Chinese Recipes
Buddha Jumps Over the Wall Recipe
Buddha Jumps Over the Wall is a famous Fujian Chinese delicacy made with premium seafood, abalone, fish maw, dried scallops, mushrooms, and rich stock. Slowly simmered for hours, this luxurious dish develops a deeply aromatic broth and tender textures.
- Total
- 3 hours
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Recipes
- Method
- Steaming
- Total Time
- 3 hours
- Difficulty
- Advanced
- Main Ingredient
- Fish Maw
About This Recipe
Buddha Jumps Over the Wall is a famous Fujian Chinese delicacy made with premium seafood, abalone, fish maw, dried scallops, mushrooms, and rich stock. Slowly simmered for hours, this luxurious dish develops a deeply aromatic broth and tender textures.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Uses gentle steaming, which makes the cooking process easier to control.
- A useful tofu recipe for learning how texture and seasoning work together.
- Gives the dish a clear rich umami flavor profile without making the method feel complicated.
Ingredients
- 30 grams Fish Maw
- 15 grams Abalone
- 10 grams Dried Scallops
- 15 grams Bean Curd Skin
- 20 grams Shrimp
- 20 grams Quail Eggs
- 10 grams Winter Bamboo Shoots
- 15 grams Dried Shiitake Mushrooms
- 20 grams Braised Chicken
- 2 slices Ginger
- As needed Shaoxing Wine
- As needed Superior Stock
- To taste Salt
- To taste White Pepper
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Fish Maw
This ingredient helps define the flavor, texture, or structure of the dish.
Abalone
This ingredient helps define the flavor, texture, or structure of the dish.
Dried Scallops
This ingredient helps define the flavor, texture, or structure of the dish.
Bean Curd Skin
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Place the ginger slices at the bottom of a clay pot.
Step 2
Arrange the winter bamboo shoots over the ginger.
Step 3
Add the soaked shiitake mushrooms.
Step 4
Layer the braised chicken on top.
Step 5
Add the shrimp evenly over the chicken.
Step 6
Scatter the dried scallops into the pot.
Step 7
Add the quail eggs.
Step 8
Arrange the bean curd skin on top.
Step 9
Spread the fish maw evenly across the surface.
Step 10
Place the abalone on top of all ingredients.
Step 11
Pour half of the Shaoxing wine into the pot.
Step 12
Bring the superior stock to a boil in a separate pot.
Step 13
Add the remaining Shaoxing wine to the stock and bring to a gentle boil.
Step 14
Season lightly with salt.
Step 15
Add a pinch of white pepper.
Step 16
Pour the hot stock mixture into the clay pot.
Step 17
Cover the pot tightly with its lid.
Step 18
Seal the lid with plastic wrap or foil.
Step 19
Ensure the pot is completely sealed to retain aroma and moisture.
Step 20
Place the sealed clay pot into a steamer.
Step 21
Steam over medium heat for about 2 hours.
Step 22
Carefully remove the pot and open the seal.
Step 23
Serve immediately while hot.
Cooking Tips
- Buddha Jumps Over the Wall is a legendary Fujian dish known for its rich aroma, premium seafood ingredients, and luxurious broth. Traditional versions use Shaoxing wine and a variety of seafood and mountain delicacies. For home cooking, ingredients such as fish maw, abalone, dried scallops, quail eggs, mushrooms, and braised chicken can be adjusted based on availability. Ensure the pot is well sealed during cooking to preserve the signature aroma.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
- If noodles or rice are included, it can work as a full meal on its own.
Recipe Card
Buddha Jumps Over the Wall is a famous Fujian Chinese delicacy made with premium seafood, abalone, fish maw, dried scallops, mushrooms, and rich stock. Slowly simmered for hours, this luxurious dish develops a deeply aromatic broth and tender textures.
Ingredients
- 30 grams Fish Maw
- 15 grams Abalone
- 10 grams Dried Scallops
- 15 grams Bean Curd Skin
- 20 grams Shrimp
- 20 grams Quail Eggs
- 10 grams Winter Bamboo Shoots
- 15 grams Dried Shiitake Mushrooms
- 20 grams Braised Chicken
- 2 slices Ginger
- As needed Shaoxing Wine
- As needed Superior Stock
- To taste Salt
- To taste White Pepper
Method
- Place the ginger slices at the bottom of a clay pot.
- Arrange the winter bamboo shoots over the ginger.
- Add the soaked shiitake mushrooms.
- Layer the braised chicken on top.
- Add the shrimp evenly over the chicken.
- Scatter the dried scallops into the pot.
- Add the quail eggs.
- Arrange the bean curd skin on top.
- Spread the fish maw evenly across the surface.
- Place the abalone on top of all ingredients.
- Pour half of the Shaoxing wine into the pot.
- Bring the superior stock to a boil in a separate pot.
- Add the remaining Shaoxing wine to the stock and bring to a gentle boil.
- Season lightly with salt.
- Add a pinch of white pepper.
- Pour the hot stock mixture into the clay pot.
- Cover the pot tightly with its lid.
- Seal the lid with plastic wrap or foil.
- Ensure the pot is completely sealed to retain aroma and moisture.
- Place the sealed clay pot into a steamer.
- Steam over medium heat for about 2 hours.
- Carefully remove the pot and open the seal.
- Serve immediately while hot.
More Chinese Recipe Guides
Related Recipes
Keep exploring Chinese home cooking with similar recipes and beginner-friendly dishes from the collection.
