Juchunyuan Buddha-Jumps-Over-the-Wall Craft

Buddha Jumps Over the Wall is traditionally credited to Zheng Chunfa, a Qing-era chef at Juchunyuan, and has been handed master-to-apprentice within the house for over a century. It is the culmination of Min culinary art and the only cooking craft from Fujian on the national ICH list.

The craft hinges on ingredient selection, careful prepping and the art of the slow simmer: more than a dozen prized land and sea ingredients are pre-treated, layered into a clay urn in order, topped with stock and Shaoxing wine, sealed and simmered for hours until the flavors interpenetrate into a rich, mellow broth.

It distills the essence of Min cuisine—deep, wine-fragrant complexity from a single urn—and was inscribed on the second national ICH list in 2008, with Juchunyuan as its protection unit.

Its core transmitting unit is Juchunyuan in Fuzhou, and it stands as a representative craft of the city's banquet culture.