Practice of crossing the bridge rice noodles

Gourmet: Yunnan cuisine

Raw materials:

20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of water-soaked squid, 20g of fish belly soaked in oil, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.

Method:

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.

How to eat crossing the bridge noodles

Cross-bridge rice noodles consist of soup, Daoxiao Noodles, rice noodles and seasoning. When eating, use a large magnetic bowl, first put the cooked chicken oil, monosodium glutamate and pepper noodles, and then put the chicken.

, duck, ribs, ribs and other boiled soup into a bowl, served on the table for later use. At this time, the boiling soup is covered with a thick layer of oil and not steamed, but diners must not drink the soup first to avoid burns. Knock pigeons and chicken into a bowl first, then add raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked. Then add cooked meat such as crispy pork and barbecued pork, then add peas, tender leeks, spinach, bean curd skin and rice noodles, and finally add soy sauce and Chili oil. The taste is particularly rich, delicious and nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies the rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad.

The origin of crossing the bridge rice noodles

Crossing the bridge rice noodles has a history of 100 years, and its origin has a beautiful and touching story.

Crossing the bridge rice noodles originally originated in Mengzi County in southern Yunnan. According to legend, there is a South Lake outside the city (it still exists). The lake is clear as blue, with weeping willows lining it. There is an island in the middle of the lake. There are pavilions on the island. In addition, there are green bamboo forests and towering old trees here. Beautiful and quiet scenery, fresh and pleasant air. It is a good place for students nearby to learn poetry. There was a scholar who went to a small island in the middle of the lake to study for the exam, but because he was too involved in his work, he often forgot to eat the food given by his wife, and it was often cold when he ate it. Because of the abnormal diet, my body is getting thinner every day, and my wife is very distressed. Once, my wife killed a fat hen, cooked it in a casserole and sent it away. After a long time, it was still warm, so she put it in with local favorite condiments such as rice noodles. It's delicious. She likes it since she was born. A virtuous wife often writes it down and sends it away. Later, I wanted to be the number one scholar, and I was fascinated by my wife's hobby. I joked that I had eaten chicken soup rice noodles sent by my wife before I was admitted. Because his wife sent the rice noodle to the island through a winding bridge, the scholar called it "crossing the bridge", which became a beautiful talk for a while. People have imitated the practice of eating rice noodles by the scholar's wife, and the rice noodles crossing the bridge have spread since then. After the processing and improvement of later generations, the rice noodle crossing the bridge is getting better and better, and it spreads farther and farther.

The raw materials of Guilin rice noodles are simple rice noodles and brine. The ingredients in each store are different, including peanuts (or soybeans), sour beans, sour radishes, sour bamboo shoots (very popular in Guangxi), kelp, sour peppers, oil peppers, pickled peppers, chopped green onion, garlic and so on. Rice noodles are very soft to eat, and only need to be scalded when eating (sometimes I suspect that there are too many people eating rice noodles, so it saves time to cook them so soft, and it also saves time to scald them without boiling). Brine, the essence of Guilin rice noodles, almost all flavors of Guilin rice noodles can not be separated from brine, which is said to be made by adding various spices to the juice of braised beef and other meat.

Dry powder:

Authentic Guilin rice noodles are dry-roasted meat rice noodles. Don't add soup when eating, and drink soup after eating powder.

1. Horse meat rice noodle

I really don't know why horse meat rice noodles are so expensive, and I don't think there is anything special ... because there is less horse meat, which is basically braised pork and dried meat, and I can't eat any special taste. Most people who eat horse meat rice noodles are foreigners. What I said above is the present situation of horse meat rice noodles. I didn't know the real situation until I confirmed it with the kitten. Authentic horse meat rice noodles are only available in grandma's generation (grandma is over 80). At that time, it was sold with a burden, a small bowl, and after eating a bowl, the soup was made of horse meat and it was delicious. Then somehow it disappeared, and it was gone ... (The original Guilin rice noodles were sold everywhere with baggage, but now this kind is gone. Now many Guilin rice noodle shops are called Guilin Baoyu rice noodles, which is the origin, hehe. )