The place was deserted, and Xia Yu finally heard the delicate-featured young monk murmuring something with a distant, ethereal tone.
"Dragon noodles..."
"Char siu, half-boiled soft-centered egg, seasonal vegetables, fresh green scallions."
"Though they say the soul of a bowl of noodles lies in its broth, this alkali wheat dragon noodle truly captures the essence of noodle making, it's incredible!"
Xia Yu's eyebrows slightly furrowed.
Dragon noodles?
He was a bit stunned.
To those in the know, the term "dragon noodles" is equivalent to ramen.
In the early 20th century, the word ramen didn't exist; at that time, the people of the island country referred to Chinese ramen as "dragon noodles." It wasn't until later, when many immigrants brought ramen culture to the island, and the Chinese adapted it with soy sauce and broths made from chicken bones and pork bones to suit local tastes, that Japanese ramen came into being.
