Rice Noodle is a unique food of South Yunnan with a history over hundreds of years. The soup of rice noodle is made by bone, chicken and ham of Xuanwei after a long while cook. The rice noodle is composed of four parts. The first part is the soup covered with boiled oil. The second part is the supporting ingredients composed of spicy oil, SMG, pepper and salt. The third part is the main cooking material composed of sliced pork, sliced chicken breast, sliced fish and medium-boiled sliced pork waist, sliced pork head, sliced squid, with greens such as peas, Chinese chives, coriander, sliced onion, grass silk, sliced onion, sliced bamboo shoots and soy-bean milk skin. The forth part is the main grain: rice noodle after hot water. The rice noodle is sealed by geese oil, with hot boiled soup but not steam around.

　　Rice noodle is divided into two types. One type of rice noodle is grinding after fermented with a sophisticated skill and long-time traditional manufacture but keeping a special taste. Another type of rice noodle is directly squeezed by machine after grinding with another name “dried rice noodle”. Dried rice noodle is convenient for transportation and storing. When serviced, the rice noodle is cooked in boiled water.

　　There is an interesting story regarding origin of rice noodle. In Qing dynasty, there is a small island in a lake. A scholar studied in an island. His wife often brought rice noodle for his lunch. Every time when she brought rice noodle to the island, the hot rice noodle already got cool. After a while, she found if the hot soup sealed with boiled oil, when landed the island, meanwhile added well-done ingredients, the rice noodle taste marvelous. This cooking method is prevailing until now. Because the wife needs to step across one bridge in order to pass to island, hence the dish got the name “rice noodle step across the bridge”.