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Ingredients and types of food |
Diāng-biĕng-gù (simplified Chinese:鼎边糊;traditional Chinese:鼎邊糊;lit. 'pot side paste',Foochow Romanized:diāng-biĕng-gù), also known asguo bian hu (simplified Chinese:锅边糊;traditional Chinese:鍋邊糊;pinyin:guō biān hú;lit. 'wok side paste')[1] andding bian cuo (simplified Chinese:鼎边锉;traditional Chinese:鼎邊銼;pinyin:dǐng biān cuò;lit. 'pot side scraping'),[2] is a characteristic dish ofFuzhou cuisine, a branch ofFujian cuisine,[3] consisting of arice flourbatter poured around the side of cooking wok to form a thinnoodle, then scraped into astock to simmer and served inbroth.[4] Other ingredients to flavour the stock are often served in the broth; commonly included is a form ofseafood,[5] somemeat (such asmeatballs, usuallypork) and various vegetables.[6][7]
Besides Fujian, it is also popular inTaiwan.[8] InTaiwanese Hokkien, it is known astiánn-pinn-sô (in theTaiwanese Romanization System;Chinese:鐤邊趖), and has been served to foreign dignitaries at state banquets.[9] During theMing andQing dynasties,diāng-biĕng-gù was introduced toLongyou andJinhua in centralZhejiang by traders, calledhu (Chinese:糊) in Longyou andFujiangeng (Chinese:福建羹) in Jinhua. However, the ingredients were changed due to the lack of access to seafood.[10][11]
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