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... e in the fridge? I’ll cook."
Saozi noodles are just a general name; each region has its different version. The saozi here is made with day lilies, black fungus, potatoes, carrots, and lean meat. It can be served as a soup noodle or dry mixed—without soup—and they also like to add an egg in it.
Mei Mengchen and I have the same taste; we both like it dry mixed. Of course, the soup isn’t much to fuss about, either. The broth used for cooking the noodles is fine, or you could make a ...
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