Many people have likely experienced a buffet where plates of food rotate on a conveyor belt, and when your desired dish comes around, you can pick it up with your chopsticks. This method of eating is fun and offers diners a lot of freedom in their choices.
Similarly, the recently popular "flowing noodles" in Japan operates on this principle! Diners line up along a long bamboo tube filled with flowing water, where noodles are sent down the stream for people to catch and eat. This unique and refreshing way of eating allows people to dip the noodles into sauce before enjoying them.
At the end of the bamboo tube, a small basket is typically placed to catch any leftover food, preventing waste.
...
Unlike flowing noodles, there is a specialty dish in the Tibetan region of China called "Jia Jia Noodles." A large bowl of noodles is divided into small portions, each just a mouthful, and the chef continuously adds more until the diner is full.
Eating Jia Jia Noodles is a casual and enjoyable experience. If you don't want to keep adding noodles, you can use a big bowl and eat heartily. But for those who have time and seek fun, eating small portions adds a special flavor to the experience. Each portion of noodles is accompanied by a stone placed beside the bowl. When you can no longer eat, you place your chopsticks in an "X" shape across the bowl to signal that you're done.
The distinctive feature of Jia Jia Noodles is its focus on leisure and entertainment, with the elaborate service and preparation being a way to welcome guests from afar. In fact, the Chameleon Noodle Tower that Zane is now making is somewhat similar to Jia Jia Noodles, offering a similar eating experience!
...
This dish is undeniably a top-tier noodle dish, with various sauces paired with different noodles, creating countless combinations of flavors. The noodles are consistently chewy and firm, while the sauces are diverse and plentiful. Without exaggeration, this dish combines quantity and quality, making it one of the finest noodle dishes.
Zane took out dozens of small ceramic bowls, dividing the five types of noodles into several portions and placing them into the bowls. He then prepared dozens of small bowls for the different soups he had made earlier, also dividing them into portions and pouring them into the bowls.
In the end, what was laid out before The Monarch were dozens of small bowls of noodles and dozens of bowls of soup. These bowls were neatly arranged on the long dining table, like small mountain peaks, each glowing with an enticing sheen. The noodles varied in color—some were as white as jade, others golden yellow, some green, and even some orange.
As for the soups, there were many: chicken bone broth, coconut milk soup, beef broth, mushroom soup, and strange-flavored seafood soup.
...
"This..."
"Are these dozens of small bowls of noodles and soup all just one dish?"
The Monarch had never seen anything like this before. His mind was muddled, unable to make sense of what was before him.
"Yes!"
"This is the Chameleon Noodle Tower."
"It's a magical noodle dish that stimulates human appetite by pairing different noodles with different soups," Zane explained with a slight smile.
"Different noodles? And different soups?" The Monarch was even more confused, but looking at the seemingly endless rows of noodles and soups before him, he couldn't help but swallow.
"And how do you eat this dish...?"
"However you want!"
"You can mix and match any way you like."
"Each small bowl of noodles and soup is just enough for one bite," Zane continued. "After you finish one, you can simply pour another bowl of soup into another bowl of noodles."
"Interesting."
"I've heard that your tavern allows customers to freely choose their dishes. Now I see that not only do you have this rule, but even with a simple noodle dish, you manage to make it so flexible and free!"
"To be honest, just for your creativity, I have to admire you."
"It's rare for me to introduce myself by name to a surface-level chef. I usually just go by the title of 'The Monarch.'"
"Hello, please allow me to reintroduce myself—my name is Davis!"
From this moment on, Davis regarded Zane with respect.
"Alright, go ahead and taste it."
"I believe this dish will change your perspective on the Midnight Chefs," Zane replied nonchalantly.
...
Davis quickly poured a small bowl of amber-colored broth over the spinach noodles. Instantly, the noodles in the soup rolled and twisted, becoming supple and elastic like silver threads. With a stir of the chopsticks, each noodle absorbed the essence of the broth, becoming plump and glossy.
Gently picking up a noodle, it danced in the air, exuding a faint spinach aroma and the rich fragrance of the chicken bone broth. The broth, slightly glistening under the light, was the result of long hours of simmering, releasing a deep, savory aroma. Each drop of the broth was concentrated essence, combining the richness of the chicken with the depth of the bones and the unique flavors of various spices.
The noodles were surrounded by a few pieces of green vegetables and tender slices of chicken. The green vegetables, floating in the hot broth, added a fresh green color to the dish, enhancing both the appearance and flavor. The chicken slices were as thin as paper, with a clear texture, tender and juicy. A gentle bite revealed the delicate taste of the chicken blending with the rich broth.
Stirring slightly, the noodles, broth, vegetables, and chicken blended perfectly. Each bite offered a layered experience—first, the chewiness of the noodles and the subtle spinach flavor, then the richness and freshness of the broth, and finally, the tenderness of the chicken and the freshness of the vegetables.
This delightful combination amazed Davis, making him feel as if he were wrapped in a warm embrace, the cold of winter and the weariness melting away.
