Yunan Style

Ingredients： 
9 oz (250 g) very fine Chinese egg noodles
1 oz (25 g) spinach or rape
2 oz (50 g) boneless chicken breast
2 oz (50 g) fish filet, skinned
2 oz (50 g) shrimps or prawns, shelled
1/2 tsp rice wine
1/8 tsp fresh ginger, chopped
1/8 tsp salt, or to taste
1/8 tsp soy sauce
6 cups (1,500 ml)chicken broth
5 tbsp chicken fat
1/2 tsp MSG 
 

Method：
Blanch the spinach or rape briefly in boiling water, drain, and set aside. Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish, and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand.

Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the vegetable on top.

Bring the chicken broth to a boil in a saucepan and ass the MSG, the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen and bring to the table with the platter of meats and the colander of noodles.

Pour the meat and noodles into the boiling hot broth. They will cook instantly. Stir and serve in individual bowls.
Note: The noodles poured from one bowl to another bowl of boiling hot broth is like a bridge. Hence the name of the dish.