{"id":5283,"date":"2026-11-05T01:50:24","date_gmt":"2026-11-05T01:50:24","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=5283"},"modified":"2026-11-05T01:50:24","modified_gmt":"2026-11-05T01:50:24","slug":"%e4%bd%9b%e8%b7%b3%e7%89%86","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/ja\/buddha-jumps-over-the-wall\/","title":{"rendered":"\u4f5b\u8df3\u7246\uff1a\u798f\u5efa\u306e\u5bb4\u5e2d\u30b9\u30fc\u30d7"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Buddha Jumps Over the Wall?<\/h2>\n<p class=\"p1\">Buddha Jumps Over the Wall, or fotiaoqiang (\u4f5b\u8df3\u5899, f\u00f3ti\u00e0oqi\u00e1ng), is a Fuzhou specialty from Fujian: a substantial soup or stew combining seafood, meat and other ingredients.<\/p>\n<ul>\n<li><strong>Tradition:<\/strong> A covered jar is the characteristic cooking vessel, associated with Fujian banquet food.<\/li>\n<li><strong>Preparation:<\/strong> Ingredients receive separate preliminary treatment before being assembled with broth for further cooking.<\/li>\n<li><strong>Serving:<\/strong> The broth and solid ingredients are both eaten, from a shared vessel or an individual portion.<\/li>\n<\/ul>\n<p class=\"p1\">The name does not make it Buddhist vegetarian food. Traditional meat-and-seafood preparations are distinct from deliberately plant-based adaptations, and there is no compulsory ingredient count. <sup>[1]<\/sup> <\/p>\n<\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/10\/Buddha-Jumps-Over-the-Wall-guide-to-ingredients-cooking-history-and-dietary-checks.webp\" alt=\"Buddha Jumps Over the Wall guide to ingredients cooking history and dietary checks\" title=\"Buddha Jumps Over the Wall guide to ingredients cooking history and dietary checks\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Ingredients, jar cooking, banquet variations and the distinction between naming legend and heritage record.<\/figcaption><\/figure>\n<p class=\"p1\">A jar of Buddha Jumps Over the Wall opens to a savory aroma, often with a note of rice wine. Abalone, sea cucumber, mushrooms and pieces of meat sit in a broth with body, each offering a different bite. This celebrated dish of <a href=\"https:\/\/www.chinaculturepro.com\/fujian-cuisine\/\">Fujian cuisine<\/a> rewards attention to both the soup and its contents.<\/p>\n<h2>Ingredients, Broth and the Textures in the Bowl<\/h2>\n<p class=\"p1\">Think in ingredient groups rather than a checklist that every kitchen must complete. One elaborate preparation may include duck, pork trotters, tripe or mutton alongside seafood; a simplified version can use fewer components. Changing the seafood, meat or mushrooms changes both the flavor balance and the textures a diner receives. <sup>[2]<\/sup> <\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Group<\/th><th>Examples found in versions of the dish<\/th><th>Contribution<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Seafood<\/td><td>Abalone, sea cucumber, dried scallops and fish maw<\/td><td>Marine savor and contrasting textures<\/td><\/tr>\n<tr><td>Poultry, meat and stock<\/td><td>Chicken, duck, pork, ham or a meat-and-bone broth<\/td><td>A savory foundation, richness and tender meat<\/td><\/tr>\n<tr><td>Supporting ingredients<\/td><td>Shiitake mushrooms, bamboo shoots, pigeon or quail eggs<\/td><td>Earthy aroma, additional textures and broth-absorbing pieces<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">Fish maw is dried fish swim bladder, not fish stomach or shark fin. Sea cucumber is a marine animal, despite its vegetable-like English name. These distinctions help a diner recognize what is actually in the bowl rather than treating every unfamiliar pale or gelatinous piece as the same ingredient. <sup>[3]<\/sup> <\/p>\n<p class=\"p1\">The textures should remain distinguishable: abalone can have a springy bite, sea cucumber a yielding or gently resilient texture, and fish maw a soft, gelatinous feel. Dried scallops may separate into strands; they need not remain rubbery little nuggets. Tender poultry and mushrooms provide further contrast. No ingredient is immune to overcooking. <sup>[4]<\/sup> <\/p>\n<p class=\"p1\">The broth can be full-bodied without being opaque or starch-thickened. Its savor comes from the combination of stock and ingredients. Within <a href=\"https:\/\/www.chinaculturepro.com\/chinese-soup-culture\/\">Chinese soup culture<\/a>, this is a dish whose substantial contents matter as much as its liquid; the use of dried seafood also connects it with <a href=\"https:\/\/www.chinaculturepro.com\/chinese-food-preservation\/\">Chinese food preservation<\/a>.