Cross-bridge rice noodles are a unique snack in southern Yunnan, which belongs to Yunnan cuisine, originated in Mengzi region, and is made of soup, condiments, raw pork loin slices, chicken breast slices, mullet slices and five mature pork loin slices, belly slices, and shuifa squid slices.

The auxiliary materials include pea tips, leeks, coriander, green onions, grass sprouts, ginger, magnolia slices, and tofu skin; The fourth is the staple food, that is, rice noodles that have been slightly scalded with water. Covered with goose fat, the soup is piping hot, but not steaming.

"Cross-bridge rice noodles" is a unique food in southern Yunnan, which has a history of more than 100 years and was transmitted to Kunming more than 50 years ago. The cross-bridge rice noodles are composed of four parts: first, the soup is covered with a layer of boiling oil; the second is condiments, including oil and spicy seeds, monosodium glutamate, pepper, and salt; The third is the main ingredient, including raw pork loin slices, chicken breast slices, mullet slices, as well as pork loin slices, belly slices, and squid slices that have been matured in water; The auxiliary materials include pea tips, leeks, coriander, green onions, grass sprouts, ginger, magnolia slices, and tofu skin; The fourth is the staple food, that is, rice noodles that have been slightly scalded with water. Covered with goose fat, the soup is piping hot, but not steaming.

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour pulp rice noodles" with complex processes and long production cycles. Features: Rice noodles have good muscles and bones, have the fragrance of rice, and are the traditional production methods. The other type is that the rice is directly put into the machine after grinding and extruded, and the rice is gelatinized and formed by the heat of friction, which is called "dry pulp rice noodles". Dry pulp rice noodles are called "dry rice noodles" after drying, which is easy to carry and store. When eating, re-steam and swell.

Legend 1, the bridge rice noodles have a history of more than 100 years. According to legend, during the Qing Dynasty, there was a small island in the middle of the lake outside the city of Mengzi City in southern Yunnan, a Xiucai went to the island to study, and the talented and industrious lady often got his favorite rice noodles to send to him as a meal, but when he went out to the island, the rice noodles were not hot. Later, when I delivered chicken soup by chance, Xiucai found that the chicken soup was covered with a thick layer of chicken fat like a pot lid, which could keep the soup warm, and if you put the condiments and rice noodles when eating, it would be more refreshing.

So she first cooked the fat chicken, tube bones, etc., and covered it with thick chicken fat; The rice noodles are scalded at home, and many of the ingredients are thinly cut to the island and blanched with boiling oil, and then the rice noodles are added, which is fragrant and smooth. Once this method spread, people followed suit, because to cross a bridge to the island, and in order to commemorate this good wife, later generations called it "rice noodles across the bridge".

Legend 2, the south lake of Mengzi City was beautiful in the old days, and there were often writers and inkmen who studied books and read poems here. There is a Yang Xiucai who often goes to the Huxin Pavilion to study, and his wife sends every meal there. Xiucai studied hard, often learned and forgot to eat, so that he often ate cold meals and cold dishes, and his body became increasingly weak. His wife was anxious and distressed, so she killed the hen at home, stewed it in a casserole, and sent it to him.

When she went to collect the dishes and chopsticks again, she saw that the food had been delivered untouched, and her husband was still reading a book as if he were stunned. She had to take the food back to reheat, but when she took the casserole, she found that it was still hot, and when she lifted the lid, it turned out that the surface of the soup was covered with a layer of chicken fat, and the terracotta utensils did not transfer heat well, so the heat was sealed in the soup.

Later, his wife used this method to keep warm, and put some rice noodles, vegetables, and meat slices in hot chicken soup to cook and serve her husband while they were hot. Later, many people imitated her innovative cooking, and the cooked rice noodles were indeed delicious and delicious, because Yang Xiucai had to pass a small bridge from his home to the Huxin Pavilion, everyone called this way of eating "rice noodles across the bridge". After the improvement and innovation of generations of Yunnan chefs, "cross-bridge rice noodles" has become a famous snack in southern Yunnan.

