It's too early to talk about Wuhan, and we can't help but talk about Regan Noodles, an alkaline cooked noodle, which is very elastic. Blanch in boiling water with a sieve for a while, then drain, put in a bowl and start adding seasonings and ingredients. Condiments are nothing more than salt, pepper and monosodium glutamate, while ingredients are shrimp, diced spicy radish, chopped green onion and, most importantly, sesame sauce.

2. Bean skin

Wuhan bean skin has a history of 40 years. The "three fresh bean skin" in Laotongcheng is one of the main foods of Wuhan people "prematurely" and a unique traditional snack among Wuhan people. Square and thin, golden in color, fragrant and drunk. Stir-fry diced mushrooms, spiced dried mushrooms, diced mustard tuber, diced diced pork and diced bamboo shoots, add a little marinade and wrap with glutinous rice.

3. facial depression

Mianwo is unique to Wuhan and was built in Guangxu period of Qing Dynasty (A.D. 1875- 1909). Mianwo is one of the local snacks in Wuhan, which is similar to another snack Mianwo in Wuhan. The difference is that sweet potato (called noodle nest in Wuhan) is added to the noodle nest, which is also a kind of noodle nest and a delicious fried snack.

4, fresh fish paste soup powder

The fresh fish paste soup and fried dough sticks, which are called "the best in Wuhan", are the classic flavors of China. It is the mutton bread in soup of Wuhan people, and its traditional significance and historical connotation are not inferior to that of mutton bread in soup. A bowl of paste soup powder with delicious fish flavor is the smell and taste of water town, Zeguo and land of fish and rice. Paste soup powder is a snack variety with fried dough sticks. Whoever sells paste soup powder must be selling fried dough sticks.

5, glutinous rice wrapped in fritters

The glutinous rice wrapped fritters in Wuhan should be wrapped with walnut peanut powder first, and then wrapped with white sugar powder. This is repeated many times, just right, and the taste is delicate. The glutinous rice is white, the steaming temperature is in place, and the rice looks upright and chewy.