The complete practice of crossing the bridge rice noodle

Crossing Bridge Rice Noodles is a snack unique to the south Yunnan region, originating in the Mengzi area, made from soup, condiments, slices of raw pork tenderloin, slices of chicken breast, slices of otterfish, and slices of five matured pork loin, slices of tripe head, and slices of water-raised squid.

Accessories have come pea tips, leeks, and coriander, shredded green onions, shredded grass sprouts, shredded ginger, yucca slices, blanch tofu skin; four is the main course, that is, slightly scalded with water, rice noodles. Covered in goose fat, the broth is piping hot, but not smoking hot.

"Over the bridge rice noodles" is Yunnan Diannan region unique food, has a history of more than a hundred years, after successive generations of Dianmi chefs to improve and innovate, "over the bridge rice noodles" has become a famous snack in Diannan. It was introduced to Kunming more than 50 years ago.

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour paste rice noodles" complex process, long production cycle. Rice noodles have a good tendon, rice flavor, is the traditional method of production.

The other type is the rice flour directly into the machine after grinding extrusion molding, relying on the heat of the friction to make the rice paste molding, known as the "dry pulp rice noodles". Dry pulp rice noodles after drying that is "dry rice noodles", easy to carry and storage. When eaten, and then steamed hair.

To eat Yunnan Bridge Rice Noodles, first put the raw meat into the hot cooked and then put the lettuce ingredients. Finally put in the rice noodles.