Cai Lan, the god of food, once said: "The breakfast culture everywhere has disappeared due to the abundance of life, and the streets and alleys of Wuhan are still selling, and I will crown it as the capital of breakfast." "The long-term prosperity of Wuhan early is due to its openness, and the doctrine of taking is the good character of Wuhan people, good things can be accepted, some people will eat it, and there is a tolerant spirit of eating rough and rough." In the name of "premature", the people of Wuhan showed the amount of food that Jingyang met, the nine provinces through Ququ, and the Jianghan capital swallowed mountains and rivers. As soon as the sky is dark, the streets and alleys of Wuhan have been rising with thick fireworks, and tens of thousands of large shops and small shops are preparing two words in an extremely grand way: breakfast.
In the morning in Wuhan, it is the moment that best reflects the breath of life. Breakfast in Wuhan has a sense of ceremony and super popularity that no other city can match. Queuing is almost inevitable and this way of buying breakfast has formed a habit! The most heard greeting among neighbors is: "Premature? (i.e., "Did you have breakfast?") ”）
Hot dry noodles
For breakfast in Wuhan, hot dry noodles are one of the standards, and a bowl of dry alkali noodles wrapped in spicy paste is too early to have the energy to start the day. "Hot dry noodles, not tired of eating"... Wuhan people's love for hot dry noodles can be described as sincere.
As the first choice of Wuhan people prematurely, hot dry noodles are not only a snack, but also a kind of feeling, uneaten and nostalgic, and the aroma of food is sprayed. Its raw materials must be boiled with alkali noodles, boiling water, long chopsticks flipped up and down to prevent the noodles from knotting, cooked to seven or eight minutes when the fishing is just right. This process is called shan noodles, and whether the noodles are strong or not depends on the wrist strength and patience of the boss when dusting the noodles. Then drizzled with a sauce made of sesame paste, sesame oil, balsamic vinegar, chili oil and other spices, adding a variety of flavors, noodles are smooth and tendons, the sauce is fragrant and delicious, making people's appetite greatly increased.
Beef offal/noodles
In Wuhan, beef noodles and hot dried noodles are definitely a good pair of lovers and killers. In order to eat beef noodles or hot dry noodles for breakfast, Wuhan people can fight for three days and three nights. A bowl of beef powder that is steaming, the soup base is fresh and sweet, and the entrance is spicy, which is the people's livelihood, is the daily life, and is the taste of the shadow that goes deep into the blood of Wuhan people. A bowl of smooth rice noodles, topped with a few pieces of soft and rotten goulash, drizzled with a bit of rich and aftertaste beef broth, and then scooped a small spoonful of sauerkraut caper beans, accompanied by fried peanut rice. The taste of the day, all woke up in this bowl of powder.
Cold noodles
Summer in Wuhan is known as the "stove", approaching a high temperature of 40 degrees, so that people can't eat their favorite hot dry noodles. At this time, only a bowl of cold noodles can soothe the hot and dry stomachs of the Wuhan people. Cooked noodles like silver wires can be eaten directly with seasonings and ingredients. The seasoning is similar to hot dry noodles, but it should be added more - garlic juice. The ingredients are more hearty, red ham sausage silk, green kelp silk, white bean sprouts... A bowl of noodles is served without a trace of heat, and the noodles are crisp and clean, and the roots are clear. The sauce is thin and suitable, and the noodles are gently wrapped in oil, plus fresh vegetable shreds, and mixed into a large bowl of fresh and refreshing.
Bean skin
Even Grandpa Mao praised the three fresh bean skins, which is also one of the premature favorite foods of Wuhan people.
Bean skin is originally a kind of local snack in rural Hubei Province, the shelled mung beans are mixed with rice, ground into rice milk, mixed with egg stalls to make skin, plus glutinous rice and cheeks made of pork, bamboo shoots, shrimp and shiitake mushrooms for frying, and finally the essence is poured with a spoonful of brine soup, and the essence of a little brine soup is all absorbed into the glutinous rice. The shape is square and thin, the color is golden and yellow, the taste is fragrant and drunk, and a small plate of bean skins can make the wanderers who are entering the outside haunt their dreams.
