What does a good bowl of cross-bridge rice noodles look like?

Mr. Wang Zengqi has given the answer: "One is the soup is good. The soup surface layer of chicken oil, seemingly no heat, while the soup temperature in more than one hundred degrees. The second is the slices of material is careful, chicken slices, fish slices, loin slices, ham slices, all cut very thin, but intact without fragments, pushed into the soup bowl, instantly cooked, not raw and not old, just right."

For most people in Kunming, the rice noodles carry a part of the memory, but also the heart is difficult to erase the taste of Yunnan complex.

There is no standard answer to the question of which bridge rice noodle is the best in Kunming, but if you ask which bridge rice noodle is the most serious, then Dian Wei Chun is definitely in the top of the list.

Every bite is a classic

For 20 springs, summers, autumns and winters, more than 7,000 sunsets and moonsets, to create the fascinating taste of Kunming, Dian Wei Chun never stops.

Mengzi Rice Noodles over the Mountain

How many people know Mengzi and fall in love with Mengzi all start with a bowl of Mengzi over-bridge rice noodles. After centuries of inheritance and innovation, Mengzi rice noodles have developed distinctive characteristics.

The rice noodles used in Dian Wei Chun are the thin rice noodles shipped from Mengzi, which have a strong fragrance and are soft and smooth, and only such rice noodles can satisfy the taste buds of Kunming people.

Mellow and soulful soup

The soup is strictly controlled by Guiquan Village in Luquan's Turquoise Town, and is boiled for more than four hours with pure local chicken, dragon bones, duck and tube bones, which is enough to make the mellow fragrance of the bones into the soup.

The soup base is thick and mellow, and every trace of freshness and mellowness is the true taste of the ingredients, and only such soup can give the real soul of the rice noodles.

The charm of "boiling" ingredients

Thin slices of meat, seasonal vegetables and smooth and tender rice noodles mixed into a large bowl of hot soup, the collision of the most tacit delicious relationship, whether the fresh ingredients to achieve the mellow soup, or hot soup to awaken the spirit of the ingredients? This is the charm of the "boiling hot" part of the rice noodles.

The combination of tender chicken breast, salty and sweet sweet Gan Xuanwei ham, and fresh shrimp tail is a seemingly unimaginable combination, but behind it is the chef's infinite imagination for the tastebuds. With the delicate and meticulous knife work, the meat slices are thin and thick, and the freshness of the soup adds a lot of flavor.