Why is Guoqiao Rice Noodles called Guoqiao? The Origin of Guoqiao Rice Noodles

Rice noodles are rich in carbohydrates, vitamins, minerals and enzymes. They are cooked quickly and evenly, are resistant to boiling, and are refreshing and tender. They are especially suitable for hot pot and fast food. Nowadays, people's taste buds are becoming more and more picky, and there are endless delicacies to cater to people's tastes. For example, Yunnan rice noodles are nutritious and very delicious, and have a variety of flavors. Do you like them?

Contents of this article

1. Why is Guoqiao Rice Noodles called Guoqiao?

2. The Origin of Cross-Bridge Rice Noodles

3. Is Cross-Bridge Rice Noodles nutritious?

Why is Guoqiao Rice Noodles called Guoqiao?

The name of Cross-Bridge Rice Noodles comes from a touching story. A scholar went to study on the island. His virtuous and hardworking wife often made him his favorite rice noodles, but when he went out to the island, the rice noodles had become cold. When the scholar's wife accidentally sent chicken soup, she found that the chicken fat on the chicken soup could keep the soup warm, so she invented the method of boiling the rice noodles in the soup bowl before eating. Because you have to cross a bridge to get to the island, and in memory of this virtuous wife, later generations called it "Cross-Bridge Rice Noodles".

Cross-bridge rice noodles are a unique snack of the Han nationality in southern Yunnan, belonging to the Yunnan cuisine. They originated in the Mengzi area. The soup of cross-bridge rice noodles is made of large bones, old hens, and Yunnan Xuanwei hams that have been boiled for a long time. Cross-bridge rice noodles are composed of four parts: first, the soup is covered with a layer of boiling oil; second, the condiments; third, the main ingredients, which include raw pork tenderloin slices and chicken breast slices; fourth, the staple food, which is rice noodles that have been slightly scalded with water. The oil cover is boiling hot, but not steaming. Rice noodles are rich in carbohydrates, vitamins, minerals, enzymes, etc. They are cooked quickly and evenly, are resistant to boiling, are refreshing and tender, and the soup is not turbid after boiling. They are easy to digest and are especially suitable for hot pot and fast food.

The origin of Guoqiao rice noodles

Mengzi County in southern Yunnan. According to legend, during the Qing Dynasty, there was an island in the middle of a lake outside Mengzi City in southern Yunnan. A scholar went to the island to study. His virtuous and hardworking wife often made him his favorite rice noodles as a meal, but when he went out to the island, the rice noodles were no longer hot. Later, when she accidentally sent chicken soup, the scholar's wife found that the thick layer of chicken fat on the chicken soup was like a pot cover, which could keep the soup warm. If the condiments and rice noodles were added when eating, it would be more refreshing. So she first cooked the fat chicken, tube bones, etc. in clear soup, and covered it with thick chicken fat; the rice noodles were boiled at home, and many of the ingredients were cut thinly and boiled in boiling oil on the island, and then added to the rice noodles, which were fresh, fragrant and smooth. Once this method spread, people followed suit. Because you have to cross a bridge to get to the island, and in memory of this virtuous wife, later generations called it "Cross-Bridge Rice Noodles".

Yunnan rice noodles can be divided into two categories. One is made by grinding rice after fermentation, commonly known as "Suanli rice noodles". The process is complicated and the production cycle is long. Features: The rice noodles have good bones and have the fragrance of rice. It is a traditional production method. The other is that the rice is directly put into the machine for extrusion after grinding, and the heat of friction makes the rice gelatinized and formed, which is called "dry rice noodles". Dry rice noodles are dried in the sun and are easy to carry and store. When eating, they are steamed and boiled to expand.

Is Cross-Bridge Rice Noodles nutritious?

1. Good quality rice noodles are nutritious.

2. Rice noodles are rich in carbohydrates, vitamins, minerals and enzymes. They cook quickly and evenly, are resistant to boiling and do not become mushy, are refreshing and tender, and the soup is not turbid after cooking. They are easy to digest and are especially suitable for hot pot and fast food.

3. The nutrients of rice noodles are easily lost during the soaking process, so rice noodles need to be paired with a variety of vegetables, meat, eggs and seasonings to increase nutrition.