Prepare the pot, pour in a little water, and put the pot on the fire to boil. After the water is boiled, put the completed Buddha jumping wall together with the packaging box into the pot and cook for about 10 minutes, almost thawing. Take out the thawed Buddha jumping wall and put it in a small casserole. The casserole should be cooked slowly until it smells fragrant.

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic. The process of making this delicious food is very complicated. The raw materials of the Buddha jumping wall are abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs. To fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozen ingredients into one dish, then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours on low fire, so that the taste can truly achieve mellow characteristics.