Raw material formula: fine indica rice (unlimited quantity, used to make rice noodles). Pork ribs, big bones, whole chicken, whole duck, ham (above is soup). Pork tenderloin, fresh fish, cornflakes, fungus, bean curd skin, onion, coriander, sesame (the above are fresh ingredients for crossing the bridge). Pepper, monosodium glutamate, salt.

Production method: (1) Pour the rice into a wooden barrel, soak it in cold water for half an hour, drain the water, control the drying, and grind the rice into flour, or grind the rice into flour with a pulverizer.

(2) adding cold water into the rice flour to form a rake. The water surface ratio should be that the surface energy of the back rake naturally gathers into a plane, and the surface is not knotted and thinner than Yuanxiao.

(3) Send the prepared rake to the rice noodle press (the old method is manual operation, using very bulky rice noodle pressing equipment). 15 minutes later, the rice noodles are ripe. Dry the main line for 24 hours, rejuvenate and soak in water.

(4) When in use, put the rice noodles in the pot and cook for about an hour until cooked, then soak them in cold water for half an hour, and then take them out and dry them.

Method of soup: Chop the ribs, cut off the big bones and cook with chicken, duck and ham. Bring the fire to the boil first, then simmer slowly, but don't melt all kinds of soup. Ham is fished out earlier, and chickens and ducks can still be cooked as cold dishes. Big bones continue to cook to extract bone oil and dissolve calcium. You can put pepper, monosodium glutamate and salt in the soup. You can also just put salt.

Preparation method of fresh materials: freshwater fish should be used far away, especially tender and odorless. After washing, cut it into very thin sashimi and put it on a large plate with the cut fresh tenderloin. Wash the bean curd skin, cornflakes (or fresh bamboo shoots) and agaric, and put them on a plate. Cut parsley and onion into sections (such as cutting small flowers with other fresh ingredients such as pea seedlings) and sprinkle with cooked sesame seeds.

When eating, rice noodles, soup bowls and fresh ingredients are packed in three tableware, and one dose is served. Fresh ingredients are put in a hot soup bowl (noodle soup must be covered with oil, and the soup temperature is high), and then rice noodles are eaten with fresh ingredients.