The early habits of Wuhan people are closely related to the former dock culture. In the past, dock workers went up to the docks every morning to work as coolies, and a quick and filling breakfast came into being. Today, the streets and alleys of Wuhan are full of all kinds of breakfast stalls, continuing Wuhan's premature culture. Most of these breakfast bars are only open for half a day, from half past five in the morning to half past two in the afternoon, which is also the busiest time of Wuhan Old Street. In the afternoon, most of the stores are closed, and it is inevitable that it will be lonely and deserted.
Chef Zhao's daily red oil hot dry noodles have been open on Liangdao Street for decades, and his fame has even spread to other parts of the province, and there is an endless stream of diners from other places who admire and check in. In the list of the best hot dry noodles in Wuhan in the choice of trust, Master Zhao ranked first. Chef Zhao's two connected stores are crowded with diners who come too early almost every morning, and many diners pay for the noodles and mix them while walking with bowls of hot dry noodles. There is no doubt that this is the premature norm for Wuhan people.
Master Zhao's hot dry noodles are very good, and the self-created food "oil cake bun siu mai" is the only one in the city and is famous in the three towns. The oil cake is fried using old dough, and the fried oil cake is crispy in the shell and soft on the inside. The siu mai has also been slightly improved, the dough is thinner and softer, and the meat and mushroom pieces in the glutinous rice filling are visible, and the spicy taste of black pepper is still not absent. The oil cake is fried until golden brown and fished out, the clerk uses a small shovel to open above the oil cake, quickly stuffs four heavy oil roasted wheat, wraps it in oil paper and bagged it to serve the meal, and the whole process of production is completed in one go. The combination of oil cake and roasted wheat double heavy oil, but it brings unexpected texture and taste, which is favored by Wuhan diners.
It was too early at Master Zhao's house, and he also queued up to pay the bill first, and then picked up the meal by himself after getting the meal ticket. Noodles, eggnog, and fried bread dumplings are all in one place, so keep an eye on your bowl of noodles when picking up your meal to avoid being cut in line. Many diners choose to take away, so the restaurant has relatively plenty of seats, but the aisles are narrow, so diners are reminded to pay attention.
It is worth mentioning that the second generation of Chef Zhao's daily red oil hot dry noodles did not choose to inherit his father's industry, but opened a café called "Buzheng Coffee", which is well-known in Wuhan coffee circles. The food in Buzheng Coffee Shop refers to the creativity of oil cake bun siu mai, and produces a croissant bun siu mai, which combines Chinese and Western, and interested diners may wish to try it.
