Buddha jumps over the wall usually uses abalone, sea cucumbers, fish lips, yak hide glue, king oyster mushrooms, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to gather together, add broth and Shaoxing wine, and simmer Become. When cooked, it is soft and tender, with a rich meaty aroma, meaty but not greasy, and has a savory taste.

Fo Tiao Qiang, also known as Fu Shou Quan, is a famous dish in Fuzhou City, Fujian Province and belongs to the Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.

Extended information:

Origin of the dish:

During the Daoguang period of the Qing Dynasty, officials from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the chief envoy of Fujian. During the dinner, there was a dish called "Fu Shou Quan", which was made from chicken, duck, lamb knuckles, pig trotters, ribs, pigeon eggs, etc. simmered over slow fire.

Zhou Lian was very satisfied after eating it. After returning home, he ordered chef Zheng Chunfa to imitate the original dish in accordance with the law, reducing the amount of meat and adding a variety of seafood to make the finished dish richer, more delicious and delicious. Later, Zheng left the Chief Envoy's Yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of today's "Juchunyuan" restaurant in Fuzhou), and served this dish at a banquet where literati gathered.

The literati applauded after tasting it. Someone wrote an impromptu poem and said: "The altar is opened and the fragrance of meat is floating around. The Buddha heard that he abandoned his Zen and jumped over the wall." From then on, this dish was called "Buddha Jumps over the Wall".