Ding Bian Hu

Ding Bian Hu (Simplified Chinese: 鼎边糊; Traditional Chinese: 鼎邊糊; Pinyin: Dǐngbiān hú; also widely called guo bian hu / 锅边糊) is a Fuzhou (Min) snack in which thin rice batter is ladled onto the hot inner rim of a large pot so it sets into soft sheets, then slipped into a savory broth with seafood or meat toppings. Fujian Food lists a related street-food line as Guo Bian Hu among special snacks.

Characteristics

Texture is silky-soft rice sheets in hot soup—closer to a batter noodle than to wheat noodles. Broth is light-savory; toppings may include clams, fish, shrimp, or offal depending on stall.

Ingredients (overview)

Rice batter (rice flour/slurry), stock, optional seafood, meat, fried dough bits, scallion. Technique depends on a wide heated pot rim ("ding" / cauldron edge).

History and culture

Signature Fuzhou breakfast/snack culture on Fujian Food, alongside Fuzhou Fish Balls and other Min street foods. Name variants 鼎边糊 and 锅边糊 refer to the same pot-edge cooking idea.

Serving and variations

Breakfast or snack bowl. See Fujian Food and Fuzhou Fish Balls.

See also

• Fujian Food
• Fuzhou Fish Balls
• Lychee Pork
• Buddha Jumps Over the Wall
• Congee
• List of dishes (A-Z)