Hubei cuisine
VicentaLakin
WHEN IT COMES TO FOOD FROM WUHAN, THE HOT NOODLES MUST NEVER BE AVOIDED. IT HAS A REPUTATION, EVEN IN BEIJING, THOUSANDS OF MILES AWAY, BUT IT'S STILL GOOD. ESPECIALLY THE SESAME SAUCE, THE GARLIC PASTE, AND THE SESAME NOODLES IN BEIJING. HOT DRY NOODLES AND SESAME NOODLES CAN LITERALLY BE SEEN, THE FORMER AS HOT AND THE LATTER AS COLD. IN TERMS OF NOODLES, THE HOT DRY NOODLES ARE MADE OF SPECIAL ALKALINE SURFACES, DRY AND THICK, SMOOTH Q-BALLS, AND THE WHOLE BOWL IS DRY AND FRAGRANCE; SESAME NOODLES ARE NOT SESAME, EITHER ON THE FACE OF THE MACHINE OR ON THE FACE OF THE HAND, AND THE NOODLES ARE COOKED WITH AT LEAST TWO TIMES OF COOL WATER, CLEAN AND SOFT. THE HOT DRY NOODLES ARE ESSENTIALLY BASED ON SESSAME SAUCE, GARLIC, SOYBEANS HORNS AND RADISH DRY; THE SESSAME NOODLES ARE MADE OF RAW, OLD, A LITTLE VINEGAR AND SESAME OIL; AND THE SESSAME NOODLES ARE MADE OF WATER AND SALT ONLY, WITH CUCUMBERS, CARROTS, GARLIC PASTE AND PEPPER OIL。
