CantoneseHard 360 min serves 6

Buddha Jumps Over the Wall

Name: Buddha Jumps Over the Wall
Total time: 360 min
Yield: 6 servings
Cuisine: Cantonese
Ingredients: dried abalone (small, grade A); dried sea cucumber (medium, rehydrated); Shaoxing wine; chicken thigh (bone-in, skin-on); dried shiitake mushrooms

佛跳墙 · fó tiào qiáng

家庭快手版 · Home version: This home version uses accessible ingredients and a simplified multi-layered steaming method instead of traditional clay-pot double-boiling—retaining depth, aroma, and prestige without restaurant-level equipment.

My grandmother in Fuzhou prepared this for Lunar New Year, layering dried abalone, sea cucumber, and chicken feet she soaked overnight. She’d say, 'If Buddha smells it, he’ll leap the wall just to taste it'—then wink as we snuck slivers of tender jellyfish.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

dried abalone (small, grade A)干鲍（小只，一级）🏮 asian40 g
dried sea cucumber (medium, rehydrated)干海参（中等，已泡发）🏮 asian80 g
Shaoxing wine绍兴酒🏮 asian60 ml
chicken thigh (bone-in, skin-on)鸡腿肉（带骨带皮）🛒 local300 g
dried shiitake mushrooms干香菇🏮 asian20 g

dried abalone (small, grade A): Look for golden-brown, plump pieces; soak 48 hrs in fridge

dried sea cucumber (medium, rehydrated): Soak 48 hrs, simmer 2 hrs until tender; substitute with frozen pre-cooked sea cucumber (thawed, rinsed)

chicken thigh (bone-in, skin-on): Use organic for richer broth

dried shiitake mushrooms: Soak 30 min in warm water; reserve soaking liquid

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Instructions

1Rinse dried abalone and sea cucumber. Place both in a heatproof bowl with 120 ml Shaoxing wine and 120 ml reserved shiitake soaking liquid. Cover tightly and steam over boiling water for 2 hours.
密封蒸制锁鲜
🔍 Look for Medium heat 2 小时 · 2 hours
Visual: 液体减少约三分之一；鲍鱼边缘微卷，按压有弹性Liquid reduces by one-third; abalone edges curl slightly and feel yielding when pressed
You know it's right when: 盖内蒸汽持续饱满有力Steam remains steady and vigorous under lid
2Meanwhile, blanch chicken thighs in boiling water for 2 minutes. Drain, rinse, then place in a clean pot with 1.5 L cold water, ginger slices (20 g), and scallion whites (2 stalks). Bring to gentle boil, skim foam, then reduce heat to low.
去腥稳汤底
🔍 Look for Low heat 10 分钟 · 10 minutes
Visual: 汤面泛细密匀泡，非大滚Surface shows tiny, steady bubbles—not rolling boil
You know it's right when: 浮沫在头3分钟后不再上涌Foam stops rising after first 3 minutes
3Add soaked shiitakes, 30 ml Shaoxing wine, and 1 tsp light soy sauce. Simmer uncovered for 1 hour, skimming occasionally. Strain broth through fine mesh; discard solids except mushrooms.
取清汤留菇增味
🔍 Look for Low heat 1 小时 · 1 hour
Visual: 汤色浅琥珀，油亮，挂勺成薄膜Broth is pale amber, glossy, and coats spoon lightly
You know it's right when: 蒸汽散发浓郁酱香与酒香Aromatic steam carries deep umami and wine fragrance
4Combine abalone-sea cucumber mixture (including liquid), strained broth, mushrooms, and 100 g pork belly (blanched, diced). Layer carefully in a deep ceramic steamer dish: mushrooms bottom, then pork, then abalone-sea cucumber mixture.
分层铺放保形提香
🔍 Look for Medium heat 5 分钟 · 5 minutes
Visual: 各层清晰分明，无汁液漫过碗沿Layers remain distinct; no liquid overflow at rim
You know it's right when: 蒸气从碗周均匀升腾Steam rises evenly from all sides of dish
5Cover with parchment-lined lid or foil. Steam over brisk boiling water for 90 minutes. Let rest 15 minutes before serving hot, garnished with fresh scallion greens.
焖透锁香不散气
🔍 Look for High heat 90 分钟 + 焖15分钟 · 90 minutes + 15 min rest
Visual: 汤汁如漆光亮；鲍鱼轻压即软Liquid glistens like lacquer; abalone yields to gentle pressure
You know it's right when: 烘焙纸微微鼓起但未破裂Parchment swells gently but does not burst

Tips

· Soak abalone and sea cucumber together—they share flavor synergy
· Use only glass or ceramic for final steaming; metal alters taste
· Leftover broth freezes beautifully for future dumpling fillings

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library