Bean flower rice noodle is a famous snack in Kunming, Yunnan. The main materials are rice noodles, tofu brain, etc. The accessories include winter vegetables, monosodium glutamate, and leeks. The taste is spicy. It originated from the folk, and gradually became a unique variety in the snack bar. Spicy and smooth, cheap and good, people joked to solve the food, eat and want to eat, love this line.

As a traditional snack in Kunming, the bean curd rice noodle also has a unique history. According to legend, a family member at the Desheng Bridge in Kunming was particularly good at making pickles, which is famous for its good taste. There is a woman, a little flower, who can not only make pickles but also make tofu. Later, after marrying the official, she was left out because she could not have a son. She does not blame others, but often goes to the temple to worship. Later, after adjusting to the life of the temple, I often made vegetarian meals like pickles, and the techniques became more mature. A relative and a visit to the distance, the old father suddenly wants to eat rice noodles, this can be difficult for small flowers. I haven't bought meat in the temple for a few years, no meat and broth, how to make rice noodles. In a hurry, Xiaohua Lingji moved into the kitchen to heat the bowl of rice noodles, plus beans and winter vegetables, supplemented by other sauces made a bowl of rice noodles and lifted the table. The old father glanced at him and frowned. "Is this a glutinous rice noodle?!" Xiaohua was in a hurry: "My own made, beancurd rice noodles." The old father tasted two, and felt very good. He finished eating in one breath, said I came back to a bowl and didn't expect it to be enough. I ate another big bowl. Everyone was surprised after seeing them, and they all came to a bowl. Xiaohua made more than ten bowls in one breath, and he was busy. Later, in order to meet everyone's needs, Xiaohua opened a shop, not only selling bean curd rice noodles, but also passed this simple dish to other people, which spread in the folk.