Pang's hot dry noodles
Taxi drivers' late-night canteen, which is also frequented by celebrities such as Sa Beining and Feng Gong. It maintains the aroma and chewiness of the noodles even after several hours, without clumping. Seasoned only with sesame paste, chili oil, and soy sauce, without vinegar or braised broth, it remains incredibly flavorful.
Tsai Lin Ji
Wuhan's century-old renowned noodle restaurant. In addition to the classic hot-dry noodles, there are also options such as dried shrimp hot-dry noodles, pickled vegetable and shredded pork hot-dry noodles, and dried fish hot-dry noodles, all consistently delicious.
Mr. Wang's tofu skin
Master Wang's tofu skin breaks through the boundaries of convention, like egg fried rice. Innovatively adding marinated dried tofu with fermented bean paste and diced mushrooms and bamboo shoots, both sides of the tofu skin are soaked in sauce during the preparation process, making it very flavorful.
Abin's Three Fresh Bean Curd Skin
A Bin's shop is located on the bustling Shuilu Street, known for its culinary delights. The taste is standard, relatively mild, and the side with eggs is particularly crispy. People line up all year round, enjoying the spectacle of him making tofu skin, like a dance performance.
Xu's wife cooked rice noodles in soup
The taste of old Wuhan in the memories of old Wuhanese. The fish used now is not rotten fish, but fresh wild small crucian carp, cooked with small river shrimps to make a thick soup. After blanching the rice noodles in the pot, they are taken out and topped with the thick soup, seasoned with salt, pepper, minced ginger, and chopped green onions. A deep-fried dough stick is a must, making you satisfied and even sweating.
Pheasant's crowing in spring
Deer refers to the spotted deer, while singing refers to the sound of deer. It calls its companions to enjoy the green grass. Spring is a term used in ancient times to refer to good wine and food. The restaurant prepares 200 kilograms of fresh buffalo meat every day. It is first braised, then soaked, and stewed in a broth made from pork bones, chicken bones, and corn for about fifteen hours.
Brisket Beef Noodle Shop
The essence of Junjun lies in its broth, with the authentic flavor of pure beef bones. Those who are not afraid of spicy can request the chef to add an extra spoonful of secret chili oil, which is not too spicy but very fragrant.
Spicy Dry Noodles by Chef Zhao are popular every day
There is only one in Wuhan. Tofu pudding is really tender and delicious.
Fried dough sticks with sticky rice buns
Sweet and sticky is the classic style, with a layer of hot glutinous rice as the base. Don't forget the osmanthus sugar, black sesame, peanut powder, and soybean powder. The doughnut needs to be crispy when broken apart, and both ends should be dipped in sugar before being packed into a bag, piping hot.
"In English, it is translated as 'Jinyan Beef Noodle King'."
Recommend going to Wansongyuan Food Street, order a bowl of beef offal noodles and two portions of potstickers at Jinyan Beef Noodle King.
Smurf Dumpling House
Porridge and braised dishes.
