Crossing Bridge Rice Noodles

Clean the chicken and place in a clay pot. Add ginger slices and plenty of water. Bring to a boil, skim off foam, then simmer for 2 hours. / 土鸡洗净，放入砂锅，加姜片和足量清水，大火烧开后撇去浮沫，转小火慢炖2小时。

Strain the broth and season with salt and white pepper. Keep the broth boiling hot. / 炖好的鸡汤滤出，加入适量盐和白胡椒粉调味，保持汤底滚烫。

Slice pork tenderloin, chicken breast, and ham into very thin slices. Arrange on separate plates. / 里脊肉、鸡胸肉、火腿切成极薄的片，分别摆盘。

Crack quail eggs into small dishes. Blanch tofu skin, wood ear mushrooms, and bamboo shoots. / 鹌鹑蛋打入小碟中，豆腐皮、木耳、笋片焯水备用。

Soak rice noodles in warm water until soft, then cook in boiling water until done. Place in a large bowl. / 米线用温水泡软，放入开水中烫熟，捞出放入大碗中。

Pour the boiling hot broth over the noodles in the bowl (broth should cover the ingredients). / 将滚烫的鸡汤倒入盛有米线的碗中（汤要没过食材）。

Add meat slices, ham, quail eggs, and vegetables one by one. The hot broth will cook the ingredients. / 依次放入肉片、火腿片、鹌鹑蛋、蔬菜等配料，利用热汤将食材烫熟。

Sprinkle with chopped chives. Serve immediately while hot. Add chili oil or vinegar to taste. / 撒上香葱碎，趁热食用，可根据个人口味添加辣椒油或醋。