"When a dish rises from the altar, the fragrance wafts around, and the Buddha hears it and abandons Zen and jumps over the wall." People who are familiar with Fujian cuisine should immediately know that it is talking about the number one dish in Fujian cuisine, "Buddha jumps over the wall." As a famous dish in Fujian, the Buddha Jumping Wall has a history of over 100 years, and it was the first delicacy in the Manchu-Han banquet in the Qing Dynasty.

The Buddha jumps over the wall and inherits the essence of Fujian cuisine-fresh fragrance. Traditional Fujian cuisine is famous for its delicacies and seafood, which is also determined by the geographical location of Fujian. According to Fujian Tongzhi, "tea shoots and trees are spared all over the world", "fish, salt, clams are rich and green", "two faiths make the sea meet the sky, and fish and shrimp enter the market regardless of money", "clams and clams are sweet and delicious". It is not difficult to see from these verses that Fujian has unique dietary resources.

Fujian is adjacent to the Taiwan Province Strait in the east and backed by rivers and mountains such as Wuyishan and Daiyunshan. In the coastal areas of Fujian, there are fishes, shrimps, snails, mussels, sturgeons, oysters and other seafood all the year round, while tea, mushrooms, bamboo shoots, deer, river eels, soft-shelled turtles and other delicacies are produced between mountain forests and streams. In addition, there are rice, sucrose, vegetables, lychee, longan, citrus and so on in the plains of the lower reaches of the river. It is such rich ingredients that create the fresh and fragrant style of Fujian cuisine.

The Buddha jumping wall is the representative work of this rich food, which is composed of 18 kinds of main ingredients and more than ten kinds of auxiliary materials. Its raw materials are chicken and duck, pork belly, hoof tip, tendon, ham and chicken and duck gizzard. There are shark's fin, sea cucumber, abalone, scallop and fish belly; There are also more than 30 kinds of raw materials and accessories, such as pigeon eggs, mushrooms, bamboo shoots and razor clams. The Buddha jumping wall is made of these materials carefully, and finally sealed in the jar with lotus leaves and simmered with slow fire.

Buddha jumps over the wall, a famous Chinese dish, has been a good dish at state banquets for several times. Due to the use of a large number of precious ingredients, the taste cooked is said to be "the immortal can't stand when he smells it". This famous dish is called "expensive dish" and only local tyrants can afford it.