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Yunnan Cuisine: Xiaoguo Mixian (Small Pot Rice Noodles)

cloud@雲南(帰国中)

[JP] |Xiaoguo|Mixian
[CN] Xiaoguo Mixianxiǎoguō mǐxiàn

Xiaoguo Mixian, rice noodles cooked in a small pot from Yunnan Province, is a style of rice noodle dish cooked one serving at a time in a small metal pot, essentially a 'pot-cooked' rice noodle dish. It may be served directly in the small pot or transferred to a bowl. Originating in the Guandu District of Kunming, the base soup is made by adding seasonings and herbs to miso, with each shop having its own original recipe. The basic ingredients for Guandu Xiaoguo Mixian include minced pork and chives, and it is spicy.MixianSome shops offer a wide variety of soups and ingredients in addition to the basic miso.

Guandu Xiaoguo Mixian
Guandu Xiaoguo Mixian
Stove at a specialty Xiaoguo Mixian shop. Each serving is cooked in a small pot.
Fresh meat Xiaoguo Mixian served after being transferred to a bowl.
Clear soup Xiaoguo Mixian served in the small pot. Shanzhen Xianjun (fresh mushroom) Mixian and
Dai-style hot and sour beef Mixian.
Xiaoguo Mixian for breakfast at a hotel in Kunming. Regular Mixian is quickly boiled in the noodle boiler on the left.

Regular Mixian is just quickly boiled in a large pot (collectively called |Daguo Mixian (large pot rice noodles). The name is determined by the toppings. E.g.: Menrou Mixian (braised meat rice noodles),Changwang Mixian (intestine and blood curd rice noodles), etc.), so it is light and smooth. Since Xiaoguo Mixian is simmered, the soup soaks into the rice noodles, making them chewy.

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