Name: Yunnan Crossing-the-Bridge Rice Noodles
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 kg Pork marrow bones; 1 piece Whole chicken carcass; 100 g Yunnan ham or Smithfield ham; 600 g Fresh rice noodles (Mixian); 150 g Pork loin, thinly sliced; 150 g Chicken breast, thinly sliced; 4 pieces Quail eggs; 0.5 cup Garlic chives, chopped; 0.5 cup Wood ear mushrooms, hydrated; 50 g Tofu skin (Yuba); 4 tbsp Chicken fat or schmaltz

Asian

Yunnan Crossing-the-Bridge Rice Noodles

A legendary Yunnan specialty featuring a shimmering, boiling-hot broth served with a colorful array of thinly sliced meats, fresh vegetables, and silky rice noodles. This interactive dining experience captures the aromatic essence of Southwest Chinese cuisine in every steaming spoonful.

Prep

30m

Cook

180m

Serves

Calories

680kcal

Qty	Ingredient
1 kg 1000 g	Pork marrow bones
1 piece 500 g	Whole chicken carcass
100 g 100 g	Yunnan ham or Smithfield ham
600 g 600 g	Fresh rice noodles (Mixian)
150 g 150 g	Pork loin, thinly sliced
150 g 150 g	Chicken breast, thinly sliced
4 pieces 4 pieces	Quail eggs
0.5 cup 50 g	Garlic chives, chopped
0.5 cup 50 g	Wood ear mushrooms, hydrated
50 g 50 g	Tofu skin (Yuba)
4 tbsp 60 ml	Chicken fat or schmaltz

2 Method

Step 1. Prepare the broth by placing pork bones, chicken carcass, and ham in a large pot. Cover with 4 liters of water, bring to a boil, and skim off the scum. Lower heat and simmer for at least 3 hours until the broth is milky and rich.

Step 2. Strain the broth into a clean pot and keep it at a rolling boil. Season with salt only at the end to keep the clarity.

Step 3. Prepare the ingredients by slicing the pork, chicken, and fish as thinly as possible (paper-thin is best). Blanch the rice noodles in a separate pot of water and set aside.

Step 4. Arrange the raw meats, quail eggs, vegetables, and tofu skin on individual small platters.

Step 5. Preheat large ceramic bowls. Into each bowl, pour 1 tablespoon of hot chicken fat, then ladle in the boiling hot broth. A layer of oil should form on top to seal in the heat.

Step 6. Serve immediately. Instruct diners to add raw meat first, followed by the eggs, then vegetables, and finally the rice noodles. Stir and enjoy once the meat is cooked by the residual heat.

·
The broth must be boiling hot (nearly 100°C) when served to ensure the raw meats cook instantly.
·
The layer of oil on top is traditional and essential for maintaining the high temperature of the soup.
·
Freeze your meat for 20 minutes before slicing to achieve the paper-thin consistency required.
·
Do not add the noodles to the pot; serve them on the side so they don't get mushy.