"Alright, coming right up," Qin Xiangnuan followed the recipe she remembered, first putting the vermicelli in a small bamboo basket and scalding it in boiling water. Then, she took a bowl and added several types of vegetables. The flavors all came from the soup base; the rest was very simple. She added a bit of vinegar, soy sauce, and salt to the bowl, then placed the scalded vermicelli in, poured in some chicken broth, and added a few pieces of her specially prepared chicken. The chicken tasted very much like what would later become known as stewed chicken. She had cut them into small pieces, which made it much tastier than ordinary meat.
Finally, she topped off the bowl with some cooked peanuts and dried soybeans.
Once she placed the prepared spicy and sour vermicelli on the table, the aroma wafted out, attracting even passersby at the entrance of their shop.
