Ding bian cuo

Ding bian cuo is a bowl of slippery rice-flour pasta. To make it, rice-flour batter is poured along the side of a huge heated wok, sliding and spreading along the hot metal to form slices of noodles. When dried, the sheets are cut into smaller pieces that become the thin and chewy noodles used in ding bian cuo.
Wu Jia ding bian cuo is a century-old family business. Its version of the dish is served with handmade pork cakes, shrimp cakes, cabbage, daylily and bamboo shoots.
Wu Jia ding bian cuo, Keelung Temple Street Night Market, Taipei City