Buddha Jumps Over the Wall, known in Chinese as 佛跳墙 (Fo Tiao Qiang) — a richly layered, slow-simmered soup prized for its depth of flavour and its lavish use of premium ingredients. Traditionally served during grand celebrations and festive banquets, it represents abundance, respect, and culinary artistry. ​Pen Cai or Poon Choi in Cantonese (盆菜) is a traditional Cantonese meal that dates as far back as the Song Dynasty. The dish is made up of many layers of different ingredients, bringing together rich flavours for a celebration of prosperity and reunion.​

This twin pot is a luxurious medley of shark’s fin, abalone, sea cucumber, fish maw, dried hokkaido scallops, and many more, stewed to perfection. Tradition, refinement, and layered flavours in every spoonful.​

佛跳墙 (Fo Tiao Qiang) 是一道汤品层次丰富、慢火细炖，以其风味的醇厚和对珍贵食材的运用而闻名。它传统上用于盛大庆典和节日宴会，象征着丰盛、敬意和精湛的烹饪艺术。盆菜 (Pen Cai) 是一种可追溯至宋代的传统粤式菜肴。这道菜由多种不同的食材堆叠而成，汇聚了丰富的风味，为繁盛与团聚增添了节日的氛围。

这款鸳鸯锅是鱼翅、鲍鱼、海参、花胶、北海道干贝等食材的豪华组合，炖煮得恰到好处。每一口都融合了传统、精湛和多层次的口感。

A celebrated Fujian delicacy known for its depth of flavour and luxurious ingredients. The broth is slowly simmered with chicken, Jinhua ham and dried scallops to create a rich, savoury base. Premium ingredients such as abalone, sea cucumber, fish maw and other nourishing delicacies are then sealed and stewed for hours, allowing the flavours to meld into a deeply aromatic, layered soup. Traditionally enjoyed during CNY gatherings, it symbolises abundance, prosperity and wholehearted celebration.

佛跳墙是福建名菜，以其奢华食材与细致工序闻名。汤底以老母鸡、金华火腿、瑶柱等文火熬制，再加入鲍鱼、海参、鱼翅替代品、花胶等珍贵食材，密封煨煮数小时，使汤汁醇厚、香气浓郁、层次丰富。整道菜强调食材本味与滋补价值，是年节宴席中最具代表性的佳肴之一，象征富足与圆满。