https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Buddha_Jumps_Over_the_Wall 2026-09-22T14:15:16Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Buddha_Jumps_Over_the_Wall&diff=912&oldid=prev 2026-09-21T16:51:58Z

<p>[CFWK] Create Buddha Jumps Over the Wall dish page (Round7 P0)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Buddha Jumps Over the Wall (Fotiaoqiang 佛跳墙) - Chinese Food Wiki<br /> |keywords=Buddha Jumps Over the Wall,佛跳墙,Fotiaoqiang,Fujian Food<br /> |description=Buddha Jumps Over the Wall is a luxurious Fujian banquet soup simmering many premium seafood and meat ingredients in an aromatic broth.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Buddha Jumps Over the Wall.jpg<br /> | caption = Buddha Jumps Over the Wall<br /> | alternate_name = Fotiaoqiang; 佛跳墙; 佛跳牆<br /> | pinyin = Fó tiào qiáng<br /> | type = Banquet soup / stew<br /> | course = Banquet centerpiece<br /> | country = China<br /> | region = Fujian<br /> | other = Min cuisine luxury dish<br /> }}<br /> <br /> '''Buddha Jumps Over the Wall''' (Simplified Chinese: 佛跳墙; Traditional Chinese: 佛跳牆; Pinyin: ''Fó tiào qiáng''), also called '''fotiaoqiang''', is a celebrated [[Fujian Food|Fujian (Min)]] banquet soup. A wide range of premium ingredients—historically including various seafood and meats—are simmered together so the broth becomes deeply aromatic and rich. The colorful name comes from folklore that the fragrance alone could tempt a monk to “jump over the wall” for a taste.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Buddha_Jumps_Over_the_Wall English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> The dish is defined by layered umami from long simmering rather than chili heat. Texture contrasts—soft tendons, seafood, and savory broth—are part of the luxury experience. It is typically served at formal banquets rather than as everyday home food.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Traditional high-end versions may combine many items such as abalone, sea cucumber, dried scallops, shark fin (historically), meats, and mushrooms in a wine-scented stock. Modern restaurants often adjust ingredient lists for cost, ethics, and local regulation. This page does not provide a detailed recipe.<br /> <br /> == History and culture ==<br /> <br /> Fotiaoqiang is a showcase of Fujian coastal banquet cooking and restaurant artistry. Stories about its naming circulate in popular culture; precise origin tales vary and should be read as folklore. The dish remains a symbol of Min cuisine hospitality on [[Fujian Food]].<br /> <br /> == Serving and variations ==<br /> <br /> Portions are usually shared from a large clay pot or tureen. Simpler “fotiaoqiang-inspired” soups appear in mid-range restaurants with fewer luxury items. For regional context see [[Fujian Food]]; neighboring coastal cuisines are mapped from the [[Chinese Food Map]].<br /> <br /> == See also ==<br /> <br /> * [[Fujian Food]]<br /> * [[Chinese Food Map]]<br /> * [[Taiwan Food]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> <br /> {{reflist}}</div>

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