There are many raw materials for the Buddha jumping wall, such as sea cucumber, abalone, shark fin, scallop, fish lips, donkey-hide gelatin, razor clam, ham, pork belly, sheep elbow, hoof toe, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushrooms and bamboo shoots.

In addition, there is a finer division. Abalone must choose nine-headed abalone, sea cucumber must choose Japanese Kanto, and ham must choose Jinhua ham. Only when these conditions are met, can it be a complete raw material for the Buddha jumping wall.

Characteristics of Buddha jumping wall:

Shaoxing wine jar has been selected as the stewing apparatus of Buddha jumping wall for many years, and Shaoxing famous wine is mixed in it. Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire. Now some hotels advertise how delicious their food smells, which is a bit implicit compared with the Buddha jumping over the wall.

The real Buddha jumping wall has almost no fragrance during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with various fragrances, and the fragrance floats four times, rotten but not rotten, and the taste is endless.