"Indeed, noodle soup is a wonderful thing, similar to the principle we use when thickening pasta sauce with noodle water."
Western cuisine doesn't use chicken powder or MSG as seasonings; it solely relies on the natural flavor of the food, making the process quite complicated, and a rich stock is indispensable.
Even if they don't use it, he certainly knows that chicken powder and MSG exist, but it's his first time tasting noodle soup made purely from them, mixed with flavors of seaweed, dried shrimp, and scallions, and it's quite captivating.
He scooped up a plump little wonton, and before he tasted it, he watched helplessly as it deflated.
So it's all soup inside?
How thin must the wrapper be to puff up so full?
He gently sucked it tentatively, barely exerting any effort, and the little wonton vanished entirely from the spoon.
