A scholar was studying hard for his imperial exams. A large earthen pot was loaded individually with pig bone or chicken soup. Noodles and other ingredients were kept in another container. When his wife combined them just before eating, they became a nutritious bowl of steaming noodles. This was thought to have two advantages: a thin film would form on the surface of the soup, keeping it warm, and eating became more efficient because the noodles and soup were together. This allowed the student to study harder.
The main ingredient of the noodles is rice vermicelli.
Today with changes in tastes, many people like organic rice noodles. the Purple Rice Noodle made from purple rice is also very popular.
Guo qiao mi xian served in markets in the morning are usually completed in one minute.
It can be very complicated in a high end restaurant. The small dishes can fill the whole table!!
A statue to commemorate the Cross Bridge Mi Sien - a good wife who kept the noodles she cooked for her scholarly husband hot even though it was a long walk (across a bridge) from their home to the place he was studying. Mengzi is the home of this Cross Bridge Mi Sien. West Lake of Mengzi.
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