Ba Gao is a popular summer snack in Beijing made from buckwheat flour and often sold alongside another cool treat, liangfen (cold mung bean jelly). When served, Ba Gao is cut into small blocks, sliced thinly to form long, tapered strips that are thicker in the middle, and placed in a bowl. A flavorful sauce of sesame paste, soy sauce, and vinegar is drizzled on top, with garnishes of finely shredded salted carrots. Options for additional flavor include mustard, chili oil, or minced garlic for a spicy kick.
Ba Gao is traditionally made from a mix of buckwheat and elm bark flour, shaped into small, round, biscuit-sized pieces that are steamed. In summer, these steamed cakes are chilled on ice, while in winter, they’re served hot after being pan-fried on a stove until crispy.
Ba Gao vendors typically sell it alongside liangfen and other cold noodles. These treats are stored in a large, shallow wooden tub filled with cool water, and various condiments are set up on the counter: soy sauce infused with Sichuan pepper oil, sesame paste, vinegar, garlic juice, mustard, chili oil, and shredded carrots. Sellers, often working alone or with a single assistant, call out to attract customers, saying, “Chewy Ba Gao, tangy-spicy liangfen—come try!” or “Ba Gao that’s perfectly chewy, and cool, spicy liangfen—get yours here!”
Phoenix Lee https://chinese-tradition.com/ba-gao-a-summer-specialty-in-beijings-street-food-scene.html