1. What's the story of the origin of the hot pot rice noodles

It should be said that it originated in Yunnan, and there are a lot of different types of rice noodles

The first person to bring the Yuxi hot pot rice noodles to Kunming was Zhai Yong'an, a native of Jin Guan Ying in Yuxi, who had lost his father at a young age, and his family was very poor. His mother went to Kunming to weave cloth for a living, and then remarried to a person who sells dumplings and tam-tams in Sichuan, and the Sichuanese person passed on the art of dumpling tam-tams to him.

After the death of his stepfather, Zhai Yong'an began to sell dumplings along the streets, and in the early 1920s, he used the method of making Yuxi dumplings in a small pot, passed it on to Kunming, and continued to improve it.

In 1938, Zhai Yongan went to Duanshi Street to operate. Duanshi Street **** there are three small pots of boiled products store, the taste is good, but always Zhai Yongan for the most prominent, so far, some of the old Kunming still can not forget the Duanshi Street small pots of rice noodles.

2. The history of rice noodles

rice noodles for an ancient food, ancient cookbook "food times", recorded rice noodles for "charm". Food times" is said to be the "Sui book" recorded "food and food times law", the Southern Song dynasty when the anonymous. "Charm" originally means fine rice, derived from the meaning of "refined meals". Qi Min Essentials of the production of "Charm", first take glutinous rice ground into powder, honey, water, adjusted to the right consistency, into the bottom of the drilled holes in the bamboo spoon, pulp flow for the fine line, and then into the pot, cooked in oil, that is, for the rice line. To fine rice ground into fine powder, and fine powder made of exquisite food, because of the respect for the rice noodles as "charm". And because of its outflow cooked, messy as a line of hemp, tangled and entangled, also known as "chaotic accumulation".

To the Song Dynasty, the rice thread, also known as "rice cable", can be dried, white and shiny, as fine as silk thread, can be gifted to others. Chen Zao "Jianghu Changweng Poetry Notes? Hotel Sanshi" said: "Powder and wisp, a wisp of a hundred feet of reins. Uniform fine cocoon spit Xu, clean and moist goose cut animal. Wu Nong method is different, Chu production can lean on the wall. Contemplating this jade food, I have vegetables and intestines. Seven tendons are always empty, slippery and still sweet and fragrant." Xu Nanqing "rice" verse "rice cable wire as a nest", visible at the time of the dried products for the bird's nest, and now Kunming made dry rice noodles as the same.

In the Ming and Qing dynasties, rice noodles were also known as "rice noodles". Song Deng "Song's health department" said: "rice 糷, sound rotten, Xie Dieshan cloud: 'rice line'." There are two ways to make it. One, "Japonica rice is very clean, pestle and mortar sieve cut off fine powder, soup ulcer slightly firm, in the pot to cook. Mixed with a little flour, rolled to make links, folded and cut thin strips, dry. Into the fat juice to cook, with pepper, pepper, soy sauce, onion and seasoning." The second, "powder in the rice syrup for glue, kneaded such as Suo mung bean powder, into the soup into the kettle, take up."

Nowadays, Yunnan rice production, there are still two methods: First, take the rice fermented and ground, commonly known as "sour paste rice noodles", the process is complex, time-consuming production, but the tendons are good, smooth and sweet, with rice fragrance, for the traditional method. Second, take the rice powder directly after grinding in the machine extrusion, by friction heat to make it paste molding, known as "dry pulp rice noodles", after drying that is "dry rice noodles", easy to carry and storage. It is convenient to carry and store. It is then steamed and boiled when eaten. Dry pulp rice noodle tendons hard, bite, line long, but less fragrant than the sour pulp rice noodle.

