Buddha Jumps Over the Wall, or fó tiào qiáng, is a variety of shark fin soup in Cantonese and Fujian cuisine.
Since its creation during the Qing Dynasty 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 Buddhist vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.
A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro.