Old hens simmered into rich broth — Authentic Yunnan-style “Crossing-the-Bridge Rice Noodles” are refreshing and full of flavor

▲ “Dianwei Kitchen” serves authentic Yunnan cuisine. Its signature Crossing-the-Bridge Rice Noodles use broth simmered from an entire old hen, resulting in a refreshing and sweet taste. (Photo / Reporter Huang Kexiang)

Reporter Chen Ziying / Taipei Report

When it comes to Yunnan cuisine in Taiwan, you must try the authentic flavors sold by “Yunnan Girl.” The three siblings of “Dianwei Kitchen” shared their hometown dishes with Taiwanese people, and to their surprise, they became hugely popular, selling them for over a decade. You can enjoy this distinctive delicacy in the Zhongzheng University District and Yongji Road.

The Yongji Road branch of “Dianwei Kitchen” has been open for four years, continuing the flavors of the main store near Zhongzheng University. Owner Yu Binlin said that everything they serve is inherited from their mother’s cooking — just simple home-style dishes. But they insist on using only the freshest ingredients because the three siblings believe that when food is made with heart, customers can definitely taste the difference.

Crossing-the-Bridge Rice Noodles are one of the staple foods for Yunnan people, but locals usually cover the soup with chicken fat to keep it piping hot for dipping meat and noodles. Considering that Taiwanese people may not be used to overly oily soup, Yu Binlin removed the thick layer of chicken fat and cooked it together with the other ingredients. This preserves the original flavor of the rice noodle broth while still being acceptable to customers. Yu Binlin explained that the broth is made by simmering an entire old hen along with spices and vegetables for seven to eight hours. In addition to prepping ingredients like sliced meat, pork liver, eggs, and shrimp, controlling the heat during cooking is also crucial. Beyond the natural sweetness of the broth, the aroma of ingredients like pork liver and shrimp infuses the soup, resulting in a refreshing and full-flavored dish. The rice noodles absorb the broth and have a bouncy texture.

 
▲ “Stir-fried Rice Cake Strips” is another Yunnan staple, with a texture quite different from rice noodles; Yunnan Sliced Pork is a must-order dish at every table. (Photo / Reporter Huang Kexiang)

Also a Yunnan staple, Stir-fried Rice Cake Strips, made from rice, are flatter and thicker than rice noodles, offering a different texture. They are cooked with pork strips and tomatoes, seasoned with pepper and chili, and stir-fried over medium heat. The bold and rich flavors burst in your mouth.

Yu Binlin also recommends the “Sour Papaya Steam Pot Chicken,” which uses tender local chicken thigh meat. After being salted, the meat is steamed with Yunnan sour papaya in a special steam pot for at least two to three hours. This process draws out the natural sweetness of the chicken and the aroma of the sour papaya. The combination results in a rich, smooth, and slightly tangy broth, completely different from the original taste.

 
▲ Sour Papaya Steam Pot Chicken uses local chicken thigh meat, slow-cooked with sour papaya to create a rich, smooth, and tangy broth. (Photo / Reporter Huang Kexiang)

【Dianwei Kitchen】

Address: No. 1, Lane 178, Alley 30, Yongji Road, Taipei City
Phone: (02) 2766-5027
Business Hours: 11:00–15:00, 17:00–21:20 (Monday to Friday), 11:00–21:20 (Saturday and Sunday)

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