Ding Bian Cuo

Ding Bian Cuo

　　Ding Bian Cuo is a rice-based snack popular in Fujian, Taiwan, and other regions. It contains a rich assortment of ingredients such as meatballs, shrimp balls, daylily buds, shiitake mushrooms, wood ear fungus, squid, dried small fish, bamboo shoots, and cabbage — a hearty soup loaded with goodness. But these are just the accompaniments; the main dish is a soft, tender white slice called “Ding Bian Cuo.” In Taiwan, it is especially famous in places like Tainan and the Keelung Miaokou Night Market.

　　 Cultural Insight: Ding Bian Cuo is a renowned snack from Tainan. Its origins trace back to the late Ming and early Qing dynasties when Li Zicheng, the leader of a peasant revolt, sought refuge among commoners and begged for simple snacks to stave off hunger. After ascending the throne, he fondly remembered this humble fare, naming it and elevating it to an imperial dish — a tradition that continues to this day. The term “锉” (cuò) in Taiwanese Hokkien means “to roll or scramble.” The snack is made by grinding rice into a batter, which is then poured along the edge of a heated pot. The action of the batter skidding and rolling down the pot’s rim is called “锉” (cuò), and the resulting white slice is Ding Bian Cuo.

　　 Preparation Method: Glutinous rice is ground into a batter, water is placed in a pot, and the sides of the pot are heated. After oiling the pot with taro, the rice batter is poured along the edges, where it meets the steam and solidifies into a thin sheet. The word “趖” (suō), from the Southern Min dialect, originally refers to crawling or moving slowly — here, it describes the movement of the batter as it rolls along the edge of the pot. Once formed, the “趖” is air-dried and cut into pieces. When cooking, it is often paired with ingredients like shrimp balls and meatballs to make a soup, but it can also be combined with other items such as daylily buds, shiitake mushrooms, squid, cloves, bamboo shoots, shrimp, cabbage, garlic crisps, celery, and more. Beyond soup, “趖” can also be stir-fried or cooked in other ways, making for a diverse range of serving styles.