Buddha Jumps Over the Wall (Fujian Premium Seafood Soup)
Too much fragrance and the monks jump over the walls! The World's Most Expensive Ultimate Pot Soup
Description
The absolute pinnacle of Chinese soups representing Fuzhou, Fujian. Dozens of ultra-premium dried seafoods—shark fin, abalone, sea cucumber, scallops, fish maw—are sealed in a small jar with a supreme chicken/ham broth under a lotus leaf and steamed for a full day. The ultimate addition of umami.
Restaurants serving Buddha Jumps Over the Wall (Fujian Premium Seafood Soup)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dried abalone
- Dried sea cucumber
- Shark fin
- Dried scallops
- Jinhua ham
- Chicken
- Pork bone
- Shaoxing wine
- Lotus leaf
Instructions
- [Authentic Recipe]
- (Rehydrating Ritual) Rehydrate ultra-premium dried abalone, sea cucumber, shark fin, scallops, and fish maw over days/weeks using water and ginger broth.
- Brew a golden premium broth (Gao Tang) by simmering whole chicken, pork bones, duck, and Jinhua ham for
- hours.
- (Layering) Line the bottom of a small earthen jar with radish or bamboo shoots.
- Beautifully layer quail eggs, pork tendon, and the premium rehydrated seafood on top.
- Flood the jar to the brim with Shaoxing wine and the premium broth.
- Seal the jar's mouth hermetically with a lotus leaf and top with a small bowl to trap all aroma.
- Place the jar in a steamer and steam on low for 5-
- hours until all umamis perfectly meld into the broth.
Learn more Spice, substitutes, tips
Key spices
Overwhelming complex amino acid umami melted from dozens of premium dried seafoods
Substitutes at Japanese supermarkets
(Impossible to perfectly recreate at home. Try commercial frozen versions)
Pairing
Premium Shaoxing Wine / Baijiu
Trivia
Legend says a Qing Dynasty scholar opened the jar, and the aroma was so magnificent that a vegetarian Buddhist monk meditating behind a wall jumped over it (Buddha Jumps Over the Wall) to eat it.
Eating tips & etiquette
The instant you open the lotus leaf, the room is enveloped in a rich, noble aroma. First, sip the soup to be intoxicated by the violent complexity of the dried seafood umami. Then, slowly savor the melting abalone and shark fin. Because the umami is so intense, pouring it over rice or noodles is supreme.
Allergen
Seafood, Poultry, Pork, Eggs