Crossing-the-bridge Noodles 过桥米线

Overview

Chinese Name: 过桥米线
English Name: Cross Bridge Rice Noodle; Crossing the bridge noodles; Crossing-the-bridge Noodles
Category: Yunnan Cuisine滇菜
Main Ingredients: Rice Noodles

Crossing-the-bridge noodles过桥米线 is a special snack in southern Yunnan Province, belonging to Yunnan cuisine滇菜. The dish has a history of more than 100 years and was introduced to Kunming more than 50 years ago. Today, the rice noodle across the bridge has been listed in the important intangible cultural heritage of Kunming, which is the first economic project listed in the intangible cultural heritage of Kunming.

Bridge crossing rice noodles are composed of four parts: first, the soup is covered with a layer of rolling oil; Second, condiments, including oil pepper, monosodium glutamate, pepper and salt; The third is the main ingredients, including raw pork tenderloin slices, chicken breast meat slices, cuttlefish slices, as well as pork loin slices, belly slices and squid slices, and the auxiliary materials include pea tips, leeks, coriander, shredded green onion, shredded grass sprouts, shredded ginger, Magnolia slices and dried tofu skin; Fourth, staple food, that is, rice noodles slightly scalded with water. Goose oil cover, the soup is hot, but it doesn’t smell hot.

Crossing-the-bridge noodles has a history of more than 100 years. According to legend, in the Qing Dynasty清朝, there was an island in the middle of a lake outside Mengzi city蒙自市 in southern Yunnan. A scholar went to the island to study. The virtuous, intelligent and hardworking lady of the scholar often got his favorite rice noodles and sent them to him for dinner, but when he went out to the island, the rice noodles were no longer hot.

Later, when she accidentally sent chicken soup, the scholar lady found that the chicken soup was covered with a thick layer of chicken oil, which was like a pot cover, and which could keep the soup warm. If she put the seasoning and rice noodles when eating, it would be more refreshing. So she cooked the fat chicken and cheese bones in clear soup and covered them with thick chicken oil. Rice noodles are hot at home, and many ingredients are thinly cut. When they arrive on the island, they are scalded with boiling oil, and then added with rice noodles, which are delicious and smooth.

Once this method was spread, people followed it one after another, because there was a bridge to cross on the island. In memory of the virtuous wife, later generations called it “Crossing-the-bridge noodles过桥米线”.

Yunnan rice noodles can be divided into two categories. One is made by grinding rice after fermentation. Commonly known as “sour rice noodles酸浆米线”, the process is complex and the production cycle is long. Its feature is that rice noodles have good muscles and bones, with the fragrance of rice. It is a traditional manufacturing method.

The other is that the rice is directly extruded into the machine after grinding, and the rice is gelatinized and formed by the heat of friction, which is called “dry pulp rice noodles干浆米线”. Dried rice noodles are “dried rice noodles” after drying, which is convenient for carrying and storage. When eating, cook it again.

How to make Crossing-the-bridge Noodles?

Ingredients：

300g spareribs
Half a chicken
Half a duck
100g Yunnan ham
50g ginger
10g salt
200g rice noodles
80g grass carp
80g pork tenderloin
A quail egg
30g leek
30g chives
30g mungbean sprout
30g pickled mustard
3g white pepper

Instruction:

Step 1, Wash the ribs, fresh chicken and fresh duck, chop them into large pieces, put them into boiling water respectively, remove the blood foam, take them out and rinse them.
Step 2, Put the above materials together with the scattered ginger and Yunnan ham into a pressure cooker (or large casserole), add about 4-5 times the water of the solid materials, boil over high heat, then turn to low heat, and simmer for more than one hour.
Step 3, Add salt, and the final product should be thick white soup, with a layer of bright oil floating on the surface.
Step 4, Cut fresh grass fish meat and fresh tenderloin into very thin meat slices respectively for use.
Step 5, Put the boiling thick soup into a large heat preservation bowl and then put in fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard and leek, raw quail eggs, salt and white pepper.
Step 6, After 2 minutes, add rice noodles scalded in boiling water and sprinkle with scallions.