Crossing the Bridge Rice Noodle is one of the most revered and well-known dishes in Yunnan Province, China. The history of this style of noodle dates back over 100 years, and was listed as an intangible cultural heritage of Kunming (capital city of Yunnan Province). The dish is served with a large bowl of boiling hot broth, separate from the soup ingredients which are then added to create an extremely fresh aroma for the diner.
The soul of the delicacy is the broth. Made with chicken bone, pork bone and ham, the soup needs to be simmered for more than 10 hours to get a rich, gelatinous texture. Then a thin layer of glistening chicken oil is created on top to insulate the soup and keep the whole bowl piping hot.
The soup ingredients are served separately on a cutting board or plate. Common ingredients include thin slices of fresh meat, chunks of chicken, strips of bean curd sheets, shredded chives, raw quail eggs and rice noodles. Once added into the broth, the heat of the hot soup will make all the ingredients cooked in a short time and soon you can enjoy it.