Buddhists can't eat the Buddha leaping over the wall. There is a foul smell in the real Buddha leaping over the wall, but the vegetarian Buddha leaping over the wall can be eaten.

Fotiaoqiang, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.

The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and simmering.

Key points

1, soaked scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.

2, flower mushrooms: mushrooms that can be produced in late spring and early spring, with chrysanthemum patterns on their faces.

3, fish belly should be soaked in oil, when soaking sea cucumber, sea cucumber can not be stained with oil.

4, finally put all kinds of raw materials into the altar, must be simmered on a small fire, not impatient, otherwise it will not achieve the effect.