“佛跳墙”是一道经典闽菜，源于清光绪年间福州名厨郑春发。时年，郑春发在官府家厨任内，集前人智慧，以荤菜装坛煨制此菜。其后接办聚春园菜馆，此菜流传至民间。
"Fotiaoqiang (Buddha Jumps Over the Wall)" is a classic dish of Fujian cuisine. Originating during the Guangxu reign of the Qing Dynasty, it was created by the renowned Fuzhou chef Zheng Chunfa. At the time, while serving as a private chef for a government official, Zheng drew on the wisdom of earlier culinary traditions by simmering an assortment of premium meats in a sealed jar to create this exquisite dish. Later, after taking over the Juchunyuan Restaurant, he introduced the dish to the public.
展开剩余71%陈暖 摄（photo by Chen Nuan）
一次文人雅集，坛启香飘，有人即兴吟出“坛启荤香飘四邻，佛闻弃禅跳墙来”，这道菜便因此得名，后声名远播。2008年，聚春园佛跳墙制作技艺被列入第二批国家级非物质文化遗产名录。
During a literary gathering, when the jar was opened and its rich aroma filled the air, one of the scholars present was inspired to recite: "Unsealed, the meat's fragrance drifts to neighbors; the Buddha, catching a whiff, would leap over the wall." This verse gave the dish its famous name, and its reputation quickly spread far and wide. In 2008, the traditional preparation method of Juchunyuan Fotiaoqiang was inscribed on the second batch of China's National Intangible Cultural Heritage List.
陈暖 摄（photo by Chen Nuan）
其制作技艺极为繁复精湛，需精选海参、鲍鱼等三十余种主辅料，每一种都须经过十几道精细预处理。之后，所有食材依其特性，分层码入陈年绍兴酒坛，用文火长时间煨制而成。最终，各种滋味在坛中交融，形成醇厚鲜香、味中有味的名品，是福州各种宴会上必不可少的一道佳肴。
Making it is a real art. It uses more than 30 ingredients like sea cucumber and abalone, and each one needs a lot of careful prep. Later, they're all layered in an aged Shaoxing wine jar according to their properties and simmered over a low flame. This lets all the flavors mix together into something incredibly rich and delicious. It's a must-have at any big feast in Fuzhou.
一百多年来，聚春园的师傅们将这项技艺悉心传承与发扬，如今已传播至新加坡、美国等国家和地区，成为中华美食文化的重要代表之一。
For generations, chefs at Juchunyuan have kept this tradition alive. Now, it's not just a local specialty—people enjoy it in places like Singapore and the United States, too. It's a real star of Chinese food culture.
来源：侨号
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