Adjuvants include pea tips and leeks, as well as coriander, shredded onion, shredded grass sprouts, shredded ginger, magnolia slices and preserved bean curd skin; The fourth is the staple food, that is, rice noodles slightly scalded with water. Goose oil cover, hot soup, but not steaming.
Legend has it that a scholar was studying on a small island in the middle of the lake in South Lake, Mengzi, and the scholar's wife sent her husband meals through a small stone bridge every day. One day, the wife had a hard time studying for her husband. She stewed a fat and strong hen in a clay pot and was about to deliver the meal to her husband, but she couldn't deliver it on time because of something important. When she finished, she found that the soup pot was still hot. It turned out that a thick layer of butter covered the noodle soup, which played a role in heat insulation. So he crossed the path, walked the stone bridge and sent it to her husband. After soaking the rice noodles in hot chicken soup, he immediately fished them out and put them in a bowl. The scholar was very satisfied. This incident was passed down as a beautiful talk. In order to praise this virtuous wife, people named this food "Crossing the Bridge Rice Noodles". After continuous improvement and innovation by chefs of Yunnan flavor in past dynasties, "Crossing the Bridge Rice Noodles" enjoys a growing reputation at home and abroad and has become a famous snack in southern Yunnan.