Rich in carbohydrates, vitamins, minerals, and enzymes, rice noodles cook quickly and evenly, and maintain their firmness when boiled, making them suitable for hot-pot and casual dining.

The poet Chen Zao described these noodles as "one hundred feet long, thin as silk," indicating the artisanal finesse achieved during this period.

Crossing the Bridge Rice Noodles' is believed to have originated over a century ago in Mengzi County, southern Yunnan, China.

According to local legend, the dish was created by the wife of a scholar named Yang, who would study at a pavilion on South Lake in Mengzi.

To keep his meals warm, Yang’s wife used a clay pot to prepare chicken soup, which retained heat effectively.

Once dehydrated, dry rice noodles are ideal for quick meals and retain a firmer, chewable texture compared to their sour pulp counterparts.

In contemporary Chinese cuisine, “dry rice noodles” resemble Mifen in preservation techniques, facilitating long-term storage without spoilage.

The combination with spicy broth enriches their flavor while remaining easy to digest, making them appropriate for quick meals or fast food consumption.

Rice noodles provide essential energy from starch, which helps with brain function, and their dietary fiber encourages healthy digestion.

Although rice noodles lose some nutrients when soaked, mixing them with a variety of seasonings helps to preserve their nutritional value and flavor.

The recipe is finished by adding an egg yolk and sesame oil to the soup and garnishing with chopped green onions and cilantro.