1. Introduction

Crossing the bridge rice noodles is a Han snack unique to the southern Yunnan region of Yunnan and belongs to Yunnan cuisine. Cross-bridge rice noodles originated from the Mengzi area.

Guoqiao rice noodle soup is made by boiling big bones, old hens, and Yunnan Xuanwei ham 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 pork tenderloin slices, chicken breast slices, and black ribs. Fish fillets, as well as cooked pork loin slices, belly slices, and steamed squid slices cooked in water; accessories include cooked pea tips, leeks, coriander, shredded green onions, shredded grass sprouts, shredded ginger, magnolia slices, and boiled 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.

2. Classification

Yunnan rice noodles can be divided into two categories.

The first type is made by grinding rice after fermentation, commonly known as "physalis rice noodles". The process is complicated and the production cycle is long. Features: Rice noodles have good bones and have the fragrance of rice. It is a traditional production method.

The other type is to grind the rice directly into the machine for extrusion, and rely on the heat of friction to gelatinize the rice, which is called "dry slurry rice noodles". Dried rice noodles become "dry rice noodles" after being dried in the sun, which is easy to carry and store. When eating, steam and simmer.

3. Therapeutic value

Rice noodles are rich in carbohydrates, vitamins, minerals and enzymes. They are cooked quickly and evenly, can withstand cooking, are smooth and tender, and are delicious when cooked. The soup is not turbid and easy to digest, making it especially suitable for hot pot and casual fast food.