Yangtze River Daily Wuhan Client October 24 news Hot dry noodles is one of the characteristics of Wuhan. From the end of September to the middle of November this year, KFC served hot and dry noodles in stores across the country, limited to 6 million servings per day. In fact, hot dry noodle restaurants have spread all over the country, whether it is as far away as Haikou or Lhasa, you can eat authentic hot dry noodles.
The Yangtze River Daily reporter searched through the "enterprise check" platform and found that in addition to Taiwan, Hong Kong and Macao, there are hot dry noodle restaurants in other parts of the country. In Henan, there are more than 16,000 hot dry noodle restaurants, more than in Hubei. Recently, the reporter contacted several owners of hot dry noodle restaurants in Zhengzhou, Lhasa, Urumqi, Haikou, Qingdao and other places. While inheriting the characteristics of Wuhan hot dry noodles, they also make hot dry noodles more local.
Jia Yonghao: Delicious hot dry noodles are hidden in the alley
On the streets of Zhengzhou, the density of hot dry noodle shops even exceeds that of Wuhan. On October 13, the data on the enterprise inspection showed that there were 4917 merchants engaged in hot and dry noodle business in Zhengzhou and 1845 in Wuhan.
Jia Yonghao, a native of Henan, is one of the owners of a hot dry noodle restaurant in Zhengzhou. Jia Yonghao studied tourism management at university, and after graduating for 5 years, he decided to devote himself to catering and opened a hot dry noodle restaurant.
The fresh log style design makes the restaurant look clean and tidy. Unlike many hot dry noodle restaurants with "pyrotechnic gas", Jia Yonghao's store has a "literary atmosphere". He named the restaurant "Qi Han Li", which means "encounter in the alleys of Wuhan".
Jia Yonghao wants to make authentic Wuhan hot dry noodles. He has studied in Wuhan more than ten times and ate hundreds of hot dry noodle restaurants in Wuhan with friends. He found that the delicious hot dry noodles were hidden in the alley, which was also the origin of the name of his restaurant "Qi Han Li".
There are many hot and dry noodle restaurants in Zhengzhou, but the practice is very different from that in Wuhan. The biggest difference is that the hot dry noodles in Zhengzhou will be served with mung bean sprouts. Jia Yonghao often encounters customers leaving messages on takeaway orders, asking for "more bean sprouts" in the noodles. In this regard, he would write an apology note and put it in the takeaway box, explaining to the customer: This is a hot dry noodle with a Wuhan flavor, and there are no bean sprouts.
Recently, Jia Yonghao was a little shaken. He hopes to take care of the tastes of the locals while maintaining the original taste of hot and dry noodles. He intends to blanch mung bean sprouts as a separate ingredient, which is added by diners themselves.
Some customers take more than a dozen subway stations to eat a bowl of hot dry noodles in the store, and some customers are willing to pay the errand fee to ask the takeaway brother to buy a bowl of hot dry noodles on behalf of the takeaway brother... After 4 years of opening the store, Jia Yonghao is more confident in hot dry noodles.
"A lot of people position hot dry noodles as a just-needed staple, but I want to make it a casual snack." Jia Yonghao's dream is big, and he wants to make "Qi Hanli" a national brand.
Hullivan: Cook more than 100 bowls of hot dry noodles a day in a pressure cooker
The Jokhang Temple in Lhasa, Tibet, has a history of more than 1,300 years and is a World Heritage Site. Not far from the Jokhang Temple, around the corner, hides a Wuhan hot dry noodle restaurant.
Lhasa is more than 3,500 kilometers away from Wuhan, and Aunt Hu brought Chinese-style snacks to Lhasa. Aunt Hu's name is Hu Lifen, and the restaurant's sign reads "Li Fen Snack Bar Wuhan Hot Dry Noodles".
When she went to make the signboard, the enthusiastic boss took the initiative to translate "Wuhan hot dry noodles" into Tibetan and designed it on the signboard for locals to understand.
Aunt Hu's restaurant is small and can only accommodate 4 tables, but the food in the restaurant is rich, from hot dry noodles to eggnog, from noodle nests to amaranth nests.
