Different from them, Wang Qiang changed the practice of taking rice noodles as the staple food and made them into pre-dinner dishes with Yunnan flavor. Besides rice noodles and shrimp, this dish is served with rice noodles and puffs. Only one small puff contains wild mycelium, shrimp and other materials, which is sweet and sour.

It's also rice flour jelly, which is treated differently in Pan Lei. He made a layer of jelly jelly rice noodles with carefully fried pork and rice noodles, steamed Tieshan medicine for 30 minutes, mashed it, sieved it, added whipped cream and sugar, prepared it in a special way, and then processed it into shape. Then, he poured the rose juice on the shaped yam cheese, a colorful rice noodle tower with the rose yam cheese produced by Ma Xiao.

Add sweet sauce to lotus root starch, roll three-color rice noodles into shapes, and then add flowers, nuts, fruits, raspberries and other ingredients to enrich the taste. Xu made traditional rice noodles into a dessert snack-lotus root soup rice noodles, and Chen Xingpei won the gold medal and bronze prize in the 22nd China International Cooking Art Competition in 2020.

His inspiration for making three-color rice noodle jelly came from the book Layout, which broke the traditional cooking method of rice noodles and appeared in the form of western food layout. In addition to tricolor rice noodle jelly, tricolor rice noodle jelly also combines Dai-style skimmed lemon and western-style cooked bamboo shrimp.

Description:

Frozen rice noodles melt in the mouth, and taste buds are salty and sweet. Lemon sprinkling is sour and delicious, while bamboo shrimp makes the food more rich.

There are a group of college students in Kunming who study N ways to eat a bowl of rice noodles, braised pork, beef, mutton rice noodles, small pot rice noodles, bridge rice noodles, bean curd rice noodles and cold rice noodles. Kunming people love rice noodles as much as Xi people's noodles and Guilin people's noodles, and they can change all kinds of patterns and be rich and frugal.

There are a group of students in Kunming University. They have innovated a new way to eat rice noodles, turning the traditional staple food of Kunming people into dessert snacks, cold dishes and appetizers. Rice noodles have become paste, one of which is mixed with salted egg yolk and crab yolk to be light yellow, the other is mixed with mung bean juice to be green, and the third paste is the original white rice noodles.

After cooling the slurry, three colors of frozen rice noodles were made.