Yunnan's best-known dish is 'Across the Bridge Rice Noodles' or pronounced in Mandarin as 'Guo-Qiao Mi-Xian'. Almost every established restaurant in Kunming serves this delicacy for breakfast, lunch and dinner.
This famous noodle is made of pre-cooked plain rice noodles which is most similar to Malaysia's Penang Laksa with very thin slices of chicken, pork or fish and raw vegetables.
Each diner is given one owns bowl of a very hot soup. One is supposed to quickly place all the ingredients into the hot soup which has been stewed earlier with chicken or spare ribs. It would be served warmly to you because there is a layer of oil on top of the soup to maintain it's temperature.
Simple yet delicious!
This is another variation of Across the Bridge Noodles
The Story Behind The Name Of The Noodles
During Qing Dynasty, there was a scholar who was preparing for his imperial examination. He retreated in an isolated island to study. Every day, his wife would bring him his meal, on the way crossing a bridge. His wife discovered the best way to keep the meal warm during winter. It was the top layer of oil of the chicken soup! Eventually, the scholar did very well in his examination and in tribute to her daily commute; the noodle is named as 'Across the Bridge Rice Noodles'.
There is also an alternative name to this noodle - Imperial Rice Noodles or called as 'Chuang-Yen Mi-Xian' by locals; originated from the same story.
When preparing to have the rice noodles，one first puts all the ingredients into the soup: the raw ingrediants(it is why you have to immediately put your ingrediants into the soup) then the cooked ingrediants，the meat first and the vegetables later．Then one stirs the soup slightly until the meat and vegetables are cooked．Even at this time，one has to be very careful：the soup is still too hot and one cannot drink it until the end of the meal.
Steam-Pot Chicken has become renowned at home and abroad for its special cooking，tender chicken，fresh soup，original chicken taste，wonderful aroma and rich nutrition．
Yilianq Roast Duck
Yiliang Roast Duck was developed by Zhang Wen (with the style name of "Zhibin") a resident of Goujie Township，Yiliang County. In the 27th year of the Guangxu Period of the Qing Dynasty (1901)，Zhang stayed in Beijing and learned the technique of making Beijing Roast Duck. After returning to his hometown，Zhang opened a roast duck restaurant named "Zhibin Garden" at the railway station in his township. To localize what he had learned in Beijing. he managed to improve the whole process of roast duck making. including the selection of ducks，the removing of duck feather，the molding of ducks and the use of ingredients. He improved the open fire roasting of Beijing Roast Duck by putting his ducks in a blind fire in a hot oven. In this manner，the heat was evenly distributed over the whole duck in the oven and the whole process of roasting involved no smoke or dust. The roasted duck remained as golden as Beijing Roast Duck，but it differed in that it had jade-1ike bones and a tasty flavor. thus known as the "roast duck of the capital".
"Mountain Delicacies" in Yunnan
There are more than 600 kinds of edible mushrooms in the world, and more than half of the mushrooms are found in Yunnan．Edible mushrooms are delicious and nutritious because they contain a variety of amino acids．For this，they are regarded as rare "mountain delicacies" ．
Yeeteng, Liyana, Renhui, Poornima, Chee Poh