Guoqiao Mixian

Guoqiao Mixian — Cross-Bridge Rice Noodles — originated in Yunnan province and carries a romantic legend: a scholar's devoted wife kept his noodle soup hot by floating a layer of oil over the broth while crossing a long bridge to bring him his meal. The dish is served as a DIY hot-pot experience, with raw ingredients cooked tableside in a searingly hot broth.

Serves: 4

Ingredients

• 400g (14 oz) fresh or dried rice noodles (mixian)
• 1.5 litres (6 cups) rich chicken and pork bone broth
• 200g (7 oz) chicken breast, sliced paper-thin
• 150g (5 oz) lean pork, sliced paper-thin
• 100g (3.5 oz) Yunnan ham (or prosciutto), sliced thin
• 2 eggs
• 100g (3.5 oz) bean sprouts
• 60g (2 oz) fresh spinach leaves
• 4 spring onions, finely sliced
• 3 tbsp (45ml) rendered chicken fat or neutral oil
• 2 tbsp (30ml) light soy sauce
• 1 tsp (3g) white pepper
• Salt to taste
• Dried chilli flakes and pickled vegetables to serve

Instructions

1. Bring broth to a vigorous boil and season well with salt. Float chicken fat or oil over the surface — this insulating layer keeps the broth piping hot at the table.
2. If using dried noodles, soak in boiling water for 8-10 minutes until just tender, then drain.
3. Arrange raw chicken, pork, ham, eggs, spinach, and bean sprouts on a large platter.
4. Transfer the very hot broth into individual deep serving bowls (pre-warmed).
5. At the table, slide raw meat slices gently into the broth — they cook in 30-60 seconds from the residual heat.
6. Crack an egg into the broth and let it poach for 1 minute.
7. Add noodles, vegetables, spring onions, and soy sauce. Season with white pepper and serve with chilli flakes and pickled vegetables on the side.

Cook's Notes: The broth must be nearly boiling when served — heat the bowls beforehand in the oven. Slice the meat as thin as possible, ideally partially frozen for easier cutting. Yunnan ham has a distinct savory depth; if unavailable, good-quality prosciutto or Jinhua ham are the closest substitutes.