<\/p>\n<h2>How the Jar-Cooked Soup Is Prepared<\/h2>\n<h3>Preparing the Ingredients Separately<\/h3>\n<p class=\"p1\">The work begins before the ingredients meet. Dried seafood needs appropriate rehydration and cleaning, while meat may be blanched, steamed or braised separately. Eggs and vegetables receive treatment suited to their own texture. Different <a href=\"https:\/\/www.chinaculturepro.com\/chinese-cooking-methods\/\">Chinese cooking methods<\/a> therefore contribute to one finished dish. <sup>[2][4]<\/sup> <\/p>\n<p class=\"p1\">Separate preparation gives the cook control over ingredients that soften at different rates. It does not mean everything must be cooked to exactly the same near-finished stage. Nor can one soaking routine cover every dried abalone, sea cucumber or fish-maw product. A ready-prepared ingredient and a fully dried one may begin in very different conditions. The purpose is to bring varied ingredients together without sacrificing their individual character.<\/p>\n<h3>Layering, Broth and Gentle Cooking<\/h3>\n<p class=\"p1\">Prepared ingredients are arranged in a suitable cooking vessel with stock, then cooked together so their flavors mingle. Traditional accounts describe a Shaoxing wine jar covered with lotus leaves; the covering helps retain aroma. It should not be understood as an instruction to make an improvised airtight pressure vessel. <sup>[1][2]<\/sup> <\/p>\n<p class=\"p1\"><a href=\"https:\/\/www.chinaculturepro.com\/shaoxing-cooking-wine\/\">Shaoxing cooking wine<\/a> can be an actual ingredient, separate from the history of using a wine jar. Its amount and the assembly order vary by preparation. Some modern versions use a covered pot in a steamer rather than placing a traditional jar over a heat source. The essential distinction is between preliminary preparation and the final combined cooking, not one compulsory pot, fuel or heat arrangement. <sup>[5]<\/sup> <\/p>\n<h2>Banquet Serving and Regional Interpretations<\/h2>\n<h3>Shared Jars and Individual Servings<\/h3>\n<p class=\"p1\">A substantial communal jar suits a table sharing several dishes, while small covered pots present the soup as an individual course. Both forms make sense within a <a href=\"https:\/\/www.chinaculturepro.com\/chinese-banquet\/\">Chinese banquet<\/a>; an individual serving does not automatically mean a different recipe or an inferior version.<\/p>\n<p class=\"p1\">The dish&#8217;s celebratory position reflects valued ingredients and the labor of preparing them. It is particularly associated with reunion meals and <a href=\"https:\/\/www.chinaculturepro.com\/chinese-new-year-food\/\">Chinese New Year food<\/a>. Eat the broth and the solid ingredients, rather than leaving the latter as though they were merely stock-making scraps. Exact portions, advance-order requirements and course position depend on the restaurant and occasion. <sup>[5][6]<\/sup> <\/p>\n<h3>Fujian, Cantonese and Taiwanese Examples<\/h3>\n<p class=\"p1\">Regional labels provide clues, but individual kitchens still make their own choices. These are documented directions rather than three fixed recipes. <sup>[6]<\/sup> <\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Example<\/th><th>Recognizable direction<\/th><th>Boundary<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Fuzhou\/Fujian<\/td><td>Jar-cooked seafood with poultry-based stock; an amber, aromatic broth is familiar.<\/td><td>Not every version has the same shade or thickness.<\/td><\/tr>\n<tr><td>Some Cantonese interpretations<\/td><td>Abalone sauce can give the dish a more pronounced sauced character.