With more than 100 years history, Fo Tiao Qiang is a traditional Min Cuisine recipe. It is said to have been created by the wife of a Fuzhou official, who in 1876 was entertaining an important member of the Fujian Government in his home. His wife, who was an excellent cook placed chicken, duck, pork and seafood together into an empty wine jar to simmer following a recipe which was known at the time as “Full of Blessing and Longevity”. When the dish was served, the visitor praised the aroma and the delicious flavor and was so impressed that when he returned home he asked the cook – Zheng Chunfa to learn how the wife of his host had prepared the food. Subsequently, Zhen Chunfa adapted the recipe making it more fulsome, and on the strength of his creation, he opened a restaurant named Juchunyuan where he served it to the delight of his customers.
One day several talented writers entered the restaurant and were served with Zheng Chunfa’s special version of “Full of Blessing and Longevity”. When he opened the jar in which it had been cooked, the diners were so taken with the gorgeous smell that one of them wrote a poem about it. In the poem he said that the smell was so wonderful that even a Buddha would stop pattering and jump over the wall to have a taste. Hence the name “Buddha Jumps over the Wall”. Simmered stuff in a Shaoxing wine jar using more than twenty ingredients including fish, sea cucumber, chicken, pork and mutton, dried scallop, sea-ear, needle of bamboo shoot and pigeon egg, this traditional dish is widely renowned overseas and is considered the top dish among those of the Min Cuisine.