1, hot dry noodles
Hot dry noodles is one of the top ten noodles in China, is one of the most famous snacks in Wuhan, Hubei Province, there are a variety of practices. Oil, salt, sesame sauce, salad oil, sesame oil, fine scallions, garlic seeds, amount of marinade, soy sauce as auxiliary materials. Its color is yellow and oily, taste delicious, due to high calories, can also be used as a staple food, nutritious breakfast, replenish the energy needed by the body.
2, bean skin
Bean skin is one of the famous specialty snacks in Wuhan, Hubei Province. In Wuhan, the old Tongcheng's three fresh bean skin has the longest history and is also the most prestigious. "Lao Tongcheng" is the name of a restaurant located at the Dazhi intersection of Zhongshan Road in Hankou, which is famous for its three fresh bean skins. When foreigners come to Wuhan, they are always glad to eat the bean skin of Lao Tongcheng. Mao Zedong had tasted it several times and raved about it.
Doupi was originally a folk snack, the old Tongcheng restaurant was founded in 1931, its doupi according to traditional practice, learn from the strengths of the beans, rice, pulp mixed with eggs for the skin to glutinous rice for the filling, color and lustre of the golden and translucent, crispy on the outside and tender on the inside, with its unique flavor close to the famous. Because of the filling wrapped with pork leg meat, jade slices, etc. named Sanshui Doupi, and later improved to form a variety of flavors of Doupi.
3, soup dumplings
"Four Seasons Beauty" is located in Hankou, Zhongshan Road, Jianghan Intersection near the name of a snack bar, meaning that there are food supplies throughout the year, such as spring fried spring rolls, summer cold food sales, autumn fried hairy crabs, winter playing shortcake, etc., opened in 1927, business is booming; after a special chef Zhong Sheng Chu, etc., in the store to make Jiangsu flavor Wuhan-based steamed dumplings to be marketed by the customer's praise, known as "the", the "soup dumplings", the "soup dumplings. Customers praise, known as the "king of soup dumplings", so that the store has become the main supply of small dumplings soup dumplings soup dumplings Museum. They make fillings, strict selection of materials, the first fresh pork leg meat chopped into puree, and then mixed with meat jelly and other condiments, wrapped in a thin crust, steamed in a cage, the meat jelly into soup, tender puree, seven a cage, accompanied by ginger, soy sauce and vinegar, exceptionally tasty. In order to meet the needs of different customers, in addition to fresh meat soup dumplings, they also produce seasonal crab roe soup dumplings, shrimp soup dumplings, mushroom soup dumplings, chicken soup dumplings and assorted soup dumplings.
Wuhan's Four Seasons Soup Buns are formed on the basis of continuous improvement of traditional Soviet-style soup buns. This kind of soup bread has the Wuhan flavor characteristics of thin skin, soup, tender filling and fresh taste, and there are new varieties of shrimp soup bread, mushroom soup bread, crab roe soup bread, chicken soup bread, assorted soup bread and so on, with a variety of patterns and unique flavors. It is not only loved by Wuhan people, but also quite famous in the country. Experienced diners eat: first gently bite through the skin of the soup dumplings, slowly suck the soup inside, and then eat the dumpling skin and meat filling. Only in this way can we truly appreciate the unique flavor of the small dumplings.
4, simmered soup
If you want to savor Wuhan's simmered soup, "Little Peach Garden" is the best choice. This small store is located in Hankou Shengli Street, Lanling Road, known as the "simmering soup expert", is from the hometown of Hubei cuisine Huangpi's ancestral secret recipe. The store's main varieties include chicken soup, pork chop soup, hoof soup, eight-fold soup, turtle soup, beef soup, duck soup, and so on. The most famous of all is the Wakan Chicken Soup, which is made from fat and tender hens from the Huangpi and Xiaogan areas. Chicken pieces into the frying pan fried, and then poured into a pot with boiling water, cooked with high fire, simmering through a small fire, soup meat rotten, original flavor, rich in nutrients.
5, beans
"Fuqing and" is located in Hankou Zhongshan Road, in the area of Liuduqiao, known as the Huangpi flavor of beans. Powder Qin slippery, fresh and tasty flavor. Beansilk is one of the three major traditional Han Chinese snacks in Huangpi District, Wuhan (the others are Huangpi Sanxian and Huangpi patties). Eaters Tang Lusun: "Talking about eating beef, Huangpi's beef bean threads, certainly well-known near and far, Shanghai lane gasoline bucket of beef soup, but also the real thing, rich and not greasy. It is the traditional food of farmers in the middle and lower reaches of the Yangtze River, mainly distributed in southeastern Hubei, southwestern Anhui and Jiangxi. Bean silk is made of rice, mung beans, etc. in a certain proportion of batter spread into cakes and cut into strips at this time for the soft wet bean silk, of course, in order to facilitate the preservation of shredded dried into dry bean silk. Generally eat wet beans can be fried or boiled, the best is with beef or bacon and fried or boiled, dry beans can only be boiled. In Hubei Huangpi beans is essential to the New Year's goods, every year in the month of wax, every family to do beans, wafting a strong flavor of the year. Beans are made from mung beans and rice, ground into a pulp, spread into a skin in a pot, and cut into shreds. Wuhan people love to eat them, and there are many ways to eat them, such as beans in soup, dried beans, and fried beans. The old Qianji business is fried beef bean threads, fried according to customer requirements, can be withered fried, can also be soft fried, the flavor has a thousand, the difference is only in the fire. The main raw materials are yellow ox eyebrows, wet beans, mushrooms, yucca slices, etc., plus seasoning and condiments, fried in sesame oil. Eat up the beef is smooth and tender, the bean threads are soft and moist, the flavor of beef and bean threads are intertwined, a unique flavor.
6, paste soup powder
Paste soup powder, the famous Wuhan Han Chinese snacks, is a snack with the fritters match varieties, where the paste soup powder, must sell fritters. Known as "Wuhan's best" of the fresh fish paste soup powder soaked doughnuts, is the classic Han flavor. It is the Wuhan people's mutton steamed bun, its traditional significance, historical connotation, in no way inferior to the mutton steamed bun. A bowl of pasty soup powder with fresh fish flavor, the breath and taste of the water town of Zeguo, the land of fish and rice.
7, siu mai
Hankou Hualou Street, Jiaotong Road intersection of the "Shun Xiangju" is a nearly 50 years of history of the old store. The store produces heavy oil shumai, heavy oil but not greasy, delicious flavor, and shaped like a silver chrysanthemum, a look at the people call for a big appetite. The method of making siu mai is to cut fat pork, steamed buns, orange cakes, peanuts, rock sugar, raisins, etc. into small cubes, fry them slightly, and then mix them into a stuffing with cinnamon, red and green threads, and white sugar. Flour and water, put a little salt and knead into a dough, rolled into a sheet of lotus leaf-shaped thin skin, put the filling, add a little sesame oil into the package. Siu mai or fried, baked, or steamed, all sweet and savory, people will not get tired of eating.
8, noodle nest
Wuhan people in the morning, the favorite food is noodle nest. In the streets of Wuhan, everywhere in the steaming cauldron, the golden noodle nest in which rolled, exuding a tantalizing aroma. Noodle nests are unique to Wuhan and were first made in the late 19th century. At that time, there was a bakery seller named Chang Zhiren near Jijiazui on Hanzheng Street in Hankou. When he saw that the baklava business was not doing well, he tried to create a new variety of breakfast. He asked the blacksmith to make a nest-shaped convex iron spoon, poured with rice, soybean mixture of ground rice paste, sprinkled with black sesame seeds, put into the frying pan to fry a thick side of the hollow, yellow crispy color of the round rice crackers. Eat up the thick part of the soft, thin part of the crispy, called the noodle nest, passed down for more than a hundred years, become a cheap and delicious Wuhan special breakfast.