Brief introduction of Mengzi crossing the bridge rice noodles: Yunnan unique flavor snacks. Mengzi is one of the cradles of crossing the bridge rice noodles, and its cooking method is no different from Jianshui, Gejiu and Kunming. However, it is not only characterized by beautiful legends, but also often adds chicken fir in summer and autumn. Chrysanthemum is often added in autumn and winter; When there is no chicken fir and chrysanthemum, it is equipped with special grass buds to make the finished product more tender and fragrant. In the Tang Dynasty, Yuan Jie's Chrysanthemum Collection said that chrysanthemum was "a good medicine in medicine and a good vegetable in vegetables". The chrysanthemum we eat today is white chrysanthemum. Zhongshan County, Guangdong Province has a custom of holding a chrysanthemum party for 60 years. At the right time, every family picks petals from the garden and must pick them with dew in the morning, so that they can be fresh and the fragrance of chrysanthemums can be fresh. In addition, there is a kind of "chrysanthemum stove" in the northeast, and there is already chrysanthemum hot pot on the market. It is not uncommon to eat chrysanthemums in Yunnan. But when you cross the bridge, you only see yourself. The characteristics of Mengzi crossing the bridge rice noodles are: delicate soup, unique eating method, fresh, sweet and fragrant taste, and moderate salt. Teach you how to make Mengzi cross-bridge rice noodles and how to make Mengzi cross-bridge rice noodles 1. Making stock: Wash the bones of Zhuang chicken and old duck, boil the soup in cold water, and continue to boil over low heat. When protein and fat are dissolved in the soup, remove the bone residue and keep it slightly boiling with low fire. 2. All kinds of ingredients are put in small plates. Wash the rice noodles with clear water, scald them with boiling water, and put them into a bowl to eat. 3. Chicken oil gets angry in the pot. When it is 70% to 80% hot, pour it into a big soup bowl, then pour in the boiled chicken soup and season it with monosodium glutamate, pepper and salt. 4. After serving, the guest should immediately put the raw flour slices into the soup bowl and blanch them. At this time, the grass buds, chicken fir and chrysanthemum in the bowl overflow with fragrance, and they can eat Chili oil, cooked slices and rice noodles according to their preferences. Key points of making Mengzi crossing the bridge rice noodles: making crossing the bridge rice noodles with steamed chicken, ginseng and muntjac can form a crossing banquet.