Buddha Jumps Over The Wall - A Legendary And Highly Celebrated Chinese Delicacy

“Buddha Jumps Over the Wall” (Chinese: 佛跳墙, Fó tiào qiáng) is a legendary and highly celebrated Chinese delicacy, especially famous in Fujian cuisine. It is considered one of the most luxurious and nourishing dishes in traditional Chinese gastronomy.

Join 7SEAFOOD_PREMIUM (HAISAN7TRUONG) as we explore this iconic masterpiece.

1. The Origin of the Name “Buddha Jumps Over the Wall”

According to traditional folklore, a Buddhist monk once walked past a place where this dish was being prepared. The aroma was so rich and irresistible that—even though he was a vegetarian monk—he jumped over a wall just to taste it.

From that story, the dish was named “Buddha Jumps Over the Wall,” symbolizing a fragrance so enticing that even Buddha would be moved.

Why This Dish Is Considered a Premium Chinese Delicacy

This iconic stew is traditionally slow-cooked in a clay jar and crafted from dozens of premium ingredients. Because of the long preparation time and the rarity of its components, Buddha Jumps Over the Wall is known as one of the most expensive and refined dishes in Chinese cuisine.

Let’s discover which exquisite ingredients make Fo Tiao Qiang worthy of its reputation as a true Chinese culinary treasure.

2. Premium Ingredients Used in Buddha Jumps Over the Wall

The excellence of Buddha Jumps Over the Wall (Fo Tiao Qiang) comes from its rare and luxurious ingredients. Each component is carefully selected and prepared to create a rich, nourishing, and deeply flavorful stew. Below is a detailed breakdown of the key ingredients:

A. Premium Seafood

B. Meat Base for Flavor

C. Mushrooms & Supporting Ingredients

D. Essential Seasonings & Broth

Why These Ingredients Matter

This dish is prized not only for its premium seafood and high-quality meats, but also for the meticulous preparation techniques required to build its iconic aroma and depth of flavor. Buddha Jumps Over the Wall is a true test of patience and skill, making it a signature challenge for professional chefs.

3. Cooking Process

3.1 Professional Preparation

Dried premium seafood (abalone, sea cucumber, shark fin, dried scallops):

• Soak each ingredient separately and rinse with diluted salt water.
• Blanch in boiling water with ginger and Shaoxing wine to remove any fishy odor.
• Drain well and pat dry with a clean cloth.

Fish maw:

• Soak until softened, then cut into 4–5 cm pieces.

Meat & Broth Base:

• Rinse chicken and pork shank with salt water, then blanch in boiling water.
• Simmer with 4 liters of water, ginger, and scallions for 2 hours → strain to obtain a clear broth.
• Lightly season with sea salt and rock sugar to enhance natural sweetness.

Mushrooms:

• Rinse thoroughly, trim the stems, and keep the caps intact for better presentation.

3.2 Assembling the Clay Pot & Cooking Buddha Jumps Over the Wall (Fo Tiao Qiang)

• Use a traditional thick-walled clay pot for best flavor.
• Layer the ingredients in the following order:

Bottom layer: chopped chicken pieces, pork shank
Middle layer: sea cucumber, fish maw, dried scallops, shiitake mushrooms
Top layer: abalone, shark fin, char siu (or roasted duck), quail eggs

• Pour half of the Shaoxing wine over the ingredients.
• Add hot chicken broth until it reaches about two-thirds of the ingredient height.
• Cover tightly and seal the rim with dough (or multiple layers of foil) to lock in the aroma.

3.3 Steaming Technique for Buddha Jumps Over the Wall

• Place the clay pot into a large steamer and steam gently for 6–8 hours at low heat (90–95°C).
• Do not open the lid during the cooking process to prevent aroma loss.
• After 6 hours, check the tenderness of abalone and sea cucumber.
• Before serving, pour in the remaining Shaoxing wine and simmer for another 5–10 minutes to enhance fragrance.

Helpful tips:

• Shaoxing wine not only adds aroma but also elevates the seafood flavors to a more refined profile.
• Long simmering allows collagen from fish maw and sea cucumber to dissolve, creating a naturally rich and silky texture.
• If using a pressure cooker, pide the process into two stages:
  • 1 hour under pressure
  • 2 additional hours on low heat without the lid to fine-tune the aroma and consistency.

4. The Essence of Buddha Jumps Over the Wall (Meaning & Culinary Spirit)

Buddha Jumps Over the Wall represents the harmony of premium ingredients, meticulous techniques, and the patience that defines true culinary respect.
It is more than a dish — it is a symphony where the sea, the mountains, and the hands of the chef come together, crafted with heart and time.

The Essence Within One Pot – A Fusion of “Sea, Mountain, and Earth”

This legendary delicacy brings together top-tier ingredients from the ocean — abalone, fish maw, sea cucumber, shark fin, dried scallops — and from the land — free-range chicken, pork shank, char siu, shiitake mushrooms, Shaoxing wine.

Their union creates a broth that is naturally sweet, rich, aromatic, and deep —
never sharp, never overpowering — a perfect balance of yin and yang in Chinese gastronomy.

A Culinary Symphony for Connoisseurs

Buddha Jumps Over the Wall is not merely cooked;
it is composed — a masterpiece crafted by professional chefs, dedicated to those who appreciate the pinnacle of Asian fine dining.

5. Where to Enjoy Buddha Jumps Over the Wall Soup?

Most premium Chinese restaurants in Ho Chi Minh City serve Buddha Jumps Over the Wall Soup, a signature delicacy in high-end Cantonese and Fujian cuisine.
You can check in at popular locations such as Baoz Dimsum, Dragon Palace Cantonese Restaurant, Tan Hai Van Cantonese Restaurant, or Gia Phu Fujian Restaurant (authentic Fujian flavor).

There are many other great spots as well — feel free to leave a comment to share your recommendations with everyone.

Premium Seafood from  Hai San 7 Truong

This article is compiled from multiple culinary sources and is for reference purposes.
Hai San 7 Truong specializes in premium ingredients for cooking Buddha Jumps Over the Wall.
We supply a full range of dried fish maw (sea bass maw, Nile perch maw, eel maw) and premium shark fin (fine strands, fin wings, and more).

Supplier of Fish Maw & Shark Fin for Restaurants

Why Choose Hai San 7 Truong?

• Export-grade appearance and quality
• Large-volume supply with perse product options
• Safe products with clear origin and traceability
• Certified food safety (VSATTP)
• VAT invoices available for restaurants and distributors

Hotline: (84) 969 835 180 (Zalo/WA)