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Crossing-the-Bridge Noodles

Name: Crossing-the-Bridge Noodles
Total time: 40 min
Yield: Serves 2
Cuisine: China
Ingredients: 200g Mixian Rice Noodles; 600ml Chicken Stock; 100g Chicken Breast (sliced); 4 Quail Eggs; 50g Bean sprouts; 30g Garlic chives; A pinch Cilantro; 2 tbsp Lard

Noodles

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Diners add meat, vegetables, and rice noodles to a scalding broth themselves — a theatrical dish from Yunnan.

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📖 The Story Behind This Dish

Crossing-the-bridge noodles come from Yunnan province. The name comes from a heartwarming legend about a wife who carried hot soup across a bridge to her husband studying on an island, keeping it hot under a layer of oil. A very hot broth sealed with oil is brought to the table, and diners add raw sliced meat, vegetables, and rice noodles to cook in the bowl.

🌆 Where it's eaten: At a Yunnan restaurant, diners watch as the server slides ingredient after ingredient into the oil-sealed, steaming broth.

🥕 Ingredients (serves 2)

Mixian Rice Noodles 200g
Chicken Stock 600ml
Chicken Breast (sliced) 100g
Quail Eggs 4
Bean sprouts 50g
Garlic chives 30g
Cilantro A pinch
Lard 2 tbsp

👩‍🍳 Instructions

Heat chicken stock over high heat until just below boiling and add lard to cover the surface with a layer of fat.
Briefly blanch the rice noodles in boiling water.
Pour the scalding broth into a bowl; the fat keeps it hot.
Add raw sliced chicken and quail eggs and let the heat cook them.
Add bean sprouts, garlic chives, cilantro, and the noodles and stir.

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