Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

Ji Yanchuan was completely immersed in the wonderful taste experience brought by the stinky tofu. He put piece after piece into his mouth without any intention of stopping.

The perfect combination of the rich sauce, crispy exterior, and tender interior made him unable to stop.

As he ate more, the spicy taste of the sauce began to spread wildly in his mouth, gradually occupying his entire mouth. Ji Yanchuan had to stop what he was doing, hurriedly picked up the teacup beside him, and drank the tea in the cup to relieve the burning sensation.

The tea slid down his throat, slightly dispelling the spiciness. He breathed a sigh of relief, a satisfied and slightly emotional expression on his face.

Ji Yanchuan looked at Cheng Yuntao, his eyes full of sincerity and admiration, and said sincerely: "At first, I was indeed prejudiced against this stinky tofu, but after I tried it myself, I found that it has a unique flavor."

"Miss Yuntao is quite ingenious. She was able to come up with such a novel food. It's really admirable."

Cheng Yuntao wore a modest smile on her face and responded politely, "Boss Ji, you are too kind. It is my great honor to be liked by you." As she spoke, her eyes inadvertently caught a glimpse of Mu Qingfeng who was standing aside, his face full of curiosity but with some concerns due to his status.

She warmly invited Mu Qingfeng, "Manager Mu, would you like to try it too?"

When Mu Qingfeng heard this, he felt as if he had been burned. He quickly waved his hand to refuse, looking a little embarrassed: "No, this is against the rules."

As Ji Yanchuan's confidant, Mu Qingfeng usually followed Ji Yanchuan through thick and thin. Ji Yanchuan was much more tolerant of him than others. Seeing Mu Qingfeng so reserved, he said, "Qingfeng, don't refuse. The taste of this stinky tofu will definitely overturn your original stereotype of it. Why not give it a try?"

Since Ji Yanchuan said so, Mu Qingfeng naturally couldn't refuse.

"Yes!"

After Mu Qingfeng agreed, the expression on his face instantly became solemn, as if he was about to go into a life-and-death battle and had made up his mind to fight to the death.

He took a deep breath, took a few steps forward, and reached out, picked up the chopsticks, and picked up a piece of stinky tofu. After stuffing the stinky tofu into his mouth, he closed his eyes tightly, his face full of resistance and tension, and his muscles unconsciously tensed.

But as he chewed, his eyes, which had been tightly closed, opened wider and wider, the shock in them becoming more and more obvious. The crispy outer skin crumbled between his teeth, and the soft tofu core mixed with the rich sauce spread in his mouth, and the unique aroma instantly filled his mouth.

Mu Qingfeng's frown gradually relaxed, the resistance on his face gradually replaced by surprise and intoxication, and his chewing became more and more cheerful. After swallowing the stinky tofu, he stood there, savoring the wonderful taste, and it took him a while to come back to his senses.

When he refocused his gaze, he was surprised to find that Cheng Yuntao and Ji Yanchuan were staring at him intently, with inquiring eyes, as if waiting for his reaction.

Mu Qingfeng felt a surge of heat on his cheeks, and he could no longer say a bad word about the stinky tofu.

Cheng Yuntao took in Mu Qingfeng's reaction. A sly glint flashed in her eyes as she thought to herself, "Boss Ji, there's another delicious dish that also has a unique odor, but is incredibly flavorful. Would you be interested in trying it?"

With the wonderful experience of tasting stinky tofu before, Ji Yanchuan was full of anticipation for Cheng Yuntao's novel food, and nodded without hesitation.

"Okay, then please prepare a few more servings, Miss Yuntao, so that we can all enjoy them together."

Thinking back to when she first met Ji Yanchuan, she saw him dressed in luxurious clothes and his demeanor exuded the majesty of a superior. She always felt that he was aloof and exuded a sense of distance that made it difficult to approach him. But now, through these delicious dishes, Cheng Yuntao discovered that Ji Yanchuan was not only humble, but also full of curiosity and tolerance for new things. He was a very nice person.

Mu Qingfeng's face and eyes sparkled with excitement, and he looked at Cheng Yuntao with anticipation, sweeping away his previous awkwardness.

"Okay! I'll make arrangements right away!"

Cheng Yuntao clasped her hands together, turned around excitedly and walked towards the kitchen.

……

When preparing snail noodles, it's best to soak the rice noodles in cold water, rather than hot water. This allows the noodles to absorb the water evenly during cooking, resulting in a springy, chewy texture that's less mushy on the outside and less raw on the inside, resulting in a better texture. Soaking them in hot water can lead to uneven heating, causing some parts to become overly soft and chewy, and thus losing their smoothness and firmness.

Rice noodles soaked in cold water also take less time to cook and are easier to control. Because they've already absorbed water and softened, they cook more quickly, significantly increasing efficiency. Conversely, soaking them in hot water can over-soak them, making them break easily and prolonging the cooking time.

Furthermore, soaking the rice noodles in cold water preserves their original flavor, allowing them to absorb the broth's delicious flavors more fully and evenly. Because their structure remains intact, they can fully absorb the broth's savory flavors, blending seamlessly with the flavors of the accompanying dishes and enhancing the overall flavor. Soaking them in hot water can damage the rice noodles' surface components, hindering their absorption of the broth's flavors, resulting in a bland, less satisfying flavor.

The rice noodles used in snail noodles also have certain requirements in terms of raw materials, craftsmanship, appearance and taste.

In terms of raw materials, indica rice is often chosen. It needs to be pure and free of impurities, mold, and odor, and the moisture content should be between 30% and 40%. As for the process, the rice needs to be soaked thoroughly for about four to eight hours, until it is softened, and then ground into rice slurry of appropriate coarseness and fineness. It is then steamed at high temperature for about two to three quarters of an hour, and squeezed with moderate force and speed to form threads with a diameter of two to three centimeters and uniform coarseness. It is then aged for twelve to twenty-four hours to increase its toughness and elasticity. In terms of appearance, the rice noodles are naturally off-white or grayish white in color and have a uniform color. In terms of taste, they should be smooth, chewy and elastic when put into the mouth, and will not become mushy even after long cooking. Even when soaked in soup, they can still retain their shape and taste.

Cheng Yuntao first picked up a handful of long rice noodles. The rice noodles were white in color and soft in texture. After soaking them in cold water, she took advantage of this gap to prepare other side dishes.

The side dishes in snail noodles are rich and varied. Common ones include pickled bamboo shoots, black fungus, pickled beans, dried bean curd sheets, green vegetables, peanuts, etc. You can also add fried eggs, quail eggs, tiger skin chicken feet, etc. according to your personal preferences.

Sour bamboo shoots, the iconic side dish of snail noodles, are made from fermented and pickled fresh bamboo shoots. They have a unique sour and smelly smell and a crisp taste, adding a rich flavor to the whole dish; the shredded wood ear mushrooms are crispy and tender after being soaked, which enriches the taste and has a rich flavor after absorbing the soup; the sour beans are pickled and fermented from fresh beans, and are sour, crispy and delicious, bringing a refreshing sour taste and unique flavor, which is very appetizing.

Yuba (dried bean curd sheets) are made from soybeans. They become crispy after frying, then soften and absorb the flavor of the broth when soaked. Fried eggs are made from beaten eggs and fried, resulting in a fluffy and porous texture that blends seamlessly with the broth, creating a rich egg aroma and a rich taste. Tiger skin chicken feet are fried and braised, resulting in crispy skin, tender meat, and easy-to-remove bones. They absorb the broth, offering a rich flavor and a soft, chewy texture.