Take a taxi. You have reached Hubu Lane at Hanyangmen, Wuchang. Ask someone yourself. Passing the Shouyi Garden on the way. Hubu Lane Hubu Lane-Wuhan Breakfast "First Street"

Hubu Lane, located in Free Road, Wuchang, is a century-old lane with a length of 1.51 meters, and its prosperous breakfast stalls have been enduring for 21 years. In the Qing dynasty, this 111-meter alley was named after being adjacent to the Fantai yamen.

People in Wuhan will have breakfast, which is called "premature". This originally came from a poem "Zhuzhici in Hankou" in Qing Dynasty. Breakfast, which was perfunctory or even ignored in other cities, was casually and grandly promoted by Wuhan people as a "New Year". Hubu Lane, which is famous for its snacks, is the most famous "Early Lane" in Wuhan.

at the entrance of the alley, a note written by He Zuohuan, a famous folk art performer in Wuhan, is engraved: "Chinese flavor comes early and rice comes first, and it's hot and fresh in Hubu Lane". At the other end of the alley, two stone lions stand, and above it is inscribed by the famous calligrapher Chen Yijing in Taishan stone carving style: "Chinese flavor comes early and the first lane".

The pavements of Hubu Lane are laid out on a family basis, with homes upstairs and food shops downstairs. The breakfast here is old enough and delicious enough. There are more than 31 kinds of special snacks, such as Regan Noodles with Shi Popo, fresh fish paste soup powder with Xu Sister-in-law, beef noodles with Chen family, porridge and pancakes with Gao's couple, rice wine with Wan's couple and so on, which have well preserved the characteristics of Wuhan's food culture.

History of Hubu Lane:

In the 1941s, Xie's noodle nest, which was peddled along the street with a small shoulder, settled down in Hubu Lane, enjoying a good reputation in three towns because of its variety and delicious taste. In the early days of liberation, the catering industry entered cooperative mode, and Xie's noodle nest was "incorporated" by state-owned restaurants, and his reputation gradually faded.

In 1971s, some people cooked breakfast in Hubu Lane to support their families, which led to many famous snacks, such as Regan Noodles, Chen's spicy beef noodles and so on.

From 1981s to 1991s, the riverside area of Zhonghua Road was the starting point and terminal of many public transport vehicles in Wuhan, and the passenger ferry terminals were concentrated. Many citizens crossed the river to work by ferry, and Hubu Lane gradually became a "premature" gathering place for these office workers. In 1991, Xie's descendants returned to their old jobs, resumed their traditional production methods and business methods, and settled down in Hubu Lane again.

This is the starting point for the prosperity of Hubu Lane. Since then, the whole city and even the scattered old Wuhan have come here "prematurely" every chance. An alley that is no more than 1.51 meters long and no more than 3 meters wide is visited by thousands of people every day, and business is booming all year round.

in p>2113, Wuchang district government built it into the first lane of Chinese breakfast. Through antique renovation, the architecture here shows a Ming and Qing style. And set up a 19-meter-long and 3-meter-high Chinese breakfast cultural wall in the whole street.

Snacks in Hubu Lane have become synonymous with Chinese breakfast, and there is a saying that "try Hubu Lane early and eat Jiqing Street at night".

classic food in Hubu Lane:

Mianwo:

Mianwo is one of the "premature" daily necessities of Wuhan people. It is a kind of rice flour as raw material, with chopped green onion and noodle nest. It is said that it was created by a biscuit vendor in Hanzheng Street during Guangxu period of Qing Dynasty. After being fried, the dough is golden on both sides, crisp outside and soft inside, and crispy in the nest, which is deeply loved by Wuhan people.

Fried dough sticks:

Actually, they are a kind of traditional food popular all over China, but the fried dough sticks here are different from others. Their unique characteristics are reddish golden color, more than 31 centimeters long, standing without bending, crisp and crisp, refreshing and fragrant.

if you break the fried dough sticks into three or four sections, take the steamed glutinous rice out of the pot and spread it on a board cloth, sprinkle a little sesame and white sugar, and then roll the broken fried dough sticks on the glutinous rice. The fried dough sticks are wrapped with glutinous rice balls, and then sprinkle some white sugar. You should serve a bowl of sake or milk and soybean milk, which is very pleasant to eat.

Regan Noodles:

Regan Noodles is a popular food among Wuhan people who are "premature". It is cheap and affordable, and you can comfortably fill your stomach with 2 yuan.

in the traditional Wuhan Regan Noodles, the soft and refreshing flour of the duster reveals a chewy taste, which is neither sticky nor hard. When you pick the flour with chopsticks, the sesame paste is smooth and not tangled, and the aroma is fragrant. There is no soup in the noodles. After being scalded, it expands completely with heat and absorbs the sauce completely. The feeling of Regan Noodles in the mouth is waxy, the original noodle flavor and sesame flavor in the sauce. In particular, sesame seeds are ground and mixed in the sauce, which is particularly attractive. After three or two bites, I didn't feel anything. A bowl of noodles went into my stomach.

Tofu brain:

Just eating noodles will make you feel a little too dry, and a bowl of Tofu brain (also called tofu flower) will be very good. White is sweet bean curd, and salted bean curd is added with sesame oil, shrimp skin, coriander and chopped green onion. The taste is determined according to the needs of guests.

