美食台 | 白米飯還有這種吃法,太神奇了!


This is a street food very common in Fujian Province Especially in its capital city Fuzhou A big pot of soup is boiling and rice batter cooking on the sides With an easy scrape, the cooked rice falls off into the soup This is the homesick of a Fuzhou people This is Guobianhu (Rice batter on the sides of a pot) Fuzhou dialect pronounces “Guo” (pot) as “Ding” So it is also referred to as “Dingbianhu” The little shop on Yangzhong Road opens at 5 every morning The shop owner Zhang Lijuan starts her day at 3am First she washes the rice which has been steeped overnight And grinds the rice into batter The steeping time is critical It’s longer in winter and shorter in summer The wide-mouthed iron pot that she uses to cook Guobianhu Is seriously wide and deep So that all the cooking of soup and batter could be done in one The soup base is different from shop to shop Zhang’s soup is boiled with nothing but shrimps Wait for the sides of the pot to warm Then she takes a salted vegetable lump And brushes the inside of the pot To manually make it non-stick The salted vegetable lump which has spent most of its lifetime in the oil bowl Is the soul of Guobianhu It is the reason why Guobianhu is so savory and smooth When the soup reaches 70 degrees C She splashes the rice batter on the inside of the pot And steams for 10 seconds with the lid covered Then she removes the lid And scrapes off the coagulated rice batter Now it has turned into rice batter noodles The specially-shaped scraper Is a heritage of Zhang’s father It has scraped tons of rice batter Boil for a little while Season with salt and shrimp sauce Top with seaweed and chopped scallion Wait for it to bubble again and done During rush hours, Zhang cooks five, six batches in one boil But no matter how much she cooks She always remembers to add cool water to the pot So that the water never boils too hard The soup thereby stays clear A bowl of Guobianhu is incomplete without side snacks such as deep-fried dough sticks or tea eggs But for the regulars Xiasu is what really completes them Xiasu is a kind of pasta made from milled rice and soybean Combined with shrimp oil and Chinese chives The mixture is shaped like a shrimp and deep-fried until golden brown A bite of Xiasu and a mouthful of Guobianhu With the nice smell of rice A new day commences This is a not-special-at-all Fuzhou breakfast And this is how life tastes in this city

34 thoughts on “美食台 | 白米飯還有這種吃法,太神奇了!

  1. 竟然用塑膠的勺子舀熱湯熱食給客人吃,那種塑膠勺子根本不耐熱會溶出塑化劑的。
    給客人打包帶回去的塑膠碗到底能不能耐熱?

  2. Yes finally English dub (translation), thank you I can understand now better. I wish you can have English dub on your other videos and other long videos like more than 30 minuet videos would have English translation.

  3. 这个不是正宗做法,汤底应该用闽江的一种岘加水芹,还有柴鱼干熬的汤底才是正宗的,吃的时候可加福建老酒,或者白胡椒粉,和鱼露。我最喜欢就是泡油条吃,还有芋头三角糕吃。

  4. thank you for put English subtitle and for uploading this video. A long time ago, I stumbled upon another old video that also recorded the making of this dish. However, since everything was in Chinese, I could not find it back. This dish was not even able to make a glimpse of appearance on A Bite of China too so that's a loss. Anyhow, I am very happy that I'm now able to really know what's it all about! Thanks a lot

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