Hot Dry Noodle Ingredients mainly contain sesame sauce, dark soy sauce, soy sauce, sesame oil, sugar, chili oil, salt, pepper/pepper/thirteen spice/nande seasoning, pickled bean curd/radish strips/green onion/cilantro and so on.

Hot Dry Noodles Ingredients: lye water, spicy radish, five-spice radish, sesame oil, soy sauce, pickled bean curd, salt, chicken essence, pepper, vinegar, garlic sauce, marinade, sesame sauce, scallion or cilantro, according to the conditions of their own.

The noodles used in Wuhan Hot Noodles are lye noodles. The yellowish, round lye noodles can be found in many food courts and supermarkets in Wuhan. This kind of noodle is usually sold cooked and mixed with oil, so you can take it home and mix it with condiments directly after blanching. If you are using raw lye noodles, remember to cook the noodles first and mix with oil to shake and blow cool before using.

Why is Hot Noodle named Hot Noodle?

Hot Dry Noodles: As the name suggests, dry is the key. So that's why Wuhaners eat hot dry noodles too early in the morning with a bowl of eggnog (or sake). In Wuhan, the old hot dry noodles restaurant belongs to Cailinji, named after the two bitter Cambodian trees in front of the door "set wood for the forest, prosperity".

"Li Bao splash sesame oil" story low-level fabrication; "Cai Mingwei invention" is almost ridiculous. All for a serious nonsense. Tracing back to the roots: Wuhan hot dry noodles for the Shanghai "sesame noodles" after the introduction of Hankou modified version, and with the development of the times and constantly changing - for example, no one to add brine before the reopening. Folk has been Wuhan hot dry noodles, Beijing fried noodles, Shanxi knife-shaved noodles, Lanzhou ramen, Sichuan dan dan noodles and called "China's five noodles".