Traditional Dishes
2 min readFo Tiao Qiang（Buddha Jumps over the Wal1）
With more than 100 year’s history，it is a traditional Min Cuisine recipe.It is said to have been created by the wife of a Fuzhou official，who in 1876 was entertaining an important member of the Fujian Government in his home.His wife，who was an excellent cook placed chicken，duck，pork and seafood together into an empt wine jar to simmer following a recipe which was known at the time as“Full of Blessing and Longevity”.When the dish was served，the visitor praised the aroma and the delicious flavor and was so impressed that when he returned home he asked the cook-Zheng Chunfa to learn how the wife of his host had prepared the food.
Subsequently，Zheng Chunfa adapted the recipe making it yet more fulsome and on thestrength of his creation opened a restaurant named Juchunyuan where he served it t the delight of his customers.One day several talented writers to the restaurant and were served with Zheng Chunfa’s special version of“Full of Blessing and Longevity”.When he opened the jar in which it had been cooked，the diners were so taken with the gorgeous smell that one of them wrote a poem about it.In it he sai that the smell was so wonderful that even a Buddha would stop pattering and jump over the wall to have a taste.Hence the name“Buddha Jumps over the Wall”.
Simmered in a Shaoxing wine jar using more than twenty ingredients including fish，sea cucumber，chicken，pork and mutton，dried scallop，sea-ear，needle of bamboo shoot and pigeon egg，this traditional dish is widely renowned overseas and is considered the top dish among those of the Min Cuisine.
Ji Tang Dun Hai Bang（Chicken Soup with Sea Clam）
Clams from Changlezhang harbor of Fuzhou are cut into thin pieces and boiled in water to which Shaoxing wine is added partway through the cooking process.The clams are served in a clear chicken soup that is both nutritious and tasty.
Li Zhi Rou（Litchi Pork）
The name of this dish is attributed to the fact that the deep fried pork is cut into small pieces that resemble litchi once cooked.The sauce is made from ketchup，vinegar and white sugar.
Yu Ni（Mashed Taros）
It is a traditional dessert in Min Cuisine.The taros are steamed then mashed with white sugar，eggs and lard.The mixture is steamed for about an hour and served with some oil and a scattering of minced Chinese dates，melon seeds，cherries etc.Mashed taros are popular among Fuzhou people，which is always the last treat in a banquet.
