1. Hot dry noodles are one of the most famous snacks in Wuhan. There are many ways to make them. They use alkaline water, cooking oil, sesame paste, salad oil, sesame oil, red oil, chives, garlic seeds, diced radish, and pickled beans.

, brine juice, light soy sauce, vinegar, etc. are used as auxiliary materials.

Hot dry noodles are yellow in color, oily and delicious.

2. Three fresh bean curds Three fresh bean curds are a famous snack in Wuhan City, Hubei Province. They are also one of the main foods that Wuhan people eat for breakfast (Wuhan people call them "too early"). Three fresh bean curds are a combination of glutinous rice and bean curds.

, named after the stuffing contains fresh meat, fresh eggs, fresh shrimps (or fresh meat, fresh mushrooms and fresh bamboo shoots).

3. Mianwo Mianwo is one of the famous snacks unique to Hubei Province. It is usually only served during breakfast time (called "too early" by Wuhan people).

Because it is thick around the edges and so thin in the middle that it becomes a small hole, it is in a concave shape. Wuhan people are not used to calling it "face concave", but call it "face nest".

Mianwo was founded in the Guangxu period of the Qing Dynasty.

There are also some small noodle nests, and the inside of the iron spoon used is smaller, so the appearance looks like a slightly concave noodle, and the taste is salty.

4. Paste soup noodle? A famous Wuhan traditional snack, which uses round rice noodles as the main ingredient, fish paste soup, shrimps, and chopped green onion as auxiliary ingredients. It is a snack variety that matches the 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.

5. Huanxi Tuo, also known as Huanxi Tuan, Hemp Rice Balls, and Hemp Eggs, originated in Wuhan, Hubei. It is a characteristic traditional snack in Wuhan, Jingzhou, Mianyang (now Xiantao), Tianmen, Jiangling and other places in Hubei. It has been in existence for more than 100 years.

years of history.

It is made by rolling glutinous rice flour into a round ball, then coating it with a layer of sesame seeds and frying it. After frying, it is crispy on the outside and soft on the inside, charred on the outside and tender on the inside. It has a bright color. When you eat it, it makes a crunchy sound and the sugar juice overflows, filling your mouth with sesame seeds.

fragrant.