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Buddha Jumps Over the Wall
Buddha Jumps Over the Wall, also known as Buddha's Temptation, () is a variety of shark fin soup in Fujian cuisine.It was created by Zheng Chunfa, celebrated chef and proprietor of the Ju Chun Yuan Restaurant in Fuzhou, Fujian Province. Zheng was private chef of a senior local official in the early years. 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. It is high in protein and calcium.
Concerns over the sustainability and welfare of sharks have limited consumption and availability of the soup.
==Ingredients==
The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare.〔 A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, fish maw, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.〔 Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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