Buddha jumping wall originated in Fuzhou, Fujian Province, and is a famous local dish. According to legend, Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, developed from the dish "Fushouquan". According to Mr Fei Xiaotong, this dish was invented by a beggar. Fuzhou, as the origin of the Buddha jumping wall, must be the most authentic. Why is it so expensive? I think there are several reasons.
First of all, the ingredients used in the Buddha jumping wall are of high value. The Buddha jumping wall generally uses abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, quail eggs and other ingredients. Many of the above ingredients are not common, so the price is relatively high. The Buddha jumping wall is made of the above ingredients, broth and Fujian old wine.
Secondly, in addition to the ingredients themselves, there are also some labor costs. There are many ingredients in the Buddha jumping wall, which need to be stewed slowly, and it takes a lot of energy during the period. So adding the labor cost of cooking will make this dish more valuable. And the more upscale the hotel, the higher the consumption.
In addition, because the Buddha jumps over the wall, it is sought after by people, which invisibly raises its price. As we all know, things are rare, just as Osmanthus Jelly once bought them on the street. Under the recommendation of network celebrities, many people went there and waited for several hours to buy one. Then, as expected, the price went up, because the supply was in short supply, which would naturally raise the price.