Yunduo Crossing Bridge Rice Noodles
小吃面食 · ⭐ 4.1
3rd Floor, Wuyue Plaza
Dishes
Yunnan Crossing-the-bridge Rice NoodlesYunnan Crossing-the-bridge rice noodles, made primarily from rice noodles, are served with a variety of meats, vegetables, and soup stock. The cooking process involves first boiling the rice noodles, then adding them to hot soup along with rich ingredients such as sliced meat and fish, and vegetables. The hot soup cooks the ingredients on the spot, preserving their original flavors.
Chatty Small Pot Rice NoodlesA flavorful dish of rice noodles cooked in a small pot with chicken, bean sprouts, and pickled vegetables in a savory broth.
Dehong Dai-style Hand-grab RiceA traditional dish from Dehong, Yunnan, made with fragrant rice and seasoned meats and vegetables, cooked in a clay pot and eaten by hand.
Hand-Torn Layered Flaky BunA traditional Chinese pastry made by layering dough with oil and steaming to create flaky, multi-layered texture. Torn by hand for a rustic presentation.
Yuxi Cold Rice NoodlesYuxi Cold Rice Noodles is a specialty snack from Yuxi, Yunnan, made with fine rice noodles tossed in a tangy and spicy dressing, topped with bean sprouts, cucumber, carrot, and peanuts for a refreshing bite.
Tomato Bridge Rice NoodlesTomato overbridge rice noodles feature fresh tomatoes as the main ingredient, paired with rice noodles, chicken slices, eggs, and bean sprouts. The tomato broth is prepared by boiling tomatoes, then rice noodles and vegetables are added and cooked in hot soup.
酸菜过桥米线酸菜过桥米线以米线为主料，搭配酸菜、鸡肉片、火腿片、豆芽、豆腐皮等食材。制作时先将高汤煮沸，再依次加入生肉片、蔬菜等食材烫熟，最后放入米线拌匀食用。
Taro Sweet Potato BallsTaro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.
Fragrant Meat SkewersFragrant meat skewers are made by marinating pork cubes and grilling them on charcoal, resulting in a crispy exterior and tender interior, seasoned with cumin and chili powder.