Legend has it that a long time ago, there was a scholar who was studying hard at the Huxin Pavilion in Nanhu, Yunnan. His wife had to cross a bridge to deliver meals to the scholar every day. One day, the wife thought that her husband was very hard, so she stewed a chicken and put it in a clay pot to give it to her husband. However, something happened halfway, and it was delayed. When she came back, she found that the chicken in the clay pot was still hot. When she opened it, she found that there was a thick layer of butter on it, so she cooked rice noodles with chicken oil for her husband. After eating, the scholar was full of praise. Because his wife has to cross the bridge in Nanhu every day to deliver meals, the scholar named it "crossing the bridge rice noodles".

Crossing the bridge rice noodles has a history of more than 100 years. According to legend, in the Qing Dynasty, there was an island in the middle of a lake outside Mengzi County in southern Yunnan. A scholar went to the island to study. The scholar's wise and hardworking wife often made rice noodles that he loved to eat and sent them to him for dinner, but when he went out to the island, the rice noodles were not hot. Later, when I accidentally sent chicken soup, the scholar lady found that the chicken soup was covered with a thick layer of chicken oil like a lid, which could keep the soup warm. If you put the seasoning and rice noodles before eating, it would be more refreshing. So she cooked the fat chicken, the boy's bones and other clear soup first, and covered it with thick chicken oil; Rice noodles are cooked at home, and many ingredients are sliced thinly and cooked with boiling oil on the island, and then rice noodles are added, which is delicious and smooth. As soon as this law was spread, people followed suit, because it was necessary to cross a bridge to the island and to commemorate this good wife, later generations called it "crossing the bridge rice noodle".

After continuous improvement and innovation by chefs of Yunnan flavor in past dynasties, the reputation of "crossing the bridge rice noodles" is growing day by day, enjoying a good reputation at home and abroad, and becoming a famous snack in southern Yunnan.

Practice of crossing the bridge rice noodles

Cuisine: Yunnan cuisine

Raw material:

20g of chicken breast, 20g of pork tripe, 50g of pork kidney, 50g of mullet, 50g of squid in water, 20g of fish tripe in oil, 20g of ham, 20g of coriander, 20g of onion and 20g of clean chicken nuggets, 50g of bean skin in water, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.

Method:

1. Slice the meat separately, blanch it with a smell, then rinse it and put it on a plate;

2. Blanch the rest materials in another pot, cool them, cut them into sections and put them on the plate;

3. Chop coriander and onion, serve with oil pepper and scalded rice noodles;

4. When the chicken oil is burned to 70% heat, put it into a bowl, pour in the boiled broth, and add seasoning to serve;

5. When eating, first blanch the meat slices to white, then slightly blanch the green vegetables, then rice noodles, and sprinkle a little chopped green onion and parsley.

Fill in three more practices:

Practice 1 of crossing the bridge rice noodles

Rice noodle ingredients:

200 grams of rice noodles, 20 grams of chicken breast, pork tripe, pork kidney, mullet, squid in water, fish tripe in oil, ham, coriander, onion and clean chicken, 50 grams of bean skin in water, cabbage heart, pea tip, onion, bean sprouts and mushroom.

Production process:

1. Slice the meat separately, blanch it with a smell, then rinse it and put it on a plate;

2. Blanch the rest materials in another pot, cool them, cut them into sections and put them on the plate;

3. Chop coriander and onion, serve with oil pepper and scalded rice noodles;

4. When the chicken oil is burned to 70% heat, put it into a bowl, pour in the boiled broth, and add seasoning to serve;

5. When eating, first blanch the meat slices to white, then slightly blanch the green vegetables, then rice noodles, and sprinkle a little chopped green onion and parsley.

Practice 2 of crossing the bridge rice noodles

Rice noodle ingredients:

Half a fat hen (about 750g), half an old duck (about 750g), 3 pig bones, 50g pork loin, tender chicken breast, mullet (snakehead) or water-borne squid, tofu skin 1 piece, 20g leek, onion 1 0g, monosodium glutamate.

Production process:

1. Wash the chickens and ducks, blanch them with the washed pig bones in a boiling water pot to remove blood stains, then put them in the pot, add 2,000g of water, stew for about 3 hours, and when the soup is milky white, take out the chickens and ducks (the chickens and ducks should not be overcooked and used for other purposes) and take the soup for later use;

2. Slice raw chicken breast and pork loin into thin and transparent slices and put them on a plate, cut mullet (or squid) into thin slices, take them out and put them on a plate after boiling in boiling water, soak the bean curd skin in cold water and shred it, scald it in boiling water for 2 minutes, then float it in cold water for later use, wash the leek, scald it in boiling water, take it out and change the knife for later use, and wash the onion and coriander with water.

3. Rice is soaked, ground into fine powder, steamed, pressed into vermicelli, scalded with boiling water for two or three minutes, and finally rinsed with cold water, with150g for each bowl;

4. When eating, put 20g of chicken and duck meat in a profound big bowl, scoop the boiled soup into the bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the temperature in the bowl at a high level. After the soup is served, put the chicken, pork and sliced fish into the bowl in turn, stir gently with chopsticks to cook it, and then put the leek into the soup.

Features of rice noodles:

The soup is delicious, the meat slices are tender, the taste is fragrant and unique.

Practice 3 of crossing the bridge rice noodles

Rice noodle ingredients:

Ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 piece (50g), 2 teaspoons of salt (10g), cooked rice noodles 200g, fresh.

Production process:

1. Wash ribs, fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off;

2. Put the above materials, scattered ginger pieces and Yunnan ham into a pressure cooker (or a large casserole), add about 4-5 times of water as the solid materials, first boil with high fire, then turn to low fire, and simmer for more than one hour;

3. Add salt, and the final product should be thick and white soup with a layer of bright oil floating on the surface;

4. Cut fresh grass fish and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code them first and cover them with plastic wrap);

5. Put the boiling thick soup into a large bowl with heat preservation, put the fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, add the raw quail eggs, and add salt and white pepper;

6. Leave it for 2 minutes, then add the rice noodles scalded by boiling water and sprinkle with shallots.

How to eat crossing the bridge rice noodles

Cross-bridge rice noodles are composed of soup, sliced noodles, rice noodles and seasoning. When eating, use a large magnetic bowl, first put cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup from chicken, duck, ribs and pig 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 without steaming, but diners must not drink the soup first to avoid burns. First, knock the pigeon and chicken into the bowl, then put the raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir them with chopsticks to make the raw meat cooked. Then add spices, barbecued pork and other cooked meat, then add peas, tender leeks, spinach, bean curd skin, rice noodles, and finally add soy sauce and chili pepper oil. It tastes particularly rich and delicious, and it is very nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies Yunnan cuisine's rich raw materials, exquisite technology and special eating methods, and enjoys a good reputation at home and abroad.

Features: fresh, tender and delicious, with unique flavor. People often say that going to Yunnan without crossing the bridge rice noodles is tantamount to going for nothing. Crossing the bridge rice noodles is a unique way to eat rice noodles and other foods in stewed chicken soup. People who go to Yunnan for the first time to eat this snack will laugh if they don't ask others: chicken soup is very hot. Because there is a layer of chicken oil on the surface, there is no hot air at all. First-time eaters often mistake the soup for not being hot and drink it directly with their mouths, which will easily burn the skin of their mouths. Therefore, never drink chicken soup directly with your mouth. When eating, you should eat raw slices first, and cook them when the soup is at the highest temperature. Some people don't know the secret, first hot vegetables and rice noodles, and then, the temperature of the soup drops, and the food that can't be eaten raw is not cooked. Cross-bridge rice noodles are strictly divided, and each person has a bowl of raw slices, chicken soup, vegetables and rice noodles. This is sanitary and not wasteful. Crossing the bridge rice noodles has a unique taste and elegant character among all kinds of flavor snacks, which can be described as the first of all traditional snacks. Some people say that "crossing the bridge rice noodles" is a Chinese western food, which deserves great promotion. Rice noodles are nutritious and easy to eat, and are very popular at home and abroad.

Crossing the bridge rice noodles, with its exquisite soup making, unique eating method, fresh, sweet and fragrant taste, salty and light, has become a unique flavor snack in Yunnan. Cross-bridge rice noodles are mainly made of soup, sliced meat, rice noodles and seasonings. The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish, and put them into a small dish; Rice noodles are white and tough. At the same time, there are pea tips, yellow-bud leeks and tender spinach. When eating, fill the soup in a large "sea bowl" and add monosodium glutamate, pepper and cooked chicken oil. The soup is thick and does not emit a trace of heat in the bowl. After the soup is served, the pigeon eggs are scooped into the bowl, and then the meat slices are dipped into the soup and stirred gently, which instantly becomes as white and tender as magnolia slices. Then add fresh vegetables and rice noodles, and serve with Chili oil and sesame oil. The red, white, yellow, green and yellow in the bowl reflect each other, and the strange fragrance makes people's appetite open.

Types of Yunnan rice noodles

Yunnan rice noodles can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice noodles" with complex technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have a clear fragrance of rice, which is a traditional production method. The other is that the rice is directly put into the machine for extrusion molding after grinding, and the rice is gelatinized and molded by the heat of friction, which is called "dry pulp rice noodles". Dry rice noodles are "dry rice noodles" after drying, which is convenient to carry and store. When it is eaten, it is cooked and swollen. Dry rice noodles are hard, chewy and long, but lack the fragrance of rice.