Authentic Buddha jumps over the wall produced in Fuzhou, Fujian Province, Juchunyuan Hotel.

Fo jumps over the wall, also known as Fushou Quan, is a specialty dish of Fuzhou City, Fujian Province, belonging to the Min cuisine. According to legend, the dish was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty, and according to Mr. Fei Xiaotong, the inventor of the dish was a group of beggars who had to beg for food.

Fo jumps over the wall usually use abalone, sea cucumber, fish lips, yak skin glue, apricot abalone mushrooms, hoof tendons, mushrooms, cuttlefish, scallop columns, quail eggs and so on to bring together, add high soup and Fujian wine, simmering over a gentle fire and made.

Tips on how to make Buddha jumps over the wall

1, soak the dried scallops: wash the dried scallops, put them into a bowl, add a little broth and green onions, ginger, and put them into a cage drawer to be steamed.

2, flower winter mushrooms: that is, the end of spring and early production of mushrooms, face with chrysanthemum pattern.

3, fish maw should be soaked in oil, soak prickly ginseng, prickly ginseng can not be oil.

4, the last variety of raw materials into the altar, must be on a small fire simmering, not impatient, or not achieve the effect.