Guobacai

Last updated 2026-11-09 — Guobacai, known as "Gaba Cai" in Tianjin dialect, is a uniquely flavored folk snack with a history of over a hundred years. The guoba (crisped rice) is primarily made from millet and mung beans, seasoned with fennel seeds and star anise. After soaking, it is ground into a paste using a stone mill. The paste is then spread onto a heated iron pan to dry into sticky porridge-like guoba, which is left to dry and lose moisture. The guoba is prized for being evenly thick, not sticking or burning, soft and delicious with a slight chewiness, and cut into willow leaf shapes. It is then mixed with a broth made from more than ten kinds of seasonings, topped with fresh coriander, sesame paste, and red chili oil for color and flavor, resulting in a bowl of vividly colored and appetizing guobacai. In the mouth, it feels soft, smooth, light, and fragrant, leaving a lingering aftertaste. Guobacai serves both as a dish and a soup—economical and beloved by many working people.