[Edit this paragraph] The origin of crossing the bridge rice noodles originated from Mengzi in southern Yunnan. Crossing the bridge rice noodles has a history of more than one hundred 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 study on the island. The scholar's wise and hardworking wife often cooks his favorite rice noodles and sends them to him for dinner, but when he leaves the island, the rice noodles are not hot. Later, I accidentally sent chicken soup, and Miss Scholar found that the chicken soup was covered with a thick layer of chicken oil, which could keep it warm. If you put seasoning and rice noodles before eating, it will be more refreshing. So she first cooked the clear soup of fat chicken and bone, and then coated it with thick chicken oil; Rice noodles are made at home. Many ingredients are sliced on the island and cooked in boiling oil. 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 the bridge to the island and to commemorate this good wife. Later people called it "crossing the bridge rice noodle". There is another saying: According to legend, the old South Lake in Mengzi County has beautiful scenery, and literati often attack books and read poems here. There is a man named Yang Xiucai who often goes to Hu Xin Pavilion to study, and his wife delivers meals there. Scholars study hard, often forget to eat, and even often eat cold meals and cold dishes, making their bodies more and more 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 again, she saw that the food was intact and her husband was still reading. I have to take the food back and reheat it. When she picked up the casserole, she found it was still very hot. She lifted the lid. It turns out that the surface of the soup is coated with chicken oil, and the ceramic utensils do not transfer heat, so the heat is sealed in the soup. In the future, his wife will keep warm in this way, and some rice, vegetables and sliced meat will be cooked in hot chicken soup and served to her husband while it is hot. Later, many people imitated her innovative cooking skills, and the cooked rice noodles were really delicious. Because Yang Xiucai has to cross a small bridge from his home to the pavilion in the middle of the lake, everyone calls this way of eating "crossing the bridge rice noodles". Spicy duck crossing the bridge rice noodles have been continuously improved and innovated by Yunnan chefs in previous dynasties. The fame of "Crossing the Bridge Rice Noodles" is increasing day by day, enjoying a good reputation at home and abroad, and it has become a famous snack in southern Yunnan. [Edit this paragraph] The cuisine of crossing the bridge rice noodles belongs to: Yunnan cuisine raw materials: chicken breast, pork tripe, pork loin, mullet, water-fried squid, fried fish tripe, ham, coriander, onion, quail egg, clean chicken nuggets, water-fried bean skin, cabbage heart, pea tip, onion, bean sprouts and mushrooms, and rice noodles. Methods: 1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate; 2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; 3. Chop coriander and onion and eat them with oil pepper and scalded rice flour; 4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve; 5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander. Then fill in three methods: crossing the bridge with rice noodles. Ingredients: half a fat hen (about 750g), half an old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or water-soaked squid, tofu skin 1 slice, 25g leek and 65433 onions. Production process: 1. Wash the chickens and ducks, blanch them together with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000 g of water, and stew for about 3 hours. When the soup is milky white, take out the chickens and ducks (not suitable for overcooking, but for other purposes) and take the soup for later use; 2. Slice raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice mullet (or squid), blanch it with boiling water, take it out and put it on a plate. Soak tofu skin in cold water and shred it, blanch it with boiling water for 2 minutes, then float it in cold water for later use. Wash leek, blanch it with boiling water, take it out and change knives for later use. Wash onion and coriander with clear water. 3. Soak rice, grind it into fine powder, steam it, press it into vermicelli, scald it with boiling water for two or three minutes, and finally rinse it with cold water, each bowl is150g; 4. When eating, put 20g of chicken and duck meat in a deep bowl, spoon the cooked soup into the bowl, and add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the temperature in the bowl at a high level. After the soup is served, put the chicken, pork and fish fillets into a bowl in turn, gently stir them with chopsticks until cooked, and then put the leeks into the soup. Features of rice noodles: the soup is delicious, the meat slices are fresh and tender, and the taste is unique. The practice of crossing the bridge rice noodles Two rice noodle ingredients: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g) and cooked rice noodles 200. Production process: 1. Clean ribs, fresh chickens and ducks, cut into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off; 2. Put the above materials, loose ginger slices and Yunnan ham into a pressure cooker (or a large casserole), add about 4-5 times of water to the solid materials, first boil with strong fire, then turn to low fire, and stew with low fire for more than one hour; 3. Add salt, and the last one should be a thick white soup with a layer of bright oil floating on the surface; 4. