Buddha jumping wall is the first famous dish in Fujian, a time-honored brand in China, which was originally created by Zheng Chunfa, a century-old brand.
Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic.
There are as many as 18 kinds of raw materials for the Buddha jumping wall, including abalone, shark's fin, sea cucumber, gelatin, yak skin gelatin, scallop, scallop, cuttlefish and quail eggs. In various ways and complicated techniques, it is fried, fried, fried, carefully cooked and soaked into various dishes, then put into Shaoxing jars layer by layer and injected with Shaoxing wine. Then seal the altar with lotus leaves and cover it tightly. The use of fire is very particular. Use white charcoal that does not smoke from wood, boil it with strong fire, and then simmer for 5-6 hours.
Note: authentic Buddha jumping walls need to be boiled in water, so they need to be booked in advance 1 day.
At present, the price is tens of dollars or more than 100 yuan, which is not authentic, but it is like jumping off a wall, so many ordinary restaurants have done it.