1、过桥米线由三部分组成：一是汤，二是切成薄片的各类嫩肉，三是米线和时鲜蔬菜。

2、制汤考究，选用武定壮母鸡、本地老母鸡和猪筒子骨煨制，制汤的要领是选料讲究，原料与水严格按比例投放，中途不准加水，要用旺火烧开，撇去浮沫，改用小火煨制。

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3、鲜汤制好，经用精盐、味精、胡椒粉调味后，装碗时在汤内注入热鸡油，油浮在汤的表面起保温作用。

4、　　吃时用大磁碗一只，先放入熟鸡油、味精、胡椒面，然后将鸡、鸭、排骨、猪筒子骨等熬出的汤舀入碗内端上桌略去用。

5、此时滚汤被厚厚一层油盖住不冒气，但千万不可先喝汤，以免烫伤。

6、要先把鸽蛋磕入碗内，接着把生鱼片、生肉片、鸡肉、猪肝、腰花、鱿鱼、海参、肚片等生的肉食依次放入，并用筷子轻轻拨动，避免粘连在一起。

7、待鲜肉片已发白成熟即可捞出蘸佐料下酒食用。

8、此时油汤碗内立即放入各种蔬菜、豆腐皮、米线。

9、撒上葱花、芫荽即可食用。

10、亦可肉片烫熟后即将蔬菜、米线放入烫熟共同食用。

11、吃起来味道特别浓郁鲜美，营养丰富　　Crosses the bridge rice-flour noodle to be composed by threeparts: One is the soup, two is slice each kind of tender meat, threeis the rice-flour noodle and the vegetables. The system soup iselegant, selects the Wuding strong hen, the local old hen and the pigpony roll bone simmers the system, makes the soup the main point ischooses the material to be fastidious, the raw material and the waterstrictly according to the proportion delivery, the midway do notpermit the watering, must use big Fire to boil, skims the spume, changesto the flame to simmer the system. Fresh Tang Zhihao, after thedurable refined salt, the monosodium glutamate, the ground pepperblend flavors, installs when the bowl pours into the hot chicken oilin the soup, the oil floats in the soup surface plays the heatpreservation role. Eats when with big Bowl, first puts in the ripe chicken oil, themonosodium glutamate, the black pepper, then the chicken, the duck,the spareribs, the pig pony roll bone and so on Tang Yaoru which boilson the bowl inner end the table leaves out uses. This time the boilingwater is covered by thick thick oil does not brave to be mad, butsurely may not first have the soup, in order to avoid scalds. Mustfirst knock into the pigeon egg in the bowl, meets the Sashimi, thefresh sliced meat, the chicken, the pig liver, the scalloped kidney,the squid, the trepang, the stomach piece and so on the fresh meat isputting in turn, and gently moves with the chopsticks, avoids theadhesion in the same place. Waits the fresh sliced meat to turn whitematurely then bails out dips the seasoning to drink edible. This timein the oil soup bowl immediately puts in each kind of vegetables, thedried bean curd, the rice-flour noodle. Scatters the minced greenonion, the coriandrum sativum edible then. After also may the slicedmeat burn the ripe soon vegetables, the rice-flour noodle puts inburns ripely together edible. Eats the flavor specially richly tasty,the nutrition is rich。

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