The famous Yunnan specialty snack Crossing the Bridge Rice Noodles has a history of more than 100 years. Legend has it that in the Qing Dynasty, there was a small island in the middle of a lake outside Mengzi County in southern Yunnan. A scholar often went to the island to study. The scholar's virtuous and hard-working wife often made his favorite rice noodles and gave them to him as a meal. , but when we went out to the island, the rice noodles were no longer hot. Later, when she accidentally delivered chicken soup, the scholar lady discovered that the thick layer of chicken oil covering the chicken soup was like a lid, which could keep the soup warm. If the condiments and rice noodles were put in before eating, it would be more delicious. So she first cooked the chicken, baby bones, etc. in a clear soup and covered it with thick chicken oil. She cooked the rice noodles at home and cut various ingredients into thin slices. After arriving on the island, she cooked them with boiling oil and then added the rice noodles. Fresh and smooth, very delicious. Once this method spread, people followed it one after another. Because you have to cross a bridge to get to the island, in order to commemorate this good wife, later generations called this kind of rice noodles "crossing the bridge rice noodles".

Yunnan Cross-Bridge Rice Noodles have become a Yunnan specialty snack due to their exquisite soup making, unique eating method, sweet and fragrant taste, and suitable salty and light taste. Cross-bridge rice noodles are mainly made of soup, sliced ??meat, rice noodles and condiments. The soup is made from fat chicken, pork tube bones, etc., which is better if it is clear and translucent; cut the chicken breast, pork tenderloin, liver, kidney, fresh fish, etc. into thin slices and place them on a small plate; the rice noodles should be thin, white and tough. It’s best to have pea tips, yellow sprouts, leeks, baby spinach, etc. at the same time. When eating, use a large "sea bowl" to serve the soup, add MSG, pepper, and cooked chicken fat. The soup will be boiling and thick without any heat in the bowl. After the soup is served, scoop the pigeon eggs into a bowl, then add the meat slices into the soup, stir it gently, and it will instantly become as white and tender as magnolia flakes. Then add fresh vegetables, rice noodles, and serve with chili oil, sesame oil, etc. The red, white, yellow and green in the bowl complement each other, and the aroma is refreshing, which whets your appetite. Later, after successive generations of Yunnan chefs continued to improve and innovate, Yunnan Cross-Bridge Rice Noodles became famous at home and abroad and became a famous specialty snack in southern Yunnan.