4as a snack.
By Irene Kuo
Go Ba, meaning “pot stickings,” originated as a way of using the crust formed by soft rice in the cooking pot. After the rice is scraped out, the crust is left in the pot and dry-baked over low heat until brown and firm. It is then dried overnight, broken into pieces, and deep-fried until puffed and crisp. It is used as a base for all the sizzling dishes, either in a soup or in a main dish.