Legend: In ancient times, a scholar was studying on a small island in South Lake Mengzi, and his good wife brought him food. The road is far away and it is often cold. One day, she brought a pot of chicken soup that was still warm. It turned out that the thick chicken fat played a role in keeping warm. Inspired by this, she often serves chicken noodles to her husband. When delivering food, she had to cross the bridge in the middle of the lake, so someone called it " ". Crossing the bridge rice noodles is named because when eating rice noodles, the rice noodles form a continuous "bridge" between the two bowls, hence the name "Crossing the bridge rice noodles". It is one of the Yunnan flavor snacks. It is delicious and unique in eating. It is well-known to every household.
Yunnan rice noodles can be divided into two categories. Commonly known as "physalis rice noodles", the process is complex and the production cycle is long. Features: Rice noodles have good bones, smooth, sweet, and rice fragrance. This is a traditional production method. The other is rice noodles that are directly put into the machine and pressed. Compression molding, friction heat makes the rice gelatinized, which is called "dry rice noodles". It is convenient to carry and store after drying. When eating, re-cook and expand. Dry rice noodles are hard to bite, the thread is very long, but lacks the fragrance of rice.
Bridge-crossing rice noodles have become a unique snack in Yunnan with its sophisticated soup, unique eating method, and fresh and sweet fragrance. The bridge rice noodles are delicious. Rice noodles are mainly made from soup, meat slices, rice noodles and condiments. The soup is made of fat chicken, pork bones, etc. It is clear and translucent; cut chicken breast, pork tenderloin, liver, kidney, fresh fish, etc. into thin slices and put them on small plates; rice noodles are best white and hard ; At the same time there are pea tips, yellow sprout chives, baby spinach and so on.
When eating, use a large "sea bowl" to serve the soup, add monosodium glutamate, pepper, and cooked chicken fat. Without any heat in the bowl, the soup will be very thick and thick. After the soup is on the table, put the pigeon eggs in a bowl, and then put the meat slices into the soup.Stir gently, it instantly becomes white and tender like magnolia slice . Then add fresh vegetables, rice noodles, top with chili oil, sesame oil, etc., ready to eat. The red, white, yellow, and green in the bowl complement each other, and the wonderful aroma is refreshing, which makes people appetite and can't stop.
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