Crossing the bridge rice noodles has a history of more than 100 years. According to legend, in the Qing Dynasty, there was an island in the middle of a lake outside Mengzi County in southern Yunnan. A scholar went to the island to study. The scholar's wise and hardworking wife often made rice noodles that he loved to eat and sent them to him for dinner, but when he went out to the island, the rice noodles were not hot. Later, when I accidentally sent chicken soup, the scholar lady found that the chicken soup was covered with a thick layer of chicken oil like a lid, which could keep the soup warm. If you put the seasoning and rice noodles before eating, it would be more refreshing. So she cooked the fat chicken, the boy's bones and other clear soup first, and covered it with thick chicken oil; Rice noodles are cooked at home, and many ingredients are sliced thinly and cooked with boiling oil on the island, and then rice noodles are added, which is delicious and smooth. As soon as this law was spread, people followed suit, because it was necessary to cross a bridge to the island and to commemorate this good wife, later generations called it "crossing the bridge rice noodle".

Crossing the bridge rice noodles originated in Mengzi, southern Yunnan. Legend has it that the old scenery of Nanhu Lake in Mengzi County is beautiful, and there are often literati attacking books and reading poems here. There is a Yang Xiucai who often goes to the Huxin Pavilion to study, and his wife sends every meal there. Scholars study hard, often forget to eat, and even often eat cold rice and cold dishes, and their bodies are getting tired. His wife was anxious and distressed, so she killed the hen at home, stewed it in a casserole and sent it to him. When she went to collect the dishes and chopsticks again, she saw that the food she sent was intact, and her husband was still reading a book. I had to take back the food and reheat it. When she took the casserole, she found it was still very hot. She uncovered the lid. It turned out that the surface of the soup was covered with a layer of chicken oil, and the clay utensils did not transfer heat, so the heat was sealed in the soup. In the future, his wife will use this method to keep warm, and some rice, vegetables and meat slices will be cooked in hot chicken soup and served to her husband while it is hot. Later, many people imitated her innovative cooking, and the cooked rice noodles were really delicious. Because Yang Xiucai had to go through a small bridge from home to the pavilion in the middle of the lake, everyone called this way of eating "crossing the bridge rice noodles".

Cross-bridge rice noodles are composed of soup, sliced noodles, rice noodles and seasoning. When eating, use a large magnetic bowl, first put cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup from chicken, duck, ribs and pig bones into the bowl and serve it on the table for later use. At this time, the boiling soup is covered with a thick layer of oil without steaming, but diners must not drink the soup first to avoid burns. First, knock the pigeon and chicken into the bowl, then put the raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir them with chopsticks to make the raw meat cooked. Then add crispy, barbecued pork and other cooked meat, then add peas, tender leeks, spinach, bean curd skin, rice noodles, and finally add soy sauce and chili pepper oil. It tastes particularly rich and delicious, and it is very nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies Yunnan cuisine's rich raw materials, exquisite technology and special eating methods, and enjoys a good reputation at home and abroad.