3. The history of casserole rice noodles and related stories

First, the food: rice noodles [1] "food times" said that the "Sui book" recorded "food and food times law", the Southern Song Dynasty, scattered. "Charm" originally means fine rice, derived from the meaning of "refined meals". Qimin jiaojutsu said "charm" of the production, first take glutinous rice ground into powder, honey, water, adjusted to the right consistency, into the bottom of the drilled holes in the bamboo spoon, pulp flow for the fine line, and then into the pot, to paste oil cooked, yunnan overpass rice noodles that is the rice line. To fine rice ground into fine powder, and fine powder made of exquisite food, because of the respect for the rice line as "charm". And because of its outflow cooked, messy as a line of hemp, tangled and twisted, also known as "chaotic accumulation".

To the Song Dynasty, the rice thread, also known as "rice cable", can be dried, white and shiny, as fine as silk thread, can be gifted to others. Chen Zao "Jianghu Changweng Poetry Notes? Hotel Sanshi" said: "Powder and wisp, a wisp of a hundred feet of reins. Uniform fine cocoon spit Xu, clean and moist goose cut animal. Wu Nong method is different, Chu production can lean on the wall. Contemplating this jade food, I have vegetables and intestines. Seven tendons are always empty, slippery and still sweet and fragrant." Xu Nanqing "rice" verse "rice cable wire as a nest", visible at the time of the dried products for the bird's nest, and now Kunming made dry rice noodles as the same.

In the Ming and Qing dynasties, rice noodles were also known as "rice noodles". Song Deng "Song's health department" said: "rice 糷, sound rotten, Xie Dieshan cloud: 'rice line'." There are two ways to make it. One, "Japonica rice is very clean, pestle and mortar sieve cut off fine powder, soup ulcer slightly firm, in the pot to cook. Mixed with a little flour, rolled to make links, folded and cut thin strips, dry. Into the fat juice to cook, with pepper, pepper, soy sauce, onion and seasoning." The second, "powder in the rice paste for glue, kneaded as Suo mung bean powder, into the soup into the kettle, take up."

Nowadays, Yunnan rice production, there are still two methods: First, take the rice fermented and ground, commonly known as "sour paste rice noodles", the process is complex, time-consuming production, but the tendons are good, smooth back to the sweet, rice aroma, for the traditional method. Second, take the rice powder directly after grinding in the machine extrusion, relying on the heat of the friction to make it paste molding, known as the "dry pulp rice noodles", and after drying that is "dry rice noodles", easy to carry and storage. It is convenient to carry and store. It is then steamed and boiled when eaten. Dry pulp rice noodles hard sinew, bite, line long, but less fragrant than the sour pulp rice noodles.

Contemporary rice noodles, due to the mechanization of the production of the band, has been different from the traditional method of production. Especially in the south of the production of "rice noodles (should be called rice noodles)", has been different from the rice noodles. Although the shape of rice noodles is similar to rice noodles, but it is not rice noodles, for the definition of rice noodles, it should be said that rice as raw materials, and rice noodles due to the addition of sweet potato flour, potato flour and other raw materials (the proportion is also a lot), so that the taste, preservation and so on with the rice noodles have a big difference. From the taste, rice noodles are more "watery sinewy", and rice noodles are more "soft sinewy", rice noodles are more slippery in the mouth, rice noodles are more sticky in the mouth. Especially the "sour paste rice noodles" and "sour noodles" difference is even more enormous. Sour noodles in the mouth "sour sheep easy to melt", sour paste rice noodles in the mouth "sour and crispy tendon". "Dried rice noodles are similar to rice vermicelli, but the difference lies in whether rice is used as the raw material. Rice vermicelli is easy to store, and similar to dried rice noodles, it can be stored for a long time after drying in the sun and does not spoil easily. Due to its simplicity, the dried rice noodle is gradually replacing the sour rice noodle, and the dried rice noodle is also being made thinner and longer. Yunnan around the rice for the rice noodles, the rest of the "rice" for the "rice noodles", rice noodles is in the rice after the spread of the product, is the heritage and development of the rice noodles, it is worth mentioning that Guizhou's beef powder is also a good flavor, but with rice noodles instead of beef powder in the "powder The "powder" to cook, but the rice noodles can not withstand this higher temperature and easy to break, the same rice noodles if not before eating after 18 ~ 24 hours of soaking is difficult to make the chicken soup over the bridge rice noodles cooked.

