The Buddha Leaping Wall was originally named "Fushouquan". In the 25th year of Guangxu (1899), an official of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. In order to curry favor with Zhou Lian, he made his wife personally cook it, and used Shaoxing jars to fill more than 20 kinds of raw materials and auxiliary materials, such as chicken, duck, mutton, pig's belly, pigeon's eggs and seafood, and simmered it, named Fushouquan. After Zhou Lian tasted it, she was full of praise.

Asked about the name of the dish, the official said that the dish means "good luck, good luck and longevity" and is called "Fushouquan".

History of dishes

Zheng Chunfa, the chef of Ya 'an, learned how to cook this dish and improved it. The taste is better than the first one. When Zheng Chunfa opened the "Juchunyuan" restaurant, it was a sensation in Rongcheng. Once, a group of literati came to taste this dish. When Fushou went to the Xi Qitan, the meat and fragrance were overflowing. One of the scholars was ecstatic, which triggered the poetic interest. Immediately, he chanted, "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall."

At the same time, in Fuzhou dialect, the pronunciation of "Fu Shou Quan" and "Buddha jumps over the wall" is similar. Since then, quoting the meaning of the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years.

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