Fúzhōu de guōbiān shì mǐ jiāng yánzhe guōbiān tàng chéng bópiàn zài guā xiàlái zhǔ de.
Fuzhou guobian is made by spreading rice-milk batter along the pot rim to cook into thin sheets, then scraping them off and simmering them.
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Short for 鼎边糊 - a Fuzhou specialty. Rice batter is ladled around the hot rim (锅边) of a wok, flash-cooks into papery sheets, and is scraped into a savory broth of clams, dried shrimp, mushrooms, and greens. One of Fuzhou's iconic breakfasts.
