The most famous prepared dish is guoqiao mixian (過橋米線/过桥米线; literally "crossing the bridge noodles").

More normally, when mixian is served in broth in Yunnanese restaurants, it is an extremely popular breakfast and day-time dish.
Broths are generally chicken or beef, though others exist.

It is common for a range of individual condiments to be presented for the customer to add to their bowl themselves.
Usually the noodles are first added to the broth (see copper pot image on the right), but sometimes the customer is presented the noodles in a separate bowl (see condiment image, below).
In this latter case, condiments are generally added directly to the broth prior to adding the noodles.

Meat is generally added to the broth and may be in the form of larger, chunkier pieces (even including bone) or thin-sliced fillets.

Condiments vary significantly but may typically include some subset of the following:
chicken powder or essence
chili pepper (diced fresh chili, plus at least one or two prepared chilli pastes, often mixed with oil)
chrysanthemum flowers
coriander
mint
garlic (often finely diced, in liquid suspension, or in thin sectioned slices)
ginger (as above, but less commonly in slices)
pepper (both regular pepper and powdered or whole Sichuan pepper)
salt
sesame oil
Sichuan pepper oil
soy sauce
spring onion
suan cai (pickled or preserved vegetable)
tomato
vinegar
wood ear mushroom
zhe'ergen (a spicy root common to southwestern China).

The creation of a rich, personal broth is a quintessential part of the mixian experience.
The most famous prepared dish is guoqiao mixian (過橋米線/过桥米线; literally "crossing the bridge noodles").
More normally, when mixian is served in broth in Yunnanese restaurants, it is an extremely popular breakfast and day-time dish. Broths are generally chicken or beef, though others exist.
It is common for a range of individual condiments to be presented for the customer to add to their bowl themselves. Usually the noodles are first added to the broth (see copper pot image on the right), but sometimes the customer is presented the noodles in a separate bowl (see condiment image, below). In this latter case, condiments are generally added directly to the broth prior to adding the noodles.
Meat is generally added to the broth and may be in the form of larger, chunkier pieces (even including bone) or thin-sliced fillets.
Condiments vary significantly but may typically include some subset of the following:
chicken powder or essence
chili pepper (diced fresh chili, plus at least one or two prepared chilli pastes, often mixed with oil)
chrysanthemum flowers
coriander
mint
garlic (often finely diced, in liquid suspension, or in thin sectioned slices)
ginger (as above, but less commonly in slices)
pepper (both regular pepper and powdered or whole Sichuan pepper)
salt
sesame oil
Sichuan pepper oil
soy sauce
spring onion
suan cai (pickled or preserved vegetable)
tomato
vinegar
wood ear mushroom
zhe'ergen (a spicy root common to southwestern China).
The creation of a rich, personal broth is a quintessential part of the mixian experience.
Mixian (noodle)