By the soup, slices and rice noodles, spices three parts. Eat with a large magnetic bowl, first put cooked chicken oil, monosodium glutamate, pepper, and then chicken, duck, pork ribs, pig tube bone and other boiled soup scooped into the bowl on the table standby. At this time the rolling soup is covered by a thick layer of oil does not bubble, but diners must not drink the soup first, so as not to burn. Pigeon chicken should be knocked into the bowl first, followed by sliced raw fish, sliced raw meat, chicken, pork liver, cashews, squid, sea cucumbers, sliced tripe and other raw meat in turn, and chopsticks gently flicked, so as to let the raw meat scalded. Then add cooked meat such as crispy and barbecued pork, then peas, young leeks, spinach, tofu skin, rice noodles, and finally soy sauce and chili oil. The flavor is especially rich and delicious, and the nutrition is very rich. Over the bridge rice noodle reflects the Dian cuisine but sumptuous raw materials, superb technology and special eating style, enjoying fame at home and abroad.

Chicken cold noodles:

Applications: noodles, cooked chicken wire, mung bean sprouts, oil , sesame oil, soy sauce, vinegar, sugar, sesame sauce, cucumber wire, green onion wire, ginger, minced green onion, chili oil, pepper, ground peanuts (fried)

Practice:

Noodles into the boiling water, cooked, cooking can not be boiled too soft, fish out and put on a board while it is still hot and sprinkled with a little bit of salad oil. Shake quickly cooled down, to not stick to each other and cooled until it becomes cold noodles.

Boil the bean sprouts in boiling water for about 10 seconds, remove from the water, run under cold running water and squeeze out the water, place them on a plate as a base, put the cold noodles on top, and then arrange the chicken and cucumber shreds on top of the noodles.

Mix all the remaining ingredients with cold water, pour over the cold noodles with shredded chicken and sprinkle with chopped peanuts, mix well and serve.