Sour rice noodles are popular with young and old alike, and because of the traditional method of making them, they are easy to digest, while dried rice noodles are slightly less so.

4. Why hot pot rice noodles will be popular in the country

Hot pot rice noodles that is Chongqing hot pot rice noodles, by the traditional Chongqing hot pot soup add traditional snacks rice noodles and with the classic Chongqing hot pot side dishes, such as: fresh tripe, bean skins, luncheon meat, fungus, bean sprouts, bamboo shoots, etc. Cooked into.

So far, four hot pot rice noodle series have been developed, namely: spicy hot pot series, pickled pepper and pickled vegetable series, fresh mushroom soup series, and special flavor series. The four series of flavors have their own characteristics, to meet the different taste needs of the public.

Spicy hot pot series for the heavy taste of the crowd, the ingredients used in Dezhuang three treasures of the Dezhuang tripe and the characteristics of the Dezhuang addictive soup base, the formation of authentic Chongqing hot pot characteristics of spicy and fragrant.

Pickled Pickle series which pickled pickles using secret old altar pickles, with red pickled peppers, sour and spicy flavor.

Fresh Mushroom and Fungus Soup Series also uses Dezhuang soup from Dezhuang's three treasures, using fresh mushrooms and dragon bones as ingredients, fresh and delicious.

The special flavor series focuses on the composite flavor types of Yunnan, Guizhou and Sichuan to meet the taste needs of people from different regions.

5. Old Beijing hot pot history

Old Beijing hot pot has a long history, hot pot, the ancient name of the antique soup, due to the throwing of materials into the boiling water issued by the sound of thud and named. It is an original Chinese cuisine with a long history. Wild history tells us that Old Beijing Shabu Shabu or originated in the Mongolian army. It was not easy for the soldiers to have a hot meal in the wild mountains with the wind and cold, so when the hot pots were set up, they naturally made a lot of noise and gathered around the food.

War horses neighing five paces away, snowflakes melting on the steam, this bold background, only with the temperament of the hot pot. Therefore, from the root, hot pot has a lively gene. The customs of the Central Plains zone are obviously different, green ants new spirits wine, red clay small fireplace, late day want to snow, can drink a cup of nothing. The purpose is far-reaching, the mood is profound, just too lonely, and the hot pot of the bare shoulders to get up the frame Yangzi spirit is very different.

Extended information

Hot pot culture: hot pot is not only food, but also contains the connotation of food culture, for people to taste times add interest. Eat hot pot, men and women, young and old, friends and family around the steaming hot pot, arm **** words, a big mouthful, warmth ripples, overflowing with a warm and harmonious atmosphere, suitable for the reunion of this traditional Chinese culture.

When it comes to hot pots, I've always believed that old Beijing shabu-shabu is the real deal. The copper pot, the charcoal fire, the fat and lean mutton, the green and fresh vegetables, and the sesame sauce with leeks and chives, plus the light-red curd sauce, is the standard that could be written in a textbook. I know, Chongqing's mandarin duck pot, Sichuan's spicy pot, Guangdong's seafood pot, will be a group of protests, straightening the throat of each said that each good, and finally out of a pile of noise, the king's wife.

Fried dishes have flavor, hot pot is concerned about the dark fragrance between the lips and teeth. Moreover, the pure hot pot, only recognized lamb, can not be mixed into the beef, not to mention mixed into the fish and shrimp. At the same time, green vegetables into the pot, but also need to strictly line up. Cabbage has the most peaceful character, slightly sweet, will provide the most loyal support to the original flavor of lamb, so it is suitable to be listed in the first place. By the time the cilantro makes its entrance, the hot pot feast is nearing its end.

