p Beijing’s Famous Rice Noodle Food Guide It seems that there are no such ignorant people in Beijing anymore.

Most people who eat rice noodles know the origin of the story of crossing the bridge rice noodles.

People who are more familiar with it will talk about it - Mengzi, the birthplace of authentic Yunnan cross-bridge rice noodles.

Yunnan Cross-Bridge Rice Noodles is said to have been invented by the Yi people of Mengzi. It was first spread in Mengzi and then spread to Kunming (Weibo). Now it can be found all over the country.

Rice noodles are called rice noodles because they are thinner than rice noodles, like threads, while rice noodles are generally thicker, and the two are essentially the same.

When eating Mengzi rice noodles, you must talk about chicken soup.

All bridge rice noodles cannot skip the chicken soup.

A bowl of boiling chicken soup is an important factor in ripening a table of raw ingredients.

Chicken soup cannot be cooled too quickly, and a thick-walled earthenware pot is generally used to keep it warm.

Many bridge rice noodle chicken soups are topped with a layer of chicken fat, which is more conducive to keeping warm, but it is more confusing when drinking the soup.

Generally, there are three types of auxiliary ingredients: vegetarian dishes, raw meat dishes, and cooked meat dishes.

This dish includes leeks, green onions, coriander, bean sprouts, pea puree, minced ginger, grass sprouts, tofu slices, chrysanthemums, etc.

Raw meat plates include lean meat fillets, fish fillets, quail eggs and more.

There are only two kinds of cooked meat dishes: crispy meat and fried meat.

When seasoning chicken soup, pay attention to the order: add the ingredients from the meat dishes first, then the ingredients from the vegetables, then the ingredients from the cooked meat dishes, and finally add the cooked rice noodles.

This is because although the chicken soup has a layer of oil on the surface to keep it warm, its calories are still limited, so raw food must be put in first.

Deshengqiao Yunnan Mengzi Cross-Bridge Rice Noodles is located not far to the north of Xidan Shopping Mall.

At the entrance of the bridge, there are lush water plants, which visually looks like spring.

The main dishes here are rice noodles, supplemented by Yunnan dishes. Traditional and innovative techniques are combined, and the varieties are very exclusive.

Variety: The main original features include Jinju Crossing the Bridge Rice Noodles, Xianhuang Crossing the Bridge Rice Noodles, and dozens of other conventional rice noodles.

Features: The chicken soup bowl is kept warm in a casserole, which is more delicate than the porcelain bowls used by other rice noodle shops, simplifying the procedure.

The casserole is more conducive to heat preservation, so you can eat less chicken fat, and you don’t have to worry about too much oil, so you can enjoy chicken soup.

On the premise of one serving, rice noodles can be added in unlimited quantities.

Taste: A variety of auxiliary ingredients naturally bring a rich taste, with Xuanwei ham slices and Yunnan specialty fried chicken being the highlights.

Price: Golden Chrysanthemum Crossing the Bridge Rice Noodles 88 yuan.

Others 12 yuan.

Guoqiao Rice Noodles has almost 20 kinds of gold medal chrysanthemum rice noodles with different characteristics.

It's enough for two people if you don't eat too much.

Accessories include Xuanwei ham slices, bee pupae, Chinese herbal meat strips, fresh fish fillets, fresh chicken slices, fresh tenderloin slices, lunch meat, tripe slices, shortbread, quail eggs, new prawns, sea cucumbers, squid rolls, crab roe,

Tremella fungus, tofu slices, acacia, coriander, leeks, Tengchong sauerkraut, tamarind cakes, fried chicken, etc.

Among them, the golden chrysanthemum in the pot is very beautiful visually, especially fragrant and pleasant.

Xuanwei ham, which is as famous as Zhejiang Jinhua ham, has a unique flavor.

The production process is complicated and requires careful selection of temperature and meat quality.

It must be made from lean pork forelegs that have been preserved and dried for months.

It has a history of more than 100 years.

The specialty steam pot chicken is a specialty of Yunnan.

The chickens are native farm chickens collected around Beijing.

Add the precious medicinal materials Gastrodia elata, Panax notoginseng, and American ginseng, and steam over low heat for several hours until the steam condenses into water through the lid of the steamer and then falls into the pot to become chicken soup.

The chicken pieces are fresh, the meat and bones are separated, and the chicken soup nourishes the lungs and kidneys.

In addition, it is also very effective in treating coronary heart disease, anemia and weakness.