In Haidian, Beijing, the warm and humid monsoon blows from the Pacific Ocean, and the top student is growing like crazy. It’s the busiest season for college students again, exam season. The large amount of carbohydrates brought by breakfast can maintain the necessary sucrose for the body after heavy review. It is now five o'clock in the morning. In order to prepare a nutritious and delicious breakfast for his roommates who are poor students, Nima Kunye is going out to find the freshest ingredients. Nima Kunye carefully searched for the Sophora japonica that he discovered a few days ago. In the eyes of the local people, the Sophora japonica flower can bring nutrition and good luck to the candidates, making it worth the risk. Now, he has to find a way to reach the top of the tree. It sounds unbelievable, but this custom has been going on for thousands of years. Nima chose a nylon rope to connect himself to the big tree. From now on, this nylon rope is at stake. It looks like it's going well. An hour later, Nima finally tied the knot and was ready to start climbing. (Actually, we don’t have to climb trees.) In modern society, due to more convenient logistics and transportation, people no longer need to collect it themselves, and can find satisfactory ingredients in supermarkets, including various raw materials for instant noodles. Instant noodles are rich in flavor and create a complex taste, and various ingredients are indispensable combinations. The Braised Dried Pork Noodles are smooth and tender in the mouth and have a rich flavor; Laotan Pickled Cabbage Noodles have a crisp texture and a sour and spicy taste. They are must-have dishes in college students' dormitories. Nyimakunye masters an ancient technique of extracting the essence of various spices to make instant noodle soup. The right water temperature can make the aroma of the soup more diverse. Ninety-four degrees, Nima Kun Ye carefully followed the rules of his ancestors. One penny of Ningxia wolfberry, two penny of Xinjiang licorice, and one penny of Yunnan rose are added to 94-degree hot water to force out the aroma and release acidic substances, which not only makes the noodles more delicate, but also adds freshness to the soup. Stir repeatedly to make a delicious soup. Add seasonings to retain the traditional flavor of instant noodles. When the soup is poured into the noodles, the collagen on the surface of the noodles meets the seasonings, forming a rich red sauce. Time is food’s best friend, and the aroma penetrates into the noodles within three minutes. After processing, aromatics are further released. Select good preserved egg sausage slices, add the soup, and simmer thoroughly. Stir repeatedly to allow different ingredients to meet and blend in the soup. Add white wine at the end to add a strange aroma to the spicy and sour soup. (Good for instant noodles!) The more precious the delicacy is, the more ordinary it often looks on the outside. The delicious encounter of instant noodles with different flavors is not only an electric collision between taste buds and nerves, but also a gathering across thousands of miles from all over the world. (You will know the meaning of instant noodles when you come to the university. Every dormitory has them, but the taste of instant noodles in each dormitory is different.) In the long exam month, with the company of hot and sour instant noodles, and then The dull days seem to become warm, rich, and interesting. From the migration of individual lives to the exchange and transportation of instant noodles, from the evolution of brewing methods to the changing fate of life, the hurried pace of people and instant noodles has never stopped. However, no matter how far you go, in people's minds, only the smell of dormitory instant noodles is familiar and stubborn. It is like a taste positioning system, one end locks the different place after they went their separate ways, and the other end is always tied to the memory. Deep in a university dormitory.