Fotiaoqiang, which means “Buddha jumps out of the wall,” is one of the most famous dishes of Fujian province. The name comes from a Qing dynasty poem that described a dish to fabulous that even Buddha would jump out for a taste.

Fotiaoqiang is made steaming a variety of seafood in huangjiu, giving it a strong fragrance. The dish also uses a meat soup stock.


  • 1 small abalone sea-ear
  • 30g ray fins
  • 10g dried scallops
  • 20g shrimp
  • 20g quail eggs
  • 10g winter bamboo shoots
  • 15g mushrooms
  • 20g cooked chicken
  • 5g ginger
  • 50mL yellow wine
  • 1g salt
  • white pepper powder
  • meat soup stock


  1. Place the ginger in the bottom of a ceramic container. Add the winter bamboo shoots pieces, mushrooms, chicken, shrimp meat, dried scallops, quail eggs, fins and small abalone sea-ear. Add 25mL huangjiu.
  2. Heat the pan. Add the meat soup stock and 25mL huangjiu. Season with salt and white pepper powder.
  3. Pour the soup into the ceramic container and cover with a lid. Cover with plastic wrap.
  4. Place the container in a steamer and head over a medium flame for 2 hours.
Diao Jiayi

About Diao Jiayi

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Diao Diao is a tomboy whose head is full of weird ideas. She's a little lazy, but she loves life and her family and is always up for a challenge.

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