Wok-Edge Rice Noodle Soup 鼎边趖
Wok-Edge Rice Noodle Soup is featured among the local specialties of Taiwan.
Image notes
Resized for the web; the photo itself has not been edited.
Wok-Edge Rice Noodle Soup (鼎边趖) is a rice-batter soup associated with Keelung (基隆). A documented version at Wu Family Dingbiansuo (吳家鼎邊趖) combines springy rice pieces with a broth of daylily buds, squid and shiitake mushrooms.
Rice batter and a savoury broth
The city's magazine describes grinding non-glutinous rice into batter and combining steaming with dry heat during preparation to produce the springy texture. The finished bowl includes meat and shrimp geng (焿) accompanying the rice.
A family stall at Miaokou
The magazine identifies the shop as one of Miaokou (廟口)'s early stalls and records its third-generation operation at the time of publication. A city-organised food-culture discussion traces the dish's regional relatives through Fuzhou (福州), Xiamen (廈門) and Zhangzhou (漳州), reflecting migration into the port.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.