Fotiaoqiang: A Super Delicious Chinese Dish

Fotiaoqiang, literally meaning "Buddha Jumps Over the Wall", is the crown jewel of Fujian cuisine, a masterpiece that blends exquisite flavors and elaborate craftsmanship. Its name comes from a legend: even a devout Buddhist would be tempted to jump over the wall for a taste, a vivid testament to its irresistible deliciousness.Fotiaoqiang, which literally translates to "Buddha Jumps Over the Wall", is the most famous dish of Fujian cuisine. It’s a fantastic creation that combines amazing flavors and careful cooking. The name comes from a legend — even a devout Buddhist would be tempted to jump over the wall just to taste it, showing how incredibly delicious it is.

Crafted with unparalleled dedication, this dish uses over a dozen premium ingredients, including abalone, sea cucumber, shark fin, dried scallops and fish maw. Each ingredient undergoes meticulous pre-processing—dried abalones need 7 days of soaking, while some components are simmered twice for hours to unlock their deep flavors. Then all ingredients are layered into a clay jar, sealed with lotus leaves, and slow-simmered over charcoal fire. This time-honored method allows flavors to merge and penetrate thoroughly, creating a symphony of tastes.Making this dish requires great dedication. It uses more than ten high-quality ingredients, like abalone, sea cucumber, shark fin, dried scallops and fish maw. Each ingredient needs careful preparation first — dried abalones, for example, take 7 days to soak, and some ingredients are simmered twice, each time for hours, to bring out their full flavor. Then all ingredients are put into a clay jar layer by layer, sealed with lotus leaves, and slowly cooked over charcoal. This traditional way lets all the flavors mix well and soak into each other, creating an amazing taste experience.

The final dish boasts a rich, amber broth, tender yet chewy textures, and a savory aroma that lingers. Every spoonful is a balance of umami, with no single ingredient overpowering the others. It’s not just food, but a work of art that showcases the wisdom of Chinese culinary culture.The finished dish has a rich, amber-colored soup, with textures that are tender but still a bit chewy, and a delicious aroma that stays around. Every spoonful is full of umami, and no single ingredient’s flavor overshadows the others. It’s not just a dish — it’s a work of art that shows the wisdom of Chinese cooking.