Description
A twin pillar of Tianjin breakfast alongside Jianbing Guozi. Thin mung bean crepes are sliced and dried, then thrown into a thick, rich soy-based gravy (Lu) fragrant with star anise and sesame oil, topped with fermented tofu and cilantro.
Restaurants serving Guo Ba Cai (Tianjin Pancake Soup)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mung bean flour
- Soy sauce
- Star anise
- Potato starch
- Sesame paste
- Fermented tofu
- Coriander
Instructions
- [Authentic Recipe]
- Mix mung bean and millet flour into a slurry, pan-fry into paper-thin crepes. Slice into long diamonds and air-dry to make 'Ga Ba'.
- Heat oil; fry star anise, scallion, and ginger.
- Season with soy and salt; add massive starch slurry to create a very thick gravy (Lu).
- Place the dried crepes in a bowl.
- Drench heavily with the boiling thick gravy, letting the crepes absorb it.
- Top with sesame paste, fermented tofu juice, chili oil, and cilantro.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of mung bean crepes and complex depth of fermented tofu/sesame paste、腐乳・ねりごまの複雑なコク
Substitutes at Japanese supermarkets
Bake JP spring roll wrappers, slice, and drench in soy-based thick gravy
Pairing
Fried Dough (You Tiao) / Shao Bing(Sesame Bread)
Trivia
Said to have over 300 years of history. In Tianjin diners, the thick soup bubbles in giant barrel-like pots, served within 10 seconds of ordering as the ultimate fast food.
Eating tips & etiquette
Mix thoroughly with a spoon. Eat when the crepes absorb the soup and become 'chewy and melting'. Tianjin locals love dipping fried dough into this.
Allergen
Soybeans, Sesame, Wheat