Legend 3: When Xiucai was studying, his wife poured hot oil into the soup to keep warm in order to prevent her husband from eating too cold, and the noodle soup was still very hot when her husband used it, so he needed to use a small bowl of cold food. The rice noodles in the casserole are reset in the bowl with chopsticks, and the rice noodles make a bridge between the two bowls, which means that the wife sends the rice noodles across the bridge, so it is called the rice noodles across the bridge.

Legend four, Li Jingchun, who was born in Jianshui County, Yunnan Province during the Daoguang period of the Qing Dynasty, was once the magistrate of Jishan County, Shanxi Province.

Legend 5, legend has it that there was a scholar who liked to play and was unwilling to spend time studying. He has a beautiful wife and a young son. Between husband and wife, the relationship is very deep. However, his wife was deeply worried about the scholar's pleasure and his dislike of reading. said to the scholar: "You play all day long, don't you want to be motivated, don't you want to fight for your wife and children?" Hearing his wife's words, he was deeply ashamed, so he built a study in Nanhu, lived alone and studied hard, and his wife also shared her worries with her life, and sent three meals a day to the study. The scholars made great progress in their studies, but they also became thinner and weaker.

When his wife saw it in her eyes, she was very distressed and thought about making up for it. Slaughter chicken and simmer soup, cut meat slices, prepare rice noodles, and prepare breakfast for scholars. The son was young, and the meat slice was put in the soup, and the biological wife angrily reprimanded the son for his prank, and quickly scooped up the meat slice, regarded it, it was cooked, tasted it, and was very happy. That is, carry the jar basket and send it to the study. Due to overwork, fainted on the Nanhu Bridge, rushed to hear the news, saw that his wife had woken up, the soup and rice noodles were intact, the soup noodles were covered by oil slicks, there was no trace of heat, the soup was suspected to be cold, and the soup can was covered with the palm of his hand, burning hot hands, feeling strange, and asked his wife in detail about the beginning and end of the production, and the wife said in detail. After a long time, the scholar said that this meal can be called rice noodles across the bridge. Under the careful care of his wife, the scholar passed the examination, which was passed as a good story by the local people, and since then, the reputation of the rice noodles across the bridge has spread far and wide.

Cross-bridge rice noodles are composed of four parts: soup, slices, rice noodles and condiments. Rice noodles are better for those who are fine white and tough. When eating, use a large magnetic bowl, first put cooked goose fat, monosodium glutamate, pepper noodles, and then scoop the soup boiled out of chicken, duck, goose, pork ribs, pig tube bones and so on into the bowl and serve on the table for later use. At this time, the boiling soup is covered by a thick layer of oil to prevent it from steaming, but diners must not drink the soup first to avoid burns.

The pigeon chicken should be knocked into the bowl first, and then the raw meat such as sashimi, raw meat slices, chicken, pork liver, kidney flower, squid, sea cucumber, and belly slices should be put in turn, and gently plucked with chopsticks to make the raw meat cooked. Then add spices, barbecued pork and other cooked meats, then add peas, young leeks, spinach, tofu skin, rice noodles, and finally soy sauce and chili oil.

Cross-bridge rice noodles are a unique way to eat rice noodles and other foods in simmering goose soup. People who go to Yunnan for the first time to eat this snack do not ask others to make a joke: the soup is piping hot, because there is a layer of goose fat on the surface, there is no heat at all, and the first eater often mistakenly thinks that the soup is not hot, and drinks it directly with his mouth, which is easy to burn his mouth. Therefore, it is not possible to drink the soup directly with your mouth. When eating, you should eat quail eggs first, then raw slices, and blanch the raw slices while the soup is at its hottest. The rice noodles across the bridge are eaten separately, and each person has a bowl of raw slices, goose soup, vegetables, and rice noodles in front of them.