Phoenix - Old Beijing Hot Pot

Baidu Encyclopedia - Hot Pot

6. Why Hot Pot Rice Noodle will be popular in the country

Hot Pot Rice Noodle that is, Chongqing Hot Pot Rice Noodle, by the traditional Chongqing hot pot soup ingredients added to the traditional snacks of rice noodle and accompanied by the classic Chongqing hot pot side dishes, such as: fresh tripe, bean skins, luncheon meat, fungus, bean sprouts, square bamboo shoots and so on to cook and become.

So far, four hot pot rice noodle series have been developed, namely: spicy hot pot series, pickled pepper and pickled vegetable series, fresh mushroom soup series, and special flavor series. The four series of flavors have their own characteristics, to meet the different taste needs of the public.

Spicy hot pot series for the heavy taste crowd, the ingredients used in Dezhuang three treasures of the Dezhuang tripe and the characteristics of the Dezhuang addictive soup base, the formation of authentic Chongqing hot pot characteristics of spicy and fragrant. The Pickled Cabbage Series uses the secret old-fashioned pickled cabbage with red pickled peppers, which is full of sour and spicy flavor.

Fresh Mushroom and Fungus Soup Series also uses Dezhuang Soup, which is one of the three treasures of Dezhuang, and uses fresh mushrooms and dragon bones as ingredients, which is fresh and delicious.

7. What is the history of Yunnan rice noodles

No matter how many ingredients Generally in accordance with the order of Mr. After cooked First meat after vegetarian put, here to give you two simple information about the bridge rice noodles.

Good luck with the appetite! Over the bridge rice noodles by the soup, slices and rice noodles, condiments, three parts. Eat with a large magnetic bowl, first put cooked chicken oil, monosodium glutamate, pepper, and then chicken, duck, pork ribs, pork tube bone and other boiled soup scooped into the bowl on the table standby.

At this point, the rolling soup is covered by a thick layer of oil does not bubble, but diners must not drink the soup first, so as not to burn. You should first knock the pigeon chicken into the bowl, and then put the raw fish, raw meat, chicken, pork liver, cashews, squid, sea cucumbers, belly slices and other raw meat in order, and chopsticks gently flicked, so as to let the raw meat scalded.

Then put in the crispy, barbecued pork and other cooked meat, and then add peas, young chives, spinach, tofu skin, rice noodles, and finally add soy sauce, spicy oil. The flavor is especially rich and delicious, and the nutrition is very rich, often making Chinese and foreign diners rave about it.

Crossing the bridge rice noodle centralized Dian cuisine and sumptuous raw materials, exquisite technology and special eating method, in the domestic and international reputation. Over the bridge rice noodles have a history of more than 100 years, and its origin has a beautiful and touching story.

The original origin of the bridge rice noodles was in Mengzi County, south Yunnan. According to legend, outside the city there is a South Lake (now still exists), the lake water is as clear as blue, the lake willow rows.

There is a small island in the center of the lake, the island is not just a pavilion, and bamboo forests, ancient trees in the sky, the scenery is beautiful and quiet, the air is fresh and pleasant, is near the scholars read poetry and books of a good place, there is a scholar to the island in the center of the lake to read the examination, but because of the buried head to study, and often forget to eat his wife to send to eat, and wait to eat the time and often cool. Due to dietary irregularities, over time, the body is thinning, the wife is very distressed.

Once, his wife killed a fat hen, boiled in a casserole and sent, a long time is still corner warm, they will use the local people like to eat rice noodles and other condiments into the flavor is very fresh, collectors also like to eat, the virtuous wife is often imitated this good to send. Later, the scholar won the gold list, but he misses his wife's hospitality, said that he ate his wife sent the chicken soup rice noodles before the examination.

Because his wife sent rice noodles to the island to pass through a small bridge, the scholar will be this practice of rice noodles called bridge rice noodles, this matter was rumored. People have to follow the practice of the scholar's wife to eat rice noodles, rice noodles across the bridge has been spread.

