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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')[1] and ding bian cuo (simplified Chinese: 鼎边銼; traditional Chinese: 鼎邊锉; pinyin: dǐng biān cuò; lit. 'pot side scraping'),[2] is a characteristic dish of Fuzhou cuisine, a branch of Fujian cuisine,[3] 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.[4] Other ingredients to flavour the stock are often served in the broth; commonly included is a form of seafood,[5] some meat (such as meatballs, usually pork) and various vegetables.[6][7]
Besides Fujian, it is also popular in Taiwan.[8] 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.[9] 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.[10][11]
References edit
- ^ "锅边糊". www.xiachufang.com. Retrieved 18 June 2019.
- ^ "鼎邊銼". 愛料理 (in Chinese). 10 June 2019. Retrieved 18 June 2019.
- ^ "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). Retrieved 5 June 2019.
- ^ Culture and customs of Taiwan. Greenwood Press. 1998. p. 144. ISBN 9780313302985.
- ^ Guides, Rough (July 2018). The rough guide to Taiwan. Apa Publications (UK) Limited. ISBN 9781789194814.
- ^ "Wu-Jia Ding-Bian-Cuo". A-Mao in Taiwan Blog. Retrieved 5 June 2019.
- ^ "Ding Bian Hu". Retrieved 5 June 2019.
- ^ Hiufu Wong, Maggie. "40 of the best Taiwanese foods and drinks". edition.cnn.com. CNN. Retrieved 8 April 2020.
- ^ "【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.
- ^ "边记：一碗流传上百年的福建羹". 婺城新闻网. 2016-10-21.
- ^ "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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