Pang Ji Hot Dry Noodles
A late-night canteen for taxi drivers, also frequented by celebrities like Sa Beining and Feng Gong. It retains the original aroma and chewiness of the noodles, which won't become mushy even after a few hours. Seasoned only with sesame paste, chili oil, and soy sauce, without vinegar or brine, it still offers a mouthful of fragrance.
Cai Lin Ji
A century-old snack noodle shop in Wuhan. In addition to the all-ingredient hot dry noodles, there are also shrimp hot dry noodles, snow vegetable and shredded pork hot dry noodles, and mandarin fish hot dry noodles, among other options. The overall quality is consistently good.
Master Wang's Bean Curd Skin
Master Wang's bean curd skin breaks the traditional boundaries, resembling fried rice. It innovatively includes tofu cubes marinated in bean paste and diced mushrooms and bamboo shoots. During preparation, the bean curd skin is coated with sauce on both sides, making it very flavorful.
Abin's Three-Flavor Bean Curd
Abin's shop is located on Shuilu Street, a place known for its diverse food offerings. The taste is standard and relatively light, with the egg side being particularly crispy. There are always people lining up, and everyone enjoys watching his performance while making the bean curd, which looks like a dance-off.
Xu's Thick Fish Soup Noodles
An old taste in the memory of old Wuhan people. The fish used now is of course not rotten fish, but fresh wild small crucian carp, boiled with small river shrimp into a thick soup. The rice noodles are blanched in boiling water, then topped with the thick soup, and seasoned with salt, pepper, minced ginger, and chopped green onions. The thick soup has a faint river fresh flavor. It must be paired with a fried dough stick to make you feel satisfied to the point of sweating.
Lumingchun
Lu refers to sika deer, ming refers to the call of the deer, summoning companions to enjoy the grass, and chun is an ancient term for wine, meaning there is good wine and food here. The shop needs to prepare 200 pounds of fresh buffalo meat every day, first braised and then soaked, and then stewed in a broth made from pork bones, chicken bones, and corn, which takes about fifteen hours in total.
Jun Jun Beef Noodle Shop
The essence of Jun Jun lies in its broth, which has a pure beef bone flavor. For those who are not afraid of spice, you can ask the chef to add an extra spoonful of their special red oil. It's not too spicy but adds a lot of fragrance.
Tian Tian Red Oil Master Zhao's Hot Dry Noodles
The only one in Wuhan. The tofu pudding is really tender and especially delicious.
Auntie's Glutinous Rice Wrapped with Fried Dough Stick
The sweet version is a classic. Hot glutinous rice forms the base, topped with osmanthus sugar, black sesame, peanut powder, and soybean powder, all essential ingredients. The fried dough stick should be crispy enough to crackle when broken. Once wrapped, both ends are dipped in sugar before being placed in a bag, still hot to the touch.
Jinyan Beef Noodle King
Recommended to visit the food street Wansongyuan, and order a bowl of beef offal noodles and two liang of potstickers at Jinyan Beef Noodle King.
Smurf Dumpling Restaurant
Recommended: Porridge and marinated dishes.
