Crossing-the-Bridge Rice Noodles
A famous Yunnan snack featuring thinly sliced meat, vegetables, and rice noodles quickly cooked in piping-hot chicken broth—tender and refreshing.
Ingredients
Chicken breast (sliced thinly)
20 g
Pork tripe (sliced thinly)
20 g
Pork kidney (sliced thinly)
20 g
Snakehead fish (sliced thinly)
20 g
Rehydrated squid (sliced thinly)
20 g
Oil-bloated fish maw (sliced thinly)
20 g
Ham (sliced thinly)
20 g
Clean chicken pieces (sliced thinly)
20 g
Scallion whites
20 g
Cilantro (chopped)
20 g
Rehydrated tofu skin (blanched, cooled, cut into segments)
50 g
Napa cabbage heart (blanched, cooled, cut into segments)
50 g
Pea tips (blanched, cooled, cut into segments)
50 g
Scallions (chopped)
50 g
Bean sprouts (blanched, cooled, cut into segments)
50 g
Mushrooms (blanched, cooled, cut into segments)
50 g
Rice noodles (blanched)
200 g
Chicken fat (heated to about 70% hot)
to taste
Clear broth (brought to a boil)
to taste
Chili oil
to taste
Instructions
1
Preparing the meats
Slice each of the meat ingredients into thin pieces, blanch those with stronger flavor, cool them in cold water, and arrange on plates.
2
Preparing the vegetables
Blanch the remaining ingredients in a separate pot, cool them in cold water, cut into segments, and arrange on plates.
3
Preparing the condiments
Finely chop the cilantro and scallions, and bring them to the table together with the chili oil and the blanched rice noodles.
4
Preparing the broth base
Heat the chicken fat until it is about 70% hot and transfer to a bowl, then pour in the boiling clear broth, add seasonings, and bring to the table.
5
Dipping and cooking at the table
To eat, first dip the meat slices in the hot broth until they turn white, then briefly dip the greens, followed by the rice noodles; sprinkle with a pinch of chopped scallions and cilantro and serve immediately.
