It is also called "Fushouquan", and another is called "Full Tanxiang". According to legend, Xuanquan, a monk of the Tang Dynasty, happened to pass through Fuzhou, the capital of Fujian, on his way to Shaolin Temple. When he stayed overnight, the monk couldn't forget it for a long time because it was your official family who was entertaining guests with "full altar incense" next door. Then he abandoned his Buddhist practice for many years and jumped over the wall to enjoy the "full altar incense", hence the name Buddha jumping wall.

Buddha jumping wall was originally named Fu Shouquan. In the 25th year of Guangxu reign (1899), an official of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. In order to curry favor with Zhou Lian, he asked his wife to cook in person, and used Shaoxing jars to fill chicken, duck, mutton, pork tripe, pigeon eggs and seafood with 10 kinds of raw materials and auxiliary materials, and it was named Fushouquan. After Zhou Lian tasted it, she was full of praise.

Later, Zheng Chunfa, the official chef, learned how to cook this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng. On one occasion, a group of literati came to taste this dish. When Fushou went to the Xi Qitan, the meat and fragrance overflowed. One of the scholars was ecstatic, which triggered poetry. Immediately, he chanted: "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall." From then on, it was renamed Buddha jumping wall.

About the Buddha jumping wall:

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.

Because the "Buddha jumps over the wall" is to simmer dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy; The ingredients are permeated with each other, and the taste is delicious.