Buddha Jumps Over the Wall

For this version of Buddha Jumps Over the Wall, I chose to gently simmer everything in a pot rather than use the traditional jar steaming method. This allows the ingredients to slowly come together over time, creating a soup that feels warm, rounded, and deeply comforting, full of the familiar flavors of home.

As the ingredients quietly simmer over low heat, the broth becomes rich yet never heavy. It is a dish worth waiting for and one meant to be savored slowly.

Buddha Jumps Over the Wall does not have to be reserved only for festive occasions. When you are willing to give a pot of soup time, it can become one of the warmest meals in everyday life.

I hope the flavors slowly simmered in this pot can keep you company during a calm and beautiful mealtime.

 

Watch step by step recipe video below:

 

Ingredients

 

8 abalones
8 dried scallops (soaked until softened)
100 g fish maw* (soaked and expanded)
8 dried shiitake mushrooms (soaked until softened)
150 g rehydrated fish skin
8 cooked quail eggs
25 g dried shrimp (soaked until softened)
330 g pork ribs
280 g taro (cut into 8 pieces)
350 g napa cabbage
150 g crunchy bamboo shoots, sliced
1 scallion
30 g garlic, peeled

Pork Ribs Marination

1 tbsp vegetarian mushroom oyster sauce
1 tbsp rice wine
25 g coarse sweet potato starch

Soup Base

1 tbsp vegetarian mushroom oyster sauce
¼ cup Shaoxing wine
1 L chicken stock
½  tsp salt
½  tsp white pepper

Cooking Oil, for frying (as needed)

*Pork tendon or sea cucumber may be used as substitutes

Preparation

 

1. Combine the pork ribs with 1 tbsp rice wine and 1 tbsp vegetarian mushroom oyster sauce, mixing well. Add the sweet potato starch, toss until evenly coated, and set aside to rest.
2. Heat oil in a pan over medium heat. Fry the garlic and scallion until golden and fragrant. Remove and set aside.
3. In the same oil, fry the shiitake mushrooms, dried shrimp, and quail eggs until aromatic. Remove and set aside.
4. Fry the taro pieces until lightly golden on the surface. Remove and set aside.
5. Fry the pork ribs until golden. Remove and set aside.
6. Line the bottom of a cast iron pot with a layer of napa cabbage. Arrange all the prepared ingredients on top (do not add the abalone yet).
7. Add 1 tbsp vegetarian mushroom oyster sauce and ¼  cup Shaoxing wine, then pour in about 1,000 ml chicken stock. Cover, bring to a boil, then reduce to low heat and slowly simmer for 1 hour and 15 minutes.
8. Season with salt and white pepper. Add the abalone, then continue simmering for another 15 minutes. Serve hot.