Fujian traditional cuisine

Fujian's Fujian cuisine belongs to one of the eight major Chinese cuisines, which is a fusion of Han culture in the Central Plains and Fujian-Vietnam culture. Fujian cuisine is famous for cooking delicious food, especially its "fragrance" and "taste". Its characteristics are light, fresh, fragrant and delicious, and it is unique among southern cuisines. Buddha jumps over the wall, also known as Fushouquan, is a famous dish in Fuzhou, Fujian Province. It is said that this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty.

Buddha jumping wall is generally made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Fujian old wine, and simmering with slow fire. Rich in nutrition, fresh and fragrant, beauty beauty, delaying aging, enhancing immunity, nourishing yin and tonifying kidney, is a good tonic.