It tastes great cross bridge rice noodles .

Rice noodles are most famous for Yunnan snacks and cross-bridge rice noodles.

The practice of crossing the bridge rice noodles.

Cuisine: Yunnan cuisine.

Ingredients: 20 grams of chicken breast, pork belly, pork kidney, mullet meat, squid, oily fish maw, ham, coriander, shallots, net chicken nuggets, 50 grams of shuifa bean skin, cabbage heart, bowl of bean tips, green onions, bean sprouts, mushrooms, 200 grams of rice noodles.

Method: 1Cut the meat into thin slices, blanch it in flavorful water, and then cool it and put it on a plate;

2.Blanch the rest of the ingredients in another pot, cool and then cut into sections and put on a plate;

3.Serve with chopped coriander, chopped green onions, chili peppers and blanched rice noodles;

4.Bring the chicken fat to 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve;

5.When eating, first blanch the meat slices until white, blanch the green vegetables slightly, then put down the rice noodles, sprinkle a little green onion and coriander.

How to eat rice noodles across the bridge.

Cross-bridge rice noodles are composed of three parts: soup, slices, rice noodles and condiments. When eating, use a large magnetic bowl, first put cooked chicken fat, monosodium glutamate, pepper noodles, and then put the chicken.

Scoop the soup from duck, pork ribs, pork tube bones and other boiled into a bowl and serve it for later use. At this time, the boiling soup is covered by a thick layer of oil to prevent it from steaming, but diners must not drink the soup first to avoid burns. The pigeon chicken should be knocked into the bowl first, and then the raw meat such as sashimi, raw meat slices, chicken, pork liver, kidney flower, squid, sea cucumber, and belly slices should be put in turn, and the chopsticks should be gently plucked to make the raw meat cooked.

Then add cooked meat such as crispy and barbecued pork, then add peas, tender leeks, spinach, tofu skin, rice noodles, and finally soy sauce and spicy oil. It tastes particularly rich and delicious, and is very nutritious, which often makes Chinese and foreign diners full of praise. Cross-bridge rice noodles embody the abundant raw materials, exquisite technology and special eating methods of Yunnan cuisine, and enjoy a good reputation at home and abroad.

The origin of cross-bridge rice noodles.

The bridge rice noodles have a history of more than 100 years, and there is a beautiful and moving story about its origin.

Cross-bridge rice noodles originally originated in Mengzi County, southern Yunnan. Legend has it that there is a South Lake (still existing) outside the city, the water of which is as clear as blue, and the weeping willows are lined with willows. There is a small island in the middle of the lake, there are pavilions and pavilions on the island, and the green bamboo forest, the ancient trees are towering to the sky, the scenery is beautiful and quiet, the air is fresh and pleasant, it is a good place for nearby students to study poetry and books, there is a scholar who goes to the small island in the center of the lake to study and prepare for the exam, but because of his hard work, he often forgets to eat the food sent by his wife, and when he eats, it is often cold again.

Due to the abnormal diet, the body is getting thinner and thinner day by day, and the good wife is very distressed. Once, when his wife killed a fat hen, boiled it in a casserole and sent it away, and it was still warm for a long time, so she put in rice noodles and other condiments that the locals liked to eat. Later, the scholar was named on the gold list, but he didn't want his wife's hospitality, and jokingly said that he ate the chicken soup and rice noodles given by his wife before he passed the exam.

Because his wife had to pass through a winding bridge to bring rice noodles to the island, the scholar called this method of rice noodles"Cross-bridge rice noodles", this matter was rumored to be a beautiful talk for a while. People have imitated the practice of scholars' wives to eat rice noodles, and rice noodles across the bridge have spread since then. After the processing and improvement of later generations, the cross-bridge rice noodles are getting better and better, and they are spreading farther and farther.

I had a great time in Japan during this year's winter vacation. I have a lot of memories of kimchi there, and this dish has become my favorite.

Kimchi is a valuable heritage of Korean intangible culture, which has been passed down to Japan. Kimchi is very nutritious, and our family loves to eat it very much. So I decided to learn how to make kimchi from my father, so that I could make it myself for my grandparents in the future.

To make kimchi, you must first buy high-quality Chinese cabbage, then wash it, soak it in the refrigerator for 10 to 12 hours, and put it on the balcony to dry. Cut some apple slices and raw pear slices. Put the dried Chinese cabbage and the sliced apples and raw pears into the jar, put a layer and coat with a layer of kimchi sauce; Put a layer and coat it with a layer of kimchi sauce ......You have to seal the jar full of kimchi and put it in the refrigerator.

After about 5 days, the kimchi smell will be coming out of the fridge. "It's time to eat! Grandma shouted.

