The noodles used in Wuhan hot dry noodles are alkaline noodles. The yellowish, rounded lye noodles can be found in many food courts and supermarkets in Wuhan.

Hot dry noodles are the snack of choice for Wuhaners in the morning, and Wuhaners' affection for them needs no explanation. Speaking only from abroad to Wuhan to play people, they again think of Wuhan, mostly because of the memory of Wuhan's hot noodles. The hot dry noodles for Wuhan people or in Wuhan stayed for a period of time friends, it is no longer just a snack, but a kind of feelings.

Hot dry noodles are different from both cold noodles, but also different from soup noodles, noodles cooked beforehand, after cold and oil, then drizzled with oil, vinegar, chili greens and other ingredients, more, increase the five-spice sauce sesame sauce, sesame oil, incense plus a variety of flavors, eat noodles thin and smooth with gluten, sauce aroma and flavor, yellow and oily in color, aroma and freshness, a kind of very refreshing spicy flavor, is the ancestral secret recipe, tantalizing appetites.

Expanded Information

History

Wuhan's summer heat, across a long period of time, people have long been adding edible alkali to prevent deterioration of the noodles, which is the predecessor of the hot noodles - cut noodles. The Qing Dynasty's "Hankou Zhu Zhi Zi" has recorded: "Three days in the morning is different from the usual, a wolf meal meal can be forgotten. Cutting noodles, bean threads, dried threads and powder, and fish meal rounds rolled in chicken soup."

Early in the 20th century, food vendor Li Bao continued the practice of cutting noodles from his predecessors, boiling, draining, and mixing the noodles with sesame oil to make the unique flavor of hot dry noodles. Later, Cai Mingwei inherited Li Bao's skills and repeatedly improved them to form a set of specific technical procedures, creating the "Cai Linji Hot Noodles", which is famous for its "crisp and strong, yellow and oily, fragrant and fresh".

Reference? Baidu Encyclopedia-Hot Dry Noodles