Even if the sun is shining brightly outside, you can still sit calmly in the air-conditioned room and wait for Enichi Sushi to be delivered to your door. This is the most careful way to live up to the midsummer time and tempting food.

What are the special delicacies in Wuhan? The following is a list of them for you, come and take a look! 1. Hot dry noodles Hot dry noodles are different from cold noodles and soup noodles. The noodles are cooked in advance, super-cooled and oiled.

, and then topped with a sauce made of sesame paste, sesame oil, balsamic vinegar, chili oil and other seasonings, adding a variety of flavors. When eating, the noodles are smooth and chewy, and the sauce is rich and delicious, which greatly increases your appetite.

2. Wuchang Fish: The meat is tender and white, rich in protein and fat.

Wuchang fish is even more famous because of Mao Zedong's words that he "drinks the water of the Yangtze River and eats Wuchang fish."

The cooking methods are various and very particular. The most famous one is steamed Wuchang fish, which generally uses about one kilogram of fresh Fankou bream as the main ingredient, supplemented by more than ten ingredients such as ham, mushrooms, winter bamboo shoots, and chicken soup.

Add seasonings, steam in a basket, and strictly control the heat to make it just right.

After steaming, the fish is garnished with red, green, and yellow shredded vegetables to make it colorful, fragrant, tender, and delicious.

In addition to steaming, there are also more than 30 kinds of fish dishes made by braised in oil, braised in braise, and stuffed with flowers.

The best restaurant is Wuchang Grand China Restaurant.

3. Duck neck The duck neck in Wuhan is divided into two types: "Jingwu duck neck" and "Zhou black duck".

Jingwu duck neck: It is the most famous snack in Wuhan. It is named after it originated from Jingwu Road in Hankou.

Jingwu Duck Neck is made from an improved Sichuan-flavored braised recipe, with Sichuan spicy style, fragrant aroma, stimulating taste and extremely delicious.

Zhou Black Duck: In 1997, Zhou Fuyu developed the formula of "Zhou Black Duck" by himself. Soon, "Zhou Black Duck" won the recognition of consumers with its unique taste of "slightly sweet and spicy in the mouth, with a long aftertaste after eating".

4. Tofu skin: Mung beans and rice are mixed and ground into pulp, spread into a thin skin in a pot, filled with cooked glutinous rice, diced meat, fresh eggs, fresh shrimps and other fillings, and fried in oil.

Its skin is golden and shiny, and its mouth is crisp, tender and fragrant.

The "beans" of the bean curd must be shelled mung beans; the "skin" of the bean curd must be refined rice milk; the filling of the bean curd must be glutinous rice; the three delicacies of the bean curd must be fresh meat, fresh mushrooms and fresh bamboo shoots; the bean curd must be fresh meat, fresh mushrooms and fresh bamboo shoots.

The shape of the skin must be square and thin; the color of the bean skin must be golden and yellow; the taste of the bean skin must be fragrant and intoxicating.

5. Fresh Fish Paste Soup Noodles The soup of fresh fish paste soup noodles is made from two or three inches of wild crucian carp.

Wild crucian carp grown naturally in a natural environment has dense, compact meat and an extremely delicious taste.

Vendors who sell noodle soup usually buy lively little crucian carp in the afternoon of the day before, then cut open and clean the fish, put it on a slow fire, and cook it all night long.

The fish meat was cooked until it was invisible, the fish bones were almost melted, and the fish meat and fish bone marrow were completely melted into the soup.

The fish soup, made from fresh fish all night long, is fresh and juicy, with a slightly sweet aftertaste. When you hold it in your mouth, it seems like there is a breath of life swimming between your teeth.

The rice noodles used to make soup noodles are made from indica rice ground into pulp.

Rice noodles are as thin as thread flour, white and slender, with a soft and strong texture.

Note: It is not easy to find a shop selling soup noodles on the street in Wuhan. Hubu Alley is relatively concentrated, with several shops, and the taste is different, depending on the taste of different people.

6. Stone pancake uses the heat of stones to bake the thin pie. The texture of stone pancake is between steamed pancake and water chestnut pancake. The irregular stones give the pancake both soft and tender parts and crispy parts, and the meat filling is fragrant.

Fresh and delicious.

7. Pork Ribs and Lotus Root Soup: Simmer the lotus root and meat bones into the soup. Simmer until the meat is rotten and falls off the bones. The lotus root pieces will taste pink and waxy yet crisp. Take a sip of the soup and it will be fragrant and sweet.

Spare ribs and lotus root soup is also one of the must-have dishes for hosting distinguished guests in Hubei. This dish is delicious, nutritious, appetizing, beneficial to blood, and has the effect of replenishing qi and calcium.

8. Shaomai is what we usually call "Shaomai".

The very thin dough is filled with glutinous rice, diced mushrooms, minced meat, etc. It is pinched into a shape when sealed. After steaming, the shape is as delicate as petals, and the contents are vaguely visible, just like the plum blossom, the city flower of Wuhan.

The most famous one in Wuhan is Yan's Shaomai. It is a family store with 5 branches in one city: Address: 1) No. 91, Daxing Road, Jianghan District (Huangpi Street Entrance) 2) No. 3, No. 85, Liji North Road, Jianghan District

Opposite the Municipal First Hospital; 3) No. 18, Zhongshan Avenue, Qiaokou District; 4) No. 46, Youyi Road, Shuangdong Street, Hankou, Jianghan District; 5) No. 240, Hankou Autonomous Street, Jianghan District.