I can't wait to bring the kimchi I make to the table. "Yo, I have kimchi to eat today, it must be very delicious! The grandfather standing on the side was already salivating.

Everyone took a small bite of kimchi first, and it could be seen from their expressions that they were all very satisfied with the dish. So, they devoured it in large gulps. They tasted the kimchi and couldn't stop praising it

It's delicious, it's delicious! "When I was about to take a small piece and taste it, huh! There are only a few vegetable leaves left in the bowl!

Yes! I did it! The kimchi tastes so good, you should try it when you have time, it will definitely make you feast!

Tastes great.

The Great Wall represents China's history and culture, so who is China's food representative? Let me tell you! That's Peking duck!

Let me introduce you to Peking Duck! The skin of the Peking duck is golden brown, as if it has been painted with lacquer. The oil seemed to seep out of the skin.

The fragrant smell is fragrant and addictive. Take a slice and taste it, it is really delicious in the world, the skin, oily but not greasy, the meat is tender and smooth, taste it, and the taste will flow in your mouth for a long time. As soon as I saw the Peking duck on the table, I couldn't wait to grab a piece and put it in my mouth.

Just as I was eating with relish, my parents laughed and said, "Yunyun, roast duck is not eaten like this." Have you ever seen some ingredients and condiments next to it?

You should do what I did, instead of picking up a piece of roast duck and putting it in your mouth. With that, he got to work in earnest. He took a lotus leaf cake and put a small piece of duck skin on top, then a few green onions and cucumbers on top, and finally bandaged them and put them in my hand.

That's when it dawned on me and said, "Oh! It turns out that there is so much attention to eating roast duck.

After that, I did it myself.

Beijing's roast duck really lives up to its name. It tastes so good!

If you want to be new, write about the weather without haze, which tastes great.

I've been there a few times in general, but the dishes are good, especially the fish and rice noodles across the bridge taste great, the service is very enthusiastic, if you have the opportunity to go there.

It's really delicious, Renheyuan rice noodles are really authentic and delicious, you can go and eat them. It's only 10 yuan per person.

Tastes great.

The taste is terrible.

It tastes so good.

It smells terrible.

The taste is fantastic.

The taste is very light.

1. After cutting off a piece of ham, the brown fermentation protective layer of the meat must be carefully cut off, the skin surface must be wiped with coarse paper first, and then washed with warm water, a small amount of alkaline noodles can be added to the warm water, and then rinsed with water after washing.

2. Ingredients: 200 grams of green chili pepper, 100 grams of Xuanwei ham, and appropriate amount of ginger rice.

Method: Wash the green chili peppers, cut them into slices with a knife and put them on a plate for later use, and cut the ham into thin slices and put them on a plate for later use. Pour an appropriate amount of oil into the pot, add ginger rice, ham slices, and chili flakes when the oil is hot, stir-fry for about two minutes.

1.Xuanwei ham, one of the famous specialties of Yunnan Province, is named after its production in Xuanwei. Its main features are:

It resembles a pipa, with only large bones and small bones, thin skin, thick flesh, and moderate fat and thinness; Cut the section, the aroma is strong, the color is bright, the lean meat is bright red or rose, the fat is milky white, the bone is slightly peach, and the blood is still moisturizing. Its quality is good, enough to represent Yunnan ham, so it is often called "cloud leg".

2.Xuanwei ham is a bacon boutique created by the Xuanwei Han people in the practice of curing bacon for hundreds of years. Xuanwei is located in the northeast of Yunnan, with a cold climate in winter, which is suitable for curing bacon.

3.Xuanwei ham is famous for its five characteristics: fresh, crispy, crispy, tender and fragrant, its nutritional value is rich, the meat is elastic and tender, the texture is oily but not greasy, and the fragrance is rich and far away.

4.Xuanwei ham has the characteristics of fresh, crispy, crispy, tender, sweet and so on, and has long been known for its rich nutrition, tender meat, oily but not greasy, rich fragrance, salty and sweet, and is regarded by consumers as a precious gift to relatives and friends, and has taken root and blossomed in the increasingly competitive food market, and has endured for a long time.

Yunnan people have many ways to eat Xuanwei ham, and there are many daily practices.

People in different places have different ways of eating ham, and for southerners, it is generally fried, steamed, boiled, and stewed.

Stir-fried is the most common - fried dried pepper with ham, fried asparagus with ham, ham and garlic sprouts, etc., fresh and fragrant.

Steamed original flavor eating method - sliced ham and steamed directly, or steamed with tofu and quiche, the original flavor is smooth.

Boiling is the easiest way to eat it - mainly using the money leg part, which can be eaten directly by boiling it in water and slicing it.

Stew is often served as a seasoning – chicken stew with ham, stewed winter melon with ham, etc.

