Fujian cuisine: The history of Buddha Jumps Over the Wall

Buddha Jumps Over the Wall (Fó tiào qiáng) is a renowned traditional stew from Fuzhou, Fujian province, representing the Min culinary style. The dish is characterized by its highly complex preparation process and the use of expensive, premium ingredients.

According to the Fujian Provincial Department of Culture and Tourism, the dish typically incorporates over 30 different ingredients and seasonings. Traditional versions include a variety of luxury items from both land and sea, such as abalone, sea cucumber, shark fin, fish maw, pork tendon, poultry, dried scallops, mushrooms, and quail eggs. These ingredients are pre-processed individually, placed in a jar with broth and Shaoxing wine, sealed, and then slow-cooked over a low flame.

The dish derives its unique name from a popular legend: its aroma is said to be so irresistible that even a monk in meditation would be tempted to climb over a wall to taste it.