When it comes to Wuhan tourism, everyone subconsciously thinks that the famous delicacies are probably hot dry noodles, tofu skin, and soup noodles? This is of course true. These delicacies are indeed the best in Wuhan’s breakfast industry. .

Speaking of this, the editor's mouth is watering again. Compared with the similar calories, the editor loves tofu skin more. In fact, tofu skin has nothing to do with beans. It is a base of glutinous rice with bamboo shoots, minced meat, etc., and the top is golden egg skin.

Of course not every tofu skin is delicious. Some egg skins are too thick and look like a Wuhan sandwich when wrapped. Some fillings are too simple and the seasoning is too ordinary? So, delicious tofu skin? , is also the only one left. For example, Master Wang’s Doupi in the old community on Kaohsiung Road and Abin’s Doupi on Shuilu Street are both “Internet celebrity stores” that have been best-selling for many years in the city. Of course, the Sanzhen Minsheng Dessert Restaurant on Shengli Street has been praised by Cai Lam. The skin has maintained a stable level for decades. I recommend everyone to go.

In addition, glutinous rice chicken, which has nothing to do with chicken, and noodle nest, which has nothing to do with noodles, are both good partners for breakfast.

Of course, when you come to Wuhan, you can’t just buy snacks.

Although Hubei cuisine is not as popular as the eight major cuisines, the fish and rice of Hubei cuisine are not inferior to others, and compared with Shandong cuisine, the master craftsmanship determines the quality of the dishes. Hubei cuisine follows the For the home-cooked route, many old restaurants have their own specialty dishes, and in terms of authenticity, it is definitely worth the trip.

In front of Simen, there is a store with a particularly impressive name, called "Laozhai Lotus Root".

It’s a good choice to bring friends from other places here. You can have a panoramic view of Wuhan’s traditional specialties, including lotus root soup, Wuchang fish, noodle nests, hairy crabs, lotus root clips, and lotus root strips? It’s also relatively close to the Yellow Crane Tower. It's close, and the antique wooden signboard is easy to recognize.

Drinking lotus root soup and eating Wuchang fish, this restaurant is indeed cooking Hubei cuisine seriously. The lotus root soup is a real bonus. The lotus root itself is relatively tender and powdery enough, with a good texture. The bone soup also tastes very good. People who love soup can't help but think of the taste of home.

If you are not too particular about the environment, the Yanzi Soup Restaurant on Zhongshan Avenue in Hankou is well worth a visit.

This is an old store that has been in business for more than 10 years, located at the entrance of Shanhaiguan Road.

The old Wuhan method of simmering soup uses a honeycomb briquette stove and a clay pot to simmer out the taste of pork ribs and lotus root soup. Her lotus root has a powdery taste. The taste is completely different from that of a gas stove than a pressure cooker.

In addition, I think dried bean silk and fish cakes are both delicacies worth trying.

Wuhan’s dried bean paste has been my constant favorite for many years. It is crispy, soft and glutinous, and has a unique taste. You will never get tired of eating it.

Heat a pot of oil, put the shredded beans in the pot and spread them evenly one by one. Use a large spoon to turn the pot and shake it constantly to heat evenly.

Cold pot is five and a half points, hot pot is three and a half points. When the edges of the shredded beans turn golden brown, roll them up slightly, sprinkle with the simplest seasonings such as green onions, salt, and pepper, drain the oil, scoop them up, and stuff them into a packaging bowl.

A small bowl of shredded dried beans can be eaten in a variety of ways.

Generally, the "fried" ones that are more burnt will taste more fragrant. When you eat them, it is like eating crispy rice. It has the texture and taste of Danhe and millet crispy rice, and it will be crunchy after one bite. Crispy, with a lingering bean flavor in your mouth.

Put the pickled radish and scallions on top, and fold it in half. It’s a bit like the way to eat Beijing sliced ??roast duck. The outer layer is crispy, and the middle is soft and waxy, with the aroma of pickled radish. Spicy and slightly sweet.