Gan Pan Mian (Kampua)
It is a Foochow noodle dish which is tasty and economical and loved by local people. It costs around RM1.50 per plate.
Guang Bing (Kom Pia)
Guang Bing was invented by the hero Ji Guang as dry food for his soldiers to carry along during Anti-Japanese occupation war in China. It tastes like French Bread but it has sesame seeds on top. It is now one of the popular food of Foochow.
Dabai
DABAI is a native fruit of Sarawak harvested by local natives and sold it in the native market. It can only be found in SIBU. The external colour of DABAI is black while the fresh of the fruit is yellow in colour. The seed in the centre is yellow and diamond in shape as shown in the picture on the left. You can only eat the seed if you can crack open the seed.
Chou Zhi Tou Soup
The soup is prepared using Chou Zhi Tou herb boiled with pork leg (chopped up into several sections) and dry squid to give the mouth watering aroma. It is supposed to be the tonic soup for common people and is the Foochow dish.
Peng Bing
Peng Bing has been with us for many generations. Big Thumb bakery in Sibu has improved on the appearance and texture of Peng Bing as shown on the left. The new improved Peng Bing has the same old traditional flavour but better pastry and filling.
Ding Bian Hu
Ding Bian Hu is another Foochow dish noramlly taken by foochow as breakfast or supper.
It is cooked by the following method:
About two scopes of pre-prepared meat-bone soup to be poured into heated wok. Apply oil to the side of the wok followed by one scope of rice starch solution to be applied in thin layer on the side of the wok. In a few minutes, the rice solution will be cooked and removed to the centre of the wok. Apply oil to the side of the wok and pour another scope of rice starch solution to the side of wok again. Remove it to the centre when it is cooked. Continue to boil and at the same time add in squid, fried onion, edible black fungus, sliced fish balls, sliced cooked pork meat. chopped spring onion, salt, fish soup and vei-chin. After boiling them for about three to five minutes, the mixture will be transferred to a big container and it is ready for the customers.Normally, pepper and vinegar are added to the DING BIAN HU before eating.
Introduction to Sibu
