1. heating the Buddha jumping wall first prepare a good pot, pour a little water, and put the pot on the fire to boil. After the water is boiled, put the finished Buddha jumping wall together with the packaging box into the pot and cook for about 10 minutes to almost thaw. Take out the thawed Buddha jumping wall and put it in a small casserole. The casserole should be boiled slowly with low fire until the fragrance is emitted. 2. Fotiaoqiang, also known as Fushouquan, is a local famous dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. It is usually made by gathering abalone, sea cucumber and fish lips, adding broth and Fujian old wine and simmering with slow fire. After the dish is finished, it is soft and moist, rich in meat and fragrance, but not greasy, and has a good taste. 3. The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and simmering.