Cooking methods are cold, hot, marinated and fried; There are countless seasonings, such as braised pork, crispy whistle, three delicacies, prosperous intestines, fried sauce, loach, tofu flower and so on. In other areas, rice noodles have a different taste and are not so refreshing. Generally, it's all pork ribs or bone soup, then rice noodles are added, and Chili sauce, amaranth, bean sprouts and vegetables are added. Once the soup is boiled, it can be poured into a bowl, and diners can add appropriate salt, chicken essence, monosodium glutamate, soy sauce and vinegar according to their own taste.
I think you typed an extra line! Yunnan rice noodles are divided into sour rice noodles, dry rice noodles, Honghe red rice noodles, white rice noodles, Maitreya yellow rice noodles, Xishuangbanna Pu 'er tea rice noodles, Wenshan prefecture fine rice noodles, etc ... There are also many rice noodles that are different in every region, including dry rice noodles, water-washed rice noodles, sour rice noodles, red rice note rice noodles, fine rice noodles, coarse rice noodles, medium coarse rice noodles, dry rice noodles, etc ... I think: "Pot rice noodles should be cooked with sour rice noodles to make them delicious and tasty.
People in Kunming like to cook everything in pots and pans, such as beef and mutton, fried stinky tofu, sweet potato vermicelli and blood tofu. Put rice noodles, soup, fragrant mint, fried stinky tofu, pickled sauerkraut, Pixian bean paste, etc. in a uncovered clay bottle, heat it on the grill, cook it with slow fire, add a tablespoon of hot meat foam and a little fried stinky tofu before turning off the fire, and it is really fragrant.