Scorch noodles

At midday, there was a long queue in front of a snack stand near the company, some of whom found food in the restaurant unsavory; others found it too expensive; others were simply trying to change their tastes; they were all running for a variety of small fried, fried, fried rice. It's not expensive. These snack stands are always crowded out. One of the most popular of these is the muscular noodles, which are usually used for local specialty -- hot dry paste -- which is one of Wuhan ' s most famous foods and an integral part of his life. Noodles are flour with alkaline water and swarms, which are hard enough to make; they are pre-cooked seven-to-eight, and are largely mature through cold-water and oily processes. The fine roots of the semi-finished noodles are strong, colourful and oily and tasteful. When you're having noodles with all the vegetables you like, don't forget to add a bit of tweed, like meat, eggs. It's not 10 minutes before a bowl of delicious, nutritious, easy lunch is in hand. It's not just good taste, it's easy to make easy noodles, it's easy to make breakfast, lunch and dinner, and it's a perfect mix。