Guozhi rice sheets

A CLOSER LOOK

How to recognize it

The griddled form is cut into triangles or diamonds and may be aired dry. Pieces are pale, thin and sometimes lightly toasted, softening and curling when simmered.

In the kitchen

Simmer in water or rice slurry, then serve with the chosen braised toppings. The sheets are an ingredient, not a complete seasoned meal.

Some shops also use steamed rice ribbons. Thickness, drying and added starch vary; ask which type is used rather than assuming all rice noodles are the same.

Ask about this ingredient

A few dishes to explore

These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.

Chaoshan guozhi

粿汁Guangdong