Wuhan's noodle

It must be strange for some, but like Wuhan's dry noodles and bean skin, it is one of the early things the Wuhan love. It is usually available only at breakfast hours (known by the Wuhan as “premature”). It's thin enough to be a small hole in the thickness of its surroundings, which the Wuhans are not used to calling it a dent, but a “face nest”. It is economical, easy to produce, and it will be visible in early morning stalls that extend through the streets and alleys of Wuhan. Famous of Wuhan, the legend was founded during the clean-up year, when a shopkeeper named Chang Zhi-in, close to a crop collection on Han Goo-han Street, managed to create a new early breed when he saw the collapse of the bakery. After several reflections, he designed a condensed condensed condensed corset of rice and soybeans mixed with rice, sowing black sesame and blowing it up in the oil pan, and quickly producing a corset of emptiness and fragrance. People smell the smell and struggle to try this new species, eat soft and soft in their mouths, thin, and feel very good. And Chang Zhi-in replied, "Let's call it a noodle." Since then, it has been passed on。