<\/td><td>This does not define every version in <a href=\"https:\/\/www.chinaculturepro.com\/cantonese-cuisine\/\">Cantonese cuisine<\/a>.<\/td><\/tr>\n<tr><td>Some Taiwanese interpretations<\/td><td>Taro, crisp pork ribs or pre-fried eggs may add richness and different textures.<\/td><td>These additions are examples, not required ingredients everywhere.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">Golden-broth versions also exist. Color alone cannot establish authenticity, and neither can the presence of one expensive ingredient.<\/p>\n<h2>The Name, Historical Accounts and Heritage Recognition<\/h2>\n<h3>The Naming Legend<\/h3>\n<p class=\"p1\">The earlier name fushouquan (\u798f\u5bff\u5168, f\u00fash\u00f2uqu\u00e1n) is associated with wishes for blessings and longevity. In the familiar naming story, opening the jar releases an aroma so alluring that a scholar imagines even a Buddhist figure abandoning meditation and crossing a wall to taste it. The name is culinary hyperbole, not evidence of a literal event. <sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Another explanation connects the two names through similar sounds in the Fuzhou dialect. That relationship should not be inferred from their Mandarin pinyin alone. The story explains the dish&#8217;s evocative name; it does not establish religious dietary rules or prove who first cooked it. <sup>[7]<\/sup> <\/p>\n<h3>Juchunyuan and the 2008 Heritage Listing<\/h3>\n<p class=\"p1\">Fuzhou&#8217;s Juchunyuan restaurant and the chef Zheng Chunfa are central to accounts of the dish&#8217;s development and transmission. Retrospective histories describe Zheng refining an earlier preparation, including its treatment of seafood. However, the chronology differs between accounts. A restaurant&#8217;s foundation date is not automatically the dish&#8217;s birthday, and the evidence does not justify presenting one precise invention year as settled. <sup>[7]<\/sup> <\/p>\n<p class=\"p1\">The firm modern record is the 2008 listing of \u201cJuchunyuan Fotiaoqiang Making Technique\u201d in China&#8217;s second batch of national intangible cultural heritage projects, under traditional craftsmanship, project number \u2167-172. <sup>[1]<\/sup> This recognizes a transmitted culinary technique. It is not a product certification for every bowl sold under the name, nor a UNESCO designation. The distinction matters when reading claims about <a href=\"https:\/\/www.chinaculturepro.com\/chinese-intangible-cultural-heritage\/\">Chinese intangible cultural heritage<\/a>.<\/p>\n<h2>Ordering and Dietary Checks<\/h2>\n<p class=\"p1\">Ask for the actual ingredient list, stock and seasoning rather than relying on the English name. A seafood-focused bowl may still contain chicken broth, pork, ham or animal fat. Removing visible meat cannot turn that preparation into a vegetarian dish. It is distinct from <a href=\"https:\/\/www.chinaculturepro.com\/chinese-buddhist-vegetarian-cuisine\/\">Chinese Buddhist vegetarian cuisine<\/a>, unless specifically reformulated with plant-based ingredients throughout.<\/p>\n<ul>\n<li><strong>Seafood and eggs:<\/strong> Check fish-derived ingredients such as fish maw, molluscs such as abalone and scallops, any added crustaceans, and eggs. Sea cucumber needs its own ingredient check; it is not a mollusc.<\/li>\n<li><strong>Compound seasonings:<\/strong> Soy, wheat-containing soy sauce and other sauce ingredients need separate verification. Shared utensils and cooking equipment can cause allergen cross-contact. <sup>[8]<\/sup> <\/li>\n<li><strong>Cooking wine:<\/strong> Ask whether Shaoxing wine or another alcoholic ingredient is used. Cooking may leave alcohol behind; neither a long simmer nor a mild wine aroma guarantees zero alcohol. <sup>[9]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">For a packaged product, use its full ingredient declaration and handling directions. A photograph of the visible contents cannot disclose everything in its broth.<\/p>\n<h2>FAQs About Buddha Jumps Over the Wall<\/h2>\n<h3>Is Buddha Jumps Over the Wall vegetarian?