Buddha Jumps Over the Wall
A famous Fujian delicacy, this nourishing soup is slow-braised with a wide variety of precious ingredients including shark fin, pork tendon, dried scallops, pork tripe, and pork trotters.
Story
A time-honored icon of Fujian culinary tradition, this luxurious, nourishing soup has been a beloved choice for festive banquets and special occasions for generations, celebrated for its rich, complex flavor profile and artful slow-braising preparation.
Ingredients
shark fin
100g
pork tendon
200g
dried scallop (soaked)
5g
pork stomach
50g
pork trotter
50g
taro (deep-fried after cutting into chunks)
25g
bok choy (blanched in boiling water)
10g
red date (soaked)
5g
lotus seeds (soaked)
as needed
scallion (washed and minced)
1棵
fresh ginger (washed and minced)
1 small piece
soy sauce
2小匙
cooking wine
2大匙
refined salt
1小匙
white sugar
1/2小匙
cooking oil
300g (about 20g used)
Instructions
1
Main Ingredient Preparation
Wash and mince scallions and ginger; marinate shark's fin, beef tendons, pork tripe, and pork trotters briefly with scallions, ginger, and cooking wine, then blanch in boiling water.
2
Auxiliary Ingredient Preparation
Soak dried scallops, red dates, and lotus seeds separately until soft; blanch bok choy in water; cut taro into chunks and deep-fry briefly.
3
Braising and Simmering
Add all prepped ingredients, scallions, ginger, cooking wine, salt, sugar, and soy sauce to a pot, bring to a boil, then continue simmering for 5 minutes, then braise for 2 hours and it is ready.
