Shocking! The entire court was drooling with envy because of me.

After returning home, Du Ming enthusiastically opened his book, "Notes on Food and Composition."

This book, "Food Notes," records more than fifty delicious dishes, bringing together all the wonderful foods that Du Ming has eaten over the years.

Any food recorded in "Food Constitution Notes" will be sought after by people throughout Ping'an County.

Du Ming planned to include the bowl of pickled cabbage noodles he ate today in the count.

He carefully savored the taste of today's pickled cabbage noodles, and after a long while, he gently picked up his pen:

Old-fashioned pickled cabbage noodles, a bowl that reflects the passage of time.

Observe its color: the soup is light golden with a few specks of red oil, the pickled cabbage is emerald green like duckweed floating on spring water, the pork belly is shiny and glossy, the pork belly strips are golden with rolled edges, the bamboo shoots are like jade, the wood ear fungus is black and shiny, the tofu puffs are brownish-yellow and wrinkled, and the poached egg is like solidified fat.

I gazed at it for a long time, unable to bear to pick up my chopsticks.

Its aroma is first noticeable: a tangy fragrance that is warm, lingering, and spicy, reminiscent of pickled peppers, like a sword in its sheath. Upon closer inspection, the richness of pork bones, the spiciness of chili oil, and the aroma of pork belly gradually emerge.

I closed my eyes and took a deep sniff, becoming completely absorbed.

Taste it: The golden broth enters the mouth with a sour sensation, a tightness in the cheeks, followed by a release of spiciness, like a warm winter's day. The rich, yet not greasy, pork bone broth makes one's mouth water. Next, the noodles are golden, smooth yet chewy, the wheat aroma blending perfectly with the broth. The pickled cabbage is crisp and tender, refreshingly tangy, the pork belly bursting with rich, fatty flavor, and the pork belly strips are crisp and springy...

After finishing my meal, with the bowl empty to the brim, I still felt it wasn't enough.

After finishing the article, Du Ming was in a great mood, as if he had eaten a bowl of pickled cabbage noodles again.

He casually flipped through his menu and suddenly frowned.

The next moment, he tore off all fifty-odd dishes that had been written down.

The servants attending to him were terrified and hurriedly tried to stop him: "Oh, sir, what are you doing? This menu is your masterpiece! In Ping'an County, every cook is proud to have their dishes on your menu. Why are you tearing it up?"

The servant picked up the torn pages from the ground, his face filled with heartache, and he was completely devastated.

Has his master gone mad?

Du Ming, standing nearby, laughed heartily: "Only today do I realize that what I ate before couldn't be considered gourmet food at all!!"

"Compared to Lao Tan Pickled Cabbage Noodles, those other dishes are far inferior and don't deserve to be on the same menu as Lao Tan Pickled Cabbage Noodles."

"Go get me a brand new booklet. I want to start a new volume of 'Food Constitution Essays'!!"

The servants were stunned, holding a pile of tattered pages, looking completely lost, and didn't move for a long time.

Finally, he asked tremblingly, "Sir, are you serious?"

"Of course I'm serious." Du Ming said firmly, and then carefully read through the article he had just written about pickled cabbage noodles.

"I feel like some of the flavors haven't been fully described, and I can't even identify what those ingredients are..."

After deliberating and hesitating for a while, he added: "There is also an exquisite flavor that I cannot distinguish, so I will temporarily call it the unique flavor of Zhiweixuan."

"Sir, the new booklet has arrived!"

Du Ming took the new booklet and carefully copied the article he had just written.

He looked at it carefully for a long time.

This is the brand new "Food Constitution Notes", starting with pickled cabbage noodles.

......

Shen Qinggang had just returned home and was packing his things.

Suddenly, a mechanical voice rang in my mind:

[Ding—Congratulations, host! Your dish has been included in the famous food list of Ping'an County. You have obtained the achievement "New Addition to the Food List" and your reputation at Zhiweixuan has increased by 10 points.]

[Zhiweixuan currently has a reputation of 60 points. Please keep up the good work, host!]

Shen Qing raised an eyebrow, surprised by this unexpected gain.

Sure enough, none of her diners were ordinary people.

She then opened the system and began selecting a random flavor for tomorrow's instant noodles.

[Ding—Draw complete! Tomorrow's flavor: Tomato and Egg Noodles!]

Tomato and egg soup, sweet and sour, she loves this flavor too!

Of course, for the deluxe version of instant noodles, the soup base still needs to be re-cooked to bring out the aroma of the tomato and egg noodles to the fullest extent.

As before, Shen Qing used pork bones and chicken carcasses to simmer the broth for four hours.

The next morning, she brought the prepared broth and other ingredients to Zhiweixuan.

There was already a long queue at Zhiweixuan.

Shen Qing arrived at the shop and quickly began preparing the ingredients.

She washed the tomatoes provided by the system, scalded them with boiling water, peeled and chopped them, put a spoonful of lard in a pot, and poured in the chopped tomatoes after the oil was hot.

Before long, the tomatoes in the pot softened and melted into the pot. Add a few spoonfuls of sugar and continue to stir-fry. In an instant, the tomatoes turned into a pot of bright red, thick sauce.

Pour the sauce into the previously prepared broth and mix thoroughly; a tangy and fragrant aroma will then waft out.

Next, she diced tomatoes and soft tofu, sliced ​​shiitake mushrooms, washed and blanched bok choy, chopped some scallions, and prepared some white sesame seeds.

Everything is ready.

Shen Qing opened the door of Zhiweixuan and announced, "Today, Zhiweixuan is selling tomato and egg noodles."

"A total of 200 sets are available, with a limit of one set per person!"

The diners all sniffed, trying to savor the aroma in the air.

The smell is a bit sour today, but this sourness is completely different from yesterday's.

Yesterday's sourness had a mellow, fermented quality, while today's sourness is cheerful and light, like the sourness of some fresh fruit.

"Tomato? What's a tomato??"

"I've heard of eggs before, but tomatoes..."

"This smells unusual, I wonder what it tastes like, what kind of eggplant is this, and what it even looks like?"

"..."

Tomatoes are not common in this country, and most people have never even heard of them. To them, tomatoes are a completely new word.

But no matter how new it is, they won't have any doubts because they have absolute trust in Shen Qing.

"I want a bowl!!"

"I'll have one too!"

"Today I'm going to try this tomato and egg noodle soup and see what it tastes like!"

"..."

The customers were very enthusiastic, and since each person could only buy one bowl today, those at the back of the line had something to look forward to.

Grandpa Yan stood in the crowd, his face beaming with anticipation, practically bursting with joy.

I turned my head and was right in front of someone with big dark circles under their eyes, clearly someone who hadn't slept well.

But his expression was unusually excited, extremely thrilled.

Old Master Yan frowned; the man looked somewhat familiar.

He opened his old eyes and took a closer look. Good heavens, wasn't this his son, Yan Wenli?

"Hey kid, what brings you back again?" he shouted at the top of his lungs.

They came back and didn't even go home, they went straight to Zhiweixuan, is that reasonable?

Yan Wenli, in the group, was startled. Seeing it was his father, he grinned and said, "Dad, I'll leave as soon as I finish eating!!"