Soups & broths · Fujian
Buddha Jumps Over the Wall
佛跳墙 — Fujian’s legendary banquet soup: abalone, sea cucumber, shark-fin-free modern versions, ham and mushroom layered and simmered in sealed jars of Shaoxing wine.
The name comes from the Qing-era poem claiming the aroma was so good a monk would leap the temple wall to eat it. The dish is a construction project — dozens of premium ingredients, each pre-cooked separately, then sealed in a jar with wine and broth and simmered for hours so the flavours marry without muddying.
Modern restaurant versions in Xiamen and Quanzhou serve it in individual jars, and the honest ones list every ingredient on the menu. It is the definitive Fujian "big dish" — a culinary opposite number to the province’s street snacks, and a window into old Chinese banquet engineering.
Where to eat it
- Fujian banquet restaurants in Xiamen and Quanzhou
- Min cuisine counters across the province
Named tables that do it well
- Wu Zai Tian — Local Institution
Routes that eat their way here
More dishes to know
- Cantonese Congee (艇仔粥/生滚粥)
- Yangrou Paomo (羊肉泡馍)
- Guizhou Sour Soup Fish (酸汤鱼)
- Sha Cha Noodles (沙茶面)
- Oyster Omelette (Ou Ah Jian) (海蛎煎)