Buddha jumps over the wall

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Traditional Chinese:

佛跳牆

Simplified Chinese:

佛跳墙

Transliterations
Mandarin
- Hanyu Pinyin:	fó tiào qiáng
Min
- Min-nan POJ:	hut thiau chhiun
Yue (Cantonese)
- Jyutping:	fat6 tiu3 coeng4

Buddha jumps over the wall is an umbrella term for a type of highly complex Chinese soup or stew consisting of many ingredients of non-vegetarian origins and requiring one to two full days to create.

1 Name
2 Ingredients
3 Origin
4 See also
5 External links

[edit] Name

The name of the soup implies that it is so appealing, even a vegetarian monk (Buddha) himself could not restrain himself and would sneak out of the monastery ("jump over the wall") to taste it^{[citation needed]}.

[edit] Ingredients

A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallop, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro^{[citation needed]}. When served in restaurants, the more expensive ingredients are emphasized to justify the lofty price normally charged for this soup^{[citation needed]}.

[edit] Origin

Buddha jumps over the wall is a traditional Fujian cuisine that has approximately two hundred years of history^{[citation needed]}. It came from a chef from one of the government official in Fujian^{[citation needed]}. At first, he used about twenty ingredients, primarily chicken, duck, other meats, and Shaoxing wine. Later, he also added seafood.