Before going to Lhasa to open a hot dry noodle restaurant, Aunt Hu was doing hot dry noodle business in Hankou. Three years ago, her brother in Lhasa invited her over, and she thought about it, "The competition in Wuhan is too fierce, and it is okay to go to Lhasa to try it." ”
When I first arrived in Lhasa, it was not easy to make a bowl of authentic hot dry noodles. "Where to find a face?" It was the biggest problem in front of her. Through the Hubei hometown searching around, she finally found a noodle chef from Sichuan.
Buying the noodles back, Aunt Hu cooked a bowl and found that it was not OK, "no tendons." She went to the master's shop to make noodles with the master, and "trained" the Sichuan master to become a master of making hot dry noodles.
The raw noodles are ready, and the cooking noodles have become a problem again. Lhasa is more than 3,000 meters above sea level, the water can not be boiled, and if you want to cook noodles, you can only rely on a pressure cooker.
At the beginning, Aunt Hu also wondered that the pressure cooker is generally used to stew meat, and even the hardest meat will become soft and rotten in the pressure cooker. Can this soft noodle withstand the power of a pressure cooker? When the noodles came out of the pot, Aunt Hu found that there was not much difference between the noodles and the noodles cooked in Wuhan.
Aunt Hu runs the small shop alone and now sells more than 100 bowls of hot dry noodles a day. After setting up a shop in Lhasa for 3 years, Aunt Hu mastered the skills of cooking noodles in Lhasa. "How long is the noodles best to cook?" Aunt Hu couldn't say, "It all depends on the feel."
Most of the people who come to Eat at Aunt Hu's shop are Hubei people in Lhasa. Aunt Hu's hot dry noodle restaurant is also just 1.5 km from the Potala Palace, and those who come to Lhasa for tourism are happy to try Aunt Hu's craftsmanship when they encounter this small shop on the street corner.
Gong Xiaobing: I have set a small goal to open a hot dry noodle branch
"Old Hankou hot dry noodles" is the name of a restaurant in Urumqi, the signboard is also specially printed with a photo of the Yellow Crane Tower, the owner Gong Xiaobing wants customers to know that this is the authentic hot dry noodle restaurant opened by Wuhan people.
Gong Xiaobing grew up in Hankou. In 2014, when he went to visit relatives in Urumqi, he saw a hot dry noodle shop on the street, went in and ordered a bowl of noodles, "It's too hard to eat, there is no strong aroma of hot dry noodles and no hot dry noodles!" The next year, Gong Xiaobing went to Urumqi again and saw that the small shop was still there, "What does this mean?" It shows that the business in the store is good, or it will close early! ”
He and his family summed up, "Since there is a market for the hot dry noodle business, I can also come to Urumqi to make hot dry noodles." After returning to Wuhan, Gong Xiaobing began to learn the art from his teacher, learning to dust noodles, learning to cook noodles, learning to season, and even the ratio of alkali and noodles when making hot dry noodles, he asked clearly.
Doing hot dry noodle business in Urumqi is not easy. At the beginning, Gong Xiaobing and the noodle master pondered over and over again, improving the method of raw noodles, and at the same time grinding the sauce with the tahini master, staring at the boss's freshly fried and freshly ground tahini.
When it opened, Gong Xiaobing invited customers to eat noodles for free for 3 consecutive days, and sold them at half price for 3 consecutive days, and many Hubei villagers spread word of mouth: "There is an authentic hot dry noodle restaurant in Xinti Lane, let's try it." ”
Gong Xiaobing seized the opportunity, and when he saw the Hubei compatriots entering the store, he asked, "How does this taste, give some advice?" At first, most of the people who went to Gong Xiaobing's shop to eat noodles were Hubei compatriots, and then later, urumqi natives also fell in love with his hot dry noodles. He said proudly: "My family's taste has not disgraced our Wuhan." ”
Compared with other hot dry noodles on the market, the hot dry noodles purchased by Gong Xiaobing are 0.15 yuan more expensive per kilogram. He calculated an account, selling at least 100 pounds of fresh noodles every day, the cost of a day is 15 yuan more, and he earns more than 5,000 yuan less in a year.
