@johnzhengry: Diang Bieng Hu or Guo Bian Wok Edge Paste - the "noodles" are made from batter spread around the wok edges then get cooked by the flame and fall into the soup. Classic fuzhounese breakfast usually paired with fried treats iykyk. You need high flame stovetop to even try this at home sorry induction stovetops. INGREDIENTS - Rice Flour - Stock - Dried Scallops - Dried Clams? (idk what these are called tbh pretty sure it's razor clam?) - Wood Ear Mushroom - White Pepper - MSG - Sesame Oil INSTRUCTIONS - Make batter by combining equal parts rice flour and water. 1 cup to 1 cup. - Cut the cabbage and wood ears into thin strips. - Lightly stir fry the cabbage and wood ears then add stock and dried ingredients. - Cover and simmer the soup then season with white pepper, msg, and sesame oil. - Rim the edges of the wok with oil. - Pour batter around the wok edges. Using a small bowl yields more consistent results. The flames/ heat will cook the batter into chow fun like noodles and you just push them into the soup. - Repeat above step til you have sufficient noodles in the soup and serve. Soup will get super thick if you miss the wok edges and your batter goes directly into the soup like some of mine. #fj #noodles #soup #chinesefood #cooking

johnzhengry

Open In TikTok:

Region: US

Monday 08 December 2025 14:25:00 GMT