In the bright copper pot, there is a thick broth, white and soft rice noodles, freshly minced minced meat, thick and spicy pure soy bean sauce, and a green leeks, slowly added to the boiling broth.nBefore the pot, the fragrant chili oil is poured up, and a bowl of the small pot rice noodles with the old memory of Kunming is out of the pot. It is thick, thick, fresh, spicy, hot, and delicious to the depths of the soul.

The small pot rice noodle is a common rice noodle cooking method in Kunming. It is transmitted from Yuxi. The main feature is that the rice noodles are boiled in a small pot on a charcoal fire, and fresh meat and rice noodles are added inside. Rice noodles are made by fermenting, refining, grading, steaming, pressing and rinsing. The rice bowl with the ingredients to impress the guests can be very particular. The selection of rice noodles has been screened by many manufacturers. Finally, the rice noodles produced by Michangxin are used. The sauce used is the pure soybean bean sauce of Zhaotong for three years. It is three times the general sauce on the market. The soup is made by mixing the beef bone, chicken bone and pork bone for 4 hours. It does not contain any seasonings such as MSG. The daily soup must be approved by the chef. To the consumer, in order to ensure a stable production. ”