The altar is full of fragrance, and the Buddha jumped over the wall when he heard it abandoned Zen." In order to praise the delicacy of this dish, Fushouquan was changed to Buddha jumping over the wall.

The process of making this delicious food is very complicated. The raw materials of the Buddha jumping wall are abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs. In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours on low fire, so that the taste can truly achieve mellow characteristics.

Because "Buddha jumps over the wall" is a pot of dozens of raw materials, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious. At the same time, it has high nutritional value, and has the effects of invigorating qi and nourishing blood, clearing away lung heat and moistening intestines, and preventing and treating deficiency and cold. When eating, it will be even more wonderful with a dish of hemp fiber radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts mixed with mushrooms, and a silver roll and sesame cake. Its taste is endless.