By Ling Hui
KUCHING, Nov 9: Have you ever wondered how Sibu’s famous ‘dian bian hu’ is made, or what the name literally means?
In the language of Foochow, ‘dian bian hu’ directly translates to ‘wok-edge-paste’, which means rice paste that is cooked on the edge of a Chinese wok.
The paste is spread on the edge of a wok where it will cook before it is scrapped down to the boiling broth at the bottom of the wok. The same process is then repeated for more.
You can witness this meticulous cooking process at Chop Hing Huong, the legendary store that has been serving arguably the most authentic ‘dian bian hu’ in Sibu for over 60 years, the oldest such store.
It is so iconic that it is even depicted in its own mural on the wall of the alley the store is located in.
What sets Chop Hing Huong apart is not just its legacy but its unwavering commitment to tradition. Despite the passage of time, the authenticity of its ‘dian bian hu’ remains untarnished.
The secret lies in their dedication to using the traditional method of making rice paste using a stone grinder.
This labour-intensive process, though time-consuming, produces a unique texture and flavour in the dish that modern methods cannot replicate.
‘Dian bian hu’, a popular breakfast option among many, features a flavourful broth that comes with thin, flat and chewy strips of rice paste.
Each bowl is usually topped with ingredients such as fish balls, cuttlefish pieces, and black fungus.
If you don’t want to miss this culinary gem that has been enchanting taste buds for decades, visit the shop as early as you can because it’s ‘dian bian hu’ is usually sold out by around noon time. — DayakDaily
