Crossing-the-bridge rice noodles is a rice noodle soup originating from the Yunnan province of China. It is one of the best-known dishes in Yunnan cuisine.

Crossing-the-bridge rice noodles have over a century of history and are listed as an intangible cultural heritage of Kunming city in 2008 to promote Yunnan food culture. The dish is served with a large bowl of boiling hot broth and soup. The soup is made with chicken, pork bone, and seasonings, such as Chinese star anise and ginger. A layer of chicken fat is also used to insulate the soup and keep it warm for longer. These ingredients are separated. The soup ingredients are served on a cutting board or plate and include raw vegetables and lightly cooked meats. Common ingredients include thin slices of turkey, chunks of chicken, chicken skin, strips of bean curd sheets, chives, sprouts, and rice noodles. 

Once added into the broth, it cooks quickly with a layer of melted chicken fat and oil glistening on top. The soup takes a few minutes to cook, and it is then spooned out into small bowls. Jim Thurman of LA Weekly writes that "with the rice noodles and fresh chicken, it's reminiscent of an extremely subtle version of Vietnamese pho ga [chicken pho]. Which shouldn't surprise anyone, as Yunnan shares a border with Vietnam.

In Yunnan, various small shops sell “crossing bridge rice noodle” that comes to the table in large bowls already mixed. At these places, it is a quick, cheap, filling lunch type of food.

One story that has gained traction begins with a scholar who was studying hard for his imperial exams on a small island. His wife, who would bring him food, found that by the time she had crossed the bridge to the island the soup would be cold and the noodles were soggy. She then decided to load a large earthen pot with boiling broth with a layer of oil on top that would act as insulation and keep the broth warm. The noodles and other ingredients were kept in a separate container, and when she arrived, she mixed the two containers together for a warm soup.

Another claim regarding the origin of the name comes from the way the ingredients are transferred between containers. The process is similar to crossing a bridge between bowls, and hence it is called "crossing-the-bridge" rice noodles. There are reportedly many other variations on the origin of the name.

Reference: Wikipedia

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