How to eat. If you don't understand or neglect to handle ham, it will seriously affect the color, aroma and taste of ham, and even make people anorexic. In particular, after cutting off a piece of ham, the brown protective layer of the meat must be carefully cut off; Wipe the leather surface with coarse paper and then scrub it with warm water.

To wash the whole ham that is about to be eaten, soak a small amount of alkaline noodles in warm water, and then rinse with water after washing. If the ham skin is not eaten for the time being, it can be left on the original leg for the time being, and it is not cut off first.

In addition to being the main and auxiliary ingredients of dishes, Xuanwei ham is also an ideal fresh material for making soup. "Ham and Pigeon Soup", "Ham and Bamboo Soup", "Ham and Phoenix's Feet Soup", "Shrimp Ball Soup", "Bergamot Soup", "Begonia Ham Soup", "Fish Ball Soup", "Pork and Peanut Soup", "Hot and Sour Soup with Flowers", "Golden Leg Golden Corn Soup", "Yellow Croaker Soup with Ham", "Ham and Sea Cucumber Soup", "West Lake Ulva Soup" (Chicken and Ulva Soup), as well as home-style "Ham and Winter Melon Soup", "Ham and Cabbage Soup", and so on, there are hundreds of kinds. Ham soup is easy to make, delicious and delicious, fragrant and elegant, spleen and appetizing, known as "ham soup, salivating" reputation.

In addition, the high-grade consommé (top soup) used for seasoning and ham are the main umami ingredients. In fact, many dishes with raw materials and high-end famous foods, such as sea cucumbers, bear's paws, shark's fins, camelpaws, hoof tendons, lion's mane mushrooms and winter melons, etc., have a light taste in themselves, and some even have no taste.

Xuanwei ham is a cured bacon product that contains a certain amount of salt, so when cooking ham dishes, special attention should be paid to the saltiness of the finished product. Ham dishes should not be braised or braised dry, broiled in sauce, marinated and other methods. Similarly, ham should not be used in this type of dish.

When cooking ham-based dishes, soy sauce, vinegar, fennel, cinnamon, curry, five-spice powder and other spices or various pigments should generally be avoided, otherwise the unique flavor of ham will be changed or lost. Raw ham for side dishes can be steamed in advance, and a small amount of white sugar or rock sugar and cooking wine can be added to reduce saltiness and increase freshness, which is more ideal if used wine. Except for a few dishes with special flavors, such as "shredded ham", "fried fish", "fried pork" and fried and pasted ham dishes, it is generally not suitable to hang paste, starch, pat powder, and need to be thickened, and it is also advisable to use thin sauce to keep the ham as much as possible to maintain the unique color, aroma, taste and shape of the ham.

In addition, beef and mutton dishes, except for special dishes such as "grilled beef tendon" and "braised lamb skin with ham" in the whole lamb table, are rarely paired with ham to form dishes.

Xuanwei ham is a specialty of Yunnan, and Zhejiang Jinhua ham has a comparison, ham in the production process due to the quality of the added a large amount of salt, and then on the ham pressed on the weight, such as dozens of kilograms of large stone slabs to eliminate the moisture in the meat, after a few so repeated to our hands of your so-called "black black hard", cut ham I suggest you use a machete or a small hacksaw, with a machete do not cut vertically on the meat surface, so unsafe, because the surface is too hard may cut the knife edge, And it is not necessary that you cut it, you should use a knife to cut the meat surface at a certain angle, such as about 30 degrees of medium force to cut down, "slice" down, and then cut into small pieces, not too small, is 10 cm centimeter look, there are many ways to eat ham, boiled hot pot to eat, fried and steamed, etc., have not eaten it first used to cook hot pot or cut a plate to cook and eat, hehe, it tastes great, remember that Wei Xiaobao made the head of the four products on the dining room in "The Legend of Deer and Ding"? Those little ones are "honoring" him with ham, rice noodles across the bridge, etc., hehe, see you later!

For processed packaged Xuanwei ham, it is best to store it at low temperature and eat it within two months. The whole unprocessed Xuanwei ham can be enjoyed slowly, and after each cut, it can be glued to the cut with a paper towel for more than a year. The boneless part of Xuanwei ham can be fried and boiled, and the bone-in part is best boiled. Stir-fry, it is best to wash, peel, and slice the boneless parts, and fry them for 2-3 minutes with green chili peppers or dried chili peppers, broccoli and other green vegetables that should not be added with other seasonings; Boiled and eaten, it is best to yellow the skin noodles with fire, wash them with warm water, do not remove the skin and bones, cook them for 3-4 hours over a simmer, do not add any seasonings, and slice them after cooking.

This is the best taste, and Xuanwei ham can also be used as a other seasoning.