Buddha jumps over the wall
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| Course | soup |
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| Place of origin | China |
| Region or state | Fujian |
| Main ingredients | shark fin, quail eggs, bamboo shoots, scallops, sea cucumber, abalone, fish maw, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro |
| Variations | Shark fin soup |
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| Buddha Jumps Over the Wall | |||||||||||||||
| Chinese name | |||||||||||||||
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| Traditional Chinese | 佛跳牆 | ||||||||||||||
| Simplified Chinese | 佛跳墙 | ||||||||||||||
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| Korean name | |||||||||||||||
| Hangul | 불도장 | ||||||||||||||
| Hanja | 佛跳牆 | ||||||||||||||
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| Transcriptions | |
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| Standard Mandarin | |
| Hanyu Pinyin | fó tiào qiáng |
| Yue: Cantonese | |
| Jyutping | fat6 tiu3 coeng4 |
| Southern Min | |
| Hokkien POJ | hu̍t-thiàu-chhiûⁿ |
| Transcriptions | |
|---|---|
| Revised Romanization | Buldojang |
| McCune–Reischauer | Pultochang |
Buddha Jumps Over the Wall, also known as Buddha's Temptation (Chinese: 佛跳墙; pinyin: fó tiào qiáng), is a variety of shark fin soup in Fujian cuisine. It was created by Zheng Chunfa, celebrated chef and proprietor of the Ju Chun Yuan Restaurant in Fuzhou, Fujian Province. Zheng was private chef of a senior local official in his early years. Since its creation during the Qing dynasty (1644–1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish's name is an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.
Concerns over the sustainability and welfare of sharks have limited consumption and availability of the soup.
The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare. A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, fish maw, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments. Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.
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