The so-called "Dragon Crossing the Sea" soup is a scallion or a coriander floating alone on a bowl of soup noodles as brown as tea. The soup is made of dried pickles unique to Yunnan. First, fry the dried pickles in salt in a pot, then add garlic cloves and millet spicy to make them fragrant, and immediately boil the supernatant until the dried pickles soften and come out sour.