Paste soup powder
Paste soup powder is a snack variety that matches fritters, and anyone who sells paste soup powder must sell fritters. A bowl of paste soup with the aroma of delicious fish wafts through the air and flavor of the water country and the land of fish and rice. The soup of the paste soup powder is made from two or three inches of wild crucian carp. In the natural environment, the natural growth of wild crucian carp, the meat is dense, compact, the taste is exceptionally delicious.
Vendors who deal in paste soup usually buy small crucian carp that bounce around alive the afternoon of the first day, then cut the fish and put it on a low flame for an all-night stay. The use of fish is also more or less exquisite, more fishy, less is not fresh, until the fish meat is boiled out of shape, the fish bone is almost boiled, and the essence of the fish is all melted into the soup to be the best product. At this time, the fish soup color is milky white, the taste is thick, the aftertaste is sweet, and then the juice is filtered to remove the slag, a large amount of pepper is added, and the paste is mixed with raw rice flour, and the paste soup of the paste soup powder is ready. The fish soup made by boiling fresh fish all night is rich in fresh juice and has a sweet aftertaste, which is contained in the mouth and seems to have a breath of life swimming between the teeth. The powder in the paste soup powder is actually round rice flour, but compared to ordinary rice noodles, it is much thinner, and it is made of indica rice milled into a pulp, which is as fine as the line powder, white and slender, and the taste is flexible and strong. And in the eyes of Wuhan people, the paste soup powder is born to be eaten with fritters, and it must be freshly fried hot fritters that have just come out of the pan! This is called a set, standard!
The wonderful thing about eating paste soup powder and fritters together is that the fish soup is liquid, and when it is drunk in the mouth, it slides into the throat in a moment. The liquid fish soup is stored in the fritters, which changes from liquid to solid and three-dimensional, which is convenient for diners to taste the delicious taste of fish soup in an all-round way.
Shredded beans
Compared with the reputation of hot dried noodles, there are too few people who know about local ingredients such as bean silk, but in the hearts of Wuhan people, the taste of family breakfast must be counted as bean silk to be complete. From the preparation of materials to the production process, all of them must be completed by hand, so the output of shredded beans is not large, and it is rarely seen in the morning stalls on the market. If there are not a few relatives and friends in the countryside, this bite is really difficult to eat. Bean silk is a specialty of Wuhan's Huangpi area and one of the eight famous foods in Wuhan. Good shredded beans, using soybeans, mung beans and sticky rice, soaked in advance and mixed together and ground into a pulp, plus flour to make a batter, spread in a large pot of earth stove to form a dough. After cooling, it can be cut into strips, can be cut into pieces, can be fried, can be fried, can be boiled. This mixture of soybeans, mung beans and rice, after soaking, crushing and heating, takes on another state that makes you feel warm, thick and comfortable at once.
Sun-dried shredded beans are soaked in water and are the perfect ingredient for a delicious breakfast. Unlike the texture of rice noodles, shredded beans made of mung bean soybeans are soft and not rotten, and can be fried with some eggs, bacon and other ingredients, which is very oily and delicious. And the local gourmets love to use the vegetable soup left over the night before to cook the shredded beans, the umami in the soup is all absorbed by the shredded beans, and it is hot to eat such a bowl, not to mention more energetic!
