The Buddha Jumping Wall is also known as Mantanxiang and Fushouquan. It is a famous local dish in Fuzhou, Fujian, and is a Fujian cuisine.
There are more than ten kinds of raw materials for Buddha jumping the wall, such as abalone, sea cucumber, fish lips, yak skin glue, pleurotus eryngii, tendons, mushrooms, cuttlefish, scallops, quail eggs, etc. To fully reflect the taste and characteristics of each ingredient, you need to make these dozens of ingredients separately into a single dish, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours.
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