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Diāng-biĕng-gù

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Diāng-biĕng-gù (simplified Chinese: 鼎边糊; traditional Chinese: 鼎邊糊; lit. 'pot side paste', Foochow Romanized: diāng-biĕng-gù), also known as guo bian hu (simplified Chinese: 锅边糊; traditional Chinese: 鍋邊糊; pinyin: guō biān hú; lit. 'wok side paste') and ding bian cuo (simplified Chinese: 鼎边锉; traditional Chinese: 鼎邊銼; pinyin: dǐng biān cuò; lit. 'pot side scraping'), is a characteristic dish of Fuzhou cuisine, a branch of Fujian cuisine, consisting of a rice flour batter poured around the side of cooking wok to form a thin noodle, then scraped into a stock to simmer and served in broth. Other ingredients to flavour the stock are often served in the broth; commonly included is a form of seafood, some meat (such as meatballs, usually pork) and various vegetables.

Diāng-biĕng-gù or guō biān hú (right) alongside Shaxian youbing (left) in Sanfang Qixiang, central Fuzhou.

Besides Fujian, it is also popular in Taiwan. In Taiwanese Hokkien, it is known as tiánn-pinn-sô (in the Taiwanese Romanization System; Chinese: 鐤邊趖), and has been served to foreign dignitaries at state banquets. During Ming and Qing Dynasty, diāng-biĕng-gù was introduced to Longyou and Jinhua in central Zhejiang by traders, called hu (Chinese: 糊) in Longyou and Fujian geng (Chinese: 福建羹) in Jinhua. However, the ingredients were changed due to the lack of access to seafood.


References

  1. "锅边糊". www.xiachufang.com. Retrieved 18 June 2019.
  2. "鼎邊銼". 愛料理 (in Chinese). 10 June 2019. Retrieved 18 June 2019.
  3. "馬祖風味早餐濃濃福州味 鼎邊糊3種海鮮湯底超費工 | ETtoday旅遊雲". ETtoday 旅遊雲 (in Traditional Chinese). 22 August 2016. Retrieved 5 June 2019.
  4. Culture and customs of Taiwan. Greenwood Press. 1998. p. 144. ISBN 9780313302985.
  5. Guides, Rough (July 2018). The rough guide to Taiwan. Apa Publications (UK) Limited. ISBN 9781789194814.
  6. "Wu-Jia Ding-Bian-Cuo". A-Mao in Taiwan Blog. 19 April 2013. Retrieved 5 June 2019.
  7. "Ding Bian Hu". Retrieved 5 June 2019.
  8. Hiufu Wong, Maggie (24 July 2015). "40 of the best Taiwanese foods and drinks". edition.cnn.com. CNN. Retrieved 8 April 2020.
  9. "【民報】從傳統鍋邊糊到創作料理鐤邊趖". www.peoplenews.tw (in Chinese (Taiwan)). 2018-02-07. Retrieved 21 June 2021.
  10. "边记：一碗流传上百年的福建羹". 婺城新闻网. 2016-10-21.
  11. "龙游乡土 龙游糊与福建羹". 龙游广电. 搜狐网. 2018-01-26.
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