<\/h3>\n<p class=\"p1\">Traditional versions contain animal ingredients and stock. A plant-based adaptation is possible, but the complete broth, seasonings and toppings need to be confirmed, not just the visible pieces.<\/p>\n<h3>Does it always contain shark fin?<\/h3>\n<p class=\"p1\">No. Shark-fin-free versions exist, and there is no universal ingredient list. Fish maw and shark fin are different ingredients; neither name should be used as a synonym for the other.<\/p>\n<h3>Does Buddha Jumps Over the Wall contain alcohol?<\/h3>\n<p class=\"p1\">Many preparations include Shaoxing wine. Ask about the actual recipe if you avoid alcohol; cooking does not provide a reliable guarantee that a wine-containing dish becomes alcohol-free.<\/p>\n<h3>Why is Buddha Jumps Over the Wall expensive?<\/h3>\n<p class=\"p1\">Prized dried seafood and extensive preliminary preparation can raise the cost. Simpler versions differ, and a high price alone does not demonstrate authenticity or culinary quality.<\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] China Intangible Cultural Heritage Network. <a href=\"https:\/\/www.ihchina.cn\/art\/detail\/id\/14668.html\" target=\"_blank\" rel=\"noopener noreferrer\">\u805a\u6625\u56ed\u4f5b\u8df3\u5899\u5236\u4f5c\u6280\u827a<\/a><\/p>\n<p class=\"p1\">[2] China Today. <a href=\"https:\/\/en.chinaculture.org\/chineseway\/2014-11\/14\/content_574662_2.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Buddha jumps over the wall<\/a><\/p>\n<p class=\"p1\">[3] Australian Department of Agriculture, Fisheries and Forestry. <a href=\"https:\/\/bicon.agriculture.gov.au\/BiconWeb4.0\/ViewElement\/Element\/GlossaryItem?caseElementPk=2365344&amp;elementPk=1779675&amp;linkedTermId=1096423\" target=\"_blank\" rel=\"noopener noreferrer\">Fish maw<\/a><\/p>\n<p class=\"p1\">[4] Yang Feiyue and Hu Meidong. <a href=\"https:\/\/shoppinginchina.chinadaily.com.cn\/s\/202510\/30\/WS6948b314498e368550339189\/the-soul-of-fujian-cuisine_3.html\" target=\"_blank\" rel=\"noopener noreferrer\">The soul of Fujian cuisine<\/a><\/p>\n<p class=\"p1\">[5] The Meatmen. <a href=\"https:\/\/themeatmen.sg\/recipes\/buddha-jump-over-the-wall\/\" target=\"_blank\" rel=\"noopener noreferrer\">Buddha Jump Over The Wall<\/a><\/p>\n<p class=\"p1\">[6] Jenna Yang. <a href=\"https:\/\/guide.michelin.com\/tw\/en\/article\/features\/buddha-jumps-over-the-wall-michelin-lunar-new-year\" target=\"_blank\" rel=\"noopener noreferrer\">Buddha Jumps Over the Wall at MICHELIN Restaurants: Tradition Meets Modern Creativity<\/a><\/p>\n<p class=\"p1\">[7] Fuzhou Archives Information Website. <a href=\"https:\/\/daj.fuzhou.gov.cn\/zz\/wszt\/tslm\/shqw\/202301\/t20230104_4516105.htm\" target=\"_blank\" rel=\"noopener noreferrer\">\u798f\u6ee1\u6ee1\u7684\u95fd\u83dc\u201c\u4f5b\u8df3\u5899\u201d\u53f2\u8c08<\/a><\/p>\n<p class=\"p1\">[8] US Food and Drug Administration. <a href=\"https:\/\/www.fda.gov\/food\/buy-store-serve-safe-food\/food-allergies-what-you-need-know\" target=\"_blank\" rel=\"noopener noreferrer\">Food Allergies: What You Need to Know<\/a><\/p>\n<p class=\"p1\">[9] Idaho State University. <a href=\"https:\/\/www.isu.edu\/healthsciences\/news\/2019\/alcohol-cooks-out-or-does-it\/\" target=\"_blank\" rel=\"noopener noreferrer\">No Worries, the Alcohol Burns Off During Cooking\u2014But, Does It Really?<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>\u4f5b\u8df3\u7246\u306b\u3064\u3044\u3066\u3001\u9b5a\u4ecb\u3084\u8089\u306a\u3069\u306e\u6750\u6599\u3001\u58fa\u3067\u716e\u8fbc\u3080\u8abf\u7406\u6cd5\u3001\u5bb4\u5e2d\u3067\u306e\u4f4d\u7f6e\u3065\u3051\u3001\u540d\u79f0\u306e\u4f1d\u8aac\u3001\u98df\u4e8b\u5236\u9650\u3067\u78ba\u8a8d\u3059\u3079\u304d\u70b9\u3092\u89e3\u8aac\u3057\u307e\u3059\u3002<\/p>","protected":false},"author":1,"featured_media":5284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[310,311,301],"class_list":["post-5283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-chinese-dishes","tag-food-history","tag-hub-chinese-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Discover Buddha Jumps Over 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