Dumplings

Wuhan people like to eat dumplings. Knock on the blackboard! This "dumpling" is not the other "dumpling", the "dumpling" in the Wuhan population is actually "wonton", and the northern dumpling you understand, Wuhan people are used to calling it "dumpling". As a popular snack in the country, wontons are not the same as the name of the land, Sichuan and Chongqing are called copying hands, Guangdong is called wonton, Fujian is also called flat food, Anhui is called baggage, etc.

Wuhan "dumplings" have real meat filling, the size is on the large side, pork filling is the mainstream, and there are also beef fillings. Generally, a store defaults to one filling, and the taste lies in the choice of soup base. Therefore, the wontons are heavy soup stock, which is also the biggest difference from dumplings. The traditional Wuhan "dumplings" are based on the original soup with lard, and the condiments are placed in the porcelain bowl in advance, a spoonful of the original soup is rushed in, and then the boiled "dumplings" are put into the bowl, and finally a touch of lard is put in, and the original soup is added to the lard to bring a rich sense of satisfaction.

The Sichuan-Chongqing practice of copying hands is also quite popular in Wuhan. The once famous Furong Restaurant is famous for copying hands, so the wonton shops that left the Furong Restaurant to stand on their own still use the name of "copying hands", such as the old Furong copying hands and Jiang Po copying hands. Among them, the sour and spicy handmakers are very representative in taste, which has also become one of the "dumplings" favored by Wuhan people who are not spicy or happy.