Talk:Guoba

WPFood assessment
Low importance start about a regional cooking/serving method for rice.

This article needs proper sourcing. Also, please consider a merge with similar articles. --Jeremy ( Blah blah... ) 01:46, 24 June 2008 (UTC)

Japanese version
Is the Japanese version called okoge (おこげ or お焦げ)? Does it need its own article? Badagnani (talk) 09:18, 4 March 2008 (UTC)

Oil
Is oil ever used to fry the guoba? Badagnani (talk) 04:19, 9 March 2008 (UTC)

Merge proposal
There's a proposal to merge all four Asian crispy rice dishes (nurungji, guoba, cơm cháy, and okoge) into a single article, possibly titled crispy rice. This would be similar to the way soy sauce is broken by country. Badagnani (talk) 06:30, 9 March 2008 (UTC)


 * How about Sizzling rice? More Google return by this name. Sjschen (talk) 04:39, 11 March 2008 (UTC)

I have seen this on menus but never ordered it. I think this name is used exclusively on menus for Chinese guoba and not for the other three. Badagnani (talk) 04:52, 11 March 2008 (UTC)


 * True, but (1) it refers to the same rice-based ingrediant and (2) it is the most "popular" anglicized name for this food item. Sjschen (talk) 23:44, 11 March 2008 (UTC)

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