Paste soup powder

Wuhan, where the two rivers meet, is naturally indispensable for food with fish as the protagonist. Paste soup powder is one of the most classic Chinese snacks. Because of its obvious local characteristics, it is known as "a unique place in Wuhan".

Paste soup powder is a product of Wuhan wharf culture. In the past, paste soup powder was used as a food for dock workers to satisfy their hunger in the morning, cheap and filling. In the early days, the paste soup powder was processed from fish offal, fish heads, dead fish, and rotten fish sold from aquatic product stalls, and the cost was extremely low. The soup from these inferior ingredients has a very strong fishy smell, so you need to add a lot of pepper and other spices to remove the smell. At the same time, in order to create a feeling of satiety, rice flour is added to make a paste, and the paste soup comes from this. Finally, pour the paste soup into the blanched rice noodles, sprinkle with chopped green onions and diced radish, and a bowl of paste soup powder is ready. Today's paste soup powder, the materials are more refined, and the fresh small crucian carp is selected to make the soup base, which is delicious and tasteless. However, the peppery flavor of the seasoning method has been handed down from the original locality, so a bowl of freshly served soup noodles has a heavy peppery fish aroma.

Pick up the noodles with chopsticks, and hang the sticky paste soup on top of each vermicelli to give it a flavor. Wuhan people will also eat the paste soup powder with the fritters, soak the fritters into the paste soup, the fritters are full of paste soup, and they are very satisfied with one bite. Therefore, some people say that this is the "Wuhan version of mutton steamed buns".