Buddha Jumps Over the Wall (Chinese: 佛跳墙; pinyin: fó tiào qiáng) is a variety of shark fin soup in Cantonese and Fujian cuisine. 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.
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