The next day, in the morning.

After Yu, Wang Xuanqing suddenly realized that their current situation did not allow them to "let themselves go" so much, and couldn't help but wake up.

Originally, if it weren't for Ling Hao's words to keep her, she might just stop and then return to her residence, but Ling Hao persuaded herself to stay in a few words, and the two of them just messed around until midnight before falling asleep......

She was already sleeping very lightly, and she was restless, so she naturally woke up earlier, looking at the red marks on her body, her face couldn't help but blush, it seemed that everything that happened last night was true.

Looking around again, Ling Hao was not by her side unexpectedly, she vaguely remembered that Ling Hao said last night that she was going to make her breakfast, and she didn't know how she was prepared now.

To tell the truth, the biggest advantage of Wang Xuanqing following Ling Hao, in addition to the change in identity and status that Ling Hao brought her, was Ling Hao's various "whimsical ideas" and "creative ideas" of various delicacies.

In the more than three months from Yongcheng to Luoyi School Palace, there has been almost no duplication of his daily food.

She felt that this was also Ling Hao's biggest shining point at present.

Wang Xuanqing still knows when to accommodate and praise her husband, not to mention that the dishes made by Ling Hao are indeed rich and colorful, and she is actually fascinated by Ling Hao's expression of waiting when he cooks.

Once a man is serious about something, he will always be extraordinarily attractive.

Of course, this is also because Ling Hao himself is very "self-aware", and understands that "if you want to capture a woman's heart, you must first grasp a woman's stomach", so he has always cooked by himself in Ling's mansion.

In this world, this kind of behavior is also quite "rare", after all, Mencius's sentence "A gentleman is far away from cooking" can make many people who think they are "gentlemen" stay away from the kitchen for a lifetime, and Ling Hao has never paid much attention to this, but always makes some fresh snacks and dishes for the people around him, and after a long time, the people around him feel that he is not like a noble son, but like an approachable cook.

The higher the status of the person, the more he will not cook by himself, but Ling Hao has always been a person who comes, whether it is his own family, or the children of nobles or local wealthy families who come to talk to him about business, he "treats everyone equally", and those who have tasted his craftsmanship praise him without exception, and unanimously praise him for being "approachable" and "courteous".

This is the "reputation" that Ling Hao has slowly established in the Yongcheng territory, and when he arrives in Luoyi, he will naturally not "discard" it.

If the chef had a bachelor's or doctor's degree, then Ling Hao might really be able to win a half-official position with this talent.

"Madam, the son said that breakfast is ready, let the slave and maid wake you up. Gao Rong walked in at this time, and said in a humble tone.

"It's hard work, I'll get up right away. Wang Xuanqing looked at Gao Rong's somewhat tired expression, and immediately realized that she might have listened to the "corner of the bed" in the middle of the night last night, and her attitude was also a little calmer at the moment.

Gao Rong's expression also softened a little, and he bowed lightly to Wang Xuanqing, and then said, "That slave and maid retired first." ”

Wang Xuanqing dressed neatly, and then looked at the sky outside the window, but he had just stepped into the morning.

It seems that Ling Hao got up much earlier than himself.

Coming out of the room, Wang Xuanqing saw that Ling Hao was already sitting on the main seat, looking at her very gently.

"Xuanqing, go wash up first, I'll be waiting for you here. "Reading Building

"Husband, the concubine will go immediately. Wang Xuanqing realized at this time that he hadn't washed yet, and his face couldn't help but turn crimson.

In front of her husband, this is a very rude behavior.

"It's okay, go ahead, go ahead. Ling Hao rarely saw Wang Xuanqing's embarrassed appearance, he was in a very good mood at the moment, and felt that his efforts to run up early in the morning and try his best to make rice noodles were not in vain.

This girl is really getting more and more cute, and it is not in vain that she worked hard last night.

Speaking of rice noodles, it can be said to be a prestigious specialty snack in China, and it is also a very popular delicacy in the southern region in later generations.

Rice flour is a strip-shaped and silk-like rice product made from rice as raw material through soaking, steaming and strip pressing processes, rather than a powdered material made by grinding rice as a raw material in the literal sense. The texture of rice noodles is flexible, elastic, boiled without sticky soup, dry fried is not easy to break, with a variety of dishes or soup materials for soup boiling or dry stir-frying, smooth and flavorful, deeply loved by the majority of consumers (especially southern consumers). There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles and dry rice noodles. Their production process is similar, generally: rice - washing - soaking - refining - steaming powder - tablet pressing (extrusion) - re-steaming - cooling - drying - packaging - finished product.

