Ingredients are laid out for a dish named "Buddha Jumps Over the Wall," which is depicted being prepared in Fuzhou, capital of southeast China's Fujian Province on Jan. 12, 2014.

Buddha Jumps Over the Wall, or Fo Tiao Qiang in Chinese, is a kind of soup or stew which has enjoyed a 100-year-long worldwide reputation since it was invented in the late Qing Dynasty (1644-1911) by Zheng Chunfa, a chief chef at a local restaurant. The dish's name is referred to an allusion to its ability to entice vegetarian monks to partake in the meat-based dish from their temples. Ingredients of the dish consists of sea cucumber, abalone, fish fin, among other sea food ingredients. The dish has a subtle, yet tantalizing, aroma and tastes extremely delicious; an added bonus is that the dish is high in nutrition. [Photo: Xinhua]

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