Regan Noodles is a specialty of Wuhan.

It originated in the early 193s. There was a food vendor named Li Bao in Changdi Street, Hankou, who made a living by selling bean jelly and noodle soup around Guandi Temple. One day, the weather was extremely hot, and many leftover noodles were not sold out. I was afraid that the noodles would turn sour and deteriorate, so I cooked and drained the leftover noodles and dried them on the chopping board. Accidentally knocked over the oil pot on the case, and sesame oil spilled on the noodles.

Li Bao had to mix the noodles with oil and air them again. The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, scooped them up and drained them into a bowl, and then added seasonings for selling bean jelly to make them steaming and fragrant. People rushed to buy. Someone asked what kind of noodles they were selling and said it was "Regan Noodles". Since then, this kind of noodle has been monopolized, and not only people compete to taste it, but also many people learn from him.

Mr. Cai opened a Regan Noodles noodle restaurant at the intersection of Zhongshan Avenue and Man Chun, which was called "Cai Lin Ji" for the sake of abundant financial resources, and became a famous store in Wuhan to manage Regan Noodles. Later, it was moved to Zhongshan Avenue opposite Hankou Water Tower and renamed Wuhan Regan Noodles.

Pay attention to the selection of materials

Regan Noodles raw materials: alkaline water, spicy radish, spiced radish, sesame oil, soy sauce, sour beans, salt, chicken essence, pepper, vinegar, garlic juice, brine juice, sesame sauce, chives or coriander, depending on the conditions.

The noodles used in Regan Noodles, Wuhan are alkaline noodles, which are light yellow in color and mellow in texture, and can be bought in many food markets and supermarkets in Wuhan. This kind of noodles are usually cooked and mixed with oil when they are sold. After taking them home and scalding them directly, they can be mixed with seasonings to eat. If you use raw alkaline noodles, remember to cook them first, mix them with oil, shake them and blow them to cool before using them.