[It's not just you swallowed, but I have also. I never knew that my saliva was so much. As soon as I swallowed it, my mouth began to secrete saliva again and I was convinced.]

[Our Chinese cuisine is called salivation chicken, so I call it salivation baby. This salivation is so much.]

[What's wrong with you? Why are you still robbing the name of someone's salivating baby?]

[Because I saliva more than saliva, I am a well-deserved saliva.]

[Hahaha, salivating baby should spend money to hire you as a spokesperson.]

[This idea is good. Are there any connections in our live broadcast room? Can you help me convey it to my salivational baby so that they can give me less endorsement fee.]

[Hahaha, I can’t eat delicious food, it’s good to make some money. Can you help me think of a name? I also want to be a spokesperson.]

[Hahaha, you just call it Sanxian Yi Noodles. The host hasn't said Sanxian Baijiu. Although the ingredients and methods of Sanxian are different, they are both noodles, and Sanxian Yi Noodles are the noodles, childhood noodles.]

【Not bad, I also like Sanxian the most for the braised rice here, I am a carnivorous animal.】

Host: "Since everyone's voice is so high, let's talk about Sanxian Braised next."

"What I don't like most here is the three-fresh braised rice, not because it's not delicious, but because I personally don't like to eat mushrooms. There are too many mushrooms in it, but after I tasted it, I found that I was not disgusted with the three-fresh braised rice made by Nangong Ming, and I just took a bite without mixing noodles."

"I used to eat mushrooms, no, as long as I eat the food, I feel nauseous and nauseous when I eat it a little bit of the mushrooms. It's not how unpalatable that dish is, but the kind of uncontrollable nausea."

"But this made by Nangong Ming is really really delicious. I have never eaten such delicious mushrooms."

"The scent of mushrooms is perfectly blended with other ingredients. Although it tastes a little bit like mushrooms, I don't dislike it."

"The shrimp meat is also very tender, and the texture is a bit rustling when it comes into contact with the soup, but the meat inside is very tender."

"The fungus is also crispy, but unlike other fungus, the surface layer of the fungus is actually separated from the inside. A little soup will flow out when it tastes. I don't know how Nangong Ming made it."

[Can we stop talking, I am really hungry.]

[When I made fungus before, I occasionally made this. I don’t know how it was made. I usually like to stock up on goods, and the fungus I bought can last for a long time, so I used the same fungus, which were not bought later, nor were they special varieties.]

[Wow, then aren’t you as good as Nangong Ming? This time, Nangong Ming is in the top three. If you round it up, you are also in the top three of the food competition.]

【Hahaha, you rounded a lot.】

【Yes, yes, that's it, we must change the topic, so we feel much less hungry.】

【Not useful, I am still very greedy.】

【It would be great if I could move the camera away, so don’t let me see some delicious food again? 】

[Why is the photographer's hand so stable? This time it didn't shake at all.]

【What a fragrance makes the camera fall into the rub!】

【Hahaha.】

Host: "Hehe, this camera cannot be lost. This is the camera, the camera is too expensive. Second, if this falls into the braised, won't this braised food be eaten? It's not good to waste delicious food."
Chapter completed!