Crossing-the-Bridge Rice Noodles

Name: Crossing-the-Bridge Rice Noodles
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Ingredients: half dressed fat hen (about 750g, gutted and cleaned); half dressed old duck (about 750g, gutted and cleaned); 3 pork leg bones (cleaned); 50 g pork loin (cut into thin, almost transparent slices); 50 g tender chicken breast (cut into thin, almost transparent slices); 50 g snakehead (black fish) meat or rehydrated squid (cut into thin slices, briefly blanched in boiling water); 1 tofu skin (soaked until soft, cut into strips, blanched and cooled); 25 g Chinese chives (cleaned, blanched, and cut); 10 g shallots (cleaned and cut into small segments); 1 g MSG (monosodium glutamate); 5 g sesame oil; 50 g lard or chicken/duck fat; 25 g sesame chili oil; 1.5 g fine salt; 400 g quality rice (soaked, ground, steamed, and pressed into rice noodles); a pinch white pepper powder; a pinch cilantro (cleaned and cut into small segments); a pinch chopped scallions

A famous Yunnan specialty, this dish boasts piping hot, delicious broth, tender fresh meat slices, a light, fragrant flavor, and a uniquely distinctive taste.

4h 30m

Easy

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Ingredients

dressed fat hen (about 750g, gutted and cleaned) half

dressed old duck (about 750g, gutted and cleaned) half

pork leg bones (cleaned) 3

pork loin (cut into thin, almost transparent slices) 50 g

tender chicken breast (cut into thin, almost transparent slices) 50 g

snakehead (black fish) meat or rehydrated squid (cut into thin slices, briefly blanched in boiling water) 50 g

tofu skin (soaked until soft, cut into strips, blanched and cooled) 1

Chinese chives (cleaned, blanched, and cut) 25 g

shallots (cleaned and cut into small segments) 10 g

MSG (monosodium glutamate) 1 g

sesame oil 5 g

lard or chicken/duck fat 50 g

sesame chili oil 25 g

fine salt 1.5 g

quality rice (soaked, ground, steamed, and pressed into rice noodles) 400 g

white pepper powder a pinch

cilantro (cleaned and cut into small segments) a pinch

chopped scallions a pinch

Instructions

Simmering the Broth

Gut and wash the chicken and duck. Together with the cleaned pork bones, briefly blanch them in boiling water to remove blood and impurities. Transfer to a pot, add 2000g of water, and simmer for about 3 hours. When the broth turns milky white, remove the chicken and duck (do not overcook them; reserve for other uses). Strain the broth and set aside.

Preparing the Ingredients

Slice the raw chicken breast and pork loin into thin, almost transparent slices and arrange on a plate. Cut the snakehead (or squid) into thin slices, briefly blanch in boiling water, then remove and arrange on a plate. Soak the tofu skin in cold water until soft, cut into strips, blanch in boiling water for 2 minutes, then soak in cold water until ready to use. Wash the Chinese chives, blanch in boiling water until cooked, then remove and cut before setting aside. Wash the shallots and cilantro, cut into 0.5 cm segments, and place each in small dishes.

Making the Rice Noodles

Soak the rice, grind it into fine flour, steam it, and press it into rice noodle strands. Then blanch in boiling water for 2–3 minutes to set the shape, and finally rinse the noodles in cold water. Use 150g per bowl.

Blanching and Serving

To serve, use a deep bowl. Place 20g of chicken and duck meat in it, then ladle the hot broth from the pot into the bowl. Add salt, MSG, white pepper, sesame oil, lard or chicken/duck fat, and sesame chili oil to keep the bowl very hot. Bring the broth and accompaniments to the table. First, add the raw chicken, pork, and fish slices to the bowl in sequence, gently stirring with chopsticks to cook them through in the hot broth. Then add the Chinese chives, chopped scallions, and cilantro to the broth. Next, gradually add the rice noodles to the soup; you may cook them as you eat. The various meat slices and chives can be dipped in condiments to eat.