Raw materials for crossing the bridge rice noodles: 50g of chicken breast, pork belly, pork loin, mullet, water-fried squid, fried fish belly, ham, coriander, onion, clean chicken, water-fried bean skin, Chinese cabbage, pea tip, onion, bean sprouts and mushrooms, 20g of rice noodles. Methods: 1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate; 2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; 3. Chop coriander and onion and eat them with oil pepper and scalded rice flour; 4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve; 5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander. Then fill in three methods: crossing the bridge with rice noodles. Ingredients: 200 grams of rice noodles, 20 grams of chicken breast, pork belly, kidney, mullet, fried squid belly, ham, coriander, onion and clean chicken nuggets, 50 grams of water-soaked bean skin, cabbage, pea tip, onion, bean sprouts and mushrooms. Production process: 1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate; 2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; 3. Chop coriander and onion and eat them with oil pepper and scalded rice flour; 4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve; 5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander. The practice of crossing the bridge rice noodles The ingredients of two rice noodles are: half a hen (about 750g), half an old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or squid, bean curd skin 1 slice, 25g leek, and onion1slice. Production process: 1. Wash the chickens and ducks, blanch them together with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000 g of water, and stew for about 3 hours. When the soup is milky white, take out the chickens and ducks (not suitable for overcooking, but for other purposes) and take the soup for later use; 2. Slice raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice mullet (or squid), blanch it with boiling water, take it out and put it on a plate. Soak tofu skin in cold water and shred it, blanch it with boiling water for 2 minutes, then float it in cold water for later use. Wash leek, blanch it with boiling water, take it out and change knives for later use. Wash onion and coriander with clear water. 3. Soak rice, grind it into fine powder, steam it, press it into vermicelli, scald it with boiling water for two or three minutes, and finally rinse it with cold water, each bowl is150g; 4. When eating, put 20g of chicken and duck meat in a deep bowl, spoon the cooked soup into the bowl, and add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the temperature in the bowl at a high level. After the soup is served, put the chicken, pork and fish fillets into a bowl in turn, gently stir them with chopsticks until cooked, and then put the leeks into the soup. Features of rice noodles: the soup is delicious, the meat slices are fresh and tender, and the taste is unique. The practice of crossing the bridge rice noodle consists of three rice noodle ingredients: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g) and cooked rice noodle 2000. Production process: 1. Clean ribs, fresh chickens and ducks, cut into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off; 2. Put the above materials, loose ginger slices and Yunnan ham into a pressure cooker (or a large casserole), add about 4-5 times of water to the solid materials, first boil with strong fire, then turn to low fire, and stew with low fire for more than one hour; 3. Add salt, and the last one should be a thick white soup with a layer of bright oil floating on the surface; 4. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code it first and cover it with plastic wrap); 5. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper; 6. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots. ]