Characteristics of crossing the bridge rice noodles: the soup is delicious, the meat slices are fresh and tender, and the taste is unique. Raw materials: half a fat hen (about 750g), half an old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or water-boiled squid, tofu skin 1 piece, 25g leek, onion10g, monosodium glutamate/piece. Practice of crossing the bridge rice noodles:

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Yunnan specialty snacks II. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice cuttlefish (or squid) meat, blanch it with boiling water, take it out and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leeks, blanch with boiling water, remove and change knives for later use. ) Wash onion and coriander with clear water, cut into small pieces 0.5 cm long and put them on small plates respectively. 3. Soak rice, grind it into fine powder, steam it, and press it into vermicelli. Blanch with boiling water for two or three minutes, and finally rinse the rice noodles with cold water. Each bowl150g.

4. When eating, put 20g of chicken and duck meat in a deep bowl and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame and Chili oil to keep the bowl high. After the soup is served, put the chicken, pork and sashimi in a bowl in turn, gently stir them with chopsticks until cooked, then put the leek in the soup, add chopped green onion and coriander, and then put the rice noodles in the soup one after another, or eat them while scalding. All kinds of meat slices and leeks can be dipped in seasoning. Spring rolls raw materials: Spring rolls side dishes: carrots, white radishes, lettuce, kelp, stone flowers, coriander; Seasoning: soy sauce, sesame oil, pepper oil, balsamic vinegar, sugar, chicken essence, Chili oil, mustard.

1, this is dried stone flower. 2. Soak in water at about 40 degrees for 2 hours. 3. Prepare other vegetables. 4. plan into silk.

Yunnan specialty snacks. Boil kelp silk, take it out and let it cool. 6. Remove impurities from the soaked stone flower and then clean it with clear water. 7. Prepare the sauce. 8. Pour in Caicai and mix well. 9. Prepare the skin of the spring rolls. First, put some mustard on the spring rolls, then put some vegetables on them and roll them up.