Whether that story was actually true was still a question. After all, it had happened in ancient times. Still, as one of Yun Province's better-known local dishes, Crossing-the-Bridge Rice Noodles certainly tasted very good. In Heath's opinion, though, not many versions served these days were authentic.
Heath had eaten Crossing-the-Bridge Rice Noodles again on a later visit to Yun Province, and the dish there had changed completely. First, upon entering a shop, he would see all sorts of versions: Scholar Crossing-the-Bridge Rice Noodles, Provincial Graduate Crossing-the-Bridge Rice Noodles, Top Scholar Crossing-the-Bridge Rice Noodles. The prices ranged from low to high, and naturally, the ingredients differed too. The most expensive Top Scholar version cost over a hundred, and that was just at a roadside rice noodle shop. At a more upscale restaurant, the price might go even higher.
Later, Heath had also heard about some Mountain Delicacies Crossing-the-Bridge Rice Noodles, made with all sorts of fine ingredients and priced very steeply. This made Heath feel that the dish had actually lost its original meaning.
The focus of Crossing-the-Bridge Rice Noodles was really still the rice noodles-noodles that filled your stomach and were eaten piping hot. Yet the broth in some versions these days was not even very hot. Drop in a raw quail egg, and the broth might already be lukewarm before the egg had cooked. Besides, the ingredients were not simply a matter of piling on quality.
High-quality ingredients were certainly important, but that did not mean the more expensive the ingredients, the better the taste.
Take beef, for example. Although Heath had never been abroad, he knew that top-grade Wagyu was considered the finest beef. But that did not mean top-grade Wagyu was perfectly suited to every beef dish. Some dishes specifically required an old yellow ox or a