Hot dry noodles
[3] They are the most significant, famous and popular breakfast food in Wuhan, often sold by street carts and restaurants in residential and business areas.Typical hot dry noodle dishes contain soy sauce, sesame paste, pickled vegetables (carrots and beans), chopped garlic chives and chili oil.[10] Summer in Wuhan is extremely long, and the high temperature causes food to deteriorate rapidly.Suddenly, Li poured sesame oil onto his noodles accidentally; he boiled them and added shallot and other condiments the next day, and sold them the next morning.[11] From then on, Bao Li specialized in hot dry noodles, which caused a sensation in Wuhan with many customers.Later, Cai Mingwei also cut the carrots from his hometown in Huangpi into strips, marinated them with salt, soy sauce, five-spice powder, etc., and dried them slightly after draining them.According to legend, the name of Cai Lin Ji came from two tall Chinaberries in front of the store.Talking about hot dry noodles's significance, the local climate plays an important role in such cuisine.Wuhan has a subtropical monsoon climate in the central part of the city, with abundant rainfall and sunshine.Under such climatic conditions, it is difficult for local heat to dissipate in the summer, resulting in hot and humid weather.In summer, a hot and humid environment makes people feel tired and have poor appetites.But hot dry noodles, due to the sesame paste and vinegar, have a strong taste which could quickly arouse appetite.[18] In such a crowded and mobile area, people also demanded simple and fast food, so hot dry noodles became the first choice.China Small restaurants serving Wuhan's hot dry noodles, which have been a staple of the local population for hundreds of years, are located throughout China and serve a variety of inexpensive dishes, with egg drop soups as well as wonton stews to choose from.
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