Wuhan is the capital city of Hubei Province. It has a large urban area and many attractions, making it a popular tourist city.

There are many scenic spots in Wuhan urban area and a rich variety of food.

When you come to Wuhan, you can try local hot dry noodles, noodle nests and other delicacies for breakfast.

For dinner, you can consider dishes such as Wuchang fish and braised prawns, which are fresh and delicious, leaving you with endless aftertaste.

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.

Tips: The hot-dry noodles in Wuhan are not the most authentic hot-dry noodles in the true sense. No matter where you live, as long as you walk around after getting up in the morning, you will always see three or four breakfast stalls of different sizes.

Each hot dry noodle restaurant has a slightly different taste.

The easiest way to tell the difference is to look at the popularity. If there are a lot of people queuing up, chances are the food is pretty good.

Of course, Cai Linji's hot dry noodles are still the most famous. The main difference is that the sesame paste it uses is made from ground black sesame seeds, which has a unique flavor.

Noodles: Noodles are a must-eat food for Wuhan people.

The method is to use rice milk ground from japonica rice, and add a certain proportion of soybean milk, chopped green onion and fine salt.

The iron spoon used for frying is about 5 inches in diameter. It is concave around and convex in the center. Use another spoon to scoop the mixture into the dough spoon, scrape it in the middle, and then put it into the pot. The concave area will be due to the batter.

There are many, so it is plump. When fried, it looks like a circle. When you eat it in your mouth, it has a mixture of crispy, crispy and soft.

A skilled breakfast chef can fry the noodle nest into "Kuang Kuang" - without the crispy part in the middle, mainly for the elderly; or fry the middle part with a larger proportion of crispy part, for people who like crispy food.

Duck Neck - Zhou Hei Ya Wuhan's duck neck is famous all over the world. There are two most famous brands, namely "Jingwu Duck Neck" and "Zhou Hei Ya".

Jingwu Duck Neck is the most famous snack in Wuhan, named after its origin on 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.

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, and a long aftertaste after eating".

Fresh fish paste soup noodle: The soup of the paste soup noodle 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.

Wuchang fish Wuchang fish has tender white meat and is 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.

Braised prawns in oil: The most famous dish in Wuhan is Qianjiang Wuqi braised prawns in oil, which has now spread all over the country.

It is characterized by spicy, oily and strong taste.

In the summer, you can see signs selling braised prawns in the streets and alleys of Wuhan. Wuhan people are also very enthusiastic about it. The consumption increases year by year and the price continues to rise.

A plate of braised prawns costs about 100-200 yuan.