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{{#seo:
|title=Mixian / Yunnan Rice Noodles (米线) - Chinese Food Wiki
|keywords=Mixian,米线,米線,Yunnan rice noodles,mi xian,crossing bridge,small pot rice noodles
|description=Mixian (米线) are round Yunnan rice noodles eaten in soups and sauced bowls; Crossing Bridge Rice Noodles is only the most famous mixian dish.
}}

{{Infobox chinese food
| image = Mixian.jpg
| caption = Mixian
| alternate_name = Mi Xian; Yunnan rice noodles; 米线; 米線; Yunnan Mixian; round rice noodles
| pinyin = Mǐ xiàn
| type = Round fresh rice noodles and the noodle dishes built on them
| course = Breakfast / lunch noodle bowl / snack
| country = China
| region = Yunnan (Kunming, Mengzi, Kaiyuan and elsewhere); Guizhou and wider southwest China; Hong Kong mixian shops and overseas Chinese diaspora
| other = General rice-noodle page — Crossing Bridge is one famous mixian dish; Guilin and Huaxi noodles are separate mifen traditions
}}

'''Mixian''' (Simplified Chinese: 米线; Traditional Chinese: 米線; Pinyin: ''Mǐ xiàn''; often '''Yunnan rice noodles''') are round, smooth, fairly thick noodles made from rice, strongly identified with [[Yunnan Food]] and eaten throughout southwest China. They come in two main Yunnan styles—'''fermented''' (酸浆米线, lightly sour and springy) and '''dry-milled''' (干浆米线, firmer and easier to store)—and appear in dozens of dishes: breakfast bowls in bone broth topped with minced-pork sauce, bubbling '''small-pot''' mixian (小锅米线) in Kunming and Kaiyuan, cold dressed mixian, and the celebrated table-assembled [[Crossing Bridge Rice Noodles]]. This page covers the '''noodle and its general family'''. It is distinct from [[Guilin Rice Noodles]] (a Guangxi ''mifen'' tradition with its own brine sauce), from Guizhou's [[Huaxi Beef Rice Noodle]], and from [[Luo Si Fen]] (Liuzhou river-snail rice noodles), even though English menus sometimes call all of them "rice noodles."<ref name="wp">[https://en.wikipedia.org/wiki/Mixian_(noodle) English Wikipedia: Mixian (noodle)]</ref><ref name="zhw">[https://zh.wikipedia.org/wiki/%E7%B1%B3%E7%BA%BF Chinese Wikipedia: 米线]</ref>

== Characteristics ==

Round, white, slippery strands with a tender bite; fermented types carry a faint tang. Bowls range from clear bone broth to chili-oil red, with toppings such as minced pork sauce (''rou mao''), pickled greens, chives, mint and peanuts.

== Ingredients (overview) ==

Rice (soaked, ground or fermented, then extruded and cooked); broths of pork bone or chicken; toppings and condiments vary by city. Overview only.

== History and culture ==

Chinese encyclopedic sources trace extruded rice strands to early culinary texts associated with the ''Qimin Yaoshu'' era and describe later dry "rice cord" gifts in Song-era writing; the modern Yunnan mixian industry grew around Mengzi, Kunming and other prefectures. The popular scholar-and-wife tale behind Crossing Bridge noodles is a '''local legend'''. Since the 1990s–2000s, mixian chains have also become a fixture in Hong Kong, where house styles (often without the Yunnan chicken-oil broth) differ from mainland originals, and in overseas Chinese cities.<ref name="wp" />

== Serving and variations ==

Morning bowl with broth and meat sauce; small copper-pot mixian; cold dressed mixian; Crossing Bridge set meal. See [[Crossing Bridge Rice Noodles]], [[Yunnan Food]], [[Guilin Rice Noodles]] and [[Huaxi Beef Rice Noodle]].

== See also ==

* [[Crossing Bridge Rice Noodles]]
* [[Guilin Rice Noodles]]
* [[Huaxi Beef Rice Noodle]]
* [[Luo Si Fen]]
* [[Zunyi Mutton Rice Noodles]]
* [[Yunnan Food]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Mixian - Revision history

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