Under Ling Miao's guidance, Susan heated a pot of oil. Ling Miao estimated the time and dipped a chopstick into the oil.

The golden oil coated the wooden chopsticks, and soon a series of small bubbles appeared around them.

Ling Miao put away her chopsticks, stretched out the prepared fried dough stick, and put it in, explaining, "The oil temperature is best controlled at around 180 degrees Celsius."

"If the oil temperature is too high, the fried dough sticks will easily become crispy and hard, but if it is too low, they will be too moist and tasteless."

The stretched dough is first put into the pot from the middle, followed by the two ends.

As soon as it hit the pan, the originally golden-yellow oil instantly started to bubble up with dense small bubbles.

In just four or five seconds, a long, fluffy object floated up.

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In just a few seconds, a long, thin dough ball slowly grew larger, all right before their eyes.

Ling Miao used her chopsticks to continuously stir the floating fried dough sticks.

Everyone watched in disbelief as the long, thin dough ball transformed into a fluffy object, growing larger and larger until it was several times its original size, at which point it slowly came to a stop.

Instead, a light brownish-yellow color appeared on its originally white surface.

At the same time, a rich aroma of oil slowly wafted out.

It's not entirely accurate to say it's oily and fragrant.

It has a completely pure oily aroma; once the pan is heated, it only has a greasy, oily smell.

But this time, the aroma of oil carries a subtle wheat scent, as if it's mixed with something else.

The people in the live stream couldn't quite describe the feeling. They smelled the increasingly fragrant aroma in the air and watched with bated breath as the golden, slightly burnt object gradually floated up.

Sheng Qinian's eyes grew brighter and brighter, and he almost blurted out—

Is that a fried dough stick?!