Regan Noodles and tofu pudding are the best combination for breakfast.

aleurone soup:

aleurone soup is a kind of soup with fish bones and strong rice noodles. Unlike any other rice noodles, it is very thick and has enough pepper. Fried dough sticks and paste soup powder are good choices for breakfast. The elasticity of rice noodles, the crispness of fried dough sticks and the freshness of paste soup, together, make people feel carefree and unable to stop.

Sister-in-law Xu's paste soup

A small door is crowded with people who eat paste soup with relish. Snow-white paper bowls are served, and the raw materials are: slightly thick paste soup, white rice flour, and green scallion and red spicy radish sprinkled on the upper layer; The slender rice noodles are chewy, the thick paste reveals the light and delicious fish, and the essential pepper is cool and spicy; Even the way of eating is the same as that of old Wuhan: a bowl of sticky soup powder and a fried dough stick from Huang Cancan. Slowly taste the familiar Chinese snacks, as if the unique flavor of paste soup powder wandered from the distant horizon.

The boss sitting at the door smiled and reminded me: "Drink soup, the essence of this soup powder is in the soup!" I picked up a bowl of wheezing and had a good time! Don't look at the delicious soup powder, it's very troublesome to make. It is said that Xu Sao, who sells paste soup powder, gets up at 4 o'clock in the morning, buys the freshest Xiao Xi head fish, and then cuts them open one by one and puts them into a pot to boil them into paste. Boiling paste is also very particular. Without fish, the flavor of soup is not enough. Too much fish smells bad. But Mrs. Xu's powder and soup are genuine, until the fish are dissolved in the soup, even the fish bones are almost simmered, especially the pepper here, which makes me delicious and enjoyable. Two fried dough sticks are dipped in the soup together. Oh, I am a fairy! (Even immortals eat soup powder! )

Huanxituo:

It is a huge hollow hemp. High-quality Huanxi Tuo, with an oily coat sprinkled with black sesame seeds, is crisp but not greasy at all. The glutinous rice with soft fragrance on the inner layer is wrapped with sweet bean paste stuffing, which makes people eat it. It is really "happy"

Sugar Ciba:

It is refined from glutinous rice, steamed and seasoned, fried into strips, and it is sweet on the outside and delicious on the inside.

Egg-blossom rice wine:

The food made from raw eggs and hot rice wine is sweet and fragrant.

Wanshi rice wine

Wanshi rice hotel, the store is only 11 square meters. It is said that the store can sell more than 311 bowls of rice wine a day, which consumes more than 11 kilograms of fresh eggs, not including packaged and sealed soybean milk and fresh and hot milk in the microwave oven.

Wanshi rice wine is made of high-quality glutinous rice with traditional starter, and it tastes sweet and moist, but not sour. In particular, the eggs used to soak rice wine here are all small-flavored earth eggs. If you break the eggs on the spot and make them into egg-shaped rice wine, it will be the same yellow and white, sweet and delicious, or if you eat a "happy snake" (sesame glutinous rice ball), it will have another wonderful taste.

here, rice wine is only one yuan for a bowl of eggs. In the words of Mr. and Mrs. Wan, it's really small profits but quick turnover. It's delicious but not expensive!

Sanxian bean skin

Bean skin is another main food that Wuhan people eat too early. In the early years, the old Wuhan people used mung beans and rice to grind and spread their skins on holidays, wrapped them with glutinous rice and diced meat, and fried them as holiday delicacies. Now it has already become an ordinary breakfast. The three fresh bean skins in Hubu Lane are crispy outside and soft inside, oily but not greasy. There are three real delicacies in the stuffing: fresh meat, fresh eggs and fresh shrimp. It makes you want to eat when you smell it, and you want to eat after eating it. Finally, I ate the fine fried and shiny bean skin, which was refreshing, soft and oily but not greasy. It's really delicious and full of oil!

there are more delicious foods:

fried jiaozi, crispy dough twists, fried noodle nests, three fresh bean skins, fried buns, Regan Noodles, hot and sour rice noodles, Rice rake cake, fish sauce paste powder, roasted plum, Huanxituo, hair cake, fried dumpling, dumpling, wonton, glutinous rice chicken, rice powder, oil pier, Jingwu Road duck neck, soup bag, baked sweet potato, glutinous rice wrapped fried dough sticks, crisp dumpling, Ciba, chopped steamed buns, glutinous rice noodle nest, fried dough sticks. Cai Linji-Regan Noodles, Tan Yanji-Dumplings, Shunxiangju-Roasted Plum, Fuqinghe-Beef Rice Noodle, Wufangzhai-Tangyuan, Xiaotaoyuan-Simmer Soup, Laoqianji-Beef Beans, Noodle Nest, Tian Qiheng-Muddled Soup Powder, Beef Bones with New Agricultural Characteristics, Small Tangyuan for People's Livelihood, Fuqing. Dongpo cake, fragrant oil, rice cake, assorted bean curd, bean jelly cold noodles, fried chestnuts in Liangxiang, and glutinous rice flour, Stir-fried ginkgo (ginkgo biloba) snacks in Wuhan also include fried oil cakes, fried dough sticks, steamed dumplings, fried buns, steamed buns with sauced meat, Huanxituo, rice cakes, glutinous rice, glutinous rice buns, rice wine four seasons soup buns, Tan Yanji dumplings, Wuhan Regan Noodles, Wuhan noodle nests, Huangzhou roasted plum, Dongpo cakes, Jiangling eight-treasure rice, Yunmeng fish noodles, Laotongcheng bean skin and Wuhan.