Heavy oil roasted plums
In most parts of China, this thing is called "roasted wheat" and "burnt sale", and in Guangdong it is called "dry steaming", and in Wuhan it has a unique name - "roasted plum". Because the roasted plums in Wuhan are rolled out with a rolling pin to roll out the skin of "thick at the bottom and thin on both sides", drag the entire roasted plum filling, and then pinch the skin into a "plum blossom" shape, each roasted plum is steamed at a distance of one thumb wide, steamed out like a plum blossom, hence the name. The early masters in Wuhan seem to have practiced shadowless hands, and once someone places an order, they grab the hot plum with their bare hands and put it on the plate. Roasted plum is stuffed with glutinous rice meat, mixed with jelly, shrimp, eggs, green onions, monosodium glutamate, pepper and other ingredients, the skin is thin and fresh, soft and moist. A mouthful of warm and rich black pepper flavor, just to alleviate the thickness of the oil of roasted wheat, the taste is heavy but very enjoyable, just like the fiery personality of Wuhan people, the first bite chokes people, but after that, the aftertaste is endless.
Oil cake wrapped in roasted plums
The invention of an old "net red" shop in Wuhan was unexpectedly popular, and two heavy oil foods mixed together became the most perfect combination. The steamer basket of steamed plums and the pan of fried oil cakes are placed directly in front of the store, and the whole process of kneading dough, japanese noodles, and filling is a clear file. The master on the left skillfully picked up the kneaded dough, gently put it into the oil pot, and with a bang, the oil surface was flooded with oil, and the iron clip was turned back and forth several times, and when it looked golden on the outside, it was clipped to another master who wrapped the roasted plum. Oil cake wrapped roast plum, pay attention to a "fast" word, with a small shovel gently cut the oil cake through a hole, while the roasted wheat is still steaming, quickly clip a few into the oil cake, and then wrap it with special packaging, the whole process does not take 10 seconds.
Oil cake, with the old noodles fermentation taste good, fried out of the oil cake skin thin golden, eat crispy and taste, the shape of the swollen can also wrap more roasted plums. Roasted plums must contain the best glutinous rice, pork with 4 or 6 koms, shiitake mushrooms and broth. Thin and crispy oil cake, fragrant but not greasy, with the soft, sticky and fragrant roasted plum, the two neutralize each other, the feeling of fullness only wants people to rub their stomachs and sigh, such a combination can only be thought of by genius!
Rejoice
Huan Xituo, in Wuhan has a history of more than 100 years, it is glutinous rice flour rolled into a ball, and then wrapped in a layer of sesame seeds, fried after crispy outside soft inside, tender on the outside, bright color, bite a bite, a crisp sound after the sugar juice overflowing, full of sesame fragrance.
Face socket
Don't be fooled by the name of the noodle nest, it is actually made of rice milk. Grind the rice into rice milk, mix about one-tenth of the soybean milk, add salt, pepper, monosodium glutamate, chopped green onion and ginger, put it in a round spoon protruding from the middle, and fry in hot oil to drain the oil. Because the surrounding area is thick and the middle is thin enough to become a small hole, it is concave, and the people of Wuhan are not used to calling it "face concave", but call it "face nest".
If you want the noodle nest to be delicious, the ratio of rice milk and soy milk is very exquisite, and the master who fried the noodle nest well relies on years of experience. Fried noodle nest with a special shallow round iron spoon, the spoon is made into a noodle nest, the periphery is concave, the middle is raised, scoop a spoonful of adjusted rice milk into it, the rice milk will automatically flow to the surrounding concave place to pile up, the middle only leaves a thin layer, eat thick and soft, thin place crisp, very flavorful.
Amaranth fossa
The noodle nest is actually similar to the noodle nest, but it is made of sweet potato grains wrapped in flour and fried, and the Wuhan people generally call the sweet potato "Amaranth", so it is called the amaranth nest. The fried noodle nest is golden in color, the skin is crispy, and it is eaten hot, and the sweet potato pieces under the crispy thin coat are just right and very sweet. Due to the addition of salt to the flour, it invisibly increases the sweetness of sweet potatoes. A small noodle nest can be used as a staple food alone, as well as as a partner for hot dried noodles and beef noodles, so that you can start a sweet day.
