Diāng-biĕng-gù (simplified chinese: 鼎边糊; traditional chinese: 鼎邊糊; lit. 'pot side paste', foochow romanized: diāng-biĕng-gù), also known as guo bian hu (simplified chinese: 锅边糊; traditional chinese: 鍋邊糊; pinyin: guō biān hú; lit. 'wok side paste') and ding bian cuo (simplified chinese: 鼎边銼; traditional chinese: 鼎邊锉; pinyin: dǐng biān cuò; lit. 'pot side scraping'), 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 seaf...

Source: Wikipedia