How many ways to eat noodles? I believe that veteran noodle lovers can't answer for a while, if you want to challenge your knowledge of pasta, you might as well come and see the world. From the entrance of the restaurant, the restaurant is full of literary and artistic style, as if entering an exhibition hall: the storefront with green as the main tone, the colorful vegetables and fruits are arranged, and the menu is also colorful, which will whet your appetite. The noodles sold here are all vegetarian noodles, whether it is the placement of the noodles or the color of the ingredients, they all have a high appearance, and they can be photographed colorful without filters, and they are not dull at all. The boss has traveled to more than 70 countries, and he brings back all the amazing flavors and incorporates them into plant-based food. To see the world is to let visitors from all over the world "see the face of the world". As a result, the selection of noodle flavors here is also abundant, breaking geographical restrictions. The bad uncle plays music, makes movies, engages in finance and real estate, and has traveled to 70 countries, and is really a food gourmand who has "seen the world". The menu that meets the world is the epitome of the footprints of the bad uncle's life. From a bowl of noodles to cooking techniques, ingredient matching, and nutritional comparison, to a plate of hot sauce, a drop of olive oil, and a spoonful of sea salt, the boss has strict requirements, including American coarse sea salt, Taiwanese pure brewed soy sauce, Italian Rome tomatoes, Spanish virgin olive oil, and chili peppers are fried with Chiayi radish...... The noodles are made with highly alkaline vegetable juice instead of water and artificial alkali, which has a high appearance and excellent taste. The soup base is made from nine kinds of fruits and vegetables, and a variety of vegetables are used to create different flavors. "You can't use rock salt, because rock salt is more suitable for curing meat, it will have a slightly bitter taste, and you must use sun-dried salt that tastes healthier and better." In the world, chefs don't have a tsunami to line up a piece of seasoning, they think that seasoning is an invasion of the original flavor of the ingredients. Restaurants that don't rely on seasonings are confident in their raw materials. The flour used in the restaurant comes from the Hetao region of Inner Mongolia, one of the best flour producing regions in China, and each dish has its own unique flavor. The kitchen of the restaurant is open, and the chef stretches the dough and noodles in front of the customers, and when they touch the noodle cooking table, they fall into the sieve of the noodle soup, and the spectators are the first to enjoy it visually. Customers can also specify their taste preferences in advance, such as the softness and firmness of the noodles. Take the simplest Yangchun white snow noodles as an example, the noodles are served with shredded pork with cabbage, and the taste of the soup is moderately salty and delicious. The famous Nanyang dish Laksa needs spices to enhance the flavor, and the fish cakes here are replaced by tofu, the fish balls are replaced by shiitake mushroom balls, and other vegetables. Even if there is no fish and shrimp flavor, this Nanyang noodle is still delicious. Taiwan Danzi noodles, perverted hot and sour noodles, tomato braised noodles, and braised whole wheat noodles in the desert are also unique and worth tasting. The owner often walks around the store and asks customers how they feel about it. The price of a bowl of noodles leads the capital, and the cost performance is slightly lower, but the characteristics are distinct, and it is worth a special visit, so that a bowl of noodles can tell you what is called meat-free and happy.