? Crossing the bridge rice noodles is a snack unique to the southern Yunnan region of Yunnan. It belongs to the Yunnan cuisine and originated from the Mengzi region.

? 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 pork tenderloin slices, chicken breast slices,

Mullet fillets, as well as water-cooked pork loin slices, tripe slices, and water-cooked squid slices; accessories include pea tips, leeks, coriander, green onions, grass sprouts, ginger, magnolia slices, and boiled squid.

the tofu skin; the fourth is the staple food, which is rice noodles slightly blanched in water.

Covered in goose fat, the soup is piping hot but not steamy.

The rice noodles are thin, white and flexible.

When eating, use a large porcelain bowl, first put cooked goose fat, monosodium glutamate, and pepper noodles, and then ladle the soup from chicken, duck, goose, ribs, pork tube bones, etc. into the bowl and serve it on the table.

The way to eat Cross-Bridge Rice Noodles is unique. You add rice noodles and other foods to the simmered goose soup. You can add whatever you want.

People who eat this snack for the first time in Yunnan will make a joke if they don't ask others for advice: the soup is boiling hot, and there is no heat at all due to a layer of goose fat on the surface. First-time eaters often mistakenly think that the soup is not hot, and eat it directly with their mouths.

Drinking it can easily burn your mouth.

A bowl as big as a washbasin was brought up, with dozens of side dishes. The bowl was filled with golden and shiny old soup. The old soup revealed the mellow taste of a variety of ingredients. This bowl of soup is the soul of Cross Bridge Rice Noodles!

The family sat around the table and enjoyed the food.

How to make Cross-Bridge Rice Noodles Ingredients: Yunnan rice noodles: a handful of fish fillets, a dish of pork belly (put in chicken stock and cook), a dish of pork tenderloin (cut into thin slices less than 1.5mm), a dish of chicken breast, a dish of mushrooms, a dish of green sprouts

A dish of bean sprouts, dried tofu or fried tofu, a dish of auxiliary ingredients: chili oil, pepper, vinegar, salt, mustard, ham, mustard, chopped coriander, chives, green onion, right amount of chopped green onions. Steps 1. Remove the internal organs from the black-bone chicken or old hen, wash them.

Remove the chicken fat.

Cut the chicken into small pieces, saute it in oil until fragrant, add water to cover the black-bone chicken, and slowly simmer it into a thick chicken soup.

(The soup made with free-range chickens or old hens will be thicker because I prefer the taste of black-bone chicken. It all depends on personal preference) 2. Blanch the bowl: The bowl containing the rice noodles must be scalded with boiling water first to maintain the temperature.

Boil the rice noodles in water first, or blanch them until cooked.

3. Add diced chicken fat in a pan and slowly simmer out the chicken fat.

4. Put the boiled chicken fat into a hot thick-bottomed bowl, pour the boiling chicken soup into the bowl until it is about 80% full. At this time, the thick chicken fat will float on the top, which can maintain the temperature of the chicken soup.