Description
A Keelung specialty eating unique, fluttering noodles—made by smearing rice batter on the hot edges of a giant wok and peeling them off like wonton skins—in a seafood broth with shrimp and pork paste.
Restaurants serving Pot-side Noodle Soup
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Zailai rice flour
- Rou Geng(Pork paste)
- Shrimp paste
- Golden needle flower
- Dried squid
- Bonito broth
Instructions
- [Authentic Recipe]
- [Noodle Making (The biggest feature)] Dissolve Zailai rice flour in water to make a thin liquid. Smear this rice liquid thinly with a brush onto the 'hot, dry sloped edges' of a giant wok boiling with broth.
- The edge's heat bakes the liquid into a thin crepe (or wonton skin). Scrape this off with a spatula, dropping it into the boiling broth below (origin of the name: 'crawling (Cuo) on the pot's side (Bian)').
- [Broth & Fillings] The broth is a clear Qingtang made from pork bones, bonito, and dried squid.
- Generously add handmade Rou Geng (pork paste), Xia Ren Geng (shrimp paste), golden needle flowers (daylily buds), cabbage, dried shiitake, and garlic scapes.
- Plate, and scatter celery and You Cong Su to finish. The fluttering noodle texture is delightful.
Learn more Spice, substitutes, tips
Key spices
Celery and Fried shallots
Substitutes at Japanese supermarkets
Wonton skins (drop in soup as texture substitute)
Pairing
Xiangchang (Taiwanese sausage) or fried foods
Trivia
[Hardcore] A phantom local gourmet that's essentially only found at Keelung Miaokou Night Market in the northern port town. The noodle-making performance itself is a kind of entertainment.
Eating tips & etiquette
[Unique Eating] Sip the mysterious fluttering, chewy noodle texture—somewhere between wonton skin and mochi—along with the ingredient-rich seafood broth using a spoon!
Allergen
Shrimp, Pork, Soy, Squid