Lin Miaomiao, a former modern food researcher, traveled through time and became the daughter of the imperial cook of the Wei Dynasty. Good news: Her mind is full of modern food science knowledge, such as Maillard reaction, protein cross-linking, and amino acid freshness enhancement. Her theory is very solid. Bad news: His father had just offended a powerful man and was demoted. The family fled the capital overnight and lived in the south of the Yangtze River. All they had was a broken iron pot. In order not to starve to death, Lin Miaomiao could only set up a small noodle stall on the bank of the Qinhuai River. While others rely on ancestral internal skills when kneading dough, she pays attention to the optimal hydration ratio of gluten protein when kneading dough; while others rely on secret spices when making soup, she pays attention to the synergy of nucleotides and sodium glutamate to increase the freshness when making soup. A bowl of noodles with self-prepared "truffle oil", the fragrance spread far and wide, and it directly confused Shen Qinghanxiang, the new top scholar in the private interview. Shen Zhuangyuan ate so gracefully that he decided on the spot: "Mrs. Boss, I've got a monthly contract for you!" Business at the noodle stall boomed. Enemies in the imperial dining room far away in the capital became jealous and sent a spy to steal Lin Miaomiao's "top-secret soup recipe" in an attempt to cut off her livelihood. After Lin Miaomiao learned about it, not only did she not panic, she even laughed out loud: "Steal it, steal it, you can steal the formula, do you know what pasteurization is?" Scene 1: In the imperial dining room of the capital, the enemy made soup stock with the stolen formula and was about to present it to the emperor to claim credit. However, within three days, the soup stock went rancid, and the entire imperial dining room stunk. On the other side, Lin Miaomiao's noodle stall has been upgraded to "Da Wei's No. 1 Food Factory." She used modern food dehydration technology and vacuum sealing technology to create Dawei's first-generation "instant noodles" and "self-heating cans", which not only have a shelf life of half a year,
