Breakfast Shop · Crepe Strips
Guobacai (Crepe Strips in Spiced Gravy)
Photo: Xrdtj / Wikimedia Commons · CC BY-SA 4.0
The 'guoba' here is not scorched rice: it is a thin crepe of ground mung bean and millet, cut into willow-leaf strips.
The crepe strips are stirred into a thick broth seasoned with soy sauce, ginger and five-spice, then topped with sesame paste, fermented tofu, cilantro and chili oil. It is eaten with a sesame flatbread for breakfast.
Why it's made this way: It is a Tianjin breakfast; by the 1930s shops and stalls selling it were found all over the city, and the Dafulai shop's technique was listed as Tianjin intangible cultural heritage in 2009.
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Part of World of Street Food — 3422 dishes from 118 countries.
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