Crossing the Bridge Rice Noodles

The origin of Crossing the Bridge Rice Noodles

Legend has it that a long time ago, there was a scholar studying hard in the Huxin Pavilion in Nanhu, Yunnan. His wife Every day I have to cross a bridge to deliver food to this scholar. One day, the wife felt that her husband was working hard, so she stewed a chicken and put it in an earthen pot to serve to her husband. However, something happened on the way and she was delayed. When she came back, she found that the chicken in the earthen pot was still hot. When she opened it, she found that the chicken was still hot. There was a thick layer of butter, so I scalded the rice noodles with chicken oil and gave them to my husband. The scholar was full of praise after eating them. Because his wife had to cross the bridge in Nanhu every day to deliver food, the scholar named it "Crossing the Bridge Rice Noodles".

Guoqiao rice noodles have a history of more than 100 years. Originated from Mengzi, southern Yunnan. It is said that Nanhu Lake in Mengzi County has beautiful scenery, and writers and writers often study books and read poems here. There was a Yang scholar who often went to Huxin Pavilion to study, and his wife sent every meal there. Scholars study hard and often forget to eat. They often eat cold meals and cold dishes, and their health becomes increasingly weak. His wife was anxious and distressed, so she killed the hen at home, cooked it in a casserole, and sent it to him. When she went to collect the dishes again, she saw that the food she had sent was still intact, and her husband was still reading a book in a daze. She had to take the food back to reheat, but when she took the casserole, she found that it was still very hot. She opened the lid and found that the surface of the soup was covered with a layer of chicken fat, and the clay pot did not transfer heat well, sealing the heat in the soup. From then on, his wife used this method to keep warm, and scalded some rice, vegetables, and meat slices in hot chicken soup, and served them to her husband while they were still hot. Later, many people imitated her innovative cooking method, and the cooked rice noodles were indeed delicious. Since Yang Xiucai had to cross a small bridge from his home to Huxinting Pavilion, everyone called this way of eating "cross-bridge rice noodles". .

After continuous improvement and innovation by successive generations of Yunnan chefs, "Crossing the Bridge Rice Noodles" has gained a reputation at home and abroad and has become a famous snack in southern Yunnan.

How to make Cross-Bridge Rice Noodles

Cuisine: Yunnan Cuisine

Ingredients:

Chicken breast, pork belly, pork kidney , mullet meat, steamed squid, oily fish maw, 20 grams each of ham, coriander, onion, and clean chicken nuggets, 50 grams each of steamed bean skin, cabbage heart, bean tip, green onion, bean sprouts, and mushrooms, 200 grams of rice noodles .

Preparation method:

1. Cut the meat into thin slices, blanch the flavorful ones, rinse and serve on a plate;

2. Separate the remaining ingredients. Blanch in a pot, let cool, then cut into sections and serve on a plate;

3. Chop coriander and green onions and serve with oiled chili peppers and blanched rice noodles;

4. Grill chicken in oil When it is 70% hot, put it into a bowl, pour in the boiled clear soup, add seasonings and serve;

5. When eating, blanch the meat slices until white, add the green vegetables and blanch them slightly, then add the rice noodles and sprinkle Serve with a little chopped green onion and coriander.

How to eat Cross Bridge Rice Noodles

Cross Bridge Rice Noodles consists of three parts: soup, slices and rice noodles, and condiments. When eating, use a large magnetic bowl, first put cooked chicken oil, monosodium glutamate, pepper noodles, and then ladle the soup from chicken, duck, ribs, pork tube bones, etc. into the bowl and serve it on the table. At this time, the boiling soup is covered with a thick layer of oil and does not steam. However, diners must not drink the soup first to avoid burns. Knead the pigeon chicken into the bowl first, then put the sashimi, raw meat slices, chicken, pork liver, kidney, squid, sea cucumber, tripe slices and other raw meats in sequence, and stir them gently with chopsticks. Boil raw meat until cooked. Then add cooked meats such as crispy pork and barbecued pork, then add peas, young leeks, spinach, tofu skin, rice noodles, and finally add soy sauce and chili oil. It tastes particularly rich and delicious, and 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, superb technology and special eating methods, and enjoys a high reputation at home and abroad.

Features: fresh and delicious, with unique flavor. People often say that if you don’t eat Cross-Bridge Rice Noodles in Yunnan, your trip is in vain. Crossing the Bridge Rice Noodles is a unique way of eating rice noodles and other foods added to simmered chicken soup. People who eat this snack for the first time in Yunnan will make a joke if they don't ask others for advice: the chicken soup is boiling hot, and there is no heat at all due to the layer of chicken oil on the surface. First-time eaters often mistakenly think that the soup is not hot and just use their mouths. If you drink it, it will easily burn your mouth. Therefore, never drink chicken soup directly with your mouth.

When eating, you should eat the raw slices first and scald them while the soup is at the highest temperature. Some people don't know the secret and blanch vegetables and rice noodles first. Later, the temperature of the soup drops and the food that cannot be eaten raw will not be cooked enough. Crossing the bridge rice noodles is strictly divided, with each person having a bowl of raw slices, chicken soup, vegetables, and rice noodles. This is both hygienic and not wasteful. Crossing the Bridge Rice Noodles has a unique taste and elegant taste among various snacks. It can be said to be the first among all traditional snacks. Some people say that "Crossing the Bridge Rice Noodles" is a Chinese-style Western food and deserves to be greatly promoted. Rice noodles are nutritious and easy to eat, and are very popular among people at home and abroad.

Yunnan rice noodles can be divided into two categories. One type is made by grinding rice after fermentation, commonly known as "physalis rice noodles". The process is complicated and the production cycle is long. Features: Rice noodles have good bones, are smooth and sweet, and have the fragrance of rice. It is a traditional production method. The other type is where the rice is ground and directly put into a machine for extrusion. The heat of friction causes the rice to gelatinize, which is called "dry slurry rice noodles". Dried rice noodles become "dry rice noodles" after being dried in the sun, which is easy to carry and store. When eating, steam and simmer. Dry rice noodles have hard bones, bite, and long threads, but lack the fragrance of rice.

Crossing the bridge rice noodles has become a unique snack in Yunnan due to its exquisite soup making, unique eating method, fresh, sweet and fragrant taste, and suitable salty and light taste. Cross-bridge rice noodles are mainly made of soup, sliced ??meat, rice noodles and condiments. The soup is made from fat chicken, pork tube bones, etc., which is better if it is clear and translucent; cut the chicken breast, pork tenderloin, liver, kidney, fresh fish, etc. into thin slices and place them on a small plate; the rice noodles should be thin, white and tough. It’s best to have pea tips, yellow sprouts, leeks, baby spinach, etc. at the same time. When eating, use a large "sea bowl" to serve the soup, add MSG, pepper, and cooked chicken fat. The soup will be boiled thickly without any heat in the bowl. After the soup is served, scoop the pigeon eggs into a bowl, then add the meat slices into the soup, stir it gently, and it will instantly become as white and tender as magnolia flakes. Then add fresh vegetables, rice noodles, and serve with chili oil, sesame oil, etc. The red, white, yellow and green in the bowl complement each other, and the aroma is refreshing, which whets your appetite.