Guo Ba (Sizzling Seafood Rice Crusts)
"Juh!" sounds on the table! Seafood okage with eyes and ears
Description
Japanese instant Okoge is often soft. Authentic Chinese 'Guo Ba' is an entertainment masterpiece. Deep-fried, boiling-hot rice crusts are brought to the table. The server pours a boiling seafood gravy over them right in front of you, creating a violent 'SIZZLE!' and massive clouds of steam.
Restaurants serving Guo Ba (Sizzling Seafood Rice Crusts)
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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
- Guo Ba(Dried rice crusts)
- Shrimp/Squid/Pork
- Bamboo shoots/Straw mushrooms
- Chicken broth
- Oyster sauce
- Frying oil
Instructions
- [Authentic Recipe & Differences]
- (Gravy Prep) Flash-fry shrimp, squid, scallops, pork, bamboo shoots, and straw mushrooms. Boil premium chicken broth, add ingredients, season with salt, wine, oyster sauce, and thicken heavily with starch.
- (Rice Crust Prep) Heat oil to the absolute limit (near 200°C). Drop in dried rice crust plates (Guo Ba). They will instantly puff up pure white and crispy in seconds.
- [The Highlight]: Plate the blistering hot rice crusts and sprint to the customer's table (if they cool, they won't sizzle).
- Right in front of the diner, forcefully pour the boiling hot seafood gravy directly over the rice crusts.
- The oil and soup react, erupting in a violent sizzle and steam, instantly grabbing the attention of the entire restaurant.
Learn more Spice, substitutes, tips
Key spices
Seafood/oyster umami、Roasted aroma of fried rice
Substitutes at Japanese supermarkets
Japanese instant Okoge (but won't produce the explosive sizzle)
Pairing
Shaoxing Wine / Jasmine Tea
Trivia
[Trivia] Legend says Emperor Qianlong was served leftover rice crusts with soup during an incognito trip. Amazed by the sound and taste, he named it 'A Clap of Thunder on Flat Land'.
Eating tips & etiquette
[Unique Eating] The perfect time to eat is right after the sizzling stops. Enjoy the simultaneous contrast between the 'soft, gravy-soaked' sections and the 'shatteringly crisp' sections that haven't absorbed the soup yet.
Allergen
Shrimp, Pork, Wheat, Soybeans