Basics of Fotiaoqiang (To see the origin, scroll down)
佛跳墙是一道福建省传统的海鲜大餐，由于菜肴的制作过程需要用到很多种不同的高档食材，因此也被称为“福建第一名菜”。佛跳墙的原料包括鱼翅、鲍鱼、干贝、海参、瑶柱、瘦肉、鸡腿肉、蹄筋、鸽蛋等多种食材，这些食材放在砂锅里，再加入鸡汤、火腿汤等高汤，慢火炖煮数小时，直至食材充分渗透入味，形成浓郁的汤汁，散发出诱人的香味。佛跳墙汤汁鲜美浓郁，配料丰富，口感细腻，是中华料理的代表之一。
Fútiàoqiáng shì yīdào fújiàn shěng chuántǒng dì hǎixiān dà cān, yóuyú càiyáo de zhìzuò guòchéng xūyào yòng dào hěnduō zhǒng bùtóng de gāodàng shícái, yīncǐ yě bèi chēng wèi “fújiàn dì yī míng cài”. Fútiàoqiáng de yuánliào bāokuò yúchì, bàoyú, gānbèi, hǎishēn, yáo zhù, shòu ròu, jītuǐ ròu, tíjīn, gē dàn děng duō zhǒng shícái, zhèxiē shícái fàng zài shāguō lǐ, zài jiārù jītāng, huǒtuǐ tāng děng gāotāng, mànhuǒ dùn zhǔ shù xiǎoshí, zhízhì shícái chōngfèn shèntòu rùwèi, xíngchéng nóngyù de tāng zhī, sànfà chū yòu rén de xiāngwèi. Fútiàoqiáng tāng zhī xiānměi nóngyù, pèiliào fēngfù, kǒugǎn xìnì, shì zhōnghuá liàolǐ de dàibiǎo zhī yī.
Fotiaoqiang is a traditional seafood feast in Fujian Province. Because many different high-end ingredients are used in the cooking process of the dish, it is also known as “the number one dish in Fujian”. The raw materials of Buddha Tiaoqiang include shark fin, abalone, scallop, sea cucumber, scallop, lean meat, chicken leg meat, tendons, pigeon eggs and other ingredients. Put these ingredients in a casserole, add chicken soup, ham soup and other broth, and simmer for several minutes. Hours, until the ingredients are fully infiltrated into the flavor, forming a rich soup, exuding an attractive aroma. Buddha Tiaoqiang soup is delicious and rich, with rich ingredients and delicate taste. It is one of the representatives of Chinese cuisine.
传说在清朝时期，福建福州有一位富商因病卧床，医生开了很多名贵的中药，其中包括鱼翅、海参等海鲜类食材。这些食材在煮药的过程中，散发出浓郁的香气，引来了路过寺庙的一位和尚，这位和尚因闻香而来，不禁大呼“佛啊，这香味太浓烈，连佛也会跳墙来尝啊！”
据说，这个故事就是佛跳墙这道菜的名字的来源。不过，关于这个故事的真实性，也存在一些争议。不过无论如何，佛跳墙都是一道珍贵的海鲜美食，至今仍被广泛传承和推崇。
Chuánshuō zài qīngcháo shíqí, fújiàn fúzhōu yǒuyī wèi fùshāng yīn bìng wòchuáng, yīshēng kāile hěnduō míngguì de zhōngyào, qízhōng bāokuò yúchì, hǎishēn děng hǎixiān lèi shícái. Zhèxiē shícái zài zhǔ yào de guòchéng zhōng, sànfà chū nóngyù de xiāngqì, yǐn láile lùguò sìmiào de yī wèi héshàng, zhè wèi héshàng yīn wén xiāng ér lái, bùjīn dà hū “fú a, zhè xiāngwèi tài nóngliè, lián fú yě huì tiào qiáng lái cháng a!” Jùshuō, zhège gùshì jiùshì fútiàoqiáng zhè dào cài de míngzì de láiyuán. Bùguò, guānyú zhège gùshì de zhēnshí xìng, yě cúnzài yīxiē zhēngyì. Bùguò wúlùn rúhé, fútiàoqiáng dōu shì yīdào zhēnguì dì hǎixiān měishí, zhìjīn réng bèi guǎngfàn chuánchéng hé tuīchóng.
Legend has it that in the Qing Dynasty, a wealthy businessman in Fuzhou, Fujian Province was bedridden due to illness. The doctor prescribed many expensive traditional Chinese medicines, including shark fin, sea cucumber and other seafood ingredients. During the process of cooking the medicine, these ingredients exude a strong aroma, which attracted a monk passing by the temple. The monk came here because of the smell, and couldn’t help shouting, “Buddha, this fragrance is so strong that even the Buddha can smell it.” Jump over the wall to taste it!”
It is said that this story is the origin of the name of the dish of Buddha jumping over the wall. However, there is some controversy over the veracity of this story. But in any case, Buddha jumping over the wall is a precious seafood delicacy, and it is still widely inherited and respected today.