Tue,Jan 14,2014
 |
| 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) |
In photos: Ten 'tuhao' devices in 2013
Two Chinese academicians win nation's top science award
Photo story: A sommelier's life
Film and TV studios worth visiting in China
Heart-warming Laba porridge
Gallery: China's trapped icebreaker makes successful escape
Archaeological study in the South China Sea: exploring the 'Maritime Silk Road'
Armed Police hold anti-terrorism drill in SE China's Xiamen
'Red Army' division conducts winter training in N China 
Harbin Int'l Ice and Snow Festival opens
Rime scenery in Mount Huangshan
'Jin' named the word of the year by cross-strait netizens
PLA elite units unveiled 
Day|Week|Month
