The hot dry noodles of Li Yiheng's noodle restaurant are quite good, and even if they are placed in Wuhan, they are also first-class powerhouses. The owner's mother has been studying at Cai Linji, the most famous hot dry noodle restaurant in Wuhan, for more than 30 years, and the taste control is steady and exquisite, whether it is noodles or sesame paste, it is the taste of old Wuhan. It's rare to be able to stand alone in Shenzhen, a culinary trap that is good at destroying traditional tastes around the world.

The production process of hot dry noodles is simple and fast, the yellowish alkaline noodles are scalded with boiling water, and the long chopsticks are turned up and down to prevent the noodles from getting knotted, and they are just right when they are cooked to seven or eight minutes. This process is called dusting, and whether the noodles are strong or not depends on the strength and patience of the boss when dusting the noodles. The alkaline water round noodles selected by Li Yiheng Noodle Restaurant have a moist taste that does not choke the nose, and with the neat Shan noodle posture, it is naturally very smooth. After scooping up, quickly pour sesame oil on the noodles and drain and cool, wait until you eat and then put them in water and roll them for about 6 seconds, put them in a bowl, scoop on two large spoons of sesame paste, pour a little red oil, light soy sauce, monosodium glutamate, pepper, white sugar, and crispy carrots and diced carrots and mix well, you can eat. Sesame sauce is the key to the quality of hot dry noodles, and it is also a watershed to distinguish between good and bad tastes. The humidity is just right, the entrance is smooth, and the throat feels moist, neither losing the dryness of the face, nor thirsty because of too dry.

The museum also operates a small number of Hubei classic dishes, the lotus root soup is sweet and fragrant, the lotus root is sweet and glutinous, the meat and bones are simmered, and the portion is a large bowl; The bean skin and dough are oily and fragrant, but they are sold from the morning, and they are no longer made when they are sold out, so they must be eaten early. Although all the meals in Li Yiheng's noodle restaurant are served in disposable paper bowls, the environment is also simple, and the façade is inconspicuous, which is easy to miss if you don't deliberately look for it, but it has still become a meeting place for many Hubei people, and its popularity has not diminished for 15 years. Chu Weitang, which also uses hot dry noodles as its signboard, has too much alkaline water flavor for noodles, uneven mixing noodles, salty seasoning, and more greasy the more you eat, compared to Li Yiheng's hot dry noodles in paper bowls, it is more like a fast food choice for satisfying your stomach, so it is not on the list.