1, the main ingredients: 400 grams of high-quality rice (the raw material of the production of rice noodles)

2, soup: half of the light fat hen (about 750g), the light half of the old duck (about 750g), 3 pig bones, ham.

3, fresh ingredients: pork spine, chicken breast , pork belly head, pork waist, black fish (black fish), hairy squid, quail eggs, cilantro, hairy bean skins, cabbage heart, bowls of bean tips, green onions, bean sprouts, mushrooms. 4, seasoning: monosodium glutamate 1g, sesame oil 5g, lard or chicken and duck oil 50g, sesame and chili oil 25g, refined salt 1.5g, 3g of white pepper.

Two, The practice of over the bridge rice noodles:

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding powder, commonly known as "sour milk rice noodles" process is complex, the production cycle is long. Characteristics: rice noodle is good, smooth and sweet, with the fragrance of rice, is the traditional production method. Another type of rice flour is directly into the machine after grinding extrusion molding, friction heat to make the rice paste molding, known as "dry pulp rice noodles". After drying, it is called "dry rice noodle", which is easy to carry and store. It is easy to carry and store. When eating it, it is steamed and boiled again. Dry pulp rice noodles tendons hard, bite, line long, but lack of rice flavor. 1, pour the rice into the barrel, soak in cool water for half an hour, drain the water control dry, the rice milled into noodles, or with a pulverizer will be crushed rice into noodles.

2. Add cool water to the rice noodles to synthesize the noodles. The ratio of water and noodles to the surface can naturally gather into a flat surface after a good and appropriate, the noodles must be uniform, there can be no lumps.

3, and good rake into the rice noodle press.

4, 15 minutes after the mature rice noodles. Dry the main thread for 24 hours to bring it back to life and soak it in water to disperse it.

Three, the practice of cross-bridge rice noodle soup:

1, the chicken, duck, pig tube bone clean, blanch together in a pot to remove blood.

2, and then change the large brine bucket, add water, will blanch the chicken, duck, pig tube, ham into the brine bucket, simmering over high heat for about 1 hour, and then simmering with a slow fire, the freshness of the material slowly seeped into the soup inside, until the soup is milky white when. Note: Do not boil the various soup ingredients. Ham earlier out, chicken, duck, respectively, can still be used as a cold plate materials; big bone can continue to simmer, in order to Ao out of bone oil, dissolved calcium.

3, the soup can be added according to their own taste some pepper, monosodium glutamate, salt and other seasonings, but it is recommended that nothing so as not to affect the freshness of the soup. If flavored may be added to the bowl with the appropriate seasoning.