Talk:Guoba

China Low‑importance

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Food and drink Low‑importance

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WPFood assessment[edit]

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)[reply]

Japanese version[edit]

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)[reply]

Oil[edit]

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

Merge proposal[edit]

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)[reply]

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

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)[reply]

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)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 16:56, 3 July 2008 (UTC)[reply]