Buddha Jumps Over the Wall, also known as Fotiaoqiang, is a legendary soup from Fujian cuisine, famed for its luxurious flavors and intricate preparation. The evocative name, which translates to “Buddha’s Temptation” or “Buddha Jumps Over the Wall,” stems from an old tale: the soup’s irresistible aroma was said to be so enticing that even a devout monk was tempted to leap over a monastery wall to taste it, breaking his vegetarian vows.

This culinary masterpiece is distinguished by its lavish assortment of premium ingredients. Abalone, sea cucumber, fish maw, scallops, and a variety of meats and seafood often feature in traditional recipes. Preparing the dish is an elaborate process spanning several days, with the ingredients gently simmered over low heat to coax out their full depth of flavor. The result is a broth that is rich, savory, and complex—an embodiment of Fujian’s culinary artistry.

Traditionally, some establishments present the soup in large, urn-shaped vessels, while others serve it in refined individual portions. In modern adaptations, environmentally sensitive ingredients such as shark’s fin are frequently replaced with alternatives like mung bean vermicelli, reflecting a growing awareness of conservation issues.

Key Highlights of Buddha Jumps Over the Wall

• Origin: Fujian Province, China

• Flavor Profile: Intensely rich, savory, and layered, thanks to the long, slow simmering of diverse ingredients.

• Signature Ingredients: A lavish mix of abalone, sea cucumber, fish maw, scallops, pork, chicken, and occasionally shark’s fin (now often substituted).

• Preparation Method: A meticulous multi-day process, involving careful preparation and extended simmering to achieve a deeply umami broth.

• Cultural Significance: A symbol of opulence and culinary excellence, celebrated as a dish so delectable it could even lure a monk from his vows.