Dish
Buddha Jumps Over the Wall
Buddha Jumps Over the Wall is made with a variety of ingredients, including shark fin, abalone, sea cucumber, chicken, and ham. The soup is slow-cooked for hours to allow the flavors to meld together. The dish is named after a legend in which a Buddhist monk smelled the soup and jumped over a wall to taste it. The dish is often served in individual bowls and garnished with cilantro and green onions.
Origins and history
Buddha Jumps Over the Wall originated in Fujian province in China. It was traditionally served at banquets and special occasions. The dish has become increasingly rare due to the high cost of the ingredients.
Dietary considerations
This dish is not suitable for vegetarians or vegans due to the use of meat and seafood. It is also not recommended for those with shellfish allergies.
Variations
There are many variations of Buddha Jumps Over the Wall, with some recipes including additional ingredients such as mushrooms, ginseng, and quail eggs.
Presentation and garnishing
Buddha Jumps Over the Wall is often served in individual bowls with a garnish of cilantro and green onions.
Tips & Tricks
To make this dish more affordable, you can substitute some of the more expensive ingredients with less expensive alternatives.
Side-dishes
This dish is often served with steamed rice and stir-fried vegetables.
Drink pairings
Pair this dish with a full-bodied red wine or a Chinese liquor such as baijiu.
Delicious Buddha Jumps Over the Wall recipes
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