Centuries-old delicacy leaps into global kitchens

FOTIAOQIANG, also known as “Buddha Jumps over the Wall”, is a renowned Fujian dish with a rich history and complex preparation. Legend suggests the aroma of the dish’s stew caused a meditating Buddha to leap over a temple wall, inspiring the name. Traditionally reserved for elite banquets, it combines luxury ingredients like abalone, sea cucumber, and aged wine, creating a harmonious and flavourful broth. The dish requires days of preparation, making it rare and often only available by reservation.
However, the rise of China’s ready-to-eat food industry has made Fotiaoqiang more accessible. Companies like Fujian Hydewin Marine Science and Technology have automated production lines that efficiently prepare and package the dish. With an annual output of 12 million servings, pre-made Fotiaoqiang is now affordable and available worldwide, especially to overseas Chinese communities.
While some chefs, like Yang Weihua, mourn the loss of traditional craftsmanship, the mass production of Fotiaoqiang is seen as a way to preserve heritage and introduce the dish to a broader audience. — Xinhua

Source: The Global New Light of Myanmar