Buddha Jumps Over the Wall
A classic Fujian specialty, this dish combines an assortment of seafood and dried meat ingredients, slow-simmered in Shaoxing wine.
Ingredients
Shark fin (dried, soaked in advance)
to taste
Fish lips (dried, soaked in advance)
to taste
Fish maw (dried, soaked in advance)
to taste
Sea cucumber (dried, soaked in advance)
to taste
Fish belly (dried, soaked in advance)
to taste
Abalone (dried, soaked in advance)
to taste
Dried scallops (dried, soaked in advance)
to taste
Chicken
to taste
Duck
to taste
Ham
to taste
Quail eggs
to taste
Winter bamboo shoots
to taste
Winter melon
to taste
Shaoxing wine (for simmering)
to taste
Lotus leaf (for sealing)
to taste
Instructions
1
Preparation
Soak the dried shark fin, fish lips, fish maw, sea cucumber, fish belly, abalone, and dried scallops in advance and set aside.
2
Cutting and Assembly
Prepare the chicken, duck, ham, quail eggs, winter bamboo shoots, and winter melon.
3
Simmering
Place all ingredients together into a wine jar, add Shaoxing wine and seasonings, seal the jar mouth with lotus leaf, and simmer over low heat.
