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
fresh ginger (washed and minced)
1 small piece
soy sauce
2 tsp
cooking wine
2 tbsp
refined salt
1 tsp
white sugar
1/2 tsp
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.
