Crossing the bridge noodles 过桥米线 (guò qiáo mĭxiàn) is an elaborate chicken noodle soup which hails from the southern province of Yunnan. There are many stories of how the dish originated, but the most common describes a scholar who once isolated himself on an island to prepare for an important examination. His wife would bring him rice noodles and other morsels in a rich chicken broth, with a layer of fat on top to keep the soup warm until she reached him. The soup is perfect for slurping up in cooler weather or during flu season. Locally you can order simple versions for eight to twelve yuan (buck to a buck fifty) or more elaborate versions for up to forty yuan, depending on the number and type of stir-ins.
The server brings you a bowl of bubbling chicken broth along with a separate bowl of cooked rice noodles and many little dishes of stir-ins, which often include raw and cooked chicken, quail eggs, raw fish, white fungus, thinly sliced pork, ham, lettuce and tomato, scallions, bean sprouts, mushrooms, and –best of all - a couple pieces of crispy breaded chicken skin. Some servers will unceremoniously dump the ingredients into the broth as soon as they bring it to you, but many people have their own favourite sequence of stir-ins as they concoct the perfect bowl of soup. I like to start with the eggs, chicken, fish, and mushrooms and make sure they are totally cooked before adding the vegetables and fungus. The noodles always go in last. To those of us who grew up with the idea of chicken noodle soup as soothing home cooking, a bowl of crossing the bridge noodles feels exotic and comforting at the same time.
Sunday, December 02, 2007