After the monk said that, he turned around and walked away, leaving four people standing there in a daze, and they didn't feel anything after a long time.

Xie Dong coughed, raised his thumbs up with both hands, and said softly in the direction of the monk's departure, "Great monk, Gao, absolutely Gao."

Zhu Xuying said, But why did I feel confused and dizzy? I don’t know what he said? Xiao Xiaoxiao pulled the corner of her clothes and whispered, "Sister, I don’t seem to understand either?"

Wang Yiyuan smiled and said, "Mencius does not lie." This is in the temple, you two cannot speak like this."

After burning incense and worshiping the Bodhisattva, it was already dark. The group came out of the scenic spot and prepared to find a place to eat. Xiao Xiaoxiao suggested going to a big hotel, saying that Wang Yiyuan had finally come to Zhenjiang. He was in a bad mood recently and should have a good meal and be happy.

Xie Dong smiled and said, "Haha, I almost heard that I had a good meal and went to celebrate."

Wang Yiyuan smiled awkwardly, but refused, saying, I have been here several times, but I didn’t get the famous pot-liquid noodles here to eat. We will eat this pot-liquid noodles tonight. Also, I must go to the fly restaurant in the alleys, and I just want to eat the most authentic taste.

Zhu Xuying smiled and said, Xiao Wang, what kind of bone soup was it when I was in Shanghai? Now it is a fly restaurant. I also called for a pot lid noodles. What kind of heavy taste is this?

Xiao Xiaoxiao also laughed and said, "Wang Yiyuan, you may not know much. The pot lid noodles were actually just breakfast for us Zhenjiang people at the beginning. In the past, they were only sold in the morning or in the morning, and they usually closed at noon."

Xiaoxia, who was driving, was familiar with the terrain here. After going around, she chose a noodle shop called Zhang Jia Sansao.

As soon as I entered the door, I saw a thin and tall master sitting at one end of a thick bamboo stick with a diameter of six or seven centimeters and jumping up and down, which was both like a dance and an acrobatic. The other end of the bamboo pole was fixed on the chopping board, and then followed it up and down, repeatedly squeezing the dough on the chopping board into a thin dough.

Xie Dong explained that this is called "jumping". Wang Yiyuan felt it was fresh, so he stopped and stood there to watch the master "jumping". After watching for a while, he felt that he was not satisfied. He couldn't help discussing with the master who jumped, and wanted to experience it by himself.

Xiao Xiaoxiao hurriedly grabbed him and said with a smile, "How old are you, and you still want to make trouble?"

While jumping, the master introduced that there are three processes to jump to "jump face" and it is also very particular.

While demonstrating, he said that the first step is called horse jump, which takes four rounds, and requires that the dough blocks do not open their mouths or crack, and they feel smooth as silk. The second step is called short three sections, first jump wider and then jump longer; the third step is called long three sections, which requires that the dough blocks be thin and long, and can roll a rolling pin.

Finally, the noodle jumper stopped, took out a crucian carp knife weighing about ten kilograms from the kitchen, and started cutting the noodles.

The master continued to introduce that more than 60 pieces of surface should be cut out. When cutting the surface, it mainly depends on the strength of the arm. A good knife skill can put an egg on the shoulder, buttock and elbow on the side of the knife. Cut the surface well but the eggs cannot fall off, which is considered as the skill of the kung fu.

Zhu Xuying said next to her that the noodles made in this way will have pores on the noodles and the marinade will be easy to taste. This way, it will be chewy and vigorous in the mouth and taste unique.

Wang Yiyuan said casually, haha, it’s really interesting. It seems that it’s not easy to make this pot lid well.

The noodles were sent to the kitchen and put into the boiling pot soup. Xie Dong said that the essence of the lid noodles lies in the noodle pot supported by the store.

He said that both the iron pot and the lid are very particular. The pot must be large enough and long enough to make aged pots that have a truly delicious noodles. The lid of this pot is not like the lid of an ordinary wok. It must be made of old fir trees, which can withstand long-term smoke and steaming, and become stronger over time.

Wang Yiyuan couldn't help but be curious and asked, why do you need to add a small pot to the big pot when cooking noodles?

The noodle cooker smiled and said, "Haha, there are many different reasons for this. Some say it is to stop boiling and stuffy noodles, some say it is to disperse the air and add fragrance, and even there are many interesting historical stories that are derived from it."

Wang Yiyuan was very interested and watched the master operate in the kitchen. He found that the base of the pot lid was also very particular, and the secret soy sauce and more than a dozen seasonings were added, which tasted very delicious.

Especially the toppings on the lid of the pot, I heard from the master that the raw materials are all produced in Zhenjiang and are generally divided into meat and vegetarian ingredients. The meat ingredients include long fish, shredded pork, some are shredded pork, and some are shredded beef, as well as pork liver, rosy, eggs, etc. Vegetarian ingredients are also called green heads, which are made of various vegetables, and are divided into raw and cooked two types.

Raw ones include garlic paste, garlic flowers, and sauerkra; cooked ones include small green vegetables, Chuanxiong, green pepper, bean sprouts, dried fragrant, etc. After washing these vegetables, blanch them in boiling water, cut them into shreds or segments. The processed toppings are neatly arranged, and the food is genuine and the food is allowed to be selected and matched by diners. The price is fair.

After waiting for a while, bowls of steaming beef noodles were served on the table, and people were shrouded in the lingering heat. The heat had an attractive fragrance, mixed with the fragrance of beef, vegetables, white noodles and soup.

The boss said arrogantly that our beef and tripe are both special, and many people come here to eat them, so you can try them.

Xiao Xiaoxiao also ordered a few other side dishes. There were crystal chicken claws that looked bright and transparent. The chicken claws were separated and one was picked up and thrown into the mouth. They melted in the mouth. They were strong and soft, and were just right for salty.

There are also shrimp dumplings, which are white and crystal clear in color, beautiful shape, soft skin, and delicious filling. Finally, I ordered three cages of crab roe soup buns with sufficient filling and two dishes of crystal clear meat.

Wang Yiyuan suddenly remembered the Hong Kong-style tea restaurant that Xiao Xiaoxiao had eaten before. He asked, Xiaoxiao, do you still remember the Hong Kong-style tea restaurant on Huaihai Road that you had eaten before? I think the food there is very similar to yours, no wonder you loved it so much at the beginning.

Haha, you dead bastard, I remembered it, you are so embarrassed to say it? Xiao Xiaoxiao turned her head and said to Zhu Xuying and the others, "Sister, you don't know. That time I had a tea restaurant. Wang Yiyuan and I had to make it with me. Now I think it's very funny."

Wang Yiyuan touched his nose, smiled awkwardly, and said, "Haha, you must have asked for aa at that time, so it's easy to cut it?"

Haha, it’s you, why don’t you dare to admit it now? Do you also need to make a decision tonight? Xiao Xiaoxiao laughed at Wang Yiyuan loudly. She said again, but how delicious is the tea restaurant like in my hometown?

After joking for a while, Zhu Xuying suddenly asked Wang Yiyuan, Xiao Wang, where are you going to spend the New Year this year?
Chapter completed!