According to Baidu Encyclopedia, the Buddha Jumping Wall, 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 in the Qing Dynasty. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars. Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon of ox, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and slowly stewing. After the dishes are finished, they are soft and moist, full of meat flavor, but not greasy and delicious. Therefore, the Buddha jumps over the wall is not a northeast dish.