Crossing-the-Bridge Noodles (Guoqiao mixian)

Overview

Crossing-the-bridge noodles are the most famous dish of Yunnan in south-west China. A very hot, rich broth made from chicken and pork bones is brought to the table in a large bowl, covered by a layer of fat that keeps it near boiling. Beside it come many small dishes: paper-thin slices of raw pork, chicken and fish, quail eggs, ham, chives, bean sprouts, tofu skin and vegetables. Diners add the raw meat first so it cooks in the broth, then the vegetables, and finally the soft rice noodles. Part of the fun is the ritual of adding everything in the right order.

History

A well-known legend from Mengzi in Yunnan tells of a scholar who studied on an island in a lake. His wife carried his lunch across a long bridge every day, but the soup was always cold by the time she arrived. One day she noticed that a layer of chicken fat kept the broth hot, so she carried the meat and noodles separately and added them at the end. The dish is now eaten all over Yunnan, especially in Kunming.

Main ingredients

Rice noodles, chicken broth, thin raw pork and chicken slices, quail eggs, chives, bean sprouts. The soup is built on rich chicken and pork bone broth and is usually served hot. Diet: contains meat; usually gluten-free.

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Recipe

4Serves

3h 30m30 prep · 180 cook

~520kcal / serving

MediumDifficulty

Method

1. 1
   3 h

   Simmer the bones with ginger in the water for 3 hours, skimming, then strain and season.

2. 2

   Bring the broth to a rolling boil and pour it into very hot bowls, adding a spoon of chicken fat to each.

3. 3

   At the table, add the raw meat slices first and stir so they cook.

4. 4

   Add the quail eggs, vegetables and tofu skin, then the noodles, and eat at once.

5. ✓

   Serve. About 3h 30m from start to bowl.

Sources

• Crossing-the-bridge noodles (Wikipedia)

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.