A Bowl of Broth, A Tale of Devotion
一碗热汤，一段深情的传说
Long ago in Mengzi, Yunnan, there lived a diligent scholar who secluded himself on a small island in South Lake to prepare for the imperial examination. Every day, his devoted wife would bring him meals, but the long journey meant the food often arrived cold.
One day, she discovered a clever way to keep the food warm: by pouring boiling chicken broth into a bowl, placing thin slices of raw meat on top, and sealing it with a layer of chicken fat. When the meal reached her husband, the soup was still steaming, and the noodles and toppings could be freshly cooked right in the broth.
The scholar was deeply moved, gained fresh determination, and eventually succeeded in the exams. This heartwarming method of enjoying hot noodles across a bridge became known as Crossing-the-Bridge Rice Noodles.
很久以前，在云南蒙自，有一位勤奋的书生，为了备考科举，独自到南湖小岛上的亭子中潜心读书。他的妻子每天都为他送饭，但因为路途遥远，饭菜送到时早已变凉。
一天，她偶然发现将滚烫的鸡汤倒入大碗中，然后将切好的生肉片盖在热汤表面，最后用厚厚的一层鸡油覆盖，居然可以长时间保温。等她把饭菜送到丈夫面前时，鸡汤仍然热气腾腾，米线和配菜也能现煮现吃。
书生大受感动，不但学习劲头更足，后来还考中功名。而这种能“过桥”依然保持热度的米线吃法，也逐渐在民间流传开来，被称为“过桥米线”。
More than a meal—it’s a memory served warm
这一碗，不只是味道，更是一段温暖人心的记忆。
小锅米线
Single Small Pot Cooked Noodle Soup
Why cook rice noodles in a small pot?
1. To ensure every bowl is fresh and piping hot
Small-pot rice noodles are cooked one at a time and served immediately—unlike large-batch cooking, which involves repeated reheating or ladling from a big pot. This method ensures that each bowl of noodles:
• Retains the original richness and fragrance of the broth
• Avoids mixing flavors or becoming cloudy
• Arrives at the table steaming hot and full of flavor
2. To precisely control heat and flavor
Using a small pot allows for personalized adjustments based on the diner’s preferences:
• Spicy or not? More pickles? Add vegetables or not?
• Do you like your noodles softer or firmer?
• Some prefer a richer broth, others a lighter taste—a small pot makes that flexibility possible
It’s a “made-to-order” experience, offering a more personal and satisfying taste than one-size-fits-all cooking.
为什么要“小锅煮”？
1. 保证每一碗的“鲜”与“热”
小锅米线是一锅一煮、现做现卖，不像大锅煮那样反复加热或勺出。这样做能让每一碗米线都：
• 保持高汤原本的鲜香浓郁
• 汤底不会串味或变混浊
• 吃到手的时候还是滚烫热气腾腾
2. 精准控制火候与口味
用小锅可以根据客人的口味做调整，例如：
• 要不要辣？放多少酸菜？加不加菜？
• 米线煮得软一点还是硬一点？
• 有些人喜欢汤更浓，有些喜欢清淡，小锅能灵活掌控
这是一种“私人定制”的方式，比大锅统一煮更贴近食客的口味。
Home made Oil-seared Beef Jerky
Marinated with salt, chili, and wild herbs following time-honored minority traditions. Naturally air-dried under the Yunnan sun, each slice of beef carries the essence of patience and craftsmanship. Lightly fried until golden and drizzled with hot oil over garlic, scallions, and chili flakes—it’s crispy, chewy, and boldly aromatic. More than a dish, it’s a taste passed down through generations in family kitchens across the mountains.
油淋干巴
来自云南高原，遵循少数民族传统手法，用盐、辣椒和山间香料腌制后自然风干。每一片干巴，都是阳光和时光的馈赠。下锅慢火炸香，淋上热油激发葱蒜与干辣椒的原始香气，酥脆与嚼劲并存，麻辣中透着烟火人情。这不仅是一道菜，更是一代代人家中灶台上传承的味道。
