Legend has it that during the Qing Dynasty, there was a small island in the center of the lake outside the city of Mengzi in southern Yunnan, and a scholar went to the island to study, and the scholar's wise and industrious wife often got him to eat his favorite rice noodles and sent them to him as a meal, but when he went out to the island, the rice noodles were not hot.

After a chance to send chicken soup, Xiu Cai's wife found that the chicken soup covered with a thick layer of chicken oil like a lid, can keep the soup warm, if the spices and rice noodles and so on when you eat and then put, but also more refreshing.

So she first fat chicken, tube bone, etc. cooked good broth, covered with a thick layer of chicken oil; rice noodles at home hot, and a lot of ingredients cut thin to the island after the boiling oil hot, and then add the rice noodles, fresh and smooth. This method once spread, people have to follow, because to the island to cross a bridge, but also in honor of the wife, later generations will be called "bridge rice noodles".

Cuisine:

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour paste rice noodles" process is complex, the production cycle is long. Characteristics: rice noodle is good, there is a clear flavor of rice, is the traditional production method.

The other type is the rice flour grinding directly into the machine extrusion molding, friction heat to make the rice paste molding, known as "dry pulp rice noodles. Dry pulp rice noodles after drying that is "dry rice noodles", easy to carry and storage. When consumed, it is then steamed.

The rice noodle consists of four parts:

One is the soup covered with a layer of boiling oil.

Two is the condiments, with oil chili, monosodium glutamate, pepper and salt.

Three is the main ingredients, there are raw slices of pork loin, slices of chicken breast, slices of otter, and slices of pork loin, slices of tripe head, and slices of squid in water over the five matured; the auxiliary ingredients are pea tips and leeks that have come, as well as coriander, shredded green onions, shredded grass sprouts, shredded ginger, slices of yucca, and blanched tofu skin.

The fourth is the main course, which is rice noodles slightly scalded with water. Covered in goose fat, the broth is piping hot, but not smoking hot.