Diāng-biĕng-gù

Diāng-biĕng-gù, also known as guo bian hu and ding bian cuo, is a characteristic dish of Fuzhou cuisine, a branch of Fujian cuisine, 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. Other ingredients to flavour the stock are often served in the broth; commonly included is a form of seafood, some meat and various vegetables.

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