There are various theories about the origin of rice noodles, one of which is that when Qin Shi Huang sent people to attack Guilin, because the soldiers in the north were fighting in Guilin at that time, they were not used to eating rice from the south, so the people at that time used rice to grind rice into powder and make the shape of noodles to relieve the homesickness of the soldiers.

The texture of rice noodles is flexible, elastic, boiled without sticky soup, dry fried is not easy to break, with a variety of dishes or soup materials for soup boiling or dry stir-frying, smooth and flavorful, deeply loved by the majority of consumers (especially southern consumers).

In later generations, rice noodles were the favorite food of the people of Jiangxi, and there were almost no banquets without rice noodles.

Jiangxi's special snacks include crockpot soup, fried rice noodles and so on.

Jiangxi rice noodles, Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan are very famous, Hutou rice noodles are quite famous in the southeast, and Mianyang rice noodles are famous in Sichuan.

Guilin rice noodles reached their heyday during the Qing Dynasty and the Republic of China. During the Qing Dynasty, Guilin Xuanrong Zhai's fried noodles, Huixian Zhai's braised noodles, and Yi Rongzhai's soup noodles each had their own unique skills, attracting countless repeat customers. The three fasts do not dismantle each other's platforms and then hurry up, but encourage each other, each with their own strange tricks, you sell soup powder, I will sell braised powder, you sell braised powder, I sell fried noodles, not only fair competition, but also use their brains to renovate tricks. Therefore, the allusion of "three lent beatings" is still a joy to this day.

Guilin rice noodles were later derived from cold salad, hot and sour noodles, three fresh noodles, beef brisket noodles and so on, injecting infinite vitality into rice noodles. The inclusion of Guilin rice noodles on Liuzhou snail noodles and Guangdong rice rolls has enriched the cornerstone of Guilin rice noodles.

There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles, dry rice noodles, etc. Their production process is similar, generally: rice - washing - soaking - refining - steaming powder - tablet pressing (extrusion) - re-steaming - cooling - drying - packaging - finished product.

In the south of China, due to regional factors, rice is abundant, and the staple food is also more popular, and southerners are also more accustomed to eating rice, and it is difficult to swallow dry food, so rice noodles are generally made into noodle soup.

The way of eating rice noodles and the preparation of ingredients are different in various parts of the south, and the rice noodles in Guizhou are quite spicy, and almost all the soup in a bowl is red.

Rice noodles can be said to be the favorite food of the people of Jiangxi in later generations, almost to the extent that there is no banquet and no rice noodles.

Although rice noodles resemble rice noodles, they are not rice noodles, and the definition of rice noodles should be said to be rice as raw materials, and rice noodles are added with sweet potato flour, potato flour and other raw materials (accounting for a large proportion), so that the taste and preservation methods are very different from rice noodles. In terms of taste, rice noodles are mostly "watery muscles and bones", while rice noodles are mostly "soft muscles and bones", the entrance of rice noodles is more smooth, and the entrance of rice noodles is more sticky. In particular, the difference between "sour pulp rice noodles" and "sour powder" is even greater. The entrance of sour powder is "sour cotton facilitation", and the entrance of sour pulp rice noodles is "sour crispy somersault".

"Dry rice noodles" are similar to "rice noodles", but the difference is whether or not rice is used as a raw material. Rice noodles are easy to preserve, and similar to "dry rice noodles", they can be stored for a long time after drying, and they are not easy to deteriorate. Due to the simplicity of production, dry rice noodles began to replace sour pulp step by step.

The rice noodles in Yunnan are rice noodles, and the "rice noodles" in the rest of the places can be called "rice noodles", rice noodles are the products of the rice noodles after the spread, and they are the inheritance and development of rice noodles, it is worth mentioning that the beef noodles in Guizhou are also a good delicacy, but when the rice noodles are used to replace the "powder" in the beef noodles to cook, the rice noodles can not withstand the high temperature and are easy to break, and the rice noodles are difficult to be scalded by the chicken soup that crosses the bridge rice noodles if they are not soaked for 18~24 hours before eating. People who are accustomed to eating rice noodles can easily distinguish "sour rice noodles", "sour noodles", "dry rice noodles", and "rice noodles" from the taste......

Although Ling Hao has not eaten a variety of flavors and types of rice noodles, as a native of Lianghu, he has always remembered the paste soup noodles from his hometown, so as long as he explores according to this mold, it is naturally easy to reproduce this popular snack on the streets and alleys.