What is the best and most authentic rice noodle

The most delicious and authentic Yunnan rice noodles.

When it comes to the country's most famous "rice noodles", I believe that the first name that comes to mind for many friends is Yunnan's "bridge rice noodles". It originated in Mengzi, Yunnan Province, and has been around for a hundred years.

The key to over the bridge rice noodles in the "soup", tube bone boiled out of bone oil, made of soup, served in a large bowl, in addition to the rice noodles, the main ingredient there are more than ten kinds of pork tenderloin slices, chicken breast, slices of fish, pea tips, leeks, ginger, etc. with oil spices, hot while hot in the pot, cooked, fresh and fragrant flavor, the first taste of the soup, the taste of the mellow and thick, and then eat the rice, and then eat rice, and the taste is very good. The flavor is endless.

Yunnan people really love rice noodles, in addition to the most famous bridge rice noodles, there are also small pots of rice noodles, Sa skimming rice noodles, eel rice noodles, marinated chicken rice noodles, a variety of rice noodles let you dazzled, mouth-watering.

Yunnan Bridge Rice Noodles

Making ingredients: 300g pork ribs, 1/2 fresh chicken, 1/2 fresh duck, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons of salt (10g), 200g cooked rice noodle, 80g fresh grass carp, 80g fresh pork tenderloin, 1 quail's egg, 30g chives. 30g scallions, 30g squash, 30g mung bean sprouts, 1 tsp (5g) salt, 1/2 tsp (3g) white pepper.

1: Wash the pork ribs, fresh chicken and duck, chop them into large pieces, put them into boiling water, roll them to remove the blood froth, and then pull them out and rinse them.

2, the above materials and pat loose pieces of ginger, Yunnan ham together into the pressure cooker (or a large casserole), add about 4-5 times the solid material of the water, the first high-fire boil, and then turn to a small fire, simmering for more than an hour.

3. Season with salt, and the final product should be a thick, white soup with a layer of bright oil floating on the surface.

4, the 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, covered with plastic wrap).

5, the boiling broth into a large bowl of heat preservation, in turn, flat into the fresh fish slices, fresh tenderloin slices, mung bean sprouts, squash and leeks, into the raw quail eggs, salt and white pepper.

6, let stand for 2 minutes, then add the boiling water scalded rice noodles, sprinkle with scallions can be.