The origin of hot dry noodles Hot dry noodles are one of the traditional snacks in Wuhan.
In the early 1930s, there was a food vendor named Li Bao on Changdi Street in Hankou, who made a living selling jelly and soup noodles in the Guandi Temple area.
One day, the weather was extremely hot and a lot of leftover noodles were not sold. He was afraid that the noodles would go rancid, so he cooked the leftover noodles, drained them and hung them on the chopping board.
I accidentally knocked over the oil pot on the table and splashed sesame oil on the noodles.
Seeing this, Li Bao had no choice but to mix the noodles with oil and let them dry again.
The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, took them out, drained them and put them into a bowl, then added the seasonings used to sell jelly, making them steaming hot and full of aroma.
People rush to buy and eat with gusto.
Someone asked him what kind of noodles he was selling, and he blurted out "hot dry noodles".
From then on, he specialized in selling this kind of noodles. Not only people competed to taste it, but also many people came to learn from him.
A few years later, a man surnamed Cai opened a hot-dry noodle shop at the Manchun intersection of Zhongshan Avenue. He named it "Cai Lin Ji", which means prosperous financial resources, and it became a famous hot-dry noodle shop in Wuhan.
Later, it moved to Zhongshan Avenue opposite Hankou Tower and changed its name to Wuhan Hot Dry Noodles.
Hot dry noodles are different from both cold noodles and soup noodles. The noodles are cooked in advance, mixed with oil and spread to dry. Then they are heated in boiling water and seasoned. The finished noodles are chewy, yellow and oily, fragrant and fragrant.
Delicious and appetizing.
In Wuhan, the oldest one is Wuchang Wangfukou Doupi (now the intersection of Jiefang Road and Ziyang Road in Wuchang).
Because it is an ancestral dish of the Yang family, it is also called "Yang Doupi."
"Yang Doupi" has the characteristics of heavy oil, burnt on the outside, soft on the inside, and fragrant.
Guo Chunshan, the creator of Wuhan Sanxian Bean Curd, and Gao Jinan, known as the "Bean Curd King", both made it in Yangdian.
In 1929, Zeng Houcheng, a native of Hanyang, opened the "Tongcheng" restaurant at the Dazhi intersection. After the Anti-Japanese War, he renovated and expanded the store, added business varieties, and changed the sign to "Laotongcheng" restaurant.
The "Three Fresh Bean Curds" produced by Gao Jin'an and others are vigorously innovating on the traditional production method, and have summarized a set of sophisticated production methods such as bean curd filling, bean curd pulp, and bean curd frying.
Features: The bean curd has clear pulp, thin skin, good heat, even and appropriate ingredients and seasonings. It tastes delicious and crispy on the outside, soft on the inside, heavy in oil but not greasy.
The three fresh bean curds are thin and bright in color, tender and refreshing, and the filling is fresh and fragrant, oily but not greasy.
In the early 1930s, there was a food vendor named Li Bao on Changdi Street in Hankou, who made a living selling jelly and soup noodles in the Guandi Temple area.
One day the weather was extremely hot and a lot of leftover noodles were not sold. He was afraid that the noodles would go rancid, so he cooked the leftover noodles, drained them and dried them on the chopping board.
I accidentally knocked over the oil pot on the table and splashed sesame oil on the noodles.
Seeing this, Li Bao had no choice but to mix the noodles with oil and let them dry again.
The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, drained them and put them into a bowl, and then added the seasonings used to sell jelly.
Make it steaming hot and fragrant.
People rush to buy and eat with gusto.
Someone asked him what kind of noodles he was selling, and he blurted out "hot dry noodles."
From then on, he specialized in selling this kind of noodles. People not only competed to taste it, but also learned from him.
Wuhan's hot dry noodles, Shanxi's knife-shaped noodles, Guangdong and Guangxi's Yifu noodles, Sichuan's Dandan noodles, and northern fried noodles are known as my country's "five famous noodles". Noodles are unique to Wuhan and were founded in the Guangxu period of the Qing Dynasty.
At that time, there was a sesame cake seller named Chang Zhiren. Seeing that the business of selling sesame cakes was not going well, he tried to find a way to create a new breakfast variety.
After repeated pondering, he asked a blacksmith to make a nest-shaped iron spoon with a convex center, poured rice milk mixed with ground soybeans into it, sprinkled with black sesame seeds, and fried it in a pan, and soon he made each one.
A round rice cake with thick and hollow sides, golden on both sides, crispy on the outside, soft on the inside, and crispy in the middle.
Because it looks like a noodle cake with a nest in the middle, it is named "Mianwo". It is located in the "thorough of nine provinces" and has always been "inhabited by five directions", so Wuhan's snacks have always had different flavors, varieties and characteristics.
These colorful snacks are also a favorite breakfast for Wuhan people who love to spend time outdoors too early.
Among them, "hot dry noodles", "bean skin" and "noodle nest" are undoubtedly the best in Wuhan snack garden.
"Hot-dry noodles" are the most common and unique, "bean curd" reflects Wuhan's "all-inclusive" cultural characteristics, and "nianwo" reflects the smart and flexible side of Wuhan people.
Wuhan's hot dry noodles have a history of 70 years. They are as famous as Shanxi's shaved noodles, Beijing's fried noodles, Sichuan's Dandan noodles, and Guangdong and Guangxi's Yifu noodles. They are collectively known as the "Five Famous Noodles".
Hot dry noodles are different from both cold noodles and soup noodles. The best quality noodles are rich in aroma when imported, chewy and flavorful, and have a unique flavor.
Speaking of hot dry noodles, there is an interesting story.
In the early 1930s, there was a small vendor named Li Bao on Changdi Street in Hankou. He made a living selling jelly and soup noodles.
One day, he cooked the unsold noodles until they were seven degrees ripe, then picked them up and dried them on the chopping board. He accidentally poured the sesame oil from the oil pot on the noodles.