Crossing the bridge rice noodle soup is made of big bones, old hens and Yunnan Xuanwei ham after a long time. Crossing the bridge rice noodles consists of four parts: first, the soup is covered with a layer of boiling oil; The second is seasoning, including oil pepper, monosodium glutamate, pepper and salt; The third is the main ingredients, raw pork tenderloin slices, chicken breast slices and mullet slices, as well as pork tenderloin slices, belly head slices and water-soaked squid slices that are overcooked with water; Accessories include pea tips and leeks, as well as coriander, shredded onion, shredded grass buds, shredded ginger, magnolia slices and tofu skin; The fourth is the staple food, which is rice noodles slightly scalded with water. Goose oil cover, hot soup, but not steamed.

Guilin rice noodles is a snack with a long history. It is famous for its unique flavor. Its workmanship is exquisite. First, the good early indica rice is ground into pulp, bagged, filtered and dried, stuffed into dough, cooked and pressed into round roots or sheets. Round rice noodles, flaky rice noodles and rice noodles are characterized by white, tender, soft and refreshing. It can be eaten in many ways. Sanwei Powder House thinks that the most important way to make brine is to use different techniques, which are roughly made from pigs, beef bones, Siraitia grosvenorii and various condiments, with rich flavor. Different materials and practices of brine have different flavors of rice noodles. Roughly, there are lettuce powder, beef brisket powder, three fresh powder, original soup powder, marinated vegetable powder, hot and sour powder, horse meat rice powder and shoulder rice powder.

Cross-bridge rice noodles and Guilin rice noodles are both delicious, but they are commercialized. Only the rice noodles cooked by a good master are delicious. I hope I can help you and adopt it.