Crossing-the-bridge noodles

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Crossing-the-bridge noodles
Hanyu Pinyin
guòqiáo mǐxiàn
Yale Romanizationgwo kìuh máih sin
Jyutpinggwo3 kiu4 mai5 sin3

Crossing-the-bridge noodles is a rice noodle soup that originates from the Yunnan province of China.[citation needed] It is one of the best-known dishes in Yunnan cuisine.[citation needed]

Description

Crossing-the-bridge noodles has over a century of history and has been listed as an intangible cultural heritage of

meats. Common ingredients include thin slices of ham, chunks of chicken, chicken skin, strips of bean curd sheets, chives, sprouts, and rice noodles. Once added into the broth, the ingredients cook quickly, with a layer of melted chicken fat and oil on top. The soup takes a few minutes to cook, and it is then spooned out into small bowls. Jim Thurman of LA Weekly writes that "with the rice noodles and fresh chicken, it's reminiscent of an extremely subtle version of Vietnamese pho ga [chicken pho]. Which shouldn't surprise anyone, as Yunnan shares a border with Vietnam."[4]

In Yunnan, various small shops sell crossing-the-bridge noodles that come to the table in large bowls already mixed. At these places, it is a quick, cheap, filling lunch type of food.[citation needed]

Etymology

"Crossing the bridge" sometimes refers to transferring rice noodles into the soup bowl

One story that has gained traction

earthen pot with boiling broth with a layer of oil on top that would act as insulation
and keep the broth warm. The noodles and other ingredients were kept in a separate container, and when she arrived, she mixed the two containers together for a warm soup.

Another claim regarding the origin of the name comes from the way the ingredients are transferred between containers. The process is similar to crossing a bridge between bowls, and hence it is called "crossing-the-bridge" noodles.[citation needed]

There are reportedly many other variations on the origin of the name.[citation needed]

Varieties

The main ingredient of the noodles is

Mengzi County and Jianshui County makes better noodles.[citation needed
]

As peoples' tastes have changed, all kinds of noodle varieties are flooding onto the market. Kunming people now[

purple rice.[citation needed
]

Status

The development of crossing-the-bridge noodles has changed people's eating habits over the years, especially

breakfasts.[citation needed] Generally in street markets, the hot fresh rice noodles are put into a bowl of boiling water for about half a minute, and then colored sauce is added to the bowl. This is known as the "hat" of the sauce. Crossing-the-bridge noodles served in markets in the morning are usually completed in one minute.[citation needed
]

There are a few franchised restaurants which serve more intricate or elaborate crossing-the-bridge noodle dishes. [citation needed]

Ingredients

The general ingredients of the dish include: raw

vegetables
.

Crossing-the-bridge noodles are generally served first with a bowl of boiling hot soup. The attendant(s) will then be on the other side of the bowl and put the ingredients into the bowl, generally in order from raw to cooked: meat first, then quail eggs, and then vegetables.[citation needed] Finally, they perform the noodle "crossing" with chopsticks and the dish is ready to be consumed. The amount of oil, chili, vinegar, and soy sauce one puts in the bowl varies according to personal taste.

See also

References

  1. ^ Qiu, Guizhen. "Crossing-the-bridge rice noodles". Yunnan Cultural Industries. China Daily. Retrieved 3 March 2019.
  2. ^ "[味道] 四季味道-雲南蒙自鮮香味美過橋米線". YouTube. CCTV美食. Archived from the original on 2021-12-21. Retrieved 3 March 2019.
  3. ^ Wei, Clarissa. "Recipes of China: Yunnan Over-the-Bridge Noodles". Reach Further. Retrieved 3 March 2019.
  4. ^ a b Thurman, Jim (Jan 19, 2012). "Crossing The Bridge Noodles: Yunnan's Signature Dish + Where To Find Them". LA Weekly. Archived from the original on January 23, 2013. Retrieved 2013-08-28.
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