1, 6 dried abalone (or fresh pearl abalone)

2. Colla 1 piece

3, dry sea cucumber (or the market sells water to send sea cucumbers) 6.

4. Old hen soup 1 pot

5. Duck breast (or duck leg) 1 piece

6. Ham meat 100g

7. 5 flower mushrooms (or soaked dried mushrooms)

8. 6 grass shrimps (or river shrimps)

9. Meretrix meretrix 10

10, pig feet 1 each

1 1, pigeon eggs (or quail eggs) 10.

12, winter bamboo shoots 1 piece

13, Yaozhu (or scallop) 1 bar

14, pork belly

Origin of dishes:

During the Daoguang period of the Qing Dynasty, officials from Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, Fujian Minister of Public Security. There is a dish called "Fushouquan" at the dinner, which is made of chicken, duck, sheep elbow, pig's trotters, ribs, pigeon eggs and so on by slow fire.

Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dish according to law, which reduced the consumption of meat and added a variety of seafood to make the finished dish richer and more delicious.

Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou today), and served this dish at a banquet of literati gathering.

Literati cheered after the tasting, and some people wrote an impromptu poem saying, "The altar is full of meat and incense floating around, and the Buddha heard that he abandoned Zen and jumped over the wall." From then on, this dish is called "Buddha jumps over the wall".