Ding Bian Hu (鼎边糊), also known as Guo Bian Hu (锅边糊) or Ding Bian Chui (鼎边垂), is a famous traditional snack from Fujian, especially popular in Fuzhou, and has spread to regions like Hainan and Taiwan. This dish has a long history, with similar versions said to date back to the Han Dynasty or earlier. In Fuzhou, Ding Bian Hu is not only a delicacy but also carries cultural significance. According to the Tengshan Zhi, there are traditions where locals cook Ding Bian Hu for specific occasions, such as to welcome “Da Wang” in March or as part of the Lixia festival. There’s also a legend connecting the dish to the Ming Dynasty’s General Qi Jiguang, who led his troops to Fujian to fend off pirates. Locals prepared this quick-cooking, delicious meal to reward the soldiers.
Preparation Process
Although simple, making Ding Bian Hu requires some skill. The main steps include:
- Grinding Rice Batter: Soak rice in water and grind it into a thick batter, which is the base of Ding Bian Hu.
- Preparing the Broth: Fuzhou Ding Bian Hu typically uses clam or mussel broth for a fresh taste, though pork bone broth is also used in some regions.
- Cooking: Heat the broth in an iron pot. Once the edges are hot, pour the rice batter in a circular motion along the pot’s rim. Cover the pot, and when the batter cooks into thin sheets, scrape them into the broth. Add ingredients like dried shrimp, green onions, celery, dried fish, intestines, clams, mushrooms, and more. Cook until everything is done, and it’s ready to serve.
Flavor and Characteristics
Ding Bian Hu is known for its unique texture and variety of ingredients. The freshly cooked rice sheets are thin, crispy, and smooth, while the broth remains clear and flavorful. The dish is delicate yet savory, with a range of optional ingredients that bring diverse tastes. The combination of the rice batter’s sweetness and the fresh, savory flavors of the ingredients creates an unforgettable culinary experience.