After the processing and improvement of the descendants, the better the bridge rice noodles, the more far. It is a famous flavorful snack in Yunnan.

Bridge rice noodles are mainly made of soup, sliced meat, rice noodles and then add ingredients. Soup with fat chicken, pork bones and other boiled to clear and bright for the best, chicken breast, pork tenderloin, liver, cashew flowers, fresh fish, etc. cut into thin slices, arranged into small dishes, rice noodles to fine white, toughness of the best; at the same time there are pea tips, yellow sprouts leeks, young spinach and so on.

At mealtime, the soup is served in a large sea cucumber bowl with MSG, hu peas and cooked chicken oil. The soup is rolled and thick with oil, without a trace of heat.

After the soup on the table, the pigeon eggs into the bowl, and then blanch the meat into the soup, gently stirred, suddenly become snow white, tender. Then put fresh vegetables, rice noodles, with chili oil, sesame oil, etc., can be eaten.

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding powder, commonly known as sour paste rice noodles, complex process, long production cycle. Characteristics: rice line tendons good, smooth back to sweet, there is a clear flavor of rice, is the traditional method of production.

Another type of rice flour directly into the machine after grinding extrusion molding, relying on the heat of the friction so that the rice paste molding, known as dry pulp rice noodles. When dried, the dry rice noodles are easy to carry and store.

When you eat, then steamed up. Dry pulp rice noodles tendons hard, bite, line long, but lack of rice flavor.

Not only that, this eating method is also very delicate. The first time to eat the bridge rice line must first learn some common sense, the correct way to eat not only related to the taste of delicious, more related to the personal safety of diners.

Bridge rice noodles will be on the table at the same time rolling soup, meat dishes, vegetarian dishes and savory dishes. Do not come up to taste the soup first, because on the surface of the bowl does not appear to be hot soup temperature of 170 degrees, Yunnan has occurred in the soup scalded foreign tourists.

The Yunnan people who are used to eating over the bridge rice noodles will be panicked first meat plate, according to the order of Mr. cooked meat into the soup, and chopsticks will be gently shaking the meat in the soup a few times, and then the fresh meat turned white; after the quail eggs, and then put a variety of ingredients in the plate of veggie, first chrysanthemums after the other, according to their own tastes to choose or give up some varieties. At this point, the large sea bowl has been presented in the five colors of the moving scene, appetizing, mouth-watering.

The following on the bridge - the bowl of rice noodles close to the soup bowl, chopsticks pick up the rice noodles upward into the soup, rice noodles between the two bowls to build a non-linear bridge, if all of a sudden a bowl of rice noodles into the bowl of gulp, not impossible, but just failed to cross the bridge of the mood. Finally, choose a few of their favorite flavor savory dish (mostly sour and spicy flavors), in Yunnan, not to pay attention to the farmhouse, all of these small ingredients are set aside, the guests randomly choose a few, and in the city's restaurants generally only provide two or so.

As the saying goes, the small ingredients are not in the more, intended to enhance the flavor. It's not easy to eat the authentic Bridge Rice Noodles, not only in Beijing, but also in Yunnan.

Although it is a local snack, but the good cross-bridge rice noodles on the raw materials and production process requirements are very high, in Beijing or Yunnan only outside the business, if there is no transportation and purchasing capacity, or scale, grade on the ability to operate, simply unlikely to do it. Even for local Yunnan chefs, cooking out over the bridge rice noodles requires years of experience.

Most of the ingredients in the meat and veggie plates are very specific, such as the fish fillets must be freshly sliced raw fish, the ham must be cloud leg, and the bean sprouts must be pinched. In particular, the meat plate in the crispy, with the farmer's home-grown food, vegetables and leaves of the pig, selected pork cut and marinated, wrapped in pea flour outside the small fire slowly fried.

