Ding Bian Hu 鼎边糊 is made of gluey rice flour cooked around the rim of the wok. It is broken into big pieces of flat noodles before they are plunged into piping hot broth made from meaty bones. It's then garnished with cuttlefish, black fungus, deep fried shallots, pepper and vinegar. If you pay more for a richer broth, you'll get an egg.
In 1960 the original Ding Bian Hu hawker stall started operating from the food hawker area at the Rex cinema location. In 1964 when the land there was allocated for building Rex, it moved to the Rejang River wharf Terminal 1 area together with other stalls that sold delicious kueh and soya bean drink. The Ding Bian Hu stall was owned by an old lady and her sons. People sat on humble benches and slurped in the food while the Sarikei-Sibu express boats horned for their last passengers.
Several stalls sell it including the newer kopi tiam at Sarikei-Kuching express bus terminal. This stall, Lee Yuen, is from this original stall by the Rejang River terminal 1. Lee Yuen is at the 1st shop at the opposite end of Payang Puri Hotel. I had to dig out the two small pieces of cuttlefish to position them for the kodak moment.