The Steamed Cold Noodles did look very appetizing.
As the steamed rice milk was very thin with less than 2 millimeters thickness; after slicing five pieces of steamed rice milk, there were only enough noodles to fill one bowl.
The milky white cold noodles were neatly arranged in the cyan bowl. Due to the color of the bowl, the noodles looked even more glossy. The newly made chili oil was poured onto the noodles, which were now emitting a slight layer of steam. When one studied the noodles, one would be able to see that each strain was permeated with red and glossy chili oil, with some sesame seeds sticking to them. The entire dish looked spicy and delicious.
The chili oil slowly soaked to the bottom of the bowl. Then, Yuan Zhou scooped up a spoonful of garlic water and poured it into the bowl. Instantly, the smell of garlic mixed with a spicy smell flooded the restaurant.
"This smells so good," the customers muttered.
