Laotongcheng Tofu Skin "Laotongcheng" is the name of a large restaurant located at the Dazhi intersection of Zhongshan Avenue in Hankou. It is famous for its famous snack three fresh tofu skin, and is known as the "King of Tofu Skin".
This restaurant was founded in 1931. It was located outside the Dazhi Gate of the ancient Hankou Castle, which served as a thoroughfare between urban and rural areas, so it was named Tongcheng Dessert Shop. After the victory of the Anti-Japanese War, it reopened and was renamed the old Tongcheng Dessert Shop.
The shop imitates the traditional Hubei folk snack bean curd, and improves it to match the sweets. It is very popular. "The preparation method is to mix mung beans and rice, grind it, spread it in a pot into a thin skin, and wrap it with cooked glutinous rice, diced meat, etc.
The fillings are fried in oil. Special chef Gao Jinan strives for excellence and uses fresh meat, fresh eggs, and fresh shrimps as the main fillings to create three-fresh bean curds.
Mao Zedong tasted it four times and praised it every time. Foreigners and foreign guests who came to Wuhan always enjoyed eating Laotongcheng Bean Skin. "Sijimei" is a snack bar located near the Jianghan intersection of Zhongshan Avenue in Hankou.
The name of the store means that delicacies are available all year round, such as fried spring rolls in spring, cold food in summer, fried hairy crabs in autumn, shortbread cakes in winter, etc. It opened in 1927 and the business is booming; later, special chef Zhong Shengchu and others made Jiangsu dishes in the store.
Xiaolong soup dumplings with a Wuhan flavor were launched on the market, and were well received by customers. They were known as the "Tangbao King", turning the store into a soup dumpling restaurant that mainly supplies Xiaolong soup dumplings. They are particular about making fillings and selecting ingredients strictly.
First chop the fresh pork leg meat into minced meat, then mix it with aspic and other condiments, wrap it in a thin dough, steam it in a basket, and turn the meat into soup. The minced meat is fresh and tender. Serve with seven baskets.
Ginger sauce and vinegar are extremely delicious. In order to meet the needs of different customers, in addition to fresh meat soup dumplings, they also make crab roe soup dumplings, shrimp soup dumplings, mushroom soup dumplings, chicken minced soup dumplings and assorted soup dumplings.
Taoyuan Simmering Soup "Xiao Taoyuan" is the name of a snack shop located at the Lanling intersection of Shengli Street in Hankou. The shop was founded in 1946. Two vendors, Tao and Yuan, set up a stall here to sell fried dough sticks, soy milk and the like.
Later, the two companies cooperated to sell simmered soup. The name of the store was "Xiao Tao Yuan", which was homophonic to "Xiao Taoyuan" after liberation. They were famous as "simmered soup experts."
Soup, hoof soup, bageng soup, fish soup, beef soup, duck soup, etc. The most famous one is crock pot chicken soup. Its raw materials are fat and tender hens weighing more than one and a half kilograms in Huangbo Xiaogan area, chopped into chicken pieces.
The ancestors stir-fried it with a chain saw, then poured it into an earthen pot with boiling water, cooked it with high heat, and simmered it thoroughly. The soup is fresh and the meat is tender. It has original flavor and rich nutrition. It is a nourishing food for the elderly, patients and pregnant women.
Top grade. Bafeng soup and other grain soups are also unique to each county. They are delicious and popular among diners. Tanyanji Dumplings is located at No. 384, Zhongshan Avenue, Hankou, not far from the intersection of Liji Road in 1920.
Founded by Tan Zhixiang, a Huangpi native, it has been specializing in dumplings for nearly 80 years. It has unique techniques for making dumplings, from meat selection, ingredients, seasoning, filling, system to packaging, soup making, cooking and other processes.
They all have strict standards, such as using fresh pork leg and beef leg meat to make the stuffing, pig trotters to make soup, and adding shrimp, mushrooms, coriander, chopped green onion and other condiments to make the dumplings tender in filling, fresh in soup, beautiful in shape, and thin in skin.
In addition to the traditional fresh meat dumplings, famous teacher Tan Yinshan has also successively developed mushroom dumplings, rice dumplings, and three-dimensional dumplings in recent years.
New varieties such as fresh dumplings, chicken mince dumplings, and shrimp dumplings adapt to the tastes of different diners. Cai Linji Hot Dry Noodles Cai Linji Hot Noodles Restaurant is located at No. 854 Zhongshan Avenue, Hankou, facing the water tower.
Business is booming, with daily sales of about 15,000 bowls, and more than 10,000 people enjoying the food.
Hot dry noodles, together with Shanxi shaved noodles, Guangdong and Guangxi Yifu noodles, Sichuan Dandan noodles, and northern fried noodles, are known as the five famous noodles in my country.
It is different from cold noodles and soup noodles. The method of making it is to boil the noodles first, then drain the oil and let them cool. When eating, blanch them in boiling water for a few times, drain them, and add sesame sauce, dried shrimps, and chopped green onions.
, diced pickled radish, sesame oil, vinegar and other ingredients and mix well.
It is fragrant, chewy and flavorful when it hits the palate.
It originated from Li Bao, who sold noodle soup on Changdi Street in Hankou in the early 1930s. He was afraid that the unsold noodle soup would go rancid and go bad, so he picked it up and hung it on the table to dry. When he accidentally knocked over the oil pot, he poured out the soup noodles.
Stir the sesame oil into the noodles.
The next day, he scalded the noodles in boiling water for a few times, picked them up and mixed them with seasonings. The noodles were steaming hot and fragrant, making people rush to buy them.
Someone asked him what kind of noodles they were, and he blurted out that they were "hot dry noodles."
People said the hot dry noodles were good, and he has been selling them exclusively since then.
Seeing that his business was booming, some food vendors learned his skills from him and started selling hot dry food.
Nowadays, there are hot dry noodle restaurants and stalls everywhere in the streets and alleys of Wuhan. It is one of the breakfast snacks that Wuhan people love to eat in the morning.
Cai Linji is the most distinctive and famous among them.
Lao Qianji Beef and Bean Shreds Lao Qianji is a snack bar located at the entrance of Wuchang City. It mainly sells beef and bean shreds, as well as beef soup dishes, so you can have a casual drink.
Bean shreds are made from mung beans, rice, etc., ground into pulp, spread into skins in a pot, and cut into shreds. Wuhan people love to eat them. There are many ways to eat them, such as soup shredded beans, dried bean shreds, fried bean shreds, etc.
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Lao Qianji specializes in stir-fried beef and bean shreds. According to the customer's requirements, it can be stir-fried or soft stir-fried. Each has its own taste. The only difference is the heat.
The main raw materials are yellow ox Meizi Baigou, wet shredded beans, shiitake mushrooms, magnolia slices, etc., plus seasonings, and are stir-fried in a sesame oil frying pan.
The beef tastes smooth and tender, and the shredded beans are soft and moist. The flavors of beef and shredded beans blend together, creating a unique flavor.