I've been possessed by a culinary genius, and I've turned Shaxian snacks into a rip-off!

Su Su took out her phone and secretly took a picture of Li Zhibai stretching noodles, then posted it in the group chat.

Su Su is not a crisp: [Image jpg.]

Su Su is not a Su: [I have to say, this Shaxian noodle shop owner is really skilled. His noodle-pulling technique is incredibly professional and impressive.]

Su Su is not a sour cream: [Honestly, this kind of technique takes decades to master. Do you think the boss might actually be a hidden master?]

A fish in the deep sea: [??? Boss Su, you've only been in there a few minutes and you've already been turned?]

Don't fill the tea cup so full: [Good technique doesn't mean good taste, much less a reasonable price. Mr. Su, calm down. Don't forget you're there to gather evidence.]

Qingyuan is not a kite: [That's right, Su Su! Don't forget what you went there for.]

Su Su is not a crisp: [I know, I know, I'm just giving an objective review. Whether it tastes good or not, you'll have to try it to know.]

Just as she was reporting the situation in the group chat, Li Zhibai was almost done on his end as well.

The stretched noodles were dropped into a pot of boiling water. After rolling around in the boiling water for a few seconds, the noodles floated to the surface, and their color gradually changed from light gold to golden yellow.

He scoops the noodles at the exact second to ensure they maintain the best texture when they come out of the pot.

The next step is the final and most crucial one: pouring oil.

Li Zhibai scooped up a spoonful of piping hot Wagyu beef and scallion oil, aimed it at the noodles in the bowl, and tilted his wrist.

Sizzle~~~

Amber-colored scallion oil is poured over golden noodles with a crisp sound, and the aroma of the scallion oil is fully released by the high temperature, instantly filling the entire kitchen.

Finally, sprinkle with a topping of minced meat mixed with snow crab roe.

A luxurious bowl of fragrant mixed noodles is ready.

After the noodles were ready, Li Zhibai didn't rush to serve them, because he remembered the information about the girl outside. This girl preferred delicate cuisine, which meant she had high standards for food presentation.

As the first customer of the day, and he paid so readily, I must make this bowl of noodles look nice; maybe then I can get another high-quality repeat customer.

So he spent a little more time and put some thought into the plating.

When Li Zhibai carried the noodles and soup out of the kitchen, Su Su heard the noise and quickly put her phone face down on the table, pretending that nothing had happened.

"Beautiful lady, your food is ready. Please enjoy." Li Zhibai placed the tray in front of her.

Su Su nodded and looked at the food in front of her. She was immediately amazed by its beauty.

"This...this really is Shaxian-style mixed noodles?"

"This plating is so exquisite!"

The golden noodles were neatly coiled into a bun, spiraling outwards from the center of the plate. The spacing between each coil was almost identical, and from directly above, it looked like a golden chrysanthemum in full bloom.

The scallion oil was also poured very meticulously, following the spiral pattern of the noodles, creating a glossy, translucent pattern on the golden-yellow surface.

The toppings on the noodles were also beautifully arranged, almost in the shape of concentric circles, with orange-red crab roe evenly sprinkled in the middle of each circle of minced meat, resembling ripples spreading out on the surface of a lake.

Su Su stared blankly at the exquisite plate of mixed noodles, all her preconceived notions about Shaxian snacks shattering in that instant.

The presentation and aesthetics of this pasta dish are so exquisite that even a Michelin-starred restaurant would consider it top-notch.

Seeing her shocked expression, Li Zhibai felt incredibly pleased; it was worth the extra effort he put into the plating.

Now we'll definitely snatch up this rich, gullible repeat customer!

"How is it? Are you not satisfied?" Li Zhibai asked deliberately.

"No, no, no... it's not that I'm dissatisfied."

Su Su quickly waved her hand and said, "I just... I just didn't expect to see such beautiful plating in Shaxian. This is completely different from what I imagined Shaxian to be."

"Now you've seen it for yourself."

Li Zhibai reminded her, "Miss, you should eat it while it's hot. The aroma of the scallion oil will dissipate when it cools down, and the texture of the noodles will also be worse."

Su Su nodded, picked up her chopsticks, and reached for the noodles that resembled golden chrysanthemums.

The moment the tip of her chopsticks touched the dough, she sensed something different.

The noodles didn't collapse into a limp mess like regular noodles; instead, they bounced back slightly with a chewy texture.

It's as if it's saying: I'm not your average noodle, you can be a little rough with me!

Su Su still carefully picked up a mouthful of noodles with her chopsticks. The noodles trembled and hung precariously between the chopsticks, coated with a layer of shiny scallion oil, like very beautiful golden threads.

Then she took a closer look at the noodles and, surprisingly, discovered a terrifying detail.

Every single noodle here, regardless of its thickness or shape, is almost identical, making it nearly indistinguishable to the naked eye. Furthermore, the surface of each noodle has fine lines and textures.

This texture only appears in handmade noodles, and it serves a significant purpose: it allows the noodles to better absorb the broth and scallion oil during cooking, ensuring a better texture and flavor.

Most importantly, Su Su remembered that the last time she saw noodles with this texture was last year when she went to a noodle shop that had been passed down for a hundred years. The owner of that noodle shop was said to be the fourth generation successor and had been making noodles for more than thirty years. At that time, he proudly stated that there were no more than five people in the entire country who could master this noodle-pulling technique.

However, the noodles made by this young Shaxian restaurant owner actually had the same texture.

She even thought that the noodles he made were better and more perfect than those of the master noodle maker who had been making noodles for over thirty years!

I have no idea how he trained like that, it's amazing!