Many people do not think so simple a small ingredient actually have quite a big problem, even different parts of the pork out of the crispy flavor will be different, so the line has a dish of crispy, three years of apprenticeship said. The popular story of the talent to Yunnan to eat the bridge rice noodles, almost everyone will hear at the same time this famous about the legend of the bridge rice noodles, know where it comes from, eat up will add more wonderful Zi.

8. Those who know the history of the bridge rice noodles

[edit]Origin of the bridge rice noodles Bridge rice noodles originated in Yunnan Mengzi.

Bridge rice noodles have a history of more than a hundred years. Legend has it that during the Qing Dynasty, there was a small island in the center of the lake outside the county of Mengzi in southern Yunnan, and a scholar went to the island to study, and the scholar's wise and industrious wife often got his favorite rice noodles to send him as a meal, but when he went out to the island, the rice noodles were not hot.

Later, an accidental delivery of chicken soup, Xiu Cai's wife found that the chicken soup covered with a thick layer of chicken oil as a cover, can let the soup to maintain the temperature, if the condiments and rice noodles and so on to eat and then put, but also more refreshing. So she first fat chicken, tube bone, etc. cooked good broth, covered with a thick layer of chicken oil; rice noodles at home hot, and many ingredients cut thin to the island with boiling oil after hot, and then add the rice noodles, fresh and smooth.

This method once spread, people have to follow, because to the island to cross a bridge, but also in honor of the wife, later generations called it "bridge rice noodles". There is also a saying that: Legend has it that the old South Lake in Mengzi County has a beautiful scenery, and there is often a book reading poetry here.

There is a Yang Xiucai, often go to the Lake Pavilion reading, his wife every meal sent to the place. Xiucai study hard, often learning and forgetting to eat, so often eat cold rice and cold vegetables, the body is getting tired.

His wife was anxious and distressed, thinking of paying the home hen killed, stewed in a casserole, to send him. When she went to collect the dishes again, she saw the food sent to the original untouched, her husband is still like a fool in a side of the book.

Only to take the meal back to re-heat, when she took the casserole, but found that it is still hot, open the lid, the original soup surface covered with a layer of chicken oil, plus clay vessels heat transfer does not serve to seal the heat in the soup. Later, his wife used this method of heat preservation, another will be some rice, vegetables, meat in the hot chicken soup cooked, while hot to her husband to eat.

Later, many are modeled after her innovative cooking, cooking out of the rice noodles is really delicious, because Yang Xucai from home to the Lake Pavilion to pass through a small bridge, we will eat this way called "bridge rice noodles. Spicy duck over the bridge rice line After generations of Dianwei chefs continue to improve and innovate, "over the bridge rice line" reputation, renowned at home and abroad, become a famous snack in southern Yunnan.

[edit paragraph] The practice of crossing the bridge rice noodles Sectors: Dian cuisine Ingredients: chicken breast, pork belly head, pork waist, fish meat, squid, oil hair fish maw, ham, cilantro, green onions, quail eggs, net chicken 20 grams each, hydroponic soybean skin, cabbage, bowls of soybean tips, green onions, bean sprouts, mushrooms, 50 grams each, 200 grams of rice noodles. Method: 1. the meat were cut into thin slices, flavored blanched and cooled to plate; 2. the rest of the ingredients blanched in another pot, cooled and cut into sections to plate; 3. cilantro, green onion chopped and oil chili peppers and scalded rice noodles on the table together; 4. chicken oil burned to 7 into the heat of the bowl, poured into the boiled broth, plus seasoning on the table; 5. when eating the first meat slices scalded to the white, under the green vegetables slightly hot, and then under the rice noodles, sprinkled with a little green onion, cilantro that is into.

