Abalone, sea cucumber, scallops and fish maw — dozens of delicacies simmered into one legendary pot.
When the lid opens, the aroma drifts to the neighbours; even a monk leaps over the wall for it.
Fotiaoqiang is the crown of Fujian cuisine and one of China's most luxurious banquet dishes. Abalone, sea cucumber, shark fin, dried scallops, fish maw, tendon and more — dozens of mountain and sea delicacies are layered in a jar with rich stock and Shaoxing wine, sealed and simmered slowly for hours. When the lid opens, the aroma is overwhelming.
The dish has several origin stories. The most famous tells of a Qing-dynasty chef in Fuzhou who simmered many ingredients in a wine jar; the fragrance drifted next door, and a monk jumped the wall to taste it — hence 'Buddha jumps over the wall'. Another version credits Zheng Chunfa of the famous Julichunyuan restaurant.
The luxury lies in the ingredients. Abalone from Dalian, sea cucumber from Liaoning, premium scallops, quality fish maw — each must be soaked and prepared separately, then layered in order and simmered over a low flame so the flavours of every ingredient merge into one rich harmony.
The skill lies in the heat. The jar must be sealed and simmered for hours, letting the stock and wine slowly penetrate every ingredient. When it opens, the soup is thick and fragrant, and every spoonful is essence.
In Fuzhou, fotiaoqiang is the finale of any grand banquet and the 'graduation work' of a Fujian chef. Making an authentic pot is proof of a cook's mastery. Today it is served at state banquets and has welcomed countless honoured guests.
Tasting fotiaoqiang in Fuzhou takes a little budget and patience — the dish is usually made to order. But when the lid opens and that deep, mellow aroma rises, every minute of waiting feels worth it.
