Tendons, mushrooms, abalone... dozens of ingredients are cooked in ancient ways. The smell of meat is strong, and the food is light and fine. This famous Fujian dish, Buddha Jumping over the Wall, used to be the highlight of an ancient feast. Now, one-person cup and family clothes have entered the homes of ordinary people. There are many flavors of golden soup and red soup to choose from, and it has become one of the best-selling New Year dishes during the Spring Festival. The reporter saw in the Juchunyuan store in the downtown center of Fuzhou that the prefabricated dishes with different prices and weights were favored by customers. The production technique of Juchunyuan Buddha jumping over the wall, which was selected in the national intangible cultural heritage list, is from this "Chinese time-honored brand" founded in 1865. Customers buy prefabricated dishes at the Juchunyuan store. Deng Qianqian, a reporter from the Xinhua News Agency, said, "The Buddha Jumping Wall still continues the traditional cooking method of simmering on the altar, keeping its original flavor, and letting the Buddha smell and abandon the Zen Jumping Wall." Yuan Xiaodan, the store manager of Juchun Garden, said that the difference is that the materials are now more suitable for the taste of modern urban people, and the launched prefabricated dishes can be eaten only by heating. This year's sales volume of the online platform for the Spring Festival increased by more than 60% year on year. Following the "tuyere" of prefabricated dishes, Juchun Garden also launched more than 80 kinds of prefabricated dishes and New Year products, such as rice cakes, taro, litchi meat, and so on. It has been stationed in many e-commerce platforms and sold to all parts of the country. This year's sales during the Spring Festival increased by 27.8% over the same period last year. Food is the main theme of the Spring Festival. At the beginning of the New Year, the time-honored store of Tongli Pork Swallow in Sanfang and Qixiang, Fuzhou, was full of customers. A long line of customers lined out of the door, and people were waiting for a bowl of steaming traditional Pork Swallow. "Eating Taiping Swallow and enjoying the family's happiness" is a special festival custom in Fuzhou. Tongli Swallow, which has a century-old history, also attracts many foreign tourists. On the second day of the Lunar New Year, there was a long line at Tongli's meat swallow store. (The interviewee provided the picture) "The essence of the bird's nest is the swallow's skin. Use a wooden stick to beat the lean pork leg into meat paste, add a proper amount of sweet potato powder, and roll it into thin paper skin." Chen Junfan, the fourth generation leader of Tongli Bird's Nest, said that the swallow's skin needs to be refined through more than ten manual processes, and promoting standardization and scale is the only way for time-honored brands to integrate into modern development. In recent years, Tongli Swift has changed the traditional workshop mode of the former store and the factory behind it, and has established a "central kitchen", which has absorbed more than 100 skilled workers, with a daily output of up to 12 kilos, and sold to the whole country through packaging and freezing technology. Chen Junfan said that nowadays, it has also developed beef steaks, shrimp steaks, mushroom steaks, etc., which are cooked and fried to cater to the tastes of the people across the country. Tourists taste at Yonghe Fish Ball Shop in Sanfang and Qixiang, Fuzhou. Deng Qianqian, a reporter from Xinhua News Agency, said that time-honored brands still have their own perseverance. Liu Jingshu, the fourth generation inheritor of Yonghe Fish Ball, a "time-honored brand of China", which originated in 1927, said that in order to protect the traditional skills of intangible cultural heritage, the old store still insists on hand-made, fresh fish production, centralized production and decentralized sales to ensure quality, "cannot lose traditional food culture because of industrialization". The pursuit of high cost and quality is a challenge and opportunity for time-honored brands. Liu Jingshu said that in addition to the traditional shark balls, eel balls and other varieties, a variety of fish balls suitable for hot pot have also been developed. During the Spring Festival, the "seven-star ball" with big fist is mainly promoted. It can sell nearly 1000 kilograms a day in combination with physical stores and online stores.