This is the first time I've ever seen this.

and then fill three practices: the practice of a rice noodle rice noodle ingredients: light fat hen half (about 750 grams), light half of the old duck (about 750 grams), pig tube bone 3, pork spine, tender chicken breast, fish (blackfish) meat or squid 50 grams, tofu skin 1, 25 grams of leeks, 10 grams of green onions, 1 gram of monosodium glutamate, 5 grams of sesame oil, 50 grams of lard or chicken and duck oil, sesame oil 25 grams of chili oil, refined salt 1 grams of chili oil. 25 grams of chili oil, 1.5 grams of refined salt, 400 grams of high-quality rice, pepper, coriander, scallions a little. Production process: 1. chicken and duck gutted and cleaned, with cleaned pork bones together into the pot of boiling water slightly blanched to remove blood stains, and then into the pot, add 2000 grams of water, simmering for about 3 hours, until the soup was milky white, fish out the chicken and duck (chicken and duck should not be overcooked, and another for another purpose), to take the soup for spare use; 2. chicken breast, pork spine, respectively, cut into thin to transparent slices on a plate, cut into thin slices of fish (or squid) meat, and then cut into thin slices of fish. Boiling water and then take out the plate, tofu skin softened with cold water and cut into strands, scalded in boiling water for 2 minutes, floated in cold water to be used, leeks washed, scalded in boiling water, remove the knife to be used, green onions, coriander, washed with water, cut into 0.5-cm-long segments, respectively, were held in a small plate; 3. rice by soaking, ground into a fine powder, steaming, pressed into vermicelli, and then scalded in boiling water for two to three minutes to take shape, and then finally rinsed with cold water! Rice noodles, 150 grams per bowl; 4. When serving, use a large bowl with a high depth, put 20 grams of chicken and duck meat, and the pot of boiling soup into the bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame chili oil, so that the bowl maintains a higher temperature, soup and vegetables on the table, the first chicken, pork, slices of fish slices of raw in order to put into the bowl, with chopsticks gently stirred to be scalded, and then leeks into the soup, plus Onion, coriander, and then put the rice noodles into the soup one after another, can also be eaten while hot, all kinds of meat and leeks can be dipped in the ingredients to eat.

Rice noodles features: hot soup flavor, tender meat, taste fragrant, unique flavor. Bridge rice noodle practice two rice noodle ingredients: 300g spare ribs, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 piece (50g), salt 2 teaspoons (10g), 200g cooked rice noodles, 80g fresh grass carp, 80g fresh pork tenderloin, quail egg 1, leeks 30g, 30g scallions, 30g mustard greens, mung bean sprouts 30g, salt 1 teaspoon (5g), white pepper 1/2 teaspoon (3g).

Production process: 1. Spare ribs, fresh chicken, fresh duck washed, chopped into large pieces, respectively, into the boiling water, rolled to remove the blood foam, fished out and rinsed clean; 2. The above materials and patted scattered ginger pieces, Yunnan ham together into the pressure cooker (or large casserole), add about 4-5 times the solid material of the water, the first large fire boil, and then turn to small fire, simmering for more than an hour; 3. Seasoned with salt, the final product should be thick white soup, the surface floating a layer of bright oil; 4. fresh grass carp meat and fresh tenderloin, respectively, cut into very thin slices of meat to be used (in order to prevent the surface from drying out, you can first yard, masked with plastic wrap); 5. boiling broth into the heat preservation of a large bowl, in turn, flat into the fresh fish slices, slices of fresh tenderloin, mung bean sprouts, squash and leeks, into the raw quail eggs, salt and white pepper; 6. leave for 2 minutes, and then Add the rice noodles scalded with boiling water and sprinkle with scallions. The method of making rice noodle raw materials Pour rice into a wooden bucket, soak in cool water for half an hour, drain the water, control the dryness, grind the rice into noodles, or use a pulverizer to crush the rice into noodles.

Add cool water to the rice noodles to synthesize the rake. The ratio of water and noodles to the surface of the rake can naturally gather into a plane after a good and appropriate, the noodles are not lumps, and thinner than the noodles of the Lantern.

And good rake into the rice noodle press (the old method of manual operation, the use of very heavy, bulky pressure rice noodle equipment). 1.