1. Hot dry noodles. In the eyes of outsiders, hot dry noodles have become a resounding business card of Wuhan cuisine.

Hot dry noodles are different from cold noodles and soup noodles. They are chewy noodles, topped with sesame sauce, sesame oil and chili oil, stirred, and popped into your mouth before the sauce solidifies. The flavor is just right.

Every hot-dry noodle restaurant in Wuhan has different sauces and flavors. A bowl of hot-dry noodles in the morning is the most unique way to greet people in this city.

2. Paste soup noodles, known as "Wuhan people's mutton steamed buns".

As a province of thousands of lakes and a city of hundreds of lakes, breakfast in Wuhan is indispensable without fish.

The fresh fish is boiled into a paste soup, added with rice noodles made from rice, and sprinkled with shallots, dried shrimps, pepper, chopped green onion, and spicy radish.

There is nothing fresher than Wuhan's prematureness.

In the eyes of Wuhan people, soup noodles must be eaten with fried dough sticks.

Dip the fried dough sticks in the soup, and the delicious aroma and soft texture are a gift to the old Wuhan people in the early morning.

3. Shaomai There is a very important indicator in the premature culture of Wuhan, that is, it is rich in oil and resists hunger. Shaomai is one of the representatives.

There are glutinous rice, meat cubes, and shiitake mushrooms in the siu mai... It tastes fresh and tender, and there is a strong peppery flavor in the mouth. The soup stock is rich and flavorful, and the skin is thin and tender in every bite. The taste is really delicious.

Shaomai is usually eaten with fried cakes, which is a favorite "premature" snack of Wuhan people.

The oil cake is crispy and crispy, and the siomai is sticky and moist. The taste of the mixture is really unique.

Animation cover 4. Chicken comb dumplings Chicken comb dumplings are not dumplings, but they are named because they are shaped like chicken combs and dumplings.

The old recipe of cockscomb dumplings is made from old dough. Cut the dough into small pieces, press it gently to pick up a large ball of meat filling, fold it in half, and the rudimentary shape of the dumpling will begin to appear.

The animated cover was then flattened out with both hands, slowly enlarged, and put into the tumbling oil pan, waiting for it to slowly turn from white and plump to golden and shiny.