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code first and cover it with plastic wrap); 5. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper; 6. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots. Method for make raw materials of rice noodle: pour rice into wooden barrel, soak in cold water for half an hour, drain water, control drying, and grind rice into flour, or grind rice into flour with a pulverizer. Mix rice flour and cold water into a rake. The water surface ratio should be that the surface energy of the back rake naturally gathers into a plane, and the surface is not knotted and thinner than Yuanxiao. Send the prepared rake to the rice noodle press (the old method is manual operation, using very bulky rice noodle pressing equipment). 15 minutes later, the rice noodles are ripe. Dry the main line for 24 hours, rejuvenate and soak in water. The way to make soup is to chop the ribs, cut off the big bones and cook them with chicken, duck and ham. Bring the fire to the boil first, then simmer slowly, but don't melt all kinds of soup. Ham is fished out earlier, and chickens and ducks can still be cooked as cold dishes. Big bones continue to cook to extract bone oil and dissolve calcium. You can put pepper, monosodium glutamate and salt in the soup. You can also just put salt. Preparation method of fresh materials: freshwater fish should be used far away, especially tender and odorless. After washing, cut it into very thin sashimi and put it on a large plate with the cut fresh tenderloin. Wash the bean curd skin, cornflakes (or fresh bamboo shoots) and agaric, and put them on a plate. Cut parsley and onion into sections (such as cutting small flowers with other fresh ingredients such as pea seedlings) and sprinkle with cooked sesame seeds. When eating, rice noodles, soup bowls and fresh ingredients are packed in three tableware, and one dose is served. Fresh ingredients are put in a hot soup bowl (noodle soup must be covered with oil, and the soup temperature is high), and then rice noodles are eaten with fresh ingredients. Practice of crossing the bridge rice noodles 3. The key to crossing the bridge rice noodles is a bowl of soup. The method of this bowl of soup is very particular. Besides pig bones, two strong hens and an old duck must be used as raw materials. Three strong hens and two old ducks can't! This is the chef's accumulated experience for many years, so that the soup cooked is fresh and must be an old duck! Chickens and ducks should be slaughtered now, and the chicken blood should be kept. Boil pork bones and chickens and ducks for four or five hours with strong fire. Take out everything in the soup, crush the chicken blood and put it into the soup, and keep stirring. At this time, chicken blood will condense the impurities in the soup, and the soup will change from milky white to clear and bright. Remove the sediment, then add the pig bones and simmer for an hour or two. Nowadays, rice noodle shops generally do not use this technology. In order to ensure that customers can see that their soup is really stewed with pig bones and chicken, (many soups don't use old ducks, but use feed chickens produced by chicken farms) the color of the soup is deliberately kept milky white. If milky white is not enough, throw a tube of "bait block" (also a food made of rice in Yunnan) into the soup as white as possible. This is one of the secrets of cooking today! Now some people who make rice noodles across the bridge think that the more things cooked in the soup, the better the taste. All kinds of fish and ham are cooked in it. This is made by people who don't know how to cook. The five flavors should be "mixed" instead of stewed in one pot, so that the boiled soup loses the delicious and refreshing characteristics of crossing the bridge rice noodles. [Edit this paragraph] How to eat cross-bridge rice noodles and its characteristics: Cross-bridge rice noodles are composed of soup, sliced rice noodles and seasonings. When eating, use a large magnetic bowl, first put the cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup of chicken, duck, ribs and pork 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 and not steamed, but diners must not drink the soup first to avoid burns. Knock pigeons and chicken into a bowl first, then add raw meat such as sashimi, sliced meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked. Then add spices, barbecued pork and other cooked meat, then add peas, tender leeks, spinach, tofu skin, rice noodles, and finally add soy sauce and Chili oil. The taste is particularly rich, delicious and nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies the rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad. Features: fresh and delicious, unique flavor. People often say that going to Yunnan without crossing the bridge rice noodle is tantamount to running for nothing. Crossing the bridge rice noodles is a unique way to eat rice noodles and other foods in stewed chicken soup. People who go to Yunnan for the first time to eat this snack will laugh without asking others: chicken soup is very hot. Because there is a layer of chicken oil on the surface, there is no hot air at all. People who eat it for the first time often mistakenly think that the soup is not hot and drink it directly with their mouths, which