Buddha Jumps Over the Wall, also known as Buddha's Temptation, (Chinese: 佛跳墙; pinyin: fó tiào qiáng) is a variety of shark fin soup in Fujian cuisine.It was created by Zheng Chunfa, celebrated chef and proprietor of the Ju Chun Yuan Restaurant in Fuzhou, Fujian Province. Zheng was private chef of a senior local official in the early years. Since its creation during the Qing Dynasty (1644 – 1912), the dish has been regarded as a Chinesedelicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish's name is an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.
Concerns over the sustainability and welfare of sharks have limited consumption and availability of the soup.
There are many stories on the origin of the dish. A common one is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks, tempted, jumped over the wall. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.
Kai Mayfair in London was dubbed "home of the world's most expensive soup" when it unveiled its £108 version of Buddha Jumps Over the Wall in 2005. The dish includes shark's fin, Japanese flower mushroom, sea cucumber, dried scallops, chicken, Hunan ham, pork, and ginseng.