Meng Yao is very skilled with knives.
To her, all kinds of knives are like family.
Being good with a scalpel isn't enough; she needs to be adept with a kitchen knife too.
To this end, she spent a whole two months cutting potatoes into julienne strips. It's no exaggeration to say the thinnest potato strips she cut could pass through a large embroidery needle, and not just one strip.
Therefore, Meng Yao cuts noodles very thin, though saying she cuts them into dragon whiskers might be a bit of an exaggeration.
They are much thinner than the usual homemade noodles, probably only a third as thick as the ones hand-cut by Song Xiu'er in his memory.
Clear broth and white noodles, sprinkled with finely chopped scallions and a few drops of sesame oil, can evoke the pure and original taste of wheat, a natural flavor Meng Yao had tasted before.
Indeed, there were no pollutants in ancient times, and the natural taste of food cannot be compared to that of modern times.
