1. Buddha Tiaoqiang is a famous dish in Fuzhou City, Fujian Province. It belongs to the Fujian cuisine. Buddha Tiaoqiang is also called "Man Tan Xiang" and "Fu Shou Quan". It is made by simmering dozens of different raw materials in a jar. It tastes rich and meaty, but not greasy. It is rich in ingredients and is one of the most famous Fujian dishes.

2. How to make Buddha Jump over the Wall:

(1) Soak sea cucumber, isinglass, dried abalone and scallops in advance.

(2) Prepare ingredients: sliced ??bacon, blanched slices of winter bamboo shoots, head and shelled prawns, soaked sea cucumbers, soaked abalone, soaked fish maw, soaked flower mushrooms, soaked shark fins (fan).

(3) After boiling the grass chicken in the pot, remove the chicken and cut it into small pieces and set aside. Add a box of soup stock into the chicken soup and continue to cook until it melts.

(4) Boil the pigeon eggs and peel off the shell, take a small stew pot and put ginger slices at the bottom.

(5) Then add slices of bamboo shoots, mushroom slices, chicken nuggets, shrimps, scallops, bacon, pigeon eggs, fish maw, and abalone. The sea cucumber here will be taken out later, and finally add a spoonful of Huadiao wine. .

(6) Add an appropriate amount of chicken stock to the pot, add a spoonful of Huadiao wine, salt, and white pepper and boil to form a soup stock.

(7) Add appropriate amount of stock into each stew pot and simmer for 1 and a half hours.

(8) Take out the stew pot halfway and add sea cucumber and vegetarian shark fin (vermicelli) and continue to stew for 30 minutes.