Buddha Jumps Over the Wall
“This luxurious stew melds the essence of the sea and land with its aromatic, rich broth absorbing the sumptuous flavors of shark fin, abalone, and sea cucumber.”
Shark Fin
Sea Cucumber
Abalone
Scallop
Chicken
PorkWhere it comes from
Originating from Fuzhou, 'Buddha Jumps Over the Wall' is a legendary dish that embodies the opulence and complex culinary techniques of Fujian cuisine. The name reflects the dish's irresistible allure, suggesting even a monk would abandon his monastic vows to savor it.
On the Palate
How it's made
5 steps · Show ↓90 min active
How it's made
5 steps · Show ↓- 110 min
Soak the sea cucumber, abalone, and shiitake mushrooms in warm water until rehydrated, then drain and set aside.
- 220 min
In a large pot, bring a mix of chicken and pork stock to a gentle simmer. Add the shark fin, scallops, chicken pieces, and pork, allowing them to cook slowly for 20 minutes.
- 330 min
Add the rehydrated sea cucumber, abalone, and mushrooms to the pot, along with the bamboo shoots, fish, and quail eggs. Pour in rice wine and let the mixture simmer for another 30 minutes.
- 415 min
Add slices of Jinhua ham and ginseng to the pot, continuing to simmer gently for 15 more minutes, allowing the flavors to deepen.
- 515 min
Finally, add the taro and tendon, cooking until everything is tender and the broth is rich and aromatic, about 15 more minutes.