"Huh? Is that it?"
Swallowing the last bite, Davis stared blankly at the empty ceramic bowl, feeling unsatisfied and wanting more.
...
His gaze soon fell on a bowl of milky white coconut soup. The coconut soup sat quietly on the wooden table, exuding a faint sweet fragrance, like a gentle breeze from a tropical beach, carrying a hint of coolness and warmth.
The soup was white, thick, and slightly glossy. With a slight shake, it seemed to whisper tales from distant lands. Each drop of coconut milk contained the essence of the coconut, releasing a light coconut aroma into the air. The fragrance was pure and natural, fresh and sweet, like morning dew.
Unable to resist, Davis quickly picked up the small bowl of coconut milk soup and poured it into a bowl of noodles flavored with dragon fruit and carrot. The coconut milk soup, with a few translucent pieces of coconut meat floating in it, looked like pearls lying quietly at the bottom of the bowl. The coconut meat was soft and chewy, offering a unique sweetness and a faint coconut aroma that blended with the soup, enriching the flavor and adding layers to the taste.
As the chopsticks stirred, the coconut milk soup seemed to come alive, swirling gently in the bowl. The scene was like a dynamic painting, so beautiful it was mesmerizing. As the steam rose, the coconut aroma became even more intense, ready to transport Davis to a world filled with sunshine and warmth.
Tasting a sip of the coconut milk soup, Davis first felt the smoothness and richness of the coconut milk, followed by the sweetness and chewiness of the coconut meat. They intertwined, dancing joyfully on his tongue, while the subtle coconut fragrance lingered, making the experience unforgettable. The noodles, delicate in texture, combined perfectly with the richness of the soup, turning each bite into a feast for the senses.
Yes! It was enough to make one want to keep eating...
"Huh?"
"Finished again?"
"The amount in each small bowl is indeed just enough to fill the gaps between my teeth!" Davis sighed, clearly longing for more.
After all, just two bites of noodles were like a fleeting star across the sky, leaving behind only a momentary glow and an endless void.
...
Next was a small bowl of beef broth soba noodles, a dish that blended traditional craftsmanship with unique flavors. The steaming noodles rolled in the bowl, and as soon as the broth was added, it released a rich aroma that made Davis's mouth water.
Though the soba noodles were store-bought, Zane had cooked them perfectly—neither too soft nor too firm, maintaining just the right chewiness. The beef broth was the soul of this dish, made by slowly simmering fresh beef, beef bones, and various spices. After hours of cooking, the beef's richness and the bones' depth melded together, creating a thick, flavorful broth with layers of taste.
Each bite seemed to carry the essence of time and Zane's dedication. The beef, though not the highest quality, was tender and juicy, having absorbed the broth's essence during cooking. A gentle bite revealed the delicate texture and flavor of the beef, blending harmoniously with the noodles.
Additionally, the noodles were garnished with chopped scallions and cilantro, adding a touch of green and a hint of crispness to the dish. The combination of flavors and textures in the beef broth soba noodles made Davis unable to stop eating, each bite filled with happiness.
...
After that came a bowl of mushroom soup noodles, bringing the freshness and tranquility of the forest. The first thing to catch the eye was the golden-yellow broth, warm and bright like the rising sun. Light mushroom slices floated on the surface, resembling autumn leaves drifting in the wind or lotus leaves resting on a pond.
The mushrooms varied in color—some dark brown, others a light earthy shade. They spread out in the soup, releasing a subtle mushroom fragrance. The noodles were long and chewy
, soft yet elastic like a maiden's hair, gently quivering in the golden broth as if telling a story.
When Davis gently lifted a noodle with his chopsticks, it slid smoothly into his mouth, carrying a hint of wheat flavor and the rich taste of mushroom broth. The mushroom slices melted in his mouth, releasing a deep aroma that formed a unique and satisfying flavor. This flavor was neither too strong nor too light, perfectly balanced, allowing Davis to taste the natural goodness of the ingredients.
In this bowl of mushroom soup noodles, many elements that Davis found difficult to grasp were presented perfectly!
...
Finally, there was a bowl of strange-flavored seafood soup noodles. The rich soup, resembling a carefully crafted treasure from the depths of the sea, had a deep yellow hue. Thin white strips of squid floated on the surface, swaying gently in the soup like graceful dancers.
The squid strips, soaked in the broth's essence, were tender and flavorful. A bite released the fresh juices, with a faint ocean scent accompanying the unique "strange flavor" that spread across the tongue. This flavor was a complex mix of sweet, salty, sour, spicy, and savory, creating a delightful taste experience.
The noodles, made from high-quality wheat flour, were smooth and chewy, coated in the flavorful broth. The dish also included a variety of seafood ingredients—tender shrimp, soft fish slices, and plump shellfish, each adding its distinct seafood aroma to the mix. Together, these elements created a seafood feast that left Davis in awe.
Amazing! Truly indescribable!
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