There are two theories about the origin of the name of Buddha Jumping Over the Wall: The first one: After this dish became a good delicacy in Juchun Garden, it was often famous among literati and poets. After these literati tasted it, they were so impressed that they inevitably wrote poems to cheer them up. One day, a group of scholars took turns composing poems while having a feast. One of them wrote a poem: "When the altar is opened and the fragrance of meat floats around, the Buddha hears abandoning Zen and jumps over the wall." This means that the fragrance of this dish is so tempting that even the Buddha will activate his ordinary mind. The second type: After the dish was opened, the aroma overflowed, and there happened to be a temple across the wall. The aroma made the monks on the wall salivate, so he ignored all the rules and regulations, crossed the wall, and asked to be seated.

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.

Buddha jumps over the wall usually uses abalone, sea cucumber, fish lips, yak hide glue, king oyster mushroom, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to bring together, add broth and Fujian old wine, and simmer Made from.

There is almost no aroma coming out of Buddha Jumping Over the Wall during the simmering process. On the contrary, when it is simmered and opened, you only need to slightly lift the lotus leaf, and the aroma of wine will hit your nose and go straight into your heart and spleen. The soup comes out thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around. It is rotten but not rotten, and the taste is endless.