Nowadays, it is not difficult to eat a bowl of hot dry noodles in Urumqi, and there are 3 hot dry noodle restaurants near Gong Xiaobing's store alone. Gong Xiaobing sighed: "Doing hot dry noodle business in Urumqi, the competition is also quite fierce. ”
After the new crown pneumonia epidemic last year, many Urumqi locals went to Gong Xiaobing's shop to taste hot dry noodles, cheer for Wuhan, chat with him, and understand the situation in Wuhan.
In order to let more people know about Wuhan cuisine, Gong Xiaobing began to sell brine duck neck in the store. This year, he also has a small goal to open a hot dry noodle branch in Urumqi.
Zhou Fen: Hot dry noodles are standard in Qingdao's business district
Zhou Fen, a native of Macheng, Hubei Province, has been in Qingdao with her husband for 5 years to open a hot dry noodle restaurant, and the restaurant's signature name is "Lao Hankou".
Zhou Fen said that hot dry noodle restaurants are now standard in Qingdao's business district. After 5 years of opening, Zhou Fen's store has hundreds of hardcore fans. Background consumption records show that the most hardcore customers have spent thousands of times in Zhou Fen's store.
Zhou Fen has a customer portrait in her heart: "They are mostly young people who are willing to accept new things." They have either gone to school in Wuhan or worked in Wuhan, and most of them have been in contact with Wuhan, and they have heard of hot dry noodles before entering the store. ”
How is selling hot dry noodles in Qingdao different from selling hot dry noodles in Wuhan? "That's a big difference." Zhou Fen said that the amount of noodles is different, "our family's large bowl of hot dry noodles is worth the amount of 3 bowls in Wuhan."
Wuhan people are more accustomed to eating hot dry noodles in the morning, while Qingdao people are at noon and in the evening. In Wuhan, the standard for eating hot dry noodles is a bowl of eggnog, Zhou Fen according to the eating habits of northerners, the eggnog was replaced by seaweed egg soup, plus a tiger skin egg, which is a 10 yuan hot dry noodle single set.
Xing Li: I learned all of my mother-in-law's skills
Haidian Island, north of Haikou, is an island within a city and a city within an island. There is a restaurant called "Master Yang Wuhan Hot Dry Noodles" on Haidian Island, and some netizens left comments on the Internet to comment on this shop: "There are still such delicious hot dry noodles on Haidian Island" "After eating the first bite, I was moved to cry."
The owner of "Master Yang Wuhan Hot Dry Noodles" is not surnamed Yang, his surname is Xing, his name is Xing Li. Xing Li is an authentic Haikou girl. Why would a Haikou girl open a hot dry noodle restaurant? Xing Li said: "Because my mother-in-law is from Hubei, I have learned all of my mother-in-law's skills." ”
Xing Li's mother-in-law is a filial piety in Hubei Province, who began to start a hot dry noodle restaurant after marrying in Hainan many years ago. In March last year, Xing Li and her husband began to take over the small shop business, not only learning to make hot dry noodles, but also learning to fry noodle nests and boil pork rib lotus soup. Netizens especially recommended their rice wine in the comments, "with hot dry noodles is a must."
Why is "Master Yang Wuhan Hot Dry Noodles" authentic? Xing Li said that in addition to having a mother-in-law "sitting in town", it also stems from almost all the materials from Wuhan, "capers and sesame sauce are all from Wuhan."
Because the weather in Haikou is hot, the diced radish is not convenient for transportation and storage, Xing Li's mother-in-law uses Hainan radish to season herself, "I dare not say that it is 100% reduced, but there is almost no difference."
On Haidian Island, this restaurant can sell one or two hundred bowls of hot dry noodles every day, and the diners are mostly Hubei people. Xing Li said that in the past two years, more and more locals have begun to like hot dry noodles, "as long as an air conditioning maintenance engineer comes to do things nearby, he will definitely come to eat a bowl of hot dry noodles." He is from Haikou like me, but loves hot dried noodles! ”
(Zhang Weina, chief reporter of Yangtze River Daily, poster production, coordinator: Chen Chang, design: Ma Yilin)
【Editor: Ding Fei】
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