Soda
Soda rice dumplings are also called rice dumplings, which are also made of rice milk, just like the noodle nests. After the rice milk is beaten, it is necessary to add an appropriate amount of mash to the slight fermentation, so that the resulting rice dumpling has a soft and sweet taste in the mouth, but the aftertaste has a hint of sourness, and the taste level is very rich. To make soda dumplings, we use a large iron pot of 1 meter to 1 and a half meters, and when the pot is slightly hot, you must add rice paste to the mold on the plate. When the pot is full, the master will add water to the depression in the middle of the pot, cover the pot, and increase the heat. The side of the rice syrup facing the pan, because of the high temperature, will be fried out of a hard shell. The water in the recess in the pot produces a lot of steam, and the other side of the rice dumpling is steamed - the "soda" of the soda soup refers to this. The rice dumplings made in this way are like shortbread on one side and soft and sticky on the other.
Glutinous rice chicken
The glutinous rice chicken has nothing to do with the chicken, it is a fried glutinous rice dumpling, which is filled with some seasonings such as squeezed vegetable shreds. However, the appearance is golden, the face is convex and uneven, and the shape is like chicken skin, so it is referred to as this. Its production method is also very simple, first cook the glutinous rice, and then mix in the stir-fried filling, generally containing diced meat, shiitake mushrooms and green beans, etc., mixed well into a rice ball, and then hung outside into a batter, put into the oil pan and fry until golden brown. The finished glutinous rice chicken is golden in color, shaped like a round thorn ball, crisp on the outside and tender on the inside, which is one of the most favorite special breakfasts in Wuhan.
Cockscomb dumplings
Chicken crown dumplings are the authentic "premature" food in Wuhan, this dumpling is shaped like a chicken crown, hence the name. The practice of chicken crown dumplings seems simple, but there are actually many mysteries and tricks behind it. Wuhan native chicken crown dumplings need to be fermented with old noodles, and it takes a lot of effort and effort to knead the dough repeatedly. That kung fu is a bit of a tai chi feeling, soft in the rigid, just in the middle with soft, in order to come out of the flexible and chewy taste, but also more delicate. In addition, the fermentation temperature is also exquisite, and it is up to the teacher Fu to accumulate years of experience to ferment the noodles just right. The dough is tough, which is one of the secrets to the delicious taste of chicken crown dumplings.
As for the filling of chicken crown dumplings, it is even more varied, fresh meat, leeks, vermicelli, pickles... The master of the dumplings picks up a large ball of filling, folds it in half, and the prototype of the dumplings has begun to appear, and then uses his hands to lay it out, slowly pull it up, and put it into the oil pot that is tumbling vigorously, just waiting for it to slowly change from white and fat to a touch of golden butter. Take a bite, the golden yellow crust is crispy, and the old noodles inside are soft and chewy. It is delicious to eat the filling in the middle, the crispness of the skin of the cockscomb dumplings and the tenderness of the filling, which is really wonderful.
Sticky rice wrapped in fritters
Glutinous rice wrapped fritters is one of the old-fashioned too early in Wuhan, the glutinous rice balls are pressed into a rectangular shape, then sprinkled with white sugar powder, or with meat floss, shredded potatoes and other small dishes, and finally added half a cut fritter wrapped, it becomes a glutinous rice wrapped fritters. The sweetness is classic, sugar glutinous rice is laid on the bottom, sprinkled with osmanthus sugar, black sesame seeds, peanut flour, soybean powder, the same can not be less. Then wrapped in freshly out of the pot of crispy fritters, wrapped after both ends to be dipped in sugar, into the bag is still a little hot, the surface of the sugar has been semi-turned into sugar dilute wrapped on the glutinous rice, a bite down the peanut incense, glutinous rice soft, sesame sugar sweet, let people feel extremely satisfied.
Fry the buns
Speaking of fried buns, people think more about Shanghai's raw fried buns, but fried buns do occupy a very important place in the premature world of Wuhan. Wuhan's fried bun is a real "small dumpling" fried to eat, it is made of hair noodles, thick skin, meat filling inside, without soup.
