Generally, it is placed in the order of "Mr. Cooked first, meat first, then vegetarian". Here are two simple materials to introduce crossing the bridge rice noodles. Have a good appetite!

Information 1:

Cross-bridge rice noodles consist of soup, Daoxiao Noodles, rice noodles and seasoning. When eating, use a large magnetic bowl, first put the cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup of chicken, duck, ribs and pork bones into the bowl and serve it on the table for later use. At this time, the boiling soup is covered with a thick layer of oil and not steamed, but diners must not drink the soup first to avoid burns. Knock pigeons and chicken into a bowl first, then add raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked. Then add cooked meat such as crispy pork and barbecued pork, then add peas, tender leeks, spinach, bean curd skin and rice noodles, and finally add soy sauce and Chili oil. The taste is particularly rich, delicious and nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies the rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad.

Crossing the bridge rice noodles has a history of 100 years, and its origin has a beautiful and touching story.

Crossing the bridge rice noodles originally originated in Mengzi County in southern Yunnan. According to legend, there is a South Lake outside the city (it still exists). The lake is clear as blue, with weeping willows lining it. There is an island in the middle of the lake. There are pavilions on the island. In addition, there are green bamboo forests and towering old trees here. Beautiful and quiet scenery, fresh and pleasant air. It is a good place for students nearby to learn poetry. There was a scholar who went to an island in the middle of the lake to study for the exam, but because he was too involved in his work, he often forgot to eat the food his wife gave him, and it was often cold when he ate it. Because of the abnormal diet, my body is getting thinner every day, and my wife is very distressed. Once, my wife killed a fat hen, cooked it in a casserole and sent it away. After a long time, it was still warm, so she put it in with local favorite condiments such as rice noodles. It's delicious. She likes it since she was born. A virtuous wife often writes it down and sends it away. Later, I wanted to be the number one scholar, and I was fascinated by my wife's hobby. I joked that I had eaten chicken soup rice noodles sent by my wife before I was admitted. Because his wife sent the rice noodle to the island through a winding bridge, the scholar called it "crossing the bridge", which became a beautiful talk for a while. People have imitated the practice of eating rice noodles by the scholar's wife, and the rice noodles crossing the bridge have spread since then. After the processing and improvement of later generations, the rice noodle crossing the bridge is getting better and better, and it spreads farther and farther.

Data 2

Crossing the bridge rice noodles is a famous flavor snack in Yunnan. Cross-bridge rice noodles are mainly made of soup, sliced meat and seasoned rice noodles. The soup is boiled with fat chicken and pig bone, which is clear and transparent. Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish and put them in a small dish. Rice noodles are white and tough. There are also pea tips, yellow-bud leeks and tender spinach. When eating, the soup is served in a big "sea cucumber bowl" with monosodium glutamate, Hu Wei and cooked chicken oil. The soup is so thick that it doesn't give off any heat. When the soup is served, knock pigeon eggs into the bowl, then dip the meat slices into the soup and gently stir it, and it will instantly become white and tender. Then add fresh vegetables and rice flour, and drizzle with Chili oil and sesame oil.

Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice flour", which has complex technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles are dried "dry rice noodles", which are easy to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice.

Not only that, but this way of eating is also very particular. You must learn some common sense before eating rice noodles for the first time. The correct way to eat is not only related to tasting delicious food, but also to the "personal safety" of diners. At the same time, crossing the bridge rice noodles will provide soup, meat dishes, vegetarian dishes and flavored pickles. Never taste the soup first, because it seems that the temperature of a bowl of boiled soup without steaming reaches 170 degrees, and there have been incidents in Yunnan where boiled soup burns foreign tourists. Yunnan people who are used to crossing the bridge rice noodles will unhurriedly pick up the meat dishes first, put all kinds of meat slices into the soup one by one according to the order of Mr. Hou's cooking, and gently rinse the meat slices in the soup with chopsticks a few times, and the fresh and tender meat slices suddenly turn white; Then put quail eggs, then put all kinds of ingredients in vegetarian dishes, put chrysanthemums first, and then put others. You can choose or give up some varieties according to your own taste. At this time, the sea bowl has presented a colorful and moving scene, which is appetizing and mouth watering.

Now it's time to "cross the bridge"-put the rice noodle bowl near the soup bowl, pick it up with chopsticks, lift it up and put it into the soup, and build a continuous "bridge" between the two bowls. If you pour a bowl of rice noodles into it at once, it's not impossible, just disappointing the artistic conception of "crossing the bridge". Finally, choose a few pickles that you like (mainly hot and sour). In the leisure farmhouse in Yunnan, these small ingredients are put aside, and guests can choose a few at will, while restaurants in cities generally only provide about two kinds. As the saying goes, there are not many small materials, which is intended to enhance taste.

It is not easy to eat authentic rice noodles crossing the bridge, not only in Beijing, but also in Yunnan. Although it is local snacks, a good rice noodle crossing the bridge requires very high raw materials and manufacturing technology. Without the ability of transportation and procurement, or the management ability of scale and grade, it is impossible for a merchant operating outside Beijing or Yunnan to make it. Even local chefs in Yunnan need years of experience to make rice noodles across the bridge.

One of the most important factors is soup. Boil old chicken, old duck, boy bone and Xuanwei ham bone (pure chicken soup is too fresh to taste) for six or seven hours, and then adjust the soup flavor for later use. The proportion of soup is very important, and the quality of each family depends on the soup. The soup should be filtered to make it clear and transparent. In our restaurant, the chef cooks soup at three or four in the middle of the night every day, and uses it that day.

Most of the raw materials of vegetarian dishes are very particular. For example, fish fillets must use fresh raw black fish fillets, ham must have cloud legs, and bean sprouts must be sharp. In particular, the "crispness" in meat dishes is made by pigs raised by farmers who eat five grains and leaves. Sliced pork belly, marinated, coated with pea powder, and slowly fried. Many people can't imagine that such a simple small ingredient is actually quite difficult to ask for, and even the crispy skin made from different parts of pork will taste different, so there is a saying in the industry called "a dish of crispy skin, three years in prison".