China's local delicacy: Buddha Jumps Over the Wall (3/5)

National-top chef Qiang Zhentao puts the ingredient of a dish named Buddha Jumps Over the Wall into a pot, in Fuzhou, capital of southeast China's Fujian Province, 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 over 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 the vegetarian monks to partake in the meat-based dish from their temples. Ingredients of the dish consists of sea cucumber, abalone, fish fin, etc, owing to which, it smells mellow and tastes extremely delicious with a high nutrition at the same time. (Xinhua/Lin Shanchuan)