Fotiaoqiang (Buddha Jumps Over the Wall)
A renowned Fuzhou specialty, Buddha Jumps Over the Wall is prepared by layering assorted seafood, poultry, and dried ingredients in a Shaoxing wine jar, sealing the opening with lotus leaves, and slow-simmering over low heat.
Ingredients
Chicken (pre-cooked)
to taste
Duck (pre-cooked)
to taste
Lamb shank (pre-cooked)
to taste
Pork trotter tips (pre-cooked)
to taste
Pork tripe (pre-cooked)
to taste
Duck gizzards (pre-cooked)
to taste
Shark fin (wrapped in cheesecloth into an oblong)
to taste
Dried scallops (wrapped in cheesecloth into an oblong)
to taste
Abalone (wrapped in cheesecloth into an oblong)
to taste
Ham (wrapped in cheesecloth into an oblong)
to taste
Flower shiitake mushrooms
to taste
Winter bamboo shoots
to taste
White radish balls
to taste
Shaoxing wine
to taste
Chicken broth
to taste
Sea cucumber
to taste
Pork tendons
to taste
Fish lips
to taste
Fish maw
to taste
Braised eggs
to taste
Instructions
1
Preparing the wine jar
Take a Shaoxing wine jar, add water, place over low heat until warmed through, then pour out. Place a small bamboo rack at the bottom of the jar.
2
Laying the base ingredients
Place the pre-cooked chicken, duck, lamb shank, pork trotter tips, pork tripe, and duck gizzards on the bamboo rack.
3
Laying the middle ingredients
Wrap the shark fin, dried scallops, abalone, and ham in cheesecloth into oblong shapes and place into the jar.
4
Laying the top ingredients
Place flower shiitake mushrooms, winter bamboo shoots, and white radish balls on top.
5
First simmering
Pour in the Shaoxing wine and chicken broth, seal the jar opening with a lotus leaf, place a small bowl on top, set over charcoal fire, and simmer over low heat for two hours.
6
Second simmering
Open the lid, add the sea cucumber, pork tendons, fish lips, and fish maw, immediately seal the jar, and simmer for another hour.
7
Serving
When serving, pour the contents of the jar into a basin, place the braised eggs alongside, and serve with side dishes.
