Fou Thiu Chiong literally means ‘Buddha jumps over the wall’ in Chinese. The name of the soup implies that it is so appealing, even a vegetarian monk (Buddha) himself could not restrain himself and would sneak out of the monastery (jump over the wall) to taste it.A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallop, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. When served in restaurants, the more expensive ingredients are emphasized to justify the lofty price normally charged for this soup.
Yong Tou Fu is originated from Klang Valley in Malaysia. They will put fish paste into the bean curd, lady finger, chilies, cucumbers, cook with soup. There are fried dumpling or bean curd too. Normally Malaysian like to eat them with the sweet source.