Rice noodles are often thick and thin, so there are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles, dry rice noodles, etc. The most famous methods are Yuxi small pot rice noodles, large pot rice noodles, bean curd rice noodles, cold rice noodles, braised rice noodles and crossing the bridge rice noodles.

1. Yuxi pot rice noodles: The main feature of Yuxi pot rice noodles is that rice noodles are boiled in a small pot over charcoal fire, and fresh meat and rice noodles are added.

2. Sauté ed rice noodles: Rice noodles are made of high-quality rice through fermentation, pulping, filtration, steaming and extrusion, and then soaked in cold water and rinsed before cooking. Rice noodles are slender, white and flexible, and they are delicious when cooked with ingredients, both cold and hot.

3. Tofu pudding rice noodles: The cooked Tofu pudding becomes a little bit small, and it tastes good when mixed in rice noodles. First, scald the rice noodles with hot water, put them in a earthenware bowl, then scoop a tablespoon of Tofu pudding into the noodles, and then put all the seasonings in turn, and you can enjoy it.

4. Cold rice noodles: It can be eaten cold and called cold rice noodles, which is very popular in Yunnan. There is a folk song saying, "Rice noodle stands are the most lively, and chili pepper is sour and vinegar with pepper. A bunch of sisters eat rice noodles, and their mouths are so hot that they whistle. "

5. Braised rice noodles: Literally, is it the same as braised tofu? In fact, this is a misunderstanding. Braised rice noodles refer to a practice of using marinade and marinade as ingredients after blanching rice noodles.

6. Crossing the bridge rice noodles: Crossing the bridge rice noodles consists of four parts: first, the soup is covered with a layer of boiling oil; The second is seasoning, including oil chili pepper, monosodium glutamate, pepper and salt; The third is the main ingredients, raw pork tenderloin slices, chicken breast slices and mullet slices, as well as pork loin slices, belly head slices and water-soaked squid slices that are over-ripe with water; Adjuvants include pea tips and leeks, as well as coriander, shredded onion, shredded grass sprouts, shredded ginger, magnolia slices and preserved bean curd skin; The fourth is the staple food, that is, rice noodles slightly scalded with water. Goose oil cover, hot soup, but not steaming.