Rinse the glistening rice, soak it in water until it swells, pour it into the rice noodle squeezing machine, and turn one grain of rice into one white thread, spread it out to dry, cook it, add the soup, put the chopped green onion coriander on it, and pour a spoonful of finely fried minced meat fried sauce. Come on, enjoy it. Rice noodles are not the main food on the table, but in southwest China, especially Yunnan, rice noodles are very common food, and the skillful women in southwest China give it many ways to eat. Cooked rice noodles, with different ingredients, will have their own flavor. The common rice noodles are fried sauce rice noodles and clear soup rice noodles. Add long-cooked beef granules or shredded chicken to make beef rice noodles and shredded chicken rice noodles. Stir-fry the fat sausage slices and sauce until it tastes delicious, add water to boil the soup, and pour the soup with sausage slices on the rice noodle, which is a delicious fat sausage rice noodle. If you are tired of eating boiled rice, skillful women put in oil, throw in chopped green onion eggs or diced sauerkraut and cooked rice noodles, and the fried rice noodles are fragrant and out of the pot. In summer, there are more hot and sour and delicious cold rice noodles. When you are tired of shopping, spend one or two yuan, squat in the shade of the roadside, carry a big bowl and enjoy a simple comfort. Men and women in the southwest eat rice noodles for breakfast, and they eat rice noodles when they are hungry at night. Some people even eat rice noodles as dinner. As for the emergence of rice noodles, no one can get to the bottom of it. The most well-known rice noodle is the rice noodle crossing the bridge in Yunnan. After the rice noodles are cooked, they are put on a plate, and the old duck soup cooked slowly and carefully is poured into a simple casserole. Seven or eight small plates are filled with extremely thin-cut chicken breast, quail egg liquid, diced bacon, tender fish fillets, pickled mustard tuber strips, blanched Chinese chives and bean sprouts, and served together. The eater should first pour the egg liquid, chicken breast and fish fillets into the boiling duck soup until they are cooked to 70-80%, then put the rice noodles into the soup, and finally pour the vegetables, garlic paste, soy sauce, vinegar and Chili oil into the pot. The soup is fresh, the meat is tender, the vegetables are fresh, and the rice noodles are greasy, red, light green, yellow and white. Just looking at them, they are full of saliva.