Which is the authentic Buddha jumping wall in Fuzhou?

Authentic Buddha jumping wall is produced in Juchunyuan Hotel, Fuzhou, Fujian.

Buddha jumping wall, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars.

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.

Tips for making Buddha jumping wall

1, soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.

2. Flower mushrooms: mushrooms that can be produced in late spring and early spring, with chrysanthemum patterns on their faces.

3, fish belly should be soaked in oil, when soaking sea cucumbers, sea cucumbers can not be stained with oil.

4. Finally, put all kinds of raw materials into the altar. Be sure to simmer slowly, and don't be impatient, otherwise the effect will not be achieved.