Legend has it that a long time ago, there was a scholar studying hard at the Huxin Pavilion on the South Lake in Yunnan Province, and his wife had to cross a bridge every day to bring food to the scholar. One day, the wife felt that her husband was very hard on the stewed chicken into the earthen pot ready to give her husband to eat, but something in the middle of the delay, and then came back to find that the chicken in the earthen pot is still hot, open up, found that there is a thick layer of butter on top of it, and then use the chicken oil to hot rice noodles to her husband to eat, the student ate it and praised it. Because his wife had to cross the bridge over the South Lake every day to deliver the food, the scholar named it "Bridge Rice Noodles".

Crossing the bridge rice noodles has a history of more than a hundred years. It originated in Mengzi, Yunnan Province. Legend has it that the old South Lake in Mengzi County had a beautiful landscape, and there were often people who read books and poems here. There is a Yang Xiucai, often go to the Lake Pavilion to study, his wife every meal sent to the place. Xiucai study hard, often learn and forget to eat, so often eat cold rice and cold vegetables, the body is getting weaker and weaker. His wife was anxious and distressed, thinking of paying the home hen killed, stewed in a casserole, to send him. When she went to collect the dishes again, she saw that the food had not been touched and her husband was still reading a book. So she had to take the food back to reheat, when she took the casserole, but found that it was still hot, open the lid, the original soup surface covered with a layer of chicken oil, plus clay vessels do not serve heat transfer, the heat is sealed in the soup. Later his wife used this method to keep warm, and some rice, vegetables, meat in the hot chicken soup, cooked, while hot to her husband to eat. Later, many of them followed her innovative cooking, cooking out of the rice noodles is really delicious, because Yang Xucai from home to the Lake Pavilion to pass through a small bridge, everyone will be this way of eating called "over the bridge rice noodles".

After successive generations of Dianwei chefs continue to improve and innovate, "Bridge Rice Noodle" reputation day by day, renowned at home and abroad, and become a famous snack in southern Yunnan.

How to make rice noodles

Cuisine: Yunnan

Information:

Chicken breast, pork belly, pork waist, fish meat, squid, fish maw, ham, cilantro, scallions, net chicken 20 grams each, water sprout, cabbage, bean curd, green onion, mushrooms, 50 grams each, 200 grams of rice noodles.

Method:

1. the meat ingredients were cut into thin slices, flavored blanched and rinsed plate;

2. the rest of the ingredients blanched in another pot, rinsed and cooled after the cut section of the plate;

3. cilantro, green onion chopped and oil chili peppers and blanched rice noodles on the table together;

4. Chicken oil burned to 7 into the heat of the bowl, poured into the boiled broth, add seasoning on the table

5. Eat the meat first hot to white, under the green vegetables a little hot, and then under the rice noodles, sprinkle a little chopped green onion, cilantro that is complete .

How to Eat Over the Bridge Rice Noodles

Over the Bridge Rice Noodles consists of soup, slices of rice noodles and condiments. Eat with a large magnetic bowl, first put cooked chicken oil, monosodium glutamate, pepper, and then chicken, duck, pork ribs, pork bones and other boiled soup scooped into the bowl on the table standby. At this time the rolling soup is covered by a thick layer of oil does not bubble, but diners must not drink the soup first, so as not to burn. Pigeon chicken should be knocked into the bowl first, followed by sliced raw fish, sliced raw meat, chicken, pork liver, cashews, squid, sea cucumbers, sliced tripe and other raw meat in turn, and chopsticks gently flicked, so as to let the raw meat scalded. Then add cooked meat such as crispy and barbecued pork, then add peas, young leeks, spinach, tofu skin, rice noodles, and finally soy sauce and spicy oil. The flavor is especially rich and delicious, and the nutrition is very rich, often making Chinese and foreign diners rave about it. Over the bridge rice noodle centralized Dian cuisine and sumptuous raw materials, exquisite technology and special eating style, in the domestic and international reputation.

Features: tender and delicious, unique flavor. It is often said to Yunnan do not eat bridge rice noodles equal to a trip in vain. Bridge rice noodles is in the simmering chicken soup with rice noodles and other food in a unique way to eat. The first to go to Yunnan to eat this snack people such as not to others will make a laugh: chicken soup is hot, because the surface has a layer of chicken oil, a little heat is not, the first eaters often mistakenly think that the soup is not hot, directly with the mouth to drink, so it is easy to burn the skin of the mouth. Therefore, never use your mouth to drink chicken soup directly. In the consumption of raw pieces should be eaten first, while the soup is the highest temperature when the raw pieces of scalded. Some people don't know the secret of it, and scald the vegetables and rice noodles first, and then later, the temperature of the soup drops, and the food that can't be eaten raw can't be scalded. Over the bridge rice noodles are strictly divided, each person in front of the raw slices, chicken soup, vegetables, rice noodles, each bowl. This is not only hygienic, but also not to waste. Bridge rice noodles in all kinds of flavor snacks in the unique taste, elegant character, can be said to be the first of the traditional snacks. Some people say that the "bridge rice noodle" is a Chinese Western-style food, worthy of great promotion. Rice noodles are rich in nutrients, easy to eat, popular at home and abroad.

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour milk rice noodles" process is complex, the production cycle is long. Characteristics: rice noodle is good, smooth and sweet, with the fragrance of rice, is the traditional production method. Another type of rice flour directly into the machine after grinding extrusion molding, friction heat to make the rice paste molding, known as "dry pulp rice noodles". After drying, it is called "dry rice noodle", which is easy to carry and store. It is easy to carry and store. When eating it, it is steamed and boiled again. Dry pulp rice noodles tendons hard, bite, line long, but lack of rice flavor.

Crossing the bridge rice noodles, with its elaborate soup, eating method is special, taste sweet and fragrant, salty and light and become a unique flavor of Yunnan snacks. Bridge rice noodles are mainly made of soup, sliced meat, rice noodles and then add condiments. Soup with fat chicken, pig bones and other boiled, to clear and bright for the best; chicken breast, pork tenderloin, liver, cashew flower, fresh fish, etc. cut into thin slices, arranged into small dishes; rice noodles are fine white, toughness is good; while the pea tips, yellow sprouts leeks, young spinach and so on. Eat, to a large "sea bowl" soup, add monosodium glutamate, pepper, cooked chicken oil, soup roll oil thick, not a trace of hot air in the bowl. Soup on the table, will pigeon eggs 搕搕 into the bowl, following the blanching of meat into the soup, gently stirred, suddenly become magnolia pieces like snow white, tender. Then put fresh vegetables, rice noodles, with chili oil, sesame oil, etc., can be eaten. Bowl of red, white, yellow and green interplay, the strange aroma refreshing, so that people's appetites wide open.