Dish

Guo qiao mi xian

Crossing the Bridge Noodles

Guo qiao mi xian is a dish that is traditionally served in a large bowl with the broth and ingredients separated. The diner then adds the ingredients to the broth as they eat, allowing the flavors to meld together. The dish typically includes thinly sliced meats such as chicken or pork, as well as vegetables like mushrooms, bean sprouts, and scallions. The broth is made with chicken or pork bones, and is flavored with ginger, garlic, and other spices. The noodles used in the dish are typically rice noodles, which are added to the broth at the end of the meal. Guo qiao mi xian is a hearty and flavorful dish that is perfect for a cold day.

Asian cuisine› Chinese cuisine

Noodle Dish

Origins and history

Guo qiao mi xian is a traditional dish from Yunnan province in China. It is said to have originated from a story about a scholar who was studying for his exams and his wife who would bring him a hot meal every day. She would separate the ingredients and broth to keep the meal fresh, and the dish eventually became popular in the region. Today, it is a popular dish throughout China and is enjoyed by people of all ages.

Dietary considerations

Guo qiao mi xian can be made gluten-free by using gluten-free noodles and ensuring that the broth is made without any gluten-containing ingredients. It is also a good source of protein and vegetables.

Variations

There are many variations of guo qiao mi xian, with different meats and vegetables used depending on the region. Some versions also include tofu or seafood. Vegetarian versions can be made by using vegetable broth and omitting the meat.

Presentation and garnishing

Guo qiao mi xian is traditionally served in a large bowl with the broth and ingredients separated. The noodles are added to the broth at the end of the meal. The dish can be garnished with fresh herbs such as cilantro or basil, as well as sliced chili peppers for a spicy kick.

Tips & Tricks

To ensure that the noodles do not become too soft, it is important to cook them separately and add them to the broth at the end of the meal. It is also important to slice the meats and vegetables thinly so that they cook quickly and evenly.