When it comes to food, everyone has their own taste in their memory, but my favorite is Guoqiao rice noodles. I fell in love with it the first time I ate it.

The Origin of Crossing the Bridge Rice Noodles

In the early years of the Qing Dynasty, there was a scholar in Mengzi, Yunnan, who lived in Nanhu and studied hard every day in preparation for getting a good name. In order to concentrate more on his studies, the scholar built a thatched hut on Siong Island in the lake, which was connected to the lake shore by a bridge. His wife brings him meals every day, but after each delivery. The food was already cold and the scholar felt uncomfortable eating. The wife was very anxious when she saw that her husband was losing weight. One day, the wife stewed a chicken and brought it to her husband to nourish his body. The wife, who had been working hard for days, fainted when she walked to the middle of the bridge. When she woke up, she found that the chicken soup was still hot. It turned out that there was a layer of oil on the soup to keep it warm. His wife was inspired by this and brought him chicken soup, raw meat, vegetables and rice noodles to eat together every day. The scholar became stronger and stronger, studied harder, and finally passed the first prize. Everyone came to congratulate the guests, and the wife stewed a chicken, rice noodles, and raw meat to entertain the guests. The guests were very interested in eating and asked the scholar's wife the name of this way of eating. She immediately thought of the small bridge she walked across every day and said smoothly: "Cross. "Bridge Rice Noodles", from these famous reputations, Bridge Rice Noodles have been passed down to this day.

Crossing the bridge rice noodles can be called a "feast for one person". The sea bowl is bigger than the face and dozens of small plates filled with ingredients. Before eating, I already feel the pleasure of being the only one in the world. Mengzi Crossing the Bridge Rice Noodles is divided into three main parts: rice noodles, soup stock, and platter. Here, rice noodles are the foundation, the soup stock is the soul, and the platter accessories are the life of the rice noodles. The platter accessories of Guoqiao rice noodles are mainly composed of various high-quality meats and fresh vegetables, which are the basic elements of Guoqiao rice noodles and provide rich and high-quality raw materials for the production of Guoqiao rice noodles. However, looking at these dozens of plates, I am still a little confused. It turns out that the order of adding the various ingredients of Mengzi Crossing Bridge Rice Noodles is also very particular:

The Crossing Bridge Rice Noodles soup is made of big bones, old hen, Yunnan Xuanwei Ham is cooked for a long time. Cross-bridge rice noodles are composed of four parts: first, the soup is covered with a layer of boiling oil; second, the condiments include chili pepper, monosodium glutamate, pepper, and salt; third, the main ingredients include raw tenderloin slices, chicken breast slices, and mullet. Slices; auxiliary ingredients include pea tips, leeks, shredded onions, grass sprouts, ginger, magnolia slices, and blanched tofu skin; the fourth is the staple food, which is rice noodles slightly blanched with water. Covered in goose fat, the soup is piping hot but not steamy.

The rice noodles should be white, soft and chewy dry pulp rice noodles squeezed out on the same day. This kind of rice noodles is not easy to break and has a good taste.

Making soup

Put the fat hen and pig bones into a pot of cold water, bring to a boil over high heat, knock out the foam, then add ginger, rice wine and other seasonings. Then simmer over low heat. After simmering for 4 or 5 hours, add salt and pepper.

Knife skills

To be precise, the ingredients of Cross Bridge Rice Noodles are cooked in hot soup, so the meat is required to be as thin as paper scraps. It is necessary to slice the meat along its texture and use different knife techniques flexibly so that the raw materials can be cooked as soon as they are put into the soup.

Keep warm

Put the soup bowl into boiling water and blanch it for a few minutes to increase the temperature of the bowl. After adding soup to the bowl, add 60% hot oil to the soup to keep the soup hot.

After controlling the three links, you still need to master the order of eating. Before eating, put the raw slices into the soup and stir slightly, then add fresh vegetables and soy products and blanch them. Add seasonings according to your own taste, then pour in the rice noodles and eat slowly.