鼎边糊，也称锅边糊，是福州著名小吃，高汤在锅里烧开，再把磨好的米浆沿着锅边一圈浇过去，米浆在锅边烫成干皮后用锅铲刮到汤里，加芹菜、葱、鱼丸/肉丸， 木耳，等作佐料，烧开后起锅就是一盆滚烫的“锅边糊”了。刚出锅的鼎边糊白脆薄润，汤清不糊，食之细腻爽滑，清香可口。This video is taken at my home town, Sibu, Sarawak, Malaysia。 Dian bian hu is a one of the foochow specialties, a foochow street food. People normally use seafood / chicken stock to prepare the soup base. The paste / noodle is the mixture of rice flour and water, pour over the edge of wok to create the thin paste. Then scrap it down to the soup base to create the nice and delicious 'dian bian hu'.We normally add fish ball, black fungus, spring onion and fry shallots in the soup and finally also sprinkle some white pepper to make it even tastier.
