Bai Qingqing closed the pot lid, then looked towards the females.
"I discovered that when the wild grains are ground to a powder before cooking, they turn out delicious. Hence, I invited all of you here to try it."
The females were evidently disappointed. The female who spoke up earlier said, "But I don't like wild grains. And I would at most eat the cooked grains and never drink the water. Because the water is black and murky and tastes like medicine. You smashed the grains and cooked it with water. I'll bet it tastes awful."
With a purse-lipped smile, Bai Qingqing raised the batter that she set aside and showed it to the females.
The noodle soup that she was about to make was given a very nice name by the restaurants—Floating on Water. The dough didn't have to be very dry; a little flour was enough to make a basin full. When the stone basin was tipped, the pulp would flow slowly, but wouldn't turn into a sloppy goo.
