Crossing the bridge noodle has a history of more than 100 years. Originating from Mengzi in southern Yunnan, it is said that the old scenery of Nanhu Lake in Mengzi County is beautiful. There was a Yang Xiucai who often went to Huxin Pavilion to study, and his wife prepared meals to send there every day. Scholars study hard, often forget to eat, and even eat cold meals and cold dishes, and their health is getting worse every day. His wife was anxious and distressed. While thinking about it, she killed the hen at home, cooked it in a casserole, and sent it to him. When Xu Shi waited for her to collect the dishes again, she saw that the food delivered was still intact, and her husband was still reading a book in a daze. She had to get the food back to heavy heat, but when she took the casserole, she found that it was still hot, and opened the lid. It turned out that the surface of the soup was covered with a layer of chicken oil, and the clay utensils did not transfer heat, and the heat was sealed in the soup. Later, his wife used this method to keep warm, and some rice, vegetables, and meat slices were scalded in hot chicken soup, and served to her husband while it was still hot. Later, many of them imitated her innovative cooking, and the cooked rice noodles were really delicious. Since there was a small bridge from Yang Xiucai's house to Huxin Pavilion, everyone called this way of eating "crossing the bridge rice noodles".How to eat: Put dry rice noodles and 1000ml of cold water into a pot, boil until boiling, after boiling for 10-13 minutes, drain the water, refill about 500ml of water, put the seasoning and ingredient packet into the pot Boil, stir, and serve. You can also add vegetables and meat by yourself for better taste. Product name: Cross bridge thick soup chicken powder Product type: boiled rice powder Net content: 196g (dry rice powder 45 seasoning bag) Shelf life: 9 months Storage: stored at room temperature and away from light, preferably refrigerated (0-10 ).