The eight famous foods in Wuhan are: Laotongcheng’s three-fresh tofu skin, Sijimei’s soup dumplings, Cai Linji’s hot dry noodles, Shunxiangju’s shaomai, Fuqinghe’s beef and bean shreds, Xiaotaoyuan’s simmering soup, and Tian Qiheng’s

Paste soup noodles and Xie Rongde’s noodle nest.

Among them, Laotongcheng’s three-fresh tofu skin, Xiaotaoyuan’s simmering soup, Cai Linji’s hot dry noodles, and Sijimei’s soup dumplings are collectively known as Wuhan’s “Four Famous Snacks” and are the first choice of Wuhan people.

Many "old Wuhan" people cherish it.

Famous food streets include Wuchang Hubu Lane, Huangpi Haochi Street, Hankou Jiqing Street, etc.

1. Laotongcheng’s three-fresh bean curd skin. Laotongcheng’s fragrant bean curd skin is so crispy and glutinous that it makes your mouth water.

Founded in 1931, Laotongcheng is known as the "King of Beancurds" and has hosted many Chinese and foreign dignitaries such as Mao Zedong, Liu Shaoqi, Zhou Enlai, Zhu De, and Deng Xiaoping.

It produces a wide variety of snacks, among which the three fresh tofu skins are the most famous. The skin is golden, the glutinous rice is fragrant and soft, and the fillings are rich.

2. Sijimei Soup Dumplings Sijimei Soup Dumplings opened in 1927 and serve delicious food all year round.

A famous chef makes Jiangsu-style Wuhan-style Xiaolong soup dumplings in this store. The skin is fresh, the meat filling is a finger of fat meat, and the crab roe soup dumplings are made from Yangcheng Lake fresh crabs. They are well received by diners and are known as "

"The King of Soup Dumplings", soup dumplings have become the main product.

The most classic way to eat it is to bite the skin lightly, slowly suck out the soup inside, and then eat the dough and meat filling of the soup dumpling.

3. Cai Linji’s hot dry noodles. Cai Linji’s hot dry noodles are full of sauce-flavored seasonings.

When talking about Wuhan food, the first thing that comes to mind is hot dry noodles, represented by Cai Linji founded in the 1930s. This is the most precious taste bud memory of Wuhan people.

The hot dry noodles are available in flavors such as tripe, beef, fried sauce, and whole ingredients. The noodles are chewy and mixed with a secretly made fragrant sesame sauce.

4. Shunxiangju’s Shaomai. The heavy oil Shaomai made by this store is heavy but not greasy, delicious, and shaped like a silver chrysanthemum. Just one look at it will whet your appetite.

The method of making siu mai is to cut fat pork, steamed buns, orange cakes, peanuts, rock sugar, raisins, etc. into small dices, fry them briefly, and then mix the filling with osmanthus, red and green silk, and white sugar.

Add an appropriate amount of flour to the dough, add a little refined salt and knead it into a dough. Roll it out into lotus leaf-shaped thin sheets, add the stuffing and add a little sesame oil to wrap it up.

Shaomai can be fried, baked, or steamed, all of which are sweet and delicious, making you want to eat them again and again.

5. Fu Qinghe’s beef and bean shredded beans are made by beating rice, mung beans, etc. in a certain proportion, spread into cakes and cut into strips. At this time, they become soft wet shredded beans. Of course, for the convenience of storage, they can be cut into shreds and dried to become dry beans.

Silk.

Generally speaking, wet shredded beans can be fried or cooked. The best thing is to stir-fry or boil them with beef or bacon. Dry shredded beans can only be cooked.

In Huangpi, Hubei, bean silk is an indispensable New Year product. Every twelfth lunar month, every household makes bean silk, giving off a strong New Year flavor.

6. Xiaotaoyuan’s Simmering Soup The main varieties sold by this store include crock pot chicken soup, spareribs soup, hoof soup, bafeng soup, turtle soup, beef soup, duck soup, etc.

The most famous one is the clay pot chicken soup, which is made from fat and tender hens produced in Huangpi and Xiaogan areas.

Put the chicken pieces into the oil pan and stir-fry, then pour it into the earthen pot filled with boiling water, cook it over high heat, and simmer it thoroughly over low heat. The soup will be fresh and tender, with original flavor and rich nutrition.

7. Tian Qiheng’s Tang Noodles, a famous Wuhan snack, is a snack that goes well with fried dough sticks. Anyone who sells Tang Noodles will also sell fried dough sticks.

The fresh fish paste soup and powder-soaked fried dough sticks, known as "Wuhan's best", are a classic Han-style delicacy.

It is Wuhan people’s mutton steamed bun, and its traditional significance and historical connotation are no less than mutton steamed bun.

A bowl of paste noodle soup with the aroma of delicious fish, and the smell and taste of the watery land and the land of fish and rice come to your face.

8. Xie Rongde’s Mianwo Mianwo is unique to Wuhan and was founded at the end of the 19th century.

At that time, there was a man named Chang Zhiren selling sesame cakes near Jijiazui, Hanzheng Street, Hankou.

When he saw that the business of sesame cakes was not going well, he tried to create new breakfast varieties.

He asked a blacksmith to make a nest-shaped iron spoon with a convex middle. He poured rice milk mixed with ground soybeans into it, sprinkled with black sesame seeds, and fried it in a frying pan to create thick, hollow edges, yellow and crispy color.

The fragrant round rice cake tastes soft in thick parts and crispy in thin parts.