The Buddha jumping wall in the fragrant family is very delicious. This Buddha jumping wall is made of sea cucumber, abalone, gelatin, tendon, fish, snail meat, abalone slices, mushrooms, swim bladder, Pleurotus eryngii, vegetarian shark's fin, soup stock, etc. It is made by traditional manual cooking technology and alternating civil and military fire for 24 hours. It tastes soft and tender, fresh and fragrant, and it is meat but not greasy, with high nutritional value and does not contain any.

However, whether it is delicious or not depends on everyone's eating habits and taste preferences.