can easily burn the oral skin. Therefore, never drink chicken soup directly with your mouth. When eating, eat quail eggs first, and then eat raw slices. Raw slices should be cooked at the highest temperature of the soup. Some people don't know the secret. First, hot dishes and rice noodles. Then, when the temperature of the soup drops, the food that can't be eaten raw will not be cooked. The rice noodles crossing the bridge are strictly divided, and each person has a bowl of raw slices, chicken soup, vegetables and rice noodles. This is sanitary and not wasteful. Crossing the bridge rice noodles has a unique taste and elegant character among all kinds of snacks, which is the first of all traditional snacks. Some people say that "crossing the bridge rice noodles" is a Chinese western food, which is worth promoting. Rice flour is nutritious and convenient to eat, and it is very popular at home and abroad. Crossing the bridge rice noodles, with its exquisite soup, unique eating method, sweet and fragrant taste, salty and light, has become a unique flavor snack in Yunnan. Crossing the bridge rice noodles are mainly made of soup, sliced meat, rice noodles and seasonings. The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish, and put them in a small dish; Rice noodles are white and tough. There are also pea tips, yellow-bud leeks and tender spinach. When eating, put the soup in a big "sea bowl" and add monosodium glutamate, pepper and cooked chicken oil. The soup is so thick that there is no heat in the bowl. When the soup is served, pigeon eggs is scooped into a bowl, and then the meat slices are dipped into the soup and gently stirred, and instantly become as white and tender as magnolia slices. Then add fresh vegetables and rice flour, and drizzle with Chili oil and sesame oil. The red, white, yellow, green and yellow in the bowl reflect each other, which makes people's appetite open (note: goose oil is generally the top oil)! [Edit this paragraph] Cross the bridge rice noodle restaurant * * * Enjoy the cultural brand Yunnan rice noodles. Yunnan rice noodles can be divided into two categories. One is to grind fermented rice into powder, commonly known as "sour rice flour". Complex process and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles are dried "dry rice noodles", which are easy to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, biting and long, but they lack the smell of rice! ! ! Love of Crossing the Bridge Rice Noodles There is an "authentic Yunnan Crossing the Bridge Rice Noodles" in Shipai East, Guangzhou, which contains cucurbit silk, that is, "Fengzhu in the moonlight" and a Dai-style wall hanging. All the ladies are wearing Yunnan-style clothes with coconut trees and palm patterns. The advertising words on the wall associate crossing the bridge rice noodles with love. On its menu, there is a kind of crossing the bridge rice noodles called "happiness". Everything is related to love except temperature. But among the customers, there are many people who come for the purpose of family reunion, but it is rare for couples to come together. After all, the heat under the rice noodles can only be felt by family members. Moreover, the soup of crossing the bridge rice noodles will only destroy the emotional appeal of people in love. Young people prefer to eat Haagen-Dazs together. "If you love her, treat her to Haagen-Dazs." Because Haagen-Dazs does not need to be carefully kept warm for a long time, but it needs to be done quickly to avoid melting, but it is just the opposite of crossing the bridge rice noodles. Crossing the bridge rice noodles has been included in the intangible cultural heritage. On May 9th, 2008, Zhang Jianwei, Executive Vice President of CPPCC, met with visiting members and experts in literature and history. This topic focuses on the inheritance and protection of the intangible cultural heritage since the founding of Kunming for thousands of years. It was learned from the reception site that the rice noodle crossing the bridge has been included in the important intangible cultural heritage of Kunming, which is the first economic project in Kunming to be included in the intangible cultural heritage. What is the significance of crossing the bridge rice noodles in Kunming's intangible cultural heritage? Xu Gang, director of the National and Folk Traditional Culture Department of Kunming Cultural Center, believes that the selection of intangible cultural heritage has added a brand that needs to be promoted to the outside world for the enterprises that operate rice noodles across the bridge in Kunming. In the past, we only knew that Kunming crossing the bridge rice noodle was deeply loved by Kunming people after it was introduced from Mengzi. There is a legend about the origin of crossing the bridge rice noodles, but the research on the production skills and norms of crossing the bridge rice noodles is not enough. After being listed as an intangible cultural heritage, we should do more research and standardize the traditional skills behind Kunming's food culture, so that diners can enjoy crossing the bridge rice noodles while eating a bowl. This brand of intangible cultural heritage is not unique to a rice noodle shop. It is a brand owned by Kunming. Someone once said that it is convenient for rice noodles to enter Kunming. If instant rice noodles use this intangible cultural heritage brand, it must be approved by the protection agency.