1. In the eyes of outsiders, hot dry noodles have become one of the most famous business cards of Wuhan cuisine. Unlike cold noodles and soup noodles, hot noodles are strong and full of noodles, topped with sesame sauce, sesame oil and chili oil, stirred, and shivered into the mouth before the sauce solidifies, the flavor is just right.

Every hot noodle shop in Wuhan has a slightly different sauce flavor, and getting up in the morning with a bowl of hot noodles is the city's most unique way to say hello.

2. Paste soup noodles, known as "Wuhan people's mutton buns". Wuhan is a province of thousands of lakes and a city of hundreds of lakes, and naturally, fish is not missing from Wuhan's breakfast. Fresh fish is boiled into a paste soup, together with rice flour boiled out of rice, sprinkled with small onions, shrimp, pepper, scallions, spicy radish. There is nothing fresher than this in Wuhan's early morning. In the eyes of Wuhaners, the battered soup noodles must be eaten with doughnuts. Dip the doughnuts in the soup, and that fresh flavor and crispy texture is a gift to the old Wuhaners in the early morning.

3. Siu mai

Wuhan's early morning culture has a very important indicator of a lot of oil, anti-hunger, and siu mai is a representative of this. Roasted wheat inside the glutinous rice, meat, mushrooms ...... eat enough tender, the moment of entry also has a strong pepper flavor, broth is rich and flavorful, plus each bite of the skin thin and soft, the taste is really delicious. Siu mai is usually eaten with oil cake, which is a favorite "morning" snack in Wuhan. The oil cake is crispy and crunchy, and the siu mai is sticky and moist, mixing the flavors together is really unique. Cocktail Dumplings Cocktail dumplings are not dumplings, but are named after the shape of a cocktail and dumplings. The old recipe is made from old noodles, the dough is pulled into small doses, gently pressed, picked up a large mass of meat filling, a pair of folded, the dumplings will have taken shape. The cover of the motion picture and then use both hands to spread flat, slowly pull big, put into the boiling hot frying pan, only to wait for it from the white fat slowly into a touch of golden oil. The cover of the picture is crispy on the outside