[Not only are you swallowing saliva, but also me. I never knew I had so much saliva. As soon as I swallowed it, my mouth started to secrete saliva again. Take it.]

[We have a delicacy in China called Shui Shui Chicken, so let me call it Shui Shui Wai, because it has a lot of saliva.]

[What’s the matter with you? Why are you trying to steal someone’s name?]

[Because I drool more than the drool baby, I am a well-deserved drool baby.]

[Hahaha, Kuibaba should pay you to be a spokesperson.]

[This is a good idea. Do you have connections in our live broadcast room? Can you help me convey it to Shuiubai and ask them to give me less endorsement fees? 】

[Hahaha, I can’t eat delicious food, but it’s good to make a little money. Can you help me think of a name? I also want to be a spokesperson. 】

[Hahaha, just call it San Xian Yi Noodles. It just so happens that the host hasn’t mentioned San Xian Yi Noodles yet. Although the materials and methods of San Xian Yi Noodles and San Xian Yi Noodles are different, they are both noodles, and San Xian Yi Noodles, eh, childhood

face.】

[Not bad, I also like the three delicacies the best here. I am a carnivore. 】

Host: “Since everyone’s voice is so high, let’s talk about three fresh braised vegetables.”

"What I dislike the most among them is the San Xian Lu. It's not because it's not delicious, but because I personally don't like mushrooms. There are too many mushrooms in it, but after taking a bite, I found out

I actually didn’t dislike Nangong Ming’s Sanxian braised food, and I just took a bite of it without mixing the noodles.”

"I used to eat shiitake mushrooms. No, as long as there was a little bit of shiitake mushroom flavor in the dish, I would feel nauseous. It wasn't that the dish was unpalatable, but the uncontrollable nausea."

"But this one made by Nangong Ming is really, really delicious. I have never eaten such delicious mushrooms."

"The aroma of shiitake mushrooms blends perfectly with other ingredients. Although there is still a bit of shiitake mushroom smell when I eat it, I am not disgusted with it."

"The shrimp meat is also very tender. It has a bit of a gritty texture where it comes into contact with the soup, but the meat inside is very tender."

"The fungus is also crunchy, but it is different from other fungus. The surface of this fungus is separated from the inside. When you eat it, a little bit of soup will flow out. I don't know how Nangong Ming made it."

【Can we stop talking? I'm really, really hungry.】

[When I was making fungus before, I occasionally made something like this. I don’t know how it was made. I usually like to stock up, and the fungus I buy can last a long time, so I always use the same fungus.

The ones I bought later were not of any special variety.】

[Wow, aren't you as good as Nangong Ming? Nangong Ming is the top three in this competition. Rounding up, you are also the top three in the food competition. 】

【Hahaha, you rounded up a bit too much.】

[Yes, yes, that’s it, we must change the topic, so that we will feel less hungry. 】

[It’s no use, I’m still very hungry.]

[It would be nice if you could move the camera farther away and stop letting me see some delicious food, okay?]

[How come the photographer’s hand is so steady? This time it didn’t even move at all.]

[It smells so good that it makes the camera fall into the marinade!]

【Hahaha.】

Host: "Ahem, this camera can't be dropped into the marinade. One, the camera is too expensive. Two, if it falls into the marinade, wouldn't it be inedible? It's not good to waste delicious food."

Thank you everyone for your recommendation votes

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Chapter completed!