Yuxi Style Sour Cabbage Small Pot Rice Vermicelli

Cooking Instructions Put rice noodles into cold water and bring to a boil. Turn to low heat, simmer for 6–8 minutes, then drain and set aside. Pour 450ml water into another small pot, add the soup base sachet for small pot rice noodles, soft can of braised pork topping, soybean sprouts (pickled vegetable), aged jar pickled mustard greens (raw fermented), and fried tofu skin. Bring the mixture to a rolling boil, then add the pre-cooked rice noodles. Ladle the rice noodles into a bowl. Add freeze-dried chives and chili oil to taste, pour over the soup broth, stir well and serve. Product Highlights We simmer rich original bone broth with premium fresh pork bones. The soulful topping features savory braised pork paired with traditional Yunnan pickled mustard greens, while fresh freeze-dried chives restore the unique aromatic profile of authentic small pot rice noodles.   Every stage—raw material selection, broth simmering, topping stir-frying—strictly follows the classic craft of Yu…

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