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Yunnan Crossing-the-Bridge Rice Noodles

groups4 servingsspeedHardcountertopsPrep: 120 minsskilletCook: 240 minsscheduleTotal: 360 minsoutdoor_grillStewed
Allergens:warningEggswarningSoywarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:39
  • Place 1.5kg pork bones, 1 old chicken, 1 free-range chicken, 500g pork blade bones, and 500g pork belly into a large soup pot
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Watch out

Meats and bones must be thoroughly cleaned and arranged in the pot.

Ingredients:pork bone (1.5 kg)old chicken (1 piece)free-range chicken (1 piece)pork blade bones (500 g)pork belly (500 g)
Tools:soup pot
02
Active Cooking
00:01:00
  • Add 3 scallions, 50g ginger slices, 30ml cooking wine, and 8L cold water
  • Boil over high heat until thoroughly boiled and blood foam appears
  • Remove bones and chicken, rinse clean with hot water
local_fire_departmentHigh heat
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Watch out

Bones and chicken must be blanched in cold water

hot water locks blood inside and prevents a clear broth

Ingredients:scallion (3 piece)ginger (50 g)cooking wine (30 ml)water (8 l)
Tools:soup pot
03
Preparation
00:01:13
  • Prepare a non-woven spice bag
  • Add 20g smashed ginger, 1 scallion, 1 black cardamom, 2 star anise, and 50g soaked soybeans
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Watch out

The spice bag must be tied tightly to prevent spices from leaking into the broth.

Ingredients:ginger (20 g)scallion (1 piece)Black cardamom (1 piece)star anise (2 piece)soybeans (50 g)
Tools:spice bag
04
Active Cooking
00:01:35
  • Put washed bones, chicken, and spice bag into the soup pot, boil over high heat
  • Keep boiling and thoroughly skim surface foam with a ladle for at least 20 minutes
  • Skim until the broth looks completely clean
local_fire_departmentHigh heat
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Watch out

Foam must be completely skimmed off, otherwise the broth will become cloudy and gamey.

Tools:soup potladle
05
Active Cooking
00:01:56
warningStay safe

Use heat-resistant gloves when moving the heavy pot to avoid scalding from splashing boiling broth.

  • Cover the pot, simmer on medium-low heat for 40 minutes
  • After 40 minutes, open lid and remove pork belly and free-range chicken
  • Cover and continue simmering for about 3 hours until the broth turns milky white
local_fire_departmentMedium-low heat
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Watch out

Pork belly and chicken must be removed at 40 minutes

overcooking makes them tough and lose sliceability

Tools:soup pottongs
06
Active Cooking
00:02:20
  • Put 150g yellow split peas and water into the pressure cooker, cook using bean mode
  • Blend cooked peas into a smooth puree using a blender
  • Pour pea puree into a non-stick pan, stir-fry over medium heat to evaporate moisture until thick and pasty
local_fire_departmentMedium heat
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Watch out

Stir constantly when frying pea puree, otherwise it will easily stick to the bottom and burn.

Ingredients:yellow split pea (150 g)
Tools:blendernon-stick panpressure cooker
07
Preparation
00:03:04
warningStay safe

Curl fingers inward while slicing thin meats and vegetables with a chef's knife to avoid cuts.

  • Blanch 100g green bean sprouts and 50g chives in boiling water
  • Cut blanched chives into small sections, chop scallions, cilantro, and shred tofu skin
  • Pluck petals from 3 chrysanthemums, wash 50g pea shoots
  • Slice 150g pork tenderloin into extremely thin large slices, slice cooked chicken, pork belly, ham, and crispy pork
  • Crack 2 quail eggs into small bowls, arrange all side dishes neatly on a large platter
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Watch out

Pork tenderloin must be sliced extremely thin so it can be cooked by the residual heat of the broth.

Ingredients:green bean sprouts (100 g)Chinese chives (50 g)scallion (2 piece)cilantro (20 g)light tofu skin sheet (50 g)chrysanthemum (3 piece)pea shoots (50 g)pork tenderloin (150 g)ham slices (100 g)fried crispy pork (100 g)boiled quail eggs (2 piece)
Tools:platterknifecutting board
08
Active Cooking
00:04:16
warningStay safe

Exercise caution when ladling boiling hot broth to prevent splashing and scalding the skin.

  • Season the brewed broth with 10g salt, 5g MSG, 3g white pepper powder, and 15g sugar, mix well
  • Preheat a large soup bowl with boiling water, pour the boiling broth into the bowl with a layer of golden chicken fat on top
  • Sequentially add quail eggs, pork tenderloin slices, chrysanthemum petals, scallions and cilantro, pork belly slices, vegetables, crispy pork, pea paste, and 400g rice noodles into the bowl and mix to eat
local_fire_departmentBoiling hot
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Watch out

The large bowl must be thoroughly heated with boiling water

insufficient bowl temperature will drop the broth temperature and fail to cook raw meats

Ingredients:Salt (10 g)MSG (5 g)white pepper powder (3 g)sugar (15 g)rice noodle (400 g)
Tools:large soup bowlchopsticks

groceryAll Ingredients

pork bone1.5 kg
old chicken1 piece
free-range chicken1 piece
pork blade bones500 g
pork belly500 g
scallion3 piece
ginger70 g
cooking wine30 ml
water8 l
soybeans50 g
Black cardamom1 piece
star anise2 piece
yellow split pea150 g
green bean sprouts100 g
Chinese chives50 g
cilantro20 g
light tofu skin sheet50 g
chrysanthemum3 piece
pea shoots50 g
pork tenderloin150 g
ham slices100 g
fried crispy pork100 g
boiled quail eggs2 piece
Salt10 g
MSG5 g
white pepper powder3 g
sugar15 g
rice noodle400 g

blenderAll Tools Needed

soup potspice bagladletongsblendernon-stick panpressure cookerplatterknifecutting boardlarge soup bowlchopsticks