What are the famous snacks in Wuhan?

1. Wuhan specialty snacks and famous stores

1. Laotongcheng-Sanxian Bean Curd

"Laotongcheng" is located on Zhongshan Avenue in Hankou The name of a large restaurant at the intersection of Dazhi Road (No. 1 Dazhi Road). It is famous for selling the famous snack three-fresh tofu skin, and is known as the "King of Tofu Skin". This restaurant was founded in 1931. It was originally located outside the Dazhi Gate of the ancient Hankou Castle, which served as a thoroughfare between urban and rural areas, hence its name. The store imitates the traditional Hubei folk snack bean curd, improves it, and adapts it to the market for sweets, which is very popular. The preparation method is to mix and grind mung beans and rice, spread it into a thin skin in a pot, wrap it with cooked glutinous rice, diced meat and other fillings, and fry it in oil. Special chef Gao Jinan strives for perfection, using fresh meat, fresh eggs, and fresh shrimps as the main fillings to create three-fresh tofu skin. The skin is golden and shiny, and the mouth is crispy, tender, and fragrant, making the stew even more popular. Mao Zedong tasted it four times and praised it every time. Foreigners and foreign guests who come to Wuhan take pleasure in eating Laotongcheng bean curd.

2. Four Seasons - Mei Tangbao

"Four Seasons Mei" is the name of a snack bar located at No. 992 Zhongshan Avenue, Hankou (near the Jianghan intersection), which means one year. There are delicacies available in all seasons, such as fried spring rolls in spring, cold food in summer, fried hairy crabs in autumn, shortbread cakes in winter, etc. It opened in 1927 and the business was booming; later, special chef Zhong Shengchu and others made Jiangsu-style Wuhan-style Xiaolong Soup in the store. Baoyingshi was well received by customers and was known as the "Tangbao King", turning the store into a soup dumpling restaurant that mainly supplies Xiaolong soup dumplings. They are very particular about making fillings and strictly select ingredients. They first chop the fresh pork leg meat into minced meat, then mix it with aspic and other condiments, wrap it in a thin dough, steam it in a basket, turn the meat into soup, and make the minced meat. Fresh and tender, seven in a cage, served with shredded ginger, soy sauce and vinegar, extremely delicious. In order to meet the needs of different customers, in addition to fresh meat soup dumplings, they also make crab roe soup dumplings, shrimp soup dumplings, mushroom soup dumplings, chicken minced soup dumplings and assorted soup dumplings.

3. Cai Linji - Hot and Dry Noodles

Hot and Dry Noodles, together with Shanxi Sliced ??Noodles, Guangdong and Guangxi Yifu Noodles, Sichuan Dandan Noodles and Northern Fried Soybean Noodles, are known as the five famous noodles in my country. It is different from cold noodles and soup noodles. The method of making it is to boil the noodles first, then drain the oil and let them cool. When eating, blanch them in boiling water for a few times, drain them, and add sesame sauce, dried shrimps, and chopped green onions. , diced pickled radish, sesame oil, vinegar and other ingredients and mix well. It is fragrant, chewy and flavorful when it hits the palate.

Hot-dry noodles originated from Li Bao, who sold noodle soup on Changdi Street in Hankou in the early 1930s. He was afraid that the unsold noodle soup would go rancid, so he picked it up and left it to dry on the table, and accidentally bumped it. After pouring the oil out of the pot, he mixed the sesame oil that came out into the noodles. The next day, he scalded the noodles in boiling water for a few times, picked them up and mixed them with seasonings. The noodles were steaming hot and fragrant, making people rush to buy them. Someone asked him what kind of noodles they were, and he blurted out that they were "hot dry noodles." People said the hot dry noodles were good, and he has been selling them exclusively since then. Seeing that his business was booming, some food vendors learned his skills from him and started selling hot dry food. Nowadays, there are hot dry noodle restaurants and stalls everywhere in the streets and alleys of Wuhan. It is one of the breakfast snacks that Wuhan people love to eat in the morning. Cai Linji Hot Dry Noodle House is one of the most distinctive and famous ones.

Cai Linji Hot Dry Noodle House was originally located at No. 854 Zhongshan Avenue, Hankou, facing the water tower. Now it is a chain operation with many stores in three towns in Wuhan.

