During a visit to Yunnan who may stumble upon an opportunity to try the cross-bridge rice noodle. What you may not realize while you’re slurping down the dish is the immense rice noodle (mǐ xiàn) culture that has been developed by the Yunnan people.

It’s important to know that rice noodles in Yunnan can be divided into two categories: thick rice noodle and thin rice noodle, respectively called "suān jiānɡ mǐ xiàn or cū mǐ xiàn" and "ɡān jiānɡ mǐ xiàn or xì mǐ xiàn" in culinary jargon. The thick rice noodle is soft, slippery, sweet and fragrant while its counterpart, the thin rice noodle appears slim but not as soft or fragrant. In comparison, the thick rice noodle tastes somewhat sour.

Most eateries based in Kunming serve rice rolls (juǎn fēn), Er'si rice noodle and flour noodles alongside two kinds of rice noodles previously mentioned. Once you decide which kind of noodle to eat, you are supposed to name your preparation preference.

(1)Cross-Bridge Rice Noodle (ɡuò qiáo mǐ xiàn)

This local Yunnan gets its name from a story about crossing a bridge over the Nanhu Lake of Mengzi county in south Yunnan. The dish is served in a big pot where the hot soup is prepared beforehand. Sliced chicken, fish, pork, and other meats go into the pot , followed by the vegetables and rice noodle.

(2)-Small-pot Rice Noodle (xiǎo ɡuō mǐ xiàn )

This type of rice noodle is named after the copper pot it is cooked in and served. The copper pot is a little larger than normal bowls. When the broth boils, pork, pickled vegetables, seasonings and spices are added into the soup, and then the noodles that take 10 minutes to prepare.

(3)-Big-pot Rice Noodle (dà ɡuō mǐ xiàn)

Being the most popular among rice noodle dishes, big-pot rice noodle is conveniently prepared by boiling. Minced meat, stewed pork or beef, pork blood, fried pork skin, fried brown sauce paste and chicken are normally served with the dish.

(4)Marinated Rice Noodle (lǔ mǐ xiàn)

This dish is made from boiled rice noodle, gravy and assorted seasonings. It tastes sweet and normally goes with rice soup (mǐ tānɡ).

(5)Cold Rice Noodle (liánɡ bàn mǐ xiàn)

What Western eaters know as a salad is similar to the Chinese cold dishes (liánɡ bàn cài). The cold rice noodle is a summer snack made from rice noodle and assorted seasonings such as vinegar, chili and soy sauce. Some say it can guard against sunstrokes in the summer. Made slightly sour or acid by vinegar, the cold rice noodle is a good appetizer and a favorite among women.

(6)-Rice Noodle With Tofu Pudding (dòu huā mǐ xiàn)

Bean curd (tofu) is considered a “treasure” in China because it contains rich proteins. Soy bean milk, tofu pudding (dòu huā) and fermented tofu all get inextricably involved with tofu. In Kunming Yunnan, visitors often enjoy rice noodle and tofu pudding dishes.

(7)-Fried Rice Noodle (chǎo mǐ xiàn)

Like Er'kuai rice cake, rice noodles can also be fried with egg, tomato, diced meat, leek and other vegetables. Restaurants use a different way to prepare fried rice noodle.

*Where to eat?

(1)Most eateries in Kunming city proper serve different kinds of rice noodles.

(2)Cross-bridge rice noodle is most authentic in chain restaurants such as “Jian Xin Yuan” and “the Brothers Jiang”.

(3)If you are a travel service client you can specially ask to include rice noodle meals on your itineraries.

Cross-Bridge Rice Noodle Cross-bridge rice noodles get its name from a story of crossing a bridge in Nanhu Lake. The dish is served in a big pot with hot soup and is prepared with sliced chicken, fish, pork, and finally the vegetables and rice noodle. In Yunnan, you can easily find restaurants that serve cross-bridge rice noodle, such as Brothers Jiang, Jianxiyuan.

The story goes that a young scholar isolated himself on an isle in Nanhu Lake, in Mengzi county to prepare for the imperial examination. His wife had to cross a bridge to bring him his daily meals. Usually, his meals went cold by the time it reached him. One day, quite by chance, his wife discovered chicken soup could be kept warm with a layer of oil on top. From then on, she would serve the noodles and meat slices with the oil-layered soup so the young scholar could enjoy a warm meal every day. When the scholar eventually did well in the examination, he attributed his success to his wife’s efforts and the dish gained its popularity as cross-bridge rice noodle.