At the table
Stir lightly to bring the pancake strips, gravy and sesame paste together, then eat with a spoon. Let the hot gravy cool slightly and choose chili oil to taste.
The pancake contains mung beans and wheat, and sesame paste is a topping choice. The full gravy recipe and cooking fats vary; ask about stock, sauces and toppings if you avoid particular foods or animal products.
Soft pancake strips in savory sesame gravy are easy to spoon in a small portion; let the gravy cool and leave optional chili oil off for a milder serving.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The pancake base can combine mung beans and wheat flour; chili oil is added to taste.
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and sesame-rich
- Chili heat
- Texture
- Thin pancake strips softened in gravy.
- How it’s made
- Cut cooked pancakes, coat with gravy and add toppings.
The pancake base can combine mung beans and wheat flour; chili oil is added to taste.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Tianjin.
Ask if they have it first
请问你们有锅巴菜吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Pancake strips in a Tianjin breakfast bowl
In Tianjin, guobacai—also called gabacai—is a savory breakfast bowl built from thin cooked pancakes. The pancakes are cut into willow-leaf strips and covered with hot gravy, then finished with sesame paste, coriander and optional chili oil. The pancake pieces soften as they take up the gravy, so eating the strips and sauce together is part of the dish.