Mengzi Crossing the bridge noodles [Yunnan Mengzi Specialty]

What is Mengzi Crossing the bridge noodles? Authentic Yunnan Mengzi specialty: Mengzi Crossing the bridge noodles? This article is a special article that introduces in detail the special product of Yunnan Mengzi -- Mengzi Crossing the bridge noodles. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Crossing the bridge noodles. The full text takes about 7 minutes to read, mainly including the basic introduction of Mengzi Crossing the bridge noodles and what is the nutritional value of Mengzi Crossing the bridge noodles? What are the characteristics of Mengzi Crossing the bridge noodles? How did the history of Mengzi Crossing the bridge noodles come from? The production method of Mengzi Crossing the bridge noodles, etc

Basic Introduction of Mengzi Crossing the bridge noodles

Crossing the bridge noodles is the best rice noodle, with unique flavor and long standing reputation. It is deeply loved by the masses for its exquisite ingredients, precise production, unique eating style, and rich nutrition. It is the most locally flavored snack in Yunnan cuisine. Mengzi is the hometown of the famous Crossing the bridge noodles in Yunnan

What is the nutritional value of Mengzi Crossing the bridge noodles

Rice noodles are rich in carbohydrates, vitamins, minerals, and enzymes. They have the characteristics of quick and even maturation, resistance to cooking without rotting, refreshing and tender taste, non turbid soup after cooking, and easy digestion. They are particularly suitable for hot pot and casual fast food consumption

What are the characteristics of Mengzi Crossing the bridge noodles

Crossing the bridge noodles are mainly made of soup, meat slices, rice noodles and seasonings. Soup is made by boiling fat chicken, pig bones, and other ingredients, preferably clear and transparent; Cut chicken jerky, pork tenderloin, liver, pork belly, fresh fish, ham, loach, etc. into thin slices and place them on a plate; Rice noodles are better if they are fine white and tough; For seasoning, use pea tips, yellow sprouts of chives (chive moss or chives), tender spinach, cabbage hearts, etc. Heat them slightly with boiling water and cut them into four centimeter long sections; Plus scallions, bean sprouts, tofu skin, magnolia slices, etc. When eating, use a sophisticated porcelain bowl to add MSG, pepper, and cooked chicken oil. Then scoop the rolled chicken and meat soup into the bowl. The soup should be hot and the oil should be thick, and there should be no heat emitted from the bowl. After serving the soup, be careful not to taste it in a hurry to avoid burning your lips and tongue. First, add various meat slices into the soup, gently stir them, and they can be cooked; Put the rice noodles into the soup again; Then add various vegetables and cilantro, and according to each person's preferences, add chili oil, sesame oil, refined salt and other seasonings to eat. The various seasonings and foods in the bowl, including red, white, yellow, and green, complement each other, creating a delicious and appetizing taste

How did the history of Mengzi Crossing the bridge noodles come from

How to make Mengzi Crossing the bridge noodles A little of each

Preparation method

1. Remove the internal organs of the chicken and duck, wash them thoroughly, and blanch them in a pot of hot water along with the washed pig bones to remove any blood stains. Then, add 2000 grams of water to the pot and simmer for about 3 hours until the soup turns milky white. Remove the chicken and duck (they should not be overcooked and used for other purposes), and set aside the soup<2. Cut the raw chicken jerky and pork tenderloin into thin to transparent slices and place them on a plate. Cut the black fish (or squid) meat into thin slices, boil it in boiling water for a while, then take it out and put it on a plate. Soak tofu skin in cold water until soft and cut into shreds. Blanch in boiling water for 2 minutes, then float in cold water for later use. Wash the chives, blanch them in boiling water, remove and set aside. Wash the scallions and cilantro with water, cut them into small pieces 0.5 centimeters long, and serve them in small plates

3. Rice is soaked, ground into fine powder, steamed, and pressed into vermicelli. Boil the rice noodles in boiling water for two to three minutes to form, and finally rinse them with cold water. Use 150 grams per bowl<4. When eating, use a large bowl and add 20 grams of chicken and duck meat. Scoop the boiling soup into the bowl and add salt, MSG, pepper, sesame oil, lard, chicken and duck oil, sesame and chili oil to keep the bowl at a high temperature. After serving the soup and vegetables, first put the chicken, pork, and fish slices into a bowl one by one, gently stir with chopsticks until cooked, then put the chives into the soup, add chopped scallions and cilantro, and then add the rice noodles to the soup one by one. You can also eat while boiling. Various meat slices and chives can be dipped into the seasoning to eat