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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: 鼎边锉; traditional Chinese: 鼎邊銼; 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
- ^ "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). 22 August 2016. 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. 19 April 2013. Retrieved 5 June 2019.
- ^ "Ding Bian Hu". Retrieved 5 June 2019.
- ^ Hiufu Wong, Maggie (24 July 2015). "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.
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |
| This article has multiple issues. Please help
improve it or discuss these issues on the
talk page. (
Learn how and when to remove these template messages)
|
| Part of a series on |
| Chinese cuisine |
|---|
|
|
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: 鼎边锉; traditional Chinese: 鼎邊銼; 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
- ^ "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). 22 August 2016. 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. 19 April 2013. Retrieved 5 June 2019.
- ^ "Ding Bian Hu". Retrieved 5 June 2019.
- ^ Hiufu Wong, Maggie (24 July 2015). "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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