Buddha Jumps Over the Wall, high in protein and calcium, is a variety of shark fin soup in Cantonese and Fujian cuisine. Since its creation during the Qing Dynasty (1644–1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish.

http://en.wikipedia.org/wiki/Buddha_Jumps_Over_the_Wall