Description
The most famous rice noodle dish in China, representing Yunnan. Served deconstructed. The giant bowl of broth is capped by a thick layer of chicken fat, trapping the heat perfectly so no steam escapes. Diners drop raw ingredients into the bowl to cook them instantly.
Restaurants serving Guo Qiao Mi Xian (Yunnan Crossing the Bridge Noodles)
Researching
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
- Whole chicken
- Pork bone
- Jinhua ham
- Sliced raw meat
- Eggs
- Chives
- Chicken fat
Instructions
- [Authentic Recipe]
- Simmer old hen, pork bones, and Jinhua ham for
- hours. Cover the broth with a layer of golden chicken fat.
- Slice raw meats paper-thin.
- Separate raw eggs and veggies into small dishes.
- Boil Mi Xian noodles.
- Diner drops eggs and paper-thin meats into the scalding broth to cook.
- Add veggies and then the noodles.
Learn more Spice, substitutes, tips
Key spices
Profound chicken fat aroma and Jinhua ham umami
Substitutes at Japanese supermarkets
Substitute with thick JP bifun, chicken broth, and shabu-shabu meat
Pairing
Pu'er Tea / Yunnan fried mushrooms
Trivia
[Trivia] Legend says a wife delivered meals across a bridge to her husband studying on an island. She realized chicken fat trapped heat, leading her to separate the components. This tale gave birth to 'Crossing the Bridge' Noodles.
Eating tips & etiquette
[Unique Eating] Because no steam rises, you risk severe burns. NEVER drink the broth directly initially. Drop raw meats first, then noodles, and blow to cool before eating. The broth is extremely condensed umami.
Allergen
Poultry, Pork, Eggs, Soybeans, Wheat