Tasting crossing-the-hand noodles in rural household

I am Tippawan Kiti, a Thai language teacher at Yunnan Minzu University for many years. I love traveling, especially exploring Yunnan's diverse ethnic cultures.

This time, I traveled to Husa township, Longchuan county, west Yunnan's Dehong Dai and Jingpo autonomous prefecture. I visited Mrs Liang's home to taste crossing-the-hand noodles -- a Yunnan Achang ethnic dish I've heard about but never tried.

A picturesque rural landscape unfolded, following the winding mountain road to the hilltop. Farmhouses were hidden among lush small trees, surrounded by blooming flowers and flourishing vegetables. Chicken and dogs strolled around leisurely.

The table was already covered in fresh passion fruits and kiwis, and the sizzling sound of grilled meat filled the air. The food smell harmonized with the bustling sounds of people chatting and working. This lovely environment was so familiar and reminded me of Thai villages.

Crossing-the-hand noodles should be eaten using one's hand instead of chopsticks. I watched the entire cooking process out of curiosity. Liang took the boiling rice noodles from the pot, grasped one end with her hand, gently rotated them like a ball of thread, and placed them on the plate.

Liang introduces how to make crossing-the-hand noodles to Tippawan Kiti.

When it was time for dinner, Liang invited me to put on the traditional Achang ethnic costume to immersively experience the authentic Achang dinner customs.

Aside from a large plate of rice noodles, stir-fried beef, fried tofu, pickled bamboo shoots, seasonal vegetables, and other side dishes also were on the table.

"The texture of crossing-the-hand noodles differs greatly from that of ordinary rice noodles. It has a chewier and more elastic texture. So good," I couldn't wait to get a handful of rice noodles, dip them in chile oil, and put them in my mouth.

Surprisingly, the Achang family feast resembled some Thai cuisines, as rice noodles are also typical in Thai soups, stir-fries, hot pots, and salads.

Besides, crossing-the-hand rice noodles and Thai-style cold rice noodles are both refreshing, mixing sour and spicy tastes.

There were also fried bee larvae on the table--aromatic, crispy, and crunchy. It was one of my favorite childhood snacks, so I couldn't stop eating them one after another.

    

Yunnan Achang ethnic dishes

Darkness fell amid cheers and laughter. The night sky was clear, with stars twinkling in the valley. The summer night breeze brought the chorus of cicadas.

Enjoying great food and experiencing local customs and culture – here, food became a bridge connecting people from different places, allowing us to feel the warmth of shared hearts.

Reported by Guo Yao