Pan-Fried Rice Noodles

Pan-Fried Rice Noodles

　　Pan-Fried Rice Noodles

　　Fuzhou-style snacks are rich and diverse, among which pan-fried rice noodles—known in the local dialect as “ding bian hu”—have become a distinctive symbol of Fuzhou. Anyone who has grown up in Fuzhou or lived there for an extended period loves this dish. Even Fuzhou natives living abroad feel as if they are seeing the beautiful sights of their hometown when they hear the words “ding bian hu.”

　　Ding bian hu, also called pan-fried rice noodles, is made by simmering clams, shiitake mushrooms, dried shrimp, scallions, daylilies, and other seasonings in a clear broth within an iron pot. Once the broth is boiling, the sides of the hot iron pot are brushed with peanut oil, and a thick layer of prepared rice paste is evenly ladled around the inner rim of the pot. After the paste dries and firms up, it is scraped into the broth and cooked briefly until done. Freshly made ding bian hu is white, crispy, thin, and tender, served in a clear broth that isn’t sticky. It has a delicate, smooth texture and a fragrant, delicious taste.

　　Almost every household in Fuzhou knows how to make ding bian hu. Every year during the Start of Summer solar term in the traditional Chinese lunar calendar, both city residents and farmers in the suburbs make ding bian hu to celebrate the season. Since the Start of Summer marks the beginning of the busy farming season, making ding bian hu on this day is not only about enjoying a hearty meal before heading out to work in the fields, but also about sharing the dish with neighbors to strengthen community bonds. Just like cooking ding bian hu in the pot, “a quick dip (or ladle) and it’s ready,” symbolizing the ease with which relationships are nurtured.