The freshly panned raw pan-fried buns are steaming hot, sprinkled with green onions and sesame seeds, and the golden and crispy bottom is cute to look at one by one. The size of each bite, the taste is fresh and sweet, and it is impossible to stop with dips such as chili peppers and vinegar.
Soup buns
Wuhan's soup buns, in fact, originally originated from Zhenjiang, Jiangsu Province, and began when Jiangsu chefs came to Wuhan to operate Yangzhou Xiaolongbao, but because the filling was too sweet, it was not suitable for the taste of Hubei people. Later, Hubei famous chef Tian Yushan used the method of frozen filling of meat skin to make a small dumpling with a slight sweetness that was mainly salty, and the business was particularly prosperous.
Wuhan soup bun is the leader of the beauty of the four seasons, and the meaning of the three words "four seasons of beauty" is that there are gourmet served all year round, which means simple and beautiful. In Wuhan, there is a saying that "when you go to Wuhan, you don't eat the four seasons of beautiful soup buns, and you make a trip to three towns in vain". The Four Seasons Soup Bun is formed by continuous improvement on the basis of the traditional practice of Su-style soup buns. This kind of soup bun has the characteristics of Wuhan flavor with thin skin, soup, tender filling and fresh taste, and there are new varieties such as shrimp soup buns, shiitake mushroom soup buns, crab yellow soup buns, chicken mushroom soup buns, and assorted soup buns, with a variety of patterns and unique flavors. Not only loved by the people of Wuhan, but also quite famous in the country.
Soda packs
"Soda bun" is a traditional snack unique to Wuhan, and it also has a long history in Wuhan. In many street stalls in Wuhan, a large pan rack on the stove, wooden pot lid, can not cover the steaming heat, ten minutes, the water vapor gradually dried, white fat buns next to each other, a scoop of golden cooking oil poured down, buns make a squeaking sound, and then fry for a while, then it was successful.
Take a bite, the piping hot glutinous rice filling with pepper aroma, hot mouth warm. This is the characteristic of Wuhan soda bag: soda foot, oil glossy, crispy on the outside and soft on the inside, and sticky and fresh filling.
Paste rice wine
Chi Li once described it in "Who Do You Think You Are": "Wuhan's rice wine is a kind of sweet food that is well-known to all ages in Wuhan, and the paste soup made of fine glutinous rice flour and mash is crystal smooth and sprinkled with a few grains of sugar osmanthus on it." Rice wine is not difficult to make, rice wine to be produced in Xiaogan, its rice wine is soft and sticky, the wine is rich and mellow, and then boiled with water, glutinous rice is kneaded into a small tangyuan into the pot, after boiling, if you feel that it is not thick enough, add some thinned glutinous rice syrup, and finally sprinkle the osmanthus sugar produced in Xianning. Cooked, the sweet and sour taste can be smelled in the air, take a bowl up, only to see the soup base thick, thick, brownish red osmanthus sugar scattered in between, rice wine in the rice wine is also embedded in it, wine, osmanthus fragrance, glutinous rice fragrance, all kinds of sultry taste lingering on the tip of the tongue.
eggnog
In Wuhan, in addition to a bowl of hot dry noodles, a bowl of eggnog must be brewed. The so-called eggnog, in fact, is rice wine to punch eggs, generally is to stir the eggs evenly, it is best to use local eggs, and then pour into the authentic Xiaogan rice wine, rinse with high temperature boiling water, sprinkled with sugar, the taste is mellow, the fragrance of egg flowers and the mellow perfect combination of rice wine, is the perfect match for eating hot dry noodles.
Millet cake
Millet cake made of rice, white, tender and sweet, after opening the steamer lid, the heat is straight up, eat it while it is hot, bite by bite, and the thick rice aroma has been sweet to the heart.