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Wuhan in 3 Bites
Travelogue
Travel Information
Sonia Tan brings you along in her exploration to seek out the three must-try specialities of Wuhan, offering flavours like no other.
By Sonia Tan - September 20, 2019
quick search on the best food Wuhan has to offer and one will find out this lesser-known city boasts a plethora of
specialities loved by its locals.
“Wuhan is a paradise for those who live to eat, rather than eat to live,” sung my chirpy taxi driver, Liu Fang, as he drove me to Jianghan Street (江汉路), reputed to serve up the best local specialities.
A
Re Gan Mian 热干面
Re Gan Mian (热干面), also known as Hot Dry Noodles, is one of the top five noodles in China. I conducted a street poll with 50 locals and 36 mentioned their go-to breakfast choice is Re Gan Mian.
Plenty of street vendors and restaurants sell these noodles. “You can find a Re Gan Mian store in literally a stone’s throw away,” said local lecturer, Ms Willa Wu.
Cai Lin Ji (蔡林记) noodle restaurant located at No. 251 in Tong Yi Jie (统一街) in Jianghan Street.
Among these stores is Cai Lin Ji noodle restaurant. It is said that they sell up to 15,000 bowls a day. The restaurant was hidden in a small alley next to Jianghan Street. In contrast to the upscale design of the main street, the dimly lit alley seemed untouched since the eighties, giving an uninviting feel at first glance.
However, upon entering, I was welcomed with warm smiles from the seasoned staff, diminishing any feelings of unease.
Cai Lin Ji’s Zha Jiang Re Gan Mian (炸酱热干面) for 10 yuan (S$2). The preparation process was fairly simple: one chef cooks fresh handmade noodles in boiling water sprinkled with sesame oil, then promptly passes it to another chef to incorporate the dressings.
The noodles had a pungent bean flavour and were cooked to a perfect al dente. Complemented with the bitter sesame sauce and caramelised minced meat, it created a perfect balance of sweet
and savoury.
Though a simple dish, it’s one packed with immense flavour. Through my experience at Cai Lin Ji, it was easy to understand how this convenient and flavoursome delicacy has become the favourite “Guo Zao (过早)” dish among the locals.
Finishing the first meal on a good note, my expectations were set high as I continued my journey to taste the other must-try specialities of Wuhan.
Dou Pi 豆皮
Nestled in the main street of Ji Qing Street (吉庆街 ) lies another breakfast gem, Doupi (豆皮), from the renowned Lao Tong Cheng (老通城). “Chairman Mao has eaten here twice,'' a young server at the storefront, Jie Qin, proudly announced.
Doupi is a speciality omelette made out of mung beans, eggs, milk and flour for the outer layer of skin. The interior is filled with minced pork and diced bean curd. I ordered the original flavour of Doupi (传统三鲜豆皮) for 7 yuan (S$1.40).
Lao Tong Cheng is located at Ji Qing Street along Jianghan Street (#03-107).
With the strong eggy and burnt flavour, Doupi was reminiscent of our local delicacy back at home, Fried Oyster Omelette. Both dishes are crispy on the outside and springy on the inside. The mung bean taste was what shone through most in this dish as it left a piquant taste after
each bite. With pieces of glutinous rice breaking apart as I struggled to get a spoonful of all the ingredients, Doupi definitely isn’t the prettiest dish.
Mian Wo 面窝
Feeling bloated from my previous meal but still determined to continue my quest of seeking out the last Wuhan speciality, I decided to ask several locals where one can find the best late afternoon snack which wouldn’t cause a food coma. It was a unanimous answer for me to try Mian Wo (面窝), also known as fried rice buns, from Jiu Jiu Niu Rou Fen Dian (骏骏牛肉粉店).
Jiu Jiu Niu Rou Fen Dian located at No. 251 in Cai Lin Jie, Jianghan Street.
Unlike the aforementioned stores, this one does not have a longstanding backstory. “We’ve only been in business for two years but have enjoyed a good crowd since our opening. We have loyal customers who come for breakfast daily,” said Qing Xiong, a kitchen assistant.
According to Qing Xiong, overlooking the minimal price of the dish, 1.50 yuan (S$0.30), Mian Wo actually requires great expertise from the chef to achieve the perfect crispy exterior.
Mian Wo is made of deep-fried rice batter, consisting of the ingredients: soy bean paste, ground polished round-grain rice, shallots and scallions. It’s typically enjoyed with beef noodles, soy bean milk or bean curd.
A little disappointed that the chef handed me a pre-made one that looks like it had been sitting there for ages, my expectations for this fried snack was set rather low. However, I was proven wrong in a matter of seconds. Despite being loaded with carbohydrates, I was pleasantly surprised to find out how light and fluffy the doughnut-shaped dish was. I could easily see myself craving this at any point of the day.
Just like what my taxi driver said earlier at the start of my food journey about Wuhan being a food haven, it was clear that this city was the perfect place for food-lovers. Trying all these unique dishes of this city has definitely evoked a stronger sense of curiosity for me to continue my search of trying the best flavours this ever-changing city has to offer.
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Writer's Note
Want to know more about the food that Wuhan has to offer? Check out the 6 foods you can't leave Wuhan without trying article!