Buddha jumping over the wall is a kind of dish.
Fotiaoqiang, also known as Mantan Xiang and Fu Shouquan, is a famous local dish in Fuzhou, Fujian Province. It belongs to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant in the light year of the Qing Dynasty. Buddha jumping over the wall is rich in nutrition, which can promote development, beauty, delay aging, and enhance immunity. It is a good tonic. The process of making this delicious food is very complicated. There are more than ten kinds of raw materials for Fotiaoqiang, such as abalone, sea cucumber, fish lip, yak hide glue, apricot abalone mushroom, tendon, flower mushroom, cuttlefish, scallop, quail egg, etc. In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozens of ingredients into a dish separately, then gather them together, add stock and Shaoxing wine, and simmer for more than ten hours. Only then can this taste truly reach its mellow characteristics. In 1965 and 1980, in Guangzhou Nanyuan and Hong Kong respectively, Fuzhou cuisine, which was mainly used to cook Buddha jumping over the wall, caused a sensation and caused a fever of Buddha jumping over the wall around the world. Restaurants set up by overseas Chinese all over the country often use authentic Buddha jumping dishes to attract customers. Fotiaoqiang also received Prince Sihanouk, President Reagan of the United States, Queen Elizabeth of the United Kingdom and other heads of state.