Guilin Cross-Bridge Rice Noodles

Guilin Cross-Bridge Rice Noodles, though originating in Yunnan, have Guilin characteristics—highlighted by "cooking ingredients in hot soup" for fresh flavor. To make it, boiling chicken soup (simmered 5 hours with old chicken, duck, and bones, with a layer of chicken fat to keep warm) is served, along with a plate of raw meat (pork, beef), shrimp, quail eggs, vegetables, and separately blanched rice noodles. The ritual: add raw ingredients to hot soup (cooked instantly by heat), then noodles—wait briefly to eat. Guilin's version adds local pickled bamboo shoots and chili, making it slightly spicy and sour, fitting local tastes. The meat stays tender, veggies crisp, and noodles absorb broth 精华 (jīnghuá, essence). It's often a "delicate set meal" in restaurants, with neatly arranged ingredients like a "food ceremony." Foreigners will love the "cook-your-own" style, finding it like a "Chinese hotpot noodle" with memorable flavor.