Where can you eat rice noodles, and is Jinqiaoyuan delicious?

Rice noodles depend on what you are in ** The cross-bridge rice noodles in Qiaoxiang Park in Kunming, Yunnan Province are good, the stinky tofu rice noodles of Wanfeng snacks, and the small pot rice noodles are good. As for the golden bridge edge you said, I don't know!

<> "If you don't eat rice noodles across the bridge, you won't be to Yunnan", but not everyone has the opportunity to taste authentic Yunnan deliciousness. But in the city of flowers in Kunming, you will be able to taste the most distinctive Yunnan cross-bridge rice noodles. Yunkui crosses the bridge with rice noodles. strong].

Of course, Yunnan's cross-bridge rice noodles are more famous, and their taste is more authentic.

The delicious and authentic cross-bridge rice noodles are, of course, Yunnan's cross-bridge rice noodles.

**Is the bridge rice noodle delicious? I think the best rice noodles I've ever tasted, that is Yunnan.

There are many delicious places to cross the bridge rice noodles, and now there is Master Xu, which is a little more delicious.

Yunnan's cross-bridge rice noodles are delicious and authentic, and he didn't go or go, which is different from ours.

You have to tell me first, which city are you? When I'm done, I can tell you which piece of rice noodles is delicious? You don't tell me which city? I can't tell you!

Many people have heard that they may also eat in their own cities, but it is by no means the taste of Yunnan.

The cross-bridge rice noodles have a history of more than 100 years and were transmitted to Kunming more than 50 years ago. Yunnan people have taken the way of eating rice noodles to the extreme, boiling, stir-frying, cooling, scalding, doing everything, the most famous is the rice noodles across the bridge. The eating method is unique, raw pigeon eggs or eggs are knocked into the soup bowl, then raw pork belly slices and chicken slices are added in turn, and cooked meat such as roast meat is added after stirring gently, then auxiliary vegetables such as leeks and pea tips and rice noodles are added, and finally seasonings are added.

The soup is hot, but it doesn't steam up, so be careful how hot it tastes, the rice noodles are smooth and taste great. Like the old Yunnan cross-bridge rice noodles and the Qiaoxiangyuan of the Kunming corridor store, they are all cross-bridge rice noodle shops with a good reputation.

Many people have heard that they may also eat in their own cities, but it is by no means the taste of Yunnan.

The cross-bridge rice noodles have a history of more than 100 years and were transmitted to Kunming more than 50 years ago. Yunnan people have taken the way of eating rice noodles to the extreme, boiling, stir-frying, cooling, scalding, doing everything, the most famous is the rice noodles across the bridge. The eating method is unique, raw pigeon eggs or eggs are knocked into the soup bowl, then raw pork belly slices and chicken slices are added in turn, and cooked meat such as roast meat is added after stirring gently, then auxiliary vegetables such as leeks and pea tips and rice noodles are added, and finally seasonings are added.

The soup is hot, but it doesn't steam up, so be careful how hot it tastes, the rice noodles are smooth and taste great. Like the old Yunnan cross-bridge rice noodles and the Qiaoxiangyuan of the Kunming corridor store, they are all cross-bridge rice noodle shops with a good reputation.

Cross-bridge rice noodles are a unique Han snack in southern Yunnan, which belongs to Yunnan cuisine. Cross-bridge rice noodles originated in the Mengzi region.

Cross-bridge rice noodle soup is made by boiling big bones, old hens, and Yunnan Xuanwei ham for a long time. The cross-bridge rice noodles are composed of four parts: first, the soup is covered with a layer of boiling oil; the second is condiments, including oil and spicy seeds, monosodium glutamate, pepper, and salt; The third is the main ingredient, including raw pork loin slices, chicken breast slices, mullet slices, as well as pork loin slices, belly slices, and squid slices that have been matured in five years; The auxiliary materials include pea tips, leeks, coriander, green onions, grass sprouts, ginger, magnolia slices, and tofu skin; The fourth is the staple food, that is, rice noodles that have been slightly scalded with water.

Covered with goose fat, the soup is piping hot, but not steaming.

Yunnan's cross-bridge rice noodles are the most famous, but now many people love to eat this.

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

Method: 1. Cut 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, cut them into sections and put them on a plate after cooling;

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

4. Boil the chicken fat until it is hot at 7 and put it into a bowl, pour in the boiling broth, add seasonings and serve on the table;

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.

Personally, I think so. I often eat at the rice noodle shop in Qigu Village, and there is no comparison with other places.

Rice noodles are packed with thick rice noodles, and the rice noodles without glue and additives in the Northeast are delicious.

Jin Xiangyuan rice noodles are popular and loved by everyone. The delicious taste of all the food is not high, and it is worth the money. Jinxiangyuan rice noodles have strong ethnic customs, which is its soul.

No matter how it is transmitted, it always uses its inherent characteristics to give people a kind of enjoyment and satisfaction. Jinxiangyuan rice noodles are suitable for consumers of all ages, and its products are rich and the flavors are diverse.

Rice noodles are divided into two types: one is made of rice after fermentation and grinding, commonly known as "sour pulp rice noodles", with complex processes and long production cycles. Features:

Rice noodles have good bones, smooth and sweet, and have the fragrance of rice, which is the traditional production method. The other type is that the rice is directly put into the machine after grinding and extruded, and the rice is gelatinized and formed by the heat of friction, which is called "dry pulp rice noodles". Dry pulp rice noodles can also be dried to be called "dry rice noodles", which is easy to carry and store.

When eating, re-steam and swell. Dry pulp rice noodles have hard bones, bites, and long threads, but they lack the flavor of rice.