After polishing off that big bowl of gou-dao noodles, all three of them, including Chen Mo, clearly still wanted more.
The noodles were incredibly chewy, and the rich wheat aroma in them was something Granny Chen and Chen Kexin had never experienced before.
Their oil noodles here, after going through the steps of adding edible alkali, boiling, and then tossing with oil, had already lost most of their wheat fragrance; what they called "eating noodles" was more of a façade—honestly, it didn't have that much to do with the noodles themselves anymore.
Add in the diced pork knuckle that Chen Mo made—this stuff was something you could never get enough of, especially after he used Japanese dashi to bring a new seafood flavor into the pork knuckle; the taste really had a special charm.
But it was getting late.
Granny had a lot of ingredients to prepare and needed to get busy, and Chen Kexin had to head to work.
As for Chen Mo—
