Fujian Buddha Jumps Over Wall Soup

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Fujian Buddha Jumps Over Wall is a legendary Fujianese soup famous for layering dozens of premium ingredients in a clay pot. Slowly stewed over low heat, the broth absorbs deep umami from abalone, scallops, ham, and mushrooms for an unforgettable celebration dish.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 6 gSugar
• 55 gProtein
• 1120 mgSodium
• 980 mgPotassium
• 160 mgCalcium
• 6 mgIron
• 4 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the seafood mix

• 4 small dried abalone (about 30 g total)
• 8 dried scallops (about 30 g)
• 2 rehydrated sea cucumbers, halved
• 6 quail eggs

For the meat and mushroom layer

• 200 g pork belly, sliced thick
• 200 g chicken thigh, bone-in
• 150 g Jinhua ham, diced
• 8 dried shiitake mushrooms, rehydrated
• 1 piece (20 g) dried fish maw, rehydrated
• 60 g dried lotus seeds, soaked until tender
• 30 g dried tiger lily buds, soaked

For the stock and aromatics

• 10 cups homemade chicken and pork stock
• 1/2 cup Shaoxing wine
• 6 slices ginger
• 1 bunch scallions, tied into a knot
• 2 tablespoons red fermented tofu (nam yu)
• 1 teaspoon rock sugar
• 1 tablespoon soy sauce
• 1 teaspoon ground white pepper

Directions

1. Soak the abalone, scallops, fish maw, mushrooms, lotus seeds, and tiger lily buds in separate bowls of cold water overnight, then drain and reserve their soaking liquid.
2. Bring a pot of water to a gentle boil and blanch the pork belly, chicken thigh, and sea cucumber for 3 minutes to remove impurities; drain and rinse.
3. Place the Jinhua ham in the bottom of a heavy clay pot, then layer the pork belly, chicken, shiitake mushrooms, sea cucumber, fish maw, lotus seeds, tiger lily buds, and scallops; nestle the abalone and quail eggs on top.
4. Pour the chicken and pork stock over the ingredients and add the reserved soaking liquid through a fine sieve, then stir in the Shaoxing wine, red fermented tofu, rock sugar, soy sauce, ginger, and scallion knot.
5. Bring the pot to a brief boil, then immediately reduce to the lowest possible simmer and cover tightly with the lid; seal the lid with a strip of wet flour-cloth to keep the steam inside.
6. Stew gently for 2 hours without lifting the lid, then carefully skim any foam or excess oil from the surface and season with white pepper.
7. Continue to simmer, covered, for another 60 minutes until the abalone is fork-tender and the broth has turned a deep mahogany color.
8. Discard the scallion knot and ginger slices, taste the broth, adjust seasoning with a pinch more sugar or soy, and ladle hot into deep bowls so every serving gets a share of seafood, meat, and broth.
9. Serve immediately in warmed bowls as a centerpiece soup for special occasions.

Cook’s Notes

• Start this dish the day before you plan to serve it: most of the luxury ingredients need overnight soaking to rehydrate properly.
• A heavy unglazed clay pot works best because it retains heat evenly and prevents the delicate broth from scorching.
• For a more pronounced Fujian flavor, double the red fermented tofu and serve the soup alongside a small dish of chili oil.
• If Jinhua ham is unavailable, substitute an equal weight of dry-cured country ham, but reduce the added soy sauce to keep saltiness in balance.
• Traditionally the pot is sealed with flour-and-water paste wrapped around the rim to trap steam; if you lack this, simply cover with a tight lid and place a clean damp towel over the top.

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