1.

Crossing the Bridge Rice Noodles: It has a history of more than 100 years. Originating from Mengzi in southern Yunnan, it is said that the old Nanhu Lake in Mengzi County has beautiful scenery, and writers and writers often study books and read poems here. There was a Yang scholar who often went to Huxin Pavilion to study. His wife prepared meals and sent them there every day. Scholars study hard and often forget to eat. As a result, they often eat cold meals and cold dishes, and their health becomes increasingly weak. His wife was anxious and distressed. After thinking about it, she killed the hens at home, cooked them in a casserole, and sent them to him. After a while, when she went to collect the dishes again, she saw that the food that had been delivered was still intact, and her husband was still reading a book in a daze. She had to take the food back to reheat, but when she took the casserole, she found that it was still hot. She opened the lid and found that the surface of the soup was covered with a layer of chicken fat, and the clay pot did not transfer heat well. Seal the heat in the soup. Later, his wife used this method to keep warm, and blanched some rice, vegetables, and meat slices in hot chicken soup, and served them to her husband while they were still hot.

Later, many people imitated her innovative cooking method, and the cooked rice noodles were indeed delicious. Since there was a small bridge from Yang Xiucai’s home to Huxinting, everyone ate it this way. It's called "Crossing the Bridge Rice Noodles".

Crossing the Bridge Rice Noodles consists of three parts: the first is soup, the second is various tender meats sliced ??into thin slices, and the third is rice noodles and seasonal vegetables. The soup is exquisitely made, using Wuding strong hens, local old ducks and When simmering pig bones, the key to making soup is to pay attention to the selection of ingredients. Add raw materials and water according to the price. Do not add water in the middle. Bring to a boil over high heat, skim off the foam, and simmer over low heat. The fresh soup is prepared and seasoned with refined salt, monosodium glutamate and pepper. When filling the bowl, hot chicken oil is poured into the soup. The oil floats on the surface of the soup to keep it warm. The meat slices are divided into high school and popular styles according to different price levels. The general grades include white meat slices, ham slices, pork loin slices, loin slices, etc., each of the five raw materials is plated in one piece. The high-end ones include water-coated sea cucumber, tripe, mullet slices, water-coated squid, pork loin slices, Fresh chicken breast slices, ham slices, etc. The quality of cross-bridge rice noodles mainly depends on the type of meat slices, whether seafood is added, the portion size, and the way it is plated. In addition to meat raw materials, there are also seasonal vegetables such as pea tips, leek moss, grass sprouts, chopped green onions, coriander powder, water-fried tofu skin, etc.

How to eat: Put various raw and cooked meat slices into the oil soup bowl one by one, stir gently with chopsticks to avoid sticking together. When the fresh meat slices are white and mature, take them out and dip them in seasonings. Drink wine. At this time, immediately put various vegetables, tofu skin, and rice noodles into the oil soup bowl. Sprinkle with chopped green onion and coriander and it is ready to eat. You can also blanch the meat slices and put the vegetables and rice noodles in them before eating. Since the cross-bridge rice noodle soup is generally above 80 degrees Celsius, remember not to rush to taste the soup after it is served, otherwise you will burn your lips and the tip of your tongue. This is a snack with strong local characteristics that combines a meal with a meal and is cooked and eaten by oneself. Diners can boil various animal raw materials to mature according to their own taste, and add semi-ripe vegetables, rice noodles, etc. The soup heats up to fully ripen. "Self-adjusting" means adding refined salt, monosodium glutamate, pepper, chili oil, chopped green onion, and ground coriander into the soup at the table to meet the diners' ideal taste requirements. Since all kinds of meat slices are cooked in fresh soup, they are extremely delicious, tender and delicious, and are suitable for people of all ages from the north and south. The soup is generous, the oil is heavy, and the rice noodles are smooth, so you won't get tired of eating them for a long time.

2.

Steam pot chicken

Steam pot chicken is one of Yunnan’s famous dishes and has been popular among the people in southern Yunnan more than 2,000 years ago. Jianshui produces a unique earthenware steamer called a steam pot, which is specially used to steam food. The method of making steam pot chicken is to wash the chicken and chop it into small pieces. Put it into the steam pot together with ginger, salt, green onions and grass fruits and cover it. The steam pot is placed on a soup pot filled with water and covered with emery cloth. Seal the gaps to prevent steam from leaking, then put it on the fire to cook. After the water in the soup pot boils, the steam will gradually steam the chicken through the steam nozzle in the middle of the pot (usually 3 to 4 hours). Since the soup is condensed by steam, the umami flavor of the chicken is less lost during the steaming process, so the original flavor of the chicken is basically maintained. Receive praise from diners. If the precious medicinal materials Panax notoginseng, Cordyceps sinensis and Gastrodia elata produced in Yunnan are added to the steam pot, it will be called Panax notoginseng steam pot chicken, Cordyceps steam pot chicken and Gastrodia elata steam pot chicken. This not only increases the nutritional value and can nourish and strengthen the body, but also has a certain effect on frailty, dizziness, tuberculosis and other diseases, and has curative effect on coronary heart disease, neurasthenia, etc.