Mengzi Crossing-the-Bridge Rice Noodle Making

Mengzi crossing-the-bridge noodles arose in the late Ming and early Qing, over three centuries ago; in 2014 the 'Mengzi crossing-the-bridge rice noodle making technique' entered the fourth national ICH list.

The craft has three core stages - pressing the rice noodles, simmering the broth, and preparing the garnishes - emphasizing long-boiled stock, an insulating oil film, and cooking raw ingredients on the spot.

Though Mengzi is its birthplace, crossing-the-bridge noodles have long become the most representative hospitality dish of Kunming and all of Yunnan, a banner of Yunnan cuisine.