The hot dry noodles in Wuhan are divided into three schools: Cai Mingwei, Zeng Mazi, and Evergreen Mai Xiangyuan form the Cai inheritance school, which is the most traditional; The famous Cai Lin Kee is in a league of its own, selling improved hot dry noodles; The rest of the faction is the street faction composed of Lao Tian Ji and Mian Ma. Noodle Mama has a small local scale in Wuhan and has more than 10 branches.

Unlike Lao Tian Kee and Roche Hot Dry Noodles, which have an aura given by the outside world, the fame of Noodle Mother almost relies on word of mouth from diners. The lack of significant shortcomings is the biggest feature of the hot dry noodles of the noodle mother, its sesame sauce is sufficient, the fragrance is rich, the noodles are firm and smooth, and the amount of diced radish is just right, which does not steal the limelight of sesame sauce at all. After stirring, the whole bowl of noodles is properly wet and dry, mellow in the mouth, and the noodles are slightly bitter with sesame sauce. Several ingredients work well together in a paper bowl, but they also lack some conspicuous character and unique flavor.

In addition to the eggnog and sake commonly found in Wuhan hot dry noodle restaurants, Noodle Mama also provides white fungus soup, mung bean porridge, black rice porridge and other drinks and meals.

There are many branches of Noodle Mother, and this one on Hongshan Road is the most popular. Its signboard is no longer there, and it is a little difficult to identify. The interior of the store is small, but the glass doors allow for a lot of light. Many diners choose to eat noodles standing because they can't sit down, which is also a common sight at hot dry noodle stalls in Wuhan. The waiters are enthusiastic and will patiently ask diners about their tastes.