Another hour later, Gu Nian and Lin Chen still ranked second with twenty little red flags.
The first place couple, No. 38, found an astonishing thirty little red flags, ten more than Gu Nian and Lin Chen.
The couple in third place received only eight red flags.
Other couples have even less.
Now, Gu Nian and Lin Chen were basically sure that couple No. 38 must be players in the survival game, and those two people must have some weird tricks.
While looking for the little red flag, they also discovered a hidden pattern.
Anywhere where there are little red flags is dangerous.
The higher the risk, the more red flags there will be.
It gives people the impression that the ultimate goal of the program team in organizing such a program is just to watch couples die in a fancy way.
"It's already one o'clock in the afternoon. Should we stop and find a place to eat and replenish our strength?" Gu Nian said.
She found a place with slightly less vegetation, used a long knife to clear away the surrounding weeds and obstacles, took out a portable stove and camping cooking utensils from the space, and started to get busy.
After a while, a rich aroma began to emit from the boiled mushroom soup pot.
Gu Nian glanced at Lin Chen, whose stomach was growling with hunger, picked up pieces of mutton as thin as paper, and put them into the bottom of the boiling clear soup pot.
Crab-eye bubbles are boiling in the soup pot.
Red dates, green onions, ginger slices, mushrooms, shiitake mushroom slices, dried sea rice, and the bright red and shiny red peppers. These ingredients in the soup base are tumbling with the soup, and the snow-white and tender red meat slices are in the soup pot.
Then it rolled up into a soft little ball.
Gu Nian and Lin Chen sat on small portable chairs and began to taste the delicious food.
The blanched mutton, dipped in the sauce carefully prepared by Gu Nian, is smooth, tender, soft, fresh, fragrant and hot. It fills the tip of the tongue and quickly conquers the taste buds.
The flavors of sauces vary greatly.
The aroma of oil, soy sauce, scallion oil, sesame and peanuts, these complex aromas blend perfectly with the deliciousness of the mutton, and there is no hint of fishy smell in the mouth.
Of course, the ingredients Gu Nian prepared were not just mutton.
The tripe is crispy, tender and refreshing. Just cook it for a few seconds and the chewy and crunchy texture will flow to your tongue.
The white jade tofu is so smooth and tender that it melts on the tip of your tongue with just a sip.
Crispy golden needles, black fungus, magnolia, ivory white radish slices, shiitake mushrooms, oyster mushrooms, vermicelli, these ingredients are in the special hot pot, accompanied by the popping and rolling soup, exuding an alluring aroma.
The various ingredients swirled around in the mouth, swaying and blending together, like snowflakes flying in and out. Although each one was stunning, none of them in the sky were exactly the same.
The ingredients are ever-changing according to personal tastes. The ingredients can be high-end and classy, or they can be fresh and down-to-earth, suitable for spring and snow, and will not be rejected by lower-income people. This is the charm of hot pot.
Two people actually cooked hot pot in the forest. This method of operation instantly made their live broadcast room extremely popular.
"Ahhhhhhhhh! I admit that I felt sour when I saw them eating hot pot!"
