Hong Kong’s “God of Food” Chua Lam once said: “Breakfast culture everywhere is disappearing due to the affluence of life.
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It is still sold in the streets and alleys, I will label it ‘
breakfast city
’. “
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People commonly refer to eating breakfast as “
Too early
”, historically
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The wharf culture flourished, and people had to rush to the market as soon as possible, forming the habit of “going out too early”, which continues to this day. In the early morning, you can see the crowded and noisy scene of people and cars in front of every breakfast shop.
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The atmosphere of the market.
There is no official or private statistics,
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How many kinds of breakfast are there, but “
It won’t be the same after eating it for a month
“It can be done easily. Today, we will take stock of it,
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Top 10 classic dishes that are “too early”.
- Hot dry noodles
In the eyes of outsiders, hot dry noodles have become a resounding business card of Wuhan cuisine.
Hot dry noodles are different from cold noodles and soup noodles. They are chewy noodles, topped with sesame sauce, sesame oil and chili oil, stirred, and popped into your mouth before the sauce solidifies. The flavor is just right.
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Every hot-dry noodle shop has a slightly different sauce and taste. A bowl of hot-dry noodles in the morning is the city’s most unique way of greeting you.
- Paste soup powder
Paste soup noodles, known as “
Wuhan people’s mutton steamed buns
”.
The province of a thousand lakes, the city of a hundred lakes,
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Naturally, fish cannot be missing from breakfast. The fresh fish is boiled into a paste soup, added with rice noodles made from rice, and sprinkled with shallots, dried shrimps, pepper, chopped green onion, and spicy radish.
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Too early, nothing fresher than this.
exist
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In people’s eyes, soup noodles must be eaten with fried dough sticks. Dip the fried dough sticks in the soup, and the delicious flavor and soft texture are just the right taste for the old morning snacks.
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A gift from man.
3.Shaomai
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There is a very important indicator in premature culture, that is
Rich in oil, anti-hungry
, Shaomai is one of the representatives.
There are glutinous rice, meat cubes, and shiitake mushrooms in the siu mai… It tastes fresh and tender, and there is a strong peppery flavor in the mouth. The soup stock is rich and flavorful, and the skin is thin and tender in every bite. The taste is really delicious.
Shaomai is usually eaten with fried cakes. This is
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Everyone’s favorite “premature” snack. The oil cake is crispy and crispy, and the siomai is sticky and moist. The taste of the mixture is really unique.
- Chicken Crown Dumplings
Chicken comb dumplings are not dumplings.
It got its name just because it looks like a chicken comb or a dumpling.
The old recipe of cockscomb dumplings is made from old dough. Cut the dough into small pieces, press it gently to pick up a large ball of meat filling, fold it in half, and the rudimentary shape of the dumpling will begin to appear.
Then spread it out with both hands, slowly enlarge it, and put it into the tumbling oil pan, just waiting for it to slowly turn from white and fat to a touch of golden butter.
Crispy on the outside and soft on the inside.
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People describe its taste as “pretty meaty”.
- Noodles
Nianwo’s status in the hearts of Wuhan people is no less important than hot dry noodles.
. exist
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, as long as there is a noodle stall, there will be a circle of people waiting to eat.
Pour the rice milk mixed with ground rice and soybeans into a special iron spoon, then fry it in an oil pan to form a round rice cake with thick sides and hollows, which is “
Wuhan Donuts
”.
Making noodle nests requires technical skills. An excellent noodle nest must be crispy on the outside, soft and fluffy on the inside, with lingering fragrance and not greasy.
- Oily fragrance
The fragrance of oil was once old
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The most authentic street snack, named after the aroma of oil.
The cooking method of oily aroma is very particular. The flour is boiled with water at high temperature. After blanching the dough, it is quickly cooled. The resulting dough is soft, waxy and chewy. It is then wrapped in a spoonful of osmanthus sugar and “rolled” in oil in a pan.
Be sure to eat it while it’s hot. The outer skin is fried to a golden brown, the honey filling is fragrant, and the golden oily aroma is hot to your hands and mouth, but it’s full of “
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伢’s childhood memories.
- Glutinous rice chicken
Completely different from Guangdong Lotus Leaf Glutinous Rice Chicken,
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Traditional glutinous rice chicken requires steaming pearl glutinous rice in a wooden steamer, then mixing it with pork belly, shiitake mushrooms and dried seeds and kneading it into fist-sized balls.
Then it is coated in flour and fried in oil until golden brown. The fried glutinous rice chicken has a golden and bumpy appearance, shaped like round thorn balls, each one is golden, and the aroma that hits you is mouth-watering.
When you take a hot bite, the fresh aroma of the mushrooms and the lingering aroma of the meat come out, and you immediately feel smooth and tender, with a full texture and a long aftertaste.
- Soda pack
Soda packs are authentic
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For snacks, use the most traditional old noodles, take a ball and roll it into a round cake, add a large amount of fillings, knead and knead it, then remove the excess dough, mark it with sesame seeds according to different fillings, a soda bag is enough Done.
After the pot is full, you can add rice milk and start cooking. The water in the pot should not exceed half of the buns. Cover the pot and wait for a few minutes. The steam and aroma will come out from the corners.
After cooking, wait until there is almost no water in the pot, then you can start frying. Pour in a ladle of oil, and the pot will immediately sizzle, and the tangy aroma will rise and flow into the streets.
The old-style soda buns are filled with soda and are featured with vermicelli and glutinous rice fillings. The bun skin is crispy on the outside, the filling is soft and airy, and the inside is crispy.
Soda pops filled with vermicelli and glutinous rice
- Happy Tuo
Happy and happy
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Has a long history. In the 1930s, there was a store opened by Mianyang people on Mianhua Street in Hanyang, specializing in “Huan Xi Tuo”.
Roll glutinous rice flour and water into a round ball, wrap it in sesame seeds, fry it slowly in a pan with warm oil until brown, immediately pour it into another pan with caramel and stir-fry, then remove the pan and transfer it to a basket covered with sesame seeds. Pushed and tossed on the inside, the “happy lump” made in this way is shaped like a walnut, crisp on the outside and soft on the inside, sweet but not greasy.
The Huanxi Tuo, freshly taken out of the pot, is round and ball-shaped, very cute. Just pick it up with chopsticks and it immediately deflates, like a paper tiger.
“Happy Tuo” is
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One of the most festive snack names, now it has a more elegant name called “Ma Yuan”.
- Bean curd
Want to say
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“Premature” The most filling thing is tofu skin.
The “skin” of tofu skin is made of peeled mung beans and rice milk, while the “filling” of tofu skin must be glutinous rice. The skin of tofu skin pays attention to “thin skin, clear pulp and good fire power”, so that the fried tofu skin is crispy on the outside and soft on the inside, oily but not greasy.
Of course the most delicious one is
Three fresh bean curds
Three fresh bean curds are named after the stuffing containing fresh meat, fresh eggs, fresh shrimps (or fresh meat, fresh mushrooms and fresh bamboo shoots). They taste crispy and tender. Once you take a bite, you will never forget the taste.
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So many delicious foods, there is always something you like
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