4. Tan Yanji - Dumplings

Tan Yanji Dumpling House is located at No. 384 Zhongshan Avenue, Hankou, not far from the intersection of Liji Road. It was founded in 1920 by Tan Zhixiang, a native of Huangpi. Specializing in dumplings for nearly 80 years, it has unique techniques for making dumplings. It has strict standards for every process from meat selection, ingredients, seasoning, stuffing making, system to wrapping, soup making, cooking, etc., such as Fresh pork leg and beef leg meat are stuffed, pig trotters are boiled in soup, and seasoned with dried shrimps, mushrooms, coriander, chopped green onion, etc., which makes the dumplings tender in filling, fresh in soup, beautiful in shape, and thin in skin. It tastes refreshing and moisturizing. The aroma fills the mouth and leaves an aftertaste after eating, making people want to eat it again. In addition to the traditional fresh meat dumplings, the famous chef Tan Yinshan has also developed new varieties such as mushroom dumplings, rice dumplings, three fresh meat dumplings, chicken minced dumplings, and shrimp dumplings in recent years to adapt to the tastes of different diners.

5. Shunxiangju - Shaomei

"Shunxiangju" is located at the intersection of Hualou Street and Jiaotong Road in Hankou. It has been operating heavy oil Shaomei for nearly 50 years. old store. The shop's roasted plum oil is heavy but not greasy, shaped like a silver chrysanthemum, delicious and has a long-standing reputation.

The method of making roasted plums is to cut fat pork, steamed buns, orange cakes, peanuts, rock sugar, raisins, etc. into small dices, stir-fry them until no oil comes out, and then add osmanthus, red osmanthus, and so on. Mix green silk and white sugar into filling. Add an appropriate amount of water to the flour, add a little refined salt and knead it, let it rest for about 3 minutes, roll it into strips, cut into small pieces, sprinkle dry starch on the table, roll it into lotus leaves to form a thin skin, add the stuffing center, and add a little sesame oil. Either fried, grilled or steamed. It tastes sweet and delicious and is deeply loved by the masses.

6. Fu Qinghe - Beef Rice Noodles

"Fu Qinghe" is located at No. 855, Zhongshan Avenue, Hankou, near Liudu Bridge, and is famous for selling Hunan-style rice noodles. The powder is smooth and the taste is fresh and delicious.

7. Wufangzhai - Tangyuan

Wuhan "Wufangzhai Restaurant" was established by Mr. Ni Jincai in the 35th year of the Republic of China when he applied for funding from the old Hankou government. Its business name is "Shanghai Wufangzhai" (founded in the 8th year of Xianfeng in the Qing Dynasty) has its business premises at No. 1303 Zhongshan Avenue. It employed more than ten workers at the time of its establishment and had a business (production) area of ??several tens of square meters until liberation.

Wufangzhai Restaurant, now located at No. 723 Zhongshan Avenue (originally No. 1171), Hankou, has grown from small to large, from private to public-private partnership, to a national enterprise. It has been more than a hundred years since its inception. Long. Wufangzhai focuses on high quality and low price. Since 1991, it has successively won three gold medals in the provincial (municipal) commercial system, and is known as the "King of Tangyuan", "King of Zongzi", and "King of Cake Tuan". In 1993, after review and approval by the Ministry of Commerce of the People's Republic of China, "Wufangzhai Restaurant in Jiang'an District, Wuhan City" and "Time-honored Brand for Doing Good Things" published articles and asked other 'time-honored brands' to follow suit.

The establishment and development of Wufangzhai has gone through more than a hundred years. It is known to all three towns and is famous far and near. Today, Wufangzhai has expanded from the single "Ningbo Tangyuan" snack variety in the past to Dozens of multi-flavor glutinous rice balls and quick-frozen series are available all year round. Through continuous reform and development, with quality, price and service as the core, we have gained the initiative in market competition and gained praise from consumers.

8. Xiao Taoyuan - Simmering Soup

"Xiao Taoyuan" is the name of a snack bar located at No. 64 Lanling Road, Shengli Street, Hankou. The store was founded in 1946. Two vendors, Tao and Yuan, set up a tent here to sell snacks such as fried dough sticks and soy milk. Later, the two collaborated to sell simmering soup. The name of the store was "Xiao Tao Yuan", which became homophonic after liberation. Known as "Xiao Taoyuan", he is a famous "simmering soup expert". The main varieties sold by the store include crock pot chicken soup, pork ribs soup, hoof soup, bafeng soup, foot fish soup, beef soup, duck soup, etc. The earthenware pot chicken soup is the most famous. Its raw materials are fat and tender hens weighing more than one and a half kilograms in Huangbo Xiaogan area. They are chopped into chicken pieces and stir-fried by the ancestors with a chain saw. Then they are poured into an earthen pot with boiling water and stir-fried. The fire grains are cooked, simmered over low heat, the soup is fresh and the meat is rotten, the original flavor is original, and it is rich in nutrients. It is a top-quality nourishing food for the elderly, patients, and pregnant women. Bafeng soup and other grain soups are also unique to each county. They are delicious and delicious and are deeply loved by diners.