Jiang'an District delicacies include Sanxian bean curds, Sijimei Xiaolong soup dumplings, Wuhan noodle nests, shredded beans, Yan's Shaomai, etc.

1. Three fresh bean curds: Three fresh bean curds are another main food that Wuhan people eat too early, and it is also a traditional snack among Wuhan people.

In the past, during festivals, people used mung beans and rice to grind into pulp, wrap them in glutinous rice and diced meat, and fry them in oil as a festive delicacy.

Later it became a regular breakfast.

2. Sijimei Xiaolong Soup Dumplings: The Sijimei Soup Dumplings Restaurant, which is famous in three towns of Wuhan, is located at the intersection of Jianghan Road, Zhongshan Avenue, Hankou.

The four-story store has three business halls on the first, second and third floors, with more than 300 seats. Every day, the hall is packed with customers.

Some people who come here are willing to wait for an hour or two to try the Four Seasons Beauty soup dumplings.

3. Wuhan Noodles: One of the common snacks of Wuhan people is a kind of noodle made from rice flour and chopped green onion.

It is said to have been created by a sesame cake vendor on Hanzheng Street during the Guangxu period of the Qing Dynasty.

After deep-frying, the two sides of the noodle nest are golden, crispy on the outside, soft on the inside, and crispy in the middle. It is deeply loved by Wuhan people.

4. Bean shreds: Bean shreds are made from mung beans, rice, etc., ground into pulp, spread into skins in a pot, and cut into shreds. Wuhan people love to eat them, including soup shredded beans, dried bean shreds, and fried bean shreds.

Many ways to eat it.

For example, fried beef and bean shreds can be stir-fried or soft-fried according to the customer's requirements. Each has its own taste, the only difference is the heat.

5. Yan's Shaomai: The characteristic of Hubei Shaomai is heavy oil, that is, a large amount of lard is mixed with glutinous rice, minced meat, and mushrooms to make the filling of Shaomai. Therefore, the proportion of various materials in the filling and the texture of Shaomai skin

The thickness is very particular.

There are many small shops selling shaomai on the streets of Wuhan, but not many of them are delicious. Either there is too much glutinous rice, too oily and greasy, or the skin is too thick. One bite is full of noodles, and the next bite is still noodles.

This is not the case with Yan's Shaomai. Unlike other Shaomai restaurants that go to the wet market to buy ready-made Shaomai skins, Yan's usually mixes the dough and rolls the skins by himself. The steamed Shaomai skins are thin and pliable.

Translucent, you can almost see the filling inside.

The fillings are also prepared by ourselves. Unlike other minced meats that are minced by machines, Yan's Shaomai uses hand-cut diced pork and mushrooms. The proportion of lard is also just right. It tastes smooth with glutinous rice and often tastes delicious.

You can also eat large diced pork and mushrooms, which is very satisfying.