There are many ways to eat Buddha jumping over the wall, such as boiling, steaming, braising in oil and frying. And it can also be steamed into porridge with millet in a saucepan.

Buddha jumping over the wall, also known as Fushouquan and Mantanxiang, belongs to Fujian cuisine. Generally, abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops, quail eggs, etc. are collected, added with broth and Fujian old wine, and simmered slowly. It is a famous dish in Fuzhou, Fujian Province. The Buddha jumps over the wall and tastes delicious.