Description
The signature noodle dish of Yunnan. The broth is sealed under a thick layer of chicken fat, trapping the steam so it looks deceptively cool. In reality, it is a blistering 100°C soup. Diners plunge paper-thin raw meats, vegetables, and rice noodles directly into the bowl, cooking them instantly in a highly entertaining meal.
Restaurants serving Guo Qiao Mi Xian (Crossing the Bridge Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mi Xian(Thick rice noodles)
- Chicken broth
- Chicken fat
- Thinly sliced raw meat(Pork/Chicken/Fish)
- Quail eggs
- Chives
- Wood ears
Instructions
- [Authentic Recipe & Differences]
- (Broth is Life) Boil chicken carcasses, pork bones, and Jinhua ham for hours to extract a premium, clear 'Qing Tang' soup.
- Completely cover the surface with a thick layer of 'Chicken Fat (Chi Yu)'. This traps all steam, maintaining a blistering heat (near 100°C) without looking hot.
- (Ingredients) Slice raw pork, chicken, white fish, quail eggs, and veggies (chives, sprouts, wood ears) paper-thin so they cook instantly. Arrange beautifully on small plates. Pre-boil the rice noodles (Mi Xian).
- (Assembly) The deceptively calm, boiling soup and raw ingredients are served to the diner.
- The diner drops the 'raw meat and egg' into the soup first. The intense heat trapped by the fat cooks them instantly. Follow with the vegetables, and finally the noodles.
Learn more Spice, substitutes, tips
Key spices
Pure chicken umami and Jinhua ham depth
Substitutes at Japanese supermarkets
(Can substitute with thick Bifun or round Udon)
Pairing
Pu'er Tea / Fried Peanuts
Trivia
[Trivia] Legend says a wife brought meals 'Across the Bridge' (Guo Qiao) to her studying husband. To keep the soup from cooling during the trip, she sealed it with chicken fat. A dish full of love and history.
Eating tips & etiquette
[Unique Eating] You MUST add ingredients in order: 'Meat/Egg' -> 'Veg' -> 'Noodles'. Thanks to the chicken fat, it never cools down. You will sweat profusely while slurping the slippery rice noodles. Adding chili oil or black vinegar halfway is standard.
Allergen
Chicken, Pork, Shrimp, Eggs, Wheat