Guo zhi, rice pieces in master stock
Rice paste spread thin and cut into triangles, simmered in braising liquor, served with braised meat and egg.
Pronunciation guǒ zhī｜Food and tea｜One entry in the Chaoshan glossary
What it means
Rice paste spread into a thin sheet and cut into triangles or squares, then simmered in master stock until it takes the flavour. A bowl holds more than the rice: braised intestine, braised meat, braised egg, dried tofu, in whatever combination the shop keeps.
The zhi in the name is braising liquor, not fruit juice. How strong that liquor is decides the bowl, so the difference between one stall and the next lies entirely in that pot. The pieces are cooked to order; left standing they go soft. The stock is kept in two pots — one for meat and eggs, one kept solely for the rice — because used together the flavours cross.
When you eat it
From morning to midday, as breakfast and as lunch. A stall usually opens for half a day and shuts when the pot is empty.
Words easily confused
This is rice simmered in stock; guo tiao is ribbons in soup. The name sounds as though it should be a kind of juice, and it is in fact the main dish.
Read next: Chaoshan snacks: the bowl in the lane.
Same group: rice noodles, guo, the rice